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The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.

Source: Martha Stewart Living, May 1999



Cook's Notes

Store in refrigerator up to 1 month.

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How would you rate this recipe?
  • MS10979762
    17 JUN, 2013
    I had never made candied lemon zest before but recently gave this a try. Unfortunately I burned the first batch and made a terrible mess so I could have used a warning about watching the simple syrup closely. But I gave it another go and it came out great. Looked nice on top of the lemon tart.

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