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Candied Lemon Zest

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Recipe photo courtesy of Gentl & Hyers

Use this zest to decorate our Frozen Lemon Mousse.

Source: Martha Stewart Living, June 2001
Yield

Ingredients

Directions

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How would you rate this recipe?
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  • CKL18875391
    25 DEC, 2018
    Couldn't be easier, very good. I did think the amount of sugar and water was overkill (wasteful and unnecessary), so I reduced that by half. It worked great. Will definitely have many uses for this, including, as I did, garnishing a cheesecake.
    Reply
    • CKL19464577
      2 FEB, 2019
      Perhaps the amount of simple syrup helps keep the zest separated while boiling. Remember, you are dealing with a very high temp which can be dangerous. Keep the fully cooked syrup in a glass jar in the refrigerator and then use in a million ways
  • western0423547
    24 NOV, 2018
    Thanks a lot. Making Christmas cookies and the recipe asked for “candied lemon zest “. Did not know how to make it so now I know. Thanks.
    Reply
  • MS10135580
    14 DEC, 2013
    Could you please tell what can this syrup and zest be consumed with? Where can it be added? Thank you!
    Reply
    • cbaboushkin
      25 JUN, 2018
      only 2 of the steps are written, what about the rest of the instructions?

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