Rating: 2.94 stars
54 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 6

Use this candied lime peel as a garnish when you make a delicious Key Lime Tart. Special thanks to Sarah Carey for sharing these instructions.

The Martha Stewart Show, May Spring 2008, The Martha Stewart Show, Episode 3177

Gallery

Recipe Summary test

Yield:
Makes enough for one 9-inch tart
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.

    Advertisement
  • Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.

  • Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat. Store candied lime peel in an airtight container up to 3 days.

Advertisement

Reviews (1)

54 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 6
Rating: 1 stars
12/31/2017
Following these directions results in tough, inedible peel. Looking up other candied peel recipes indicate that the peel needs to be boiled in syrup for 1-2 hours, which I am now doing. Will boil until the results turn out as expected. Also, once dried and sugared, should keep a lot longer than 3 days, if you can stop yourself from treating yourself!