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



Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.

  • Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.

  • In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

Cook's Notes

Store in refrigerator up to 1 month.

Reviews (1)

20 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
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.