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Lemon rind

Discover how the humble lemon rind can elevate your recipes to a whole new level. From zesty desserts to flavorful marinades, explore top ideas to make the most of this versatile ingredient.
Candied Lemon Peel | "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." #dessertrecipes #dessertideas #lemon #lemonrecipes #lemondesserts Lemon Peel Recipes, Fruit Recipes, Snack Recipes, Dessert Recipes, Snacks, Candied Lemon Slices, Candied Lemons, Candied Fruit, Candy Desserts

Candied Lemon Peel | "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." #dessertrecipes #dessertideas #lemon #lemonrecipes #lemondesserts

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Allrecipes
With nothing but a sprinkling of sugar and a bowl of lemon rinds once destined for the garbage heap, you can make a fresh, tangy, no-cook lemon syrup. It's thick enough to whip with cream, whisk into vinaigrette, shake into cocktails, or simply drizzle over a stack of pancakes. So whatever you do, stop throwing away those rinds! Homemade Syrup, Homemade Granola, Homemade Spices, Chefs, Crispy Waffle, Lemon Syrup, Pancake Syrup, Food Cost, Pancake Stack

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

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Anna Blythe
Homemade Syrup, Homemade Granola, Lemon Syrup, Lemon Water Benefits, Pancake Syrup, Pancake Stack, Lemon Rind, Lemon Juice, Fruity Desserts

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

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Norma Mondragon