2/3 cup; doubles easily
10 minutes prep, 15 minutes cooking, 25 minutes total
Who knew making candied peel was so easy, and frankly satisfying! They are quite beautiful when finished and a great gift to bring to a favorite hostess, so make extra.

Cook to Cook: Since you are actually eating the peel, please use organic lemons if at all possible. Be sure to save the lemon syrup, as it is delicious in iced tea.

  • 3 to 4 organic lemons, washed
  • 2 cups sugar plus 1/2 cup

1. Using a vegetable peeler, remove the peel from the lemon in vertical strips, trying to leave as much of the bitter white pith behind.

2. In a small saucepan, combine the peels with 2 cups of cold water and bring to a boil. Immediately drain, refill the pan with water, bring to a boil and drain again. Repeat this process three times to remove the bitterness from the peel. After the third dunking remove the peels from the pan and set aside.

3. Measure 2 cups of the sugar into a saucepan, and add one cup of water. Set over medium-high heat, bring to a boil and whisk until the sugar dissolves. Drop in the peels, reduce the heat to medium-low and simmer uncovered until the peels are tender and translucent. Drain and cool the peels. Keep the syrup for other uses.

4. Place the remaining 1/2 cup sugar in a large bowl and add the peels. Toss with your fingers until the peels are thoroughly coated. Remove one peel at a time shaking off the excess sugar. Store in an airtight container. Keeps for several weeks in an airtight container.

From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.