Skip to main content New<> this month
Get the Allrecipes magazine
Candied Citrus Peel
December 02, 2006

I used a citrus zester to make long very thin ribbons of lemon rind with no pith. Cooked exactly as directed. When done and cool enough to handle, I put the candied rind in a small bowl of sugar and tossed it, separating the rind into individual pieces. It looked great (and tasted great) on top of my lemon cheese cake. Thanks for the easy recipe.

  1. 41 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars