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.


Recipe Summary

Makes enough for one 9-inch tart


Ingredient Checklist


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

  • 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.

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
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!