No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Candied Lemon Zest

Source: Martha Stewart Living, May 1999


  • 6 lemons, scrubbed
  • 2 cups sugar


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

  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 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.


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.

Related Topics