Candied Lemon Zest

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the 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.

Cook's Notes

Store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.


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