Best 9 Candied Lime Peel Recipes

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Candied lime peel is a delightful sweet treat that can be used to add a unique flavor and texture to a variety of dishes. Made from the rind of limes, this candied delicacy offers a vibrant citrus flavor with a chewy and slightly tangy texture. Whether you're looking to add a zesty touch to your baked goods, create a unique garnish for cocktails and desserts, or simply enjoy a sweet snack, candied lime peel is a versatile ingredient that can elevate any culinary experience. With its bright and refreshing flavor and endless possibilities for use, it's no wonder why candied lime peel is a beloved treat enjoyed by many.

Here are our top 9 tried and tested recipes!

ORANGE PEEL CHICKEN



Orange Peel Chicken image

In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 19

2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
1 1/4 cups sugar
12 black peppercorns
4 whole cloves
1 large cinnamon stick
1/2 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 large cloves garlic, minced
6 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
3/4 cup snow peas, ends trimmed, then sliced
2 large cloves garlic, minced
4 scallions, chopped
4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
2 tablespoons freshly grated ginger with skin
Steamed white jasmine rice, for serving

Steps:

  • For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
  • Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
  • Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
  • Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
  • For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
  • Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
  • To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.

CANDIED CITRUS PEEL



Candied Citrus Peel image

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

Provided by Jill

Categories     Desserts     Candy Recipes

Time 9h

Yield 4

Number Of Ingredients 3

1 cup orange peel, cut into strips
½ cup white sugar
¼ cup water

Steps:

  • Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  • In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 0.8 mg, Sugar 25 g

CANDIED CITRUS PEELS



Candied Citrus Peels image

Forget the juicy insides. The peel is where citrus's true flavor resides, as these svelte candies prove. Blanching does away with any bitterness, leaving behind only a lingering lilt. The sugary coating and charming wrapping increase the confection's appeal. Get the packaging how-to for Candied Citrus Peels.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

Steps:

  • Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
  • Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
  • Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
  • Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes.

CANDIED LEMON PEEL



Candied Lemon Peel image

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

Provided by StevenRN

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 15

Number Of Ingredients 3

3 lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Steps:

  • Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
  • Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
  • Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g

CANDIED LIME SLICES



Candied Lime Slices image

Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.

Provided by twissis

Categories     Lime

Time 25m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 4

2 large limes or 3 small limes
1 cup sugar
2 tablespoons sugar
1 cup water

Steps:

  • Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
  • In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
  • Drain & spread out on a cooling rack to dry for at least 1 hour.
  • Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
  • Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

CANDIED CITRUS PEEL



Candied Citrus Peel image

Serve as a sweet finish to a meal; dip into melted semisweet chocolate, let set, then pack as a gift; or finely chop and stir into muffin batter or scone dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 4

2 grapefruits
3 oranges
4 lemons
1 1/2 cups sugar

Steps:

  • With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
  • In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
  • In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
  • Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

Nutrition Facts : Calories 155 g, Fiber 2 g

CHOCOLATE LIME FONDANTS WITH CANDIED LIME PEEL



Chocolate lime fondants with candied lime peel image

Rich, dark chocolate and tart citrussy limes are a dreamy combination in this warm, gooey-centred chocolate dessert

Provided by Nadiya Hussain

Categories     Dessert, Treat

Time 1h35m

Number Of Ingredients 16

200g butter , plus 25g/1oz melted, for greasing
50g cocoa powder , for dusting
200g dark chocolate (70% cocoa solids), melted
200g golden caster sugar
4 eggs and 4 egg yolks (freeze the egg whites and use for meringues)
zest of 3 limes (use the juice for the curd)
200g plain flour
140g golden caster sugar , plus extra for dusting
2 limes , the peel pared into long strips, then thinly sliced (use the juice for the curd)
juice of 8 limes , plus the zest of 3
200g golden caster sugar
1 tsp cornflour
100g butter , chopped into small pieces
3 eggs and 1 egg yolk
green food gel colouring (optional - I always like to add a little, just to enhance the green)
6 dariole mould or ramekins

Steps:

