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Candied Lemon Zest for Iced Raspberry Lemon Syllabub

Use this recipe as a garnish for our Iced Raspberry Lemon Syllabub with Praline.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June 2000


  • 6 lemons, scrubbed
  • 2 cups sugar


  1. Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.

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

  3. In the same 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; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

Cook's Notes

Zest will keep in the refrigerator for up to one month.

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