Once the syrup is drained away, candied lemon zest can be stored in an airtight container, its bottom lined with sugar, up to 1 week.

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Ingredients

Directions

  • Using a vegetable peeler, peel zest from lemons in strips, using the entire length of the lemon. Use a knife to remove any white pith from back of zest.

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  • Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.

  • In medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat, and let zest cool in syrup.

  • At this stage, zest and syrup can be transferred to an airtight plastic container and stored in the refrigerator for up to 1 month. To serve, drain zest, and place on wire rack so excess syrup can drip away, then roll in sugar.

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