Candied Citrus Peel

candied peels

Meyer lemons and oranges grow abundantly in California and are available year-round from my mother’s garden. Add the intense chewy orange or lemon peels to cookies, fish, granola, scones or vegetables.


12 Meyer lemons, or 4 oranges peeled
1 cup sugar
8 cups water

Peel the rind off the lemons or oranges like you would peel an apple. Place the peels
in a medium-sized sauce pan. Cover the peels with cold water. Bring to a boil and cook
for 20 minutes. Drain the water.

Cover the peels again with cold water. Bring to a boil and cook for 20 minutes.
The peels will become transparent as they cook. Drain the water.

Cover the peels with cold water. Add 3/4 cup of sugar. Bring to a boil then reduce the temperature to medium heat. Simmer until the syrup thickens. Taste. Add another 1/4 cup of sugar if necessary. Simmer until the liquid is reduced to a thick syrup.

Candied lemon or orange peels can be stored in the freezer.


Squeeze the juice from the oranges or lemons and save for drinks or pour into an ice-cube tray. Store in the freezer, a perfect source for fresh squeezed juice.