Food & Cooking Recipes Dessert & Treats Recipes Sugared Lemon Zest Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Use this to garnish our Layered Fruitcake with Creme Fraiche Frosting. Ingredients 4 lemons 1 cup granulated sugar 2 cups fine sanding sugar (or substitute granulated sugar) Directions Using a paring knife, remove zest from lemons in wide strips. Trim away white pith from underside of zest. Slice zest into 1/4- to 1/8-inch-thick strips, each about 2 inches long. Place zest in a saucepan, and add enough water to cover. Bring to a boil, and then strain, reserving zest. Repeat boiling and straining two more times. Return zest to pan, and add granulated sugar and 1 cup water. Bring to a boil. Reduce heat, and simmer until zest is almost translucent, 15 to 20 minutes. Strain, gently shaking zest to remove as much syrup as possible. Place sanding sugar in a medium bowl. Toss zest in sugar to coat. Shake off excess sugar, and carefully transfer zest to a wire rack to dry for 5 minutes. Shake off any remaining excess sugar, and continue to dry on rack for 25 minutes more. Cook's Notes Sugared zest can be stored in an airtight container at room temperature for up to 1 week. Rate it Print