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Candied Lemon Zest

The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.

  • yield: Makes 1 cup

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Ingredients

  • 6 lemons, scrubbed
  • 2 cups sugar

Directions

  1. Step 1

    Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.

  2. Step 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. Step 3

    In another medium 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.

Source
Martha Stewart Living, May 1999

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Reviews (1)

  • debellako 17 Jun, 2013

    I had never made candied lemon zest before but recently gave this a try. Unfortunately I burned the first batch and made a terrible mess so I could have used a warning about watching the simple syrup closely. But I gave it another go and it came out great. Looked nice on top of the lemon tart.