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
- 3 lemons
- 1 1/4 cups sugar
- 1/4 cup light corn syrup
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.
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.