  • For the candied lime peel, put the sugar and 150ml water in a small saucepan over a medium heat. Bring to the boil, then turn down to a slow simmer. Add the strips of lime peel and cook gently for 25 mins until the peel has softened and the syrup has thickened. Sprinkle a layer of caster sugar over a sheet of baking parchment, lift the softened lime peel with a slotted spoon onto the sugar and roll to coat. Leave to cool until hardened. Will keep in an airtight container for up to 1 month.
  • Next, make the lime curd. Put the lime juice and zest, sugar, cornflour, butter, eggs and egg yolk in a heatproof bowl, and whisk together to combine. Set the bowl on top of a pan of simmering water, and continue to whisk for about 20 mins until thickened - don't be alarmed if it looks like it has curdled at first, as once the butter has melted, it will come together. It should coat the back of the spoon once done. Stir through the food colouring, if using, and set aside to cool. Will keep, chilled, in an airtight container for up to 3 days.
  • Brush the moulds with the melted butter, then place them on a tray and put in the freezer for 10 mins or until the butter has set. Take out and brush with butter again, then return to the freezer for another 10 mins. Dust the insides with a good coating of cocoa powder, tap out any excess and set aside.
  • Heat oven to 200C/180C fan/gas 6. In a bowl over a pan of simmering water, melt the butter and chocolate together, then leave to cool.
  • Whisk the sugar and eggs with an electric hand whisk until light, fluffy and the mixture has tripled in volume. Add the cooled chocolate mixture and lime zest, and mix well. Fold the flour gently and quickly into the fondant mixture until fully incorporated, then spoon the mixture into the moulds, filling them almost to the top - leave a little space as they will rise. Bake in the oven for 10 mins or until a crust has formed and the sides are just starting to come away from the moulds.
  • Remove from the oven, and leave to stand for 1 min, then turn out - don't leave them any longer or the heat from the moulds will continue to cook the fondant and they won't have an oozy centre. To serve, place a spoonful of curd on each serving plate and spread with the back of a spoon. Place the fondants on top, and top each one with candied lime peel.

Nutrition Facts : Calories 991 calories, Fat 62 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 61 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium

CANDIED CITRUS PEEL



Candied citrus peel image

Candied orange and lemon peel will keep for 6-8 weeks in an airtight container. Chop and add to fruitcakes, muffins or other treats

Provided by Mary Cadogan

Categories     Treat

Time 2h15m

Yield Makes about 300g

Number Of Ingredients 3

4 large unwaxed oranges, or 2 oranges and 2 lemons
big bag of granulated sugar
100g bar of dark chocolate (or gluten-free alternative), optional

Steps:

  • Cut the fruit into 8 wedges, then cut out the flesh, leaving about 5mm thickness of peel and pith. Cut each wedge into 3-4 strips.
  • Put the peel in a pan and cover with cold water. Bring to the boil, then simmer for 5 mins. Drain, return to the pan and re-cover with fresh water. Bring to the boil, then simmer for 30 mins.
  • Set a sieve over a bowl and drain the peel, reserving the cooking water. Add 100g sugar to each 100ml water you have. Pour into a pan and gently heat, stirring to dissolve the sugar. Add the peel and simmer for 30 mins until the peel is translucent and soft. Leave to cool in the syrup, then remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
  • Sprinkle a layer of sugar over a sheet of baking parchment. Toss the strips of peel in the sugar, a few at a time, then spread out and leave for 1 hr or so to air-dry.
  • Pack the peel into an airtight storage jar or rigid container lined with baking parchment. Will keep for 6-8 weeks in a cool, dry place.
  • To make into a delicious gift, melt the chocolate in a small bowl. Dip the candied orange peel into the chocolate to half-coat them, shaking off the excess. Put them on baking parchment to set, then pack into small cellophane bags tied with ribbon or pretty kitchen string.

Nutrition Facts : Calories 82 calories, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein

CANDIED LEMON PEEL



Candied Lemon Peel image

This old-fashioned candied lemon peel can also be used a garnish for other desserts. The sweet-tart taste is delightful.-Betty Slivon, Sun City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 2h35m

Yield 1 pound.

Number Of Ingredients 6

8 large lemons
2 cups sugar
2 cups water
1-1/2 cups superfine sugar
1-1/2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • With a sharp knife, score each lemon, cutting peel into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use)., Place peel in a large heavy saucepan and cover with cold water., Bring to a boil. Cover and cook for 30 minutes. Drain and repeat. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips., In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Add lemon strips. Bring to a boil. Reduce the heat; simmer, uncovered, for 50-60 minutes or until peels are transparent, stirring occasionally., Using a slotted spoon, transfer strips to wire racks placed over a baking pan. Let stand for 1 hour. Sprinkle superfine sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip one end of each strip into chocolate mixture; place on waxed paper until set. Store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

Tips:

  • Choose ripe, blemish-free limes. This will ensure the best flavor and texture.
  • Use a sharp knife to remove the zest. This will help to avoid getting any of the bitter white pith in your candy.
  • Cut the zest into thin strips. This will help them to cook evenly.
  • Boil the zest in water several times. This will help to remove any bitterness.
  • Add sugar to the zest and water and cook until the mixture reaches the desired consistency. This can take anywhere from 15 minutes to an hour, depending on how thick you want your candy to be.
  • Drain the zest and toss it in granulated sugar. This will help to prevent the candy from sticking together.
  • Store the candy in an airtight container in a cool, dry place. It will keep for up to two weeks.

Conclusion:

Candied lime peel is a delicious and versatile treat that can be enjoyed in many different ways. It can be used to garnish cocktails, add flavor to desserts, or simply eaten as a snack. It is also a great way to use up leftover limes. With just a few simple ingredients and a little bit of time, you can make your own delicious candied lime peel at home. Note: To ensure the best results, follow the recipe instructions carefully. You may need to adjust the cooking time and sugar amount depending on your desired consistency and sweetness level. Enjoy!

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