Limoncello Candied Lemon Zest
 
Prep time
Cook time
Total time
 
Super-simple elevated candied lemon zest recipe using Limoncello and some sugar. Chewy, boozy-spiked, sugar-coated accessory for baking or cocktails. By Southern FATTY.
Author:
Recipe type: Candy, Cocktails
Cuisine: American
Ingredients
  • 4 lemons, zest only (I use THIS super-sharp peeler)
  • cold water, to boil
  • 2 cups sugar
  • 2 cups water
  • 1 cup Limoncello
  • additional sugar, to finish
Instructions
  1. Zest lemons. Leaving some of the white pith is perfectly fine. It actually adds some volume to the candy.
  2. Slice into thin strips (I prefer about ⅛ inch or ~.5 cm or less).
  3. In medium saucepan, combine zest strips with enough cold water to cover by several inches.
  4. Bring to a boil. Drain. Repeat boiling process until the zest has been boiled 3 times. This removes some of the bitterness in the zest.
  5. After last drain, combine zest with 2 cups water and 2 cups sugar. Bring to a boil and then reduce to a low simmer.
  6. Once simmering, add Limoncello and continue to simmer, stirring as needed.
  7. Simmer for 20-30 minutes. The peel is ready when it is tender to taste.
  8. Drain and KEEP sugar syrup (bottle it up as Limoncello Simple Syrup for cocktails and drinks!).
  9. Carefully place zest on cooling rack, separating pieces as well as possible.
  10. Allow to rest. It will become tacky. I let mine sit for about 30 minutes.
  11. Toss the sticky pieces in granulated sugar.
  12. If you prefer the pieces to get somewhat crunchy on the outside, let them sit, uncovered overnight. Keep in an airtight container to less crisp pieces.
  13. Best enjoyed after they rest for several hours.
  14. More on SouthernFATTY.com!
Recipe by Southern FATTY at https://www.southernfatty.com/limoncello-candied-lemon-zest/