Candied Lemon Peel

Candied Lemon Peel


This post is the first of three that details how to make the classic British mince pie. The candied peel is only one small component but I decided to make it from scratch. I used all of the candied peel in my mince pies but candied peel and fruit can be enjoyed on it’s own or a impressive gift. Before this weekend I don’t think I’ve ever tried candied peel but it was surprisingly pleasant. Sweet, tart and with a little bit of a chew to it.

Candied Lemon Peel

My knife skills leave a lot to be desired but eventually I was able to cut the skin off of four lemons. I didn’t have much luck peeling it off of these lemons (oranges might be easier). I need more practice. While I managed to get the peel off I did not manage to get it off in even strips.

However, as it all went into the mincemeat it didn’t really make a difference. You must try and remove the peel without too much of the pith (the white part of the fruit underneath the peel). After I finished I went back over the pieces and removed as much of this as possible. There was some remaining but this boiled away later.

Candied Lemon Peel

If you’re as terrible with a knife as me then please be careful when peeling your chosen citrus fruit. I had a few near misses. I chose four lemons but orange and grapefruit can also be used.

Candied Lemon Peel

Yield: 100g of candied peel

Candied Lemon Peel


4 lemons

4 cups sugar (plus extra for rolling)

4 cups water


  1. Starting at the top of each lemon make 6 vertical strips down the lemon (without piercing the fruit). Use your fingers to gently remove the peel.
  2. Use a knife to cut away the excess pith. Cut into 1/4 inch strips.
  3. Add the strips to a medium saucepan and cover with cold water. Bring to a boil and then drain. Repeat this process a total of three times.
  4. Add the sugar and water to the saucepan and bring to a boil. Add in the peel and simmer gently for one hour, until the peel is translucent.
  5. Remove from the heat and leave the peel to cool. Remove the peel from the sugar mixture and place on a paper towel to drain (for a few moments).
  6. Roll in sugar and place in a wire rack to dry for 30 minutes.
  7. Will keep covered for 2 weeks.

adapted from Martha Stewart

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