New This Month

Candied Lemon Zest

Use this zest to decorate our Frozen Lemon Mousse.

  • Yield: Garnishes 8 servings
candied lemon zest

Photography: Gentl & Hyers

Source: Martha Stewart Living, June 2001


  • 4 lemons, well scrubbed
  • 2 cups sugar
  • 1 cup cool water


  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.

  2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

Reviews Add a comment

  • Svitlana Zasiekina
    14 DEC, 2013
    Could you please tell what can this syrup and zest be consumed with? Where can it be added? Thank you!