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Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.

Martha Stewart Living, July 2002

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Yield:
Makes about 1/2 cup
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Ingredients

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Directions

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  • 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.

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