Candied lemon peels are a great snack or garnish for cheesecakes and other desserts. They store well and give you a delicately sweet lemon pop when chopped and mixed into cookies and cakes.
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These delightfully sweet sugarless candied lemon peels are both low carb and low fat which makes them versitile on your journey to Trim & Healthy. They won’t spike your blood sugar and they are fun.
I made these as gifts for some of our friends over the holidays and was delighted to be able to make them in my Instant Pot Duo60. I’ve also included stove top instructions for those without an Instant Pot (But you really should get one, they are great)
My husband really enjoyed these as did everyone that I gifted them too. I bet they would be great for Valentine’s day also or Mother’s day.
Can I Use Other Citrus Peels?
Sure you could use any citrus peel in this recipe, you may just have to cook them longer to remove the bitterness of the pith. Citrus peel does not contain the natural sugars that are in the juice, so if you want to use oranges I would give the kids the juice since that is a real blood sugar spiker and may not affect them as badly as it would those of us following the Trim Healthy Mama Plan.
Sugarless Candied Lemon Peels are both Low in Fat and Low in Carbs
The only fat in this recipe comes from the lemon peels themselves. The carbs are low enough that these sugarless candied lemon peels are a Fuel Pull unless you dip them in skinny chocolate or this Sugarless Chocolate Syrup.
What are some ways you can think of using these delightfully sweet sugarless candied lemon peels?
Sugarless Candied Lemon Peels Recipe
- Serves: 80-100 strips
- Serving size: 8-10 strips
- Calories: 0
- Fat: 0g
- Carbohydrates: 0g
- Sodium: 4mg
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
- 5 lemons, juiced (julienned)
- ⅔ cup Pyure, Granular All Purpose Sweetener (divided)
- 5 cups water (divided)
- Wash the lemons well, using a scrubby sponge to clean the surface.
- Slice lemons in ½ and juice. Reserve juice for other recipes.
- Slice off the nub (where the lemon was attached to the three) at the tip, and then slice each half in quarters.
- Hold the quarters flat on the cutting board peel or slice out the pulp.
- You can use a melon-baller and start removing the pulp at the tip- then when enough to grab comes off you can peel the rest of the pulp off.
- Slice the de-pulped lemon quarters into thin strips - about as wide as the lemon peel is thick.
- Add the lemon peel strips and four cups of water. Place lid on you IP, lock into place and set to sealing.
- Process on High Pressure for 3 minutes. Use short bursts to release pressure. Remove lid and strain and rinse peels. Discard cooking liquid then rinse your liner.
- Using saute (medium) add ⅓ cup sweetener and 1 cup of water to your liner and cook for 5 min. Add lemon peels and stir to coat.
- Place lid back on the IP and lock putting the vent into sealing.
- Process on High pressure for 10 minutes. Allow to Natural pressure release.
- Strain syrup from peels and reserve
- 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. Drain and set peels aside.
- Combine 2 cups fresh water with ⅓ cups sweetener. Bring to a boil, stirring to dissolve the sweetener. 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.
- Store peels in syrup, refrigerated, to keep them soft, or allow them to dry.
- Gently toss peels in reserved ⅓ cup sweetener and place on a parchment lined sheet in the refrigerator and allow to cool for 4 hours uncovered.
- The strips can be stored in a glass jar in a cool dry place for 6-8 weeks - or keep refrigerated for up to six months. If you live in a very humid climate, keep them in the refrigerator.