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Candied Lemon Zest for French Doughnuts

Use this candied lemon zest on our French Doughnuts.

  • Yield: Makes 1/2 cups

Source: Martha Stewart Living, October 1998

Ingredients

  • 3 lemons
  • 1 1/4 cups sugar
  • 1/4 cup light corn syrup

Directions

  1. Using a zester, make 2-inch-long zest strips. Place zest in a small saucepan, cover with water, and bring to a boil. Cook 5 minutes, and drain in a fine sieve. Set zest aside.

  2. Combine sugar, corn syrup, and 1 1/2 cups water in a small saucepan; bring to a boil. Add zest; reduce heat to a simmer. Cook until translucent and tender, about 20 minutes. Remove from heat; let cool in liquid. Store, refrigerated, in an airtight container up to 1 week. Drain before using.

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