Sugared Lemon Zest

Layered Fruitcake with Creme Fraiche Frosting
Photo: Ellie Miller


  • 4 lemons

  • 1 cup granulated sugar

  • 2 cups fine sanding sugar (or substitute granulated sugar)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Related Articles