MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Candied Lemon Zest

Candied Lemon Zest

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Candied Lemon Zest

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

Ingredients

Garnishes 8 servings

  • 4 lemons, well scrubbed
  • 2 cups sugar
  • 1 cup cool water

Directions

  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.

  2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.
From Martha Stewart Living, June 2001

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Lemon Tassies
  • Angel Food Cake
  • Cranberry Compote
  • Tangerine Chiffon Pie
  • Champagne Punch
  • Candied Citrus Peels
  • Spicy Chicken Wings
  • Jicama, Beet, and Orange Salad
  • Lemon Cloud Trifle
  • Lemon Tassies
  • Angel Food Cake
  • Cranberry Compote
  • Tangerine Chiffon Pie
  • Champagne Punch
  • Candied Citrus Peels
  • Spicy Chicken Wings
  • Jicama, Beet, and Orange Salad
  • Lemon Cloud Trifle

 

Today on MarthaStewart.com