• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Southern FATTY

Loosen your bow tie, mint your julep, & stop in for a bite to eat.

  • Home
  • About
    • About
    • Press
    • Contact
  • Travel
    • Nashville
    • Beyond
  • Recipes
    • ALL RECIPES
    • Appetizers & Snacks
    • Beverages
    • Condiments / Dips / Sauces
    • Confections / Sweets
    • Mains / Entrées >>
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Seafood
      • Vegetable
    • Sides / Appetizers
  • Photography
  • Subscribe

Limoncello Candied Lemon Zest

April 22, 2016 By Phillip @ SouthernFATTY.com 5 Comments

Limoncello Candied Lemon Zest

I’m a total citrus addict. I was (and still am) that kid that would pound Starburst like it was my job. I’d pick citrus sweets over chocolate any day (sorry ’bout it, choc-o-holics).Not much has changed since the days of obsessively eating Skittles and Fruit Stripe gum.

Moving forward a few years, I found myself sitting in front of a bottle of Limoncello. What to do?! Although this sounds like the start of an episode of Intervention, it’s just a normal day in the SF test kitchen. I wanted to incorporate the ‘cello into something simple first. I love to enjoy it in drinks, but haven’t really jumped into baking or cooking with it much yet. That is surely about to change.

I had lemons that I had juiced for some cocktail ‘testing’, so why not try to use what’s left? Frugal Fatty, you can call me. The result was a perky spiked candied lemon zest. Top the cocktail, cupcakes, or just do what I did and eat a handful of them like candy. It’s all appropriate.

Limoncello Candied Lemon ZestLimoncello Candied Lemon ZestLimoncello Candied Lemon ZestLimoncello Candied Lemon Zest

PS- I was left with a bunch of flavored sugar syrup when this was all finished. Don’t toss that out! Bottle it and use it for drinks or baking.

Now… If you are super serious about this, you could even make your very own limoncello and even use the zest from the recipe to candy. One day, I’ll try to do all of that. The downside is that making the stuff takes literally weeks. WEEKS, y’all. I can’t even wait for minute rice to finish, so I just went with the bottled stuff. Head over to my favorite Love & Olive Oil’s Homemade Limoncello post if you are feeling fancy. Be sure to send me a bottle or two.

Limoncello Candied Lemon Zest

Regular old candied lemon is sooooo 2015, y’all. This is where it’s at. More booze is a cocktail’s greatest accessory, right? Although, I’m pretty sure all of the booze in this cooks out, it still adds a hell of a ZING! to things.

A bit of that unexpected bite to counter the ridiculous amount of sugar that you are going to coat the pieces in.

Spunky. and. sweet.
(you are welcome to describe me as that when you share this with all of your friends, kthanks)

Limoncello Candied Lemon Zest
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
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: Phillip Fryman | SouthernFATTY.com
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!
3.5.3208

 

Filed Under: Beverages, Condiments / Dips / Sauces, Confections / Sweets, Few Ingredients Tagged With: alcohol, candied, fruit, lemon, limoncello, sugar, zest

Previous Post: « Key Lime Kiki Meringue Tart
Next Post: Blackberry Lavender Cream Paletas »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Kathleen Adams

    December 30, 2022 at 2:57 am

    I made my own Limoncello today. Hit a food dehydrator yesterday. Here’s a thought: once I strain the peels from the vodka, sugar the peels and toss in the dehydrator! Think it’ll come out good? Ask me in 3+ weeks!

    Attachment

    Reply
  2. Katie

    April 26, 2016 at 2:58 pm

    I am going to try these on lemon cupcakes!

    Reply
  3. Kathryn Meeks

    April 26, 2016 at 2:54 pm

    I made these today and they are GREAT! Going in some cocktails tonight.

    Reply
  4. Roberta

    April 25, 2016 at 12:16 pm

    I looooove everything lemon! This sounds delicious.

    Reply
    • Phillip @ SouthernFATTY.com

      April 25, 2016 at 12:17 pm

      Hope you enjoy!

      Reply

Primary Sidebar

Follow Us!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Footer

Southern FATTY is a Nashville, TN based food blog with everything delicious.

Loosen your bow tie, mint your julep & stop in for a bite to eat. Read More…

SUBSCRIBE

© 2012-2022 Southern FATTY Media, LLC
 · by Phillip Fryman · Privacy / Terms & Conditions · Contact Us · ALL RIGHTS RESERVED



 

Loading Comments...
 

    Previous Key Lime Kiki Meringue Tart with Almond Graham Crust Key Lime Kiki Meringue Tart
    Next Blackberry Lavender Cream Paletas Blackberry Lavender Cream Paletas