Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Candied Lemon Zest By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 17, 2021 Print Share Share Tweet Pin Email Yield: Makes about 1/2 cup Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle. Ingredients 3 lemons 1 cup sugar ½ cup water Directions Zest lemons with a vegetable peeler into long strips. Remove pith; cut strips into fine julienne. Bring sugar and the water to a boil in a small saucepan, stirring to dissolve sugar. Add zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off syrup before using. Zest can be stored in an airtight container in the refrigerator up to 2 weeks. Print