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Use this candied lemon zest to decorate our Frozen Lemon Mousse.

Martha Stewart Living, June 2001

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Credit: Gentl & Hyers

Recipe Summary

Yield:
Garnishes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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