Recipe Image

Candied Lemon Zest

  • 35 m
  • 45 m
Ruth Cousineau
“A beautiful—and edible—garnish.”


    • 1 lemon
    • ½ cup sugar
    • ½ cup water


  • 1 With a vegetable peeler, remove long strips of zest (without pith) from lemon; cut into julienne strips. Place in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Cook for 7 minutes; drain.
  • 2 Return the strips to the pan and add sugar and ½ cup water; return to a simmer. Cook over low heat until the zest is translucent and the syrup is slightly thickened, 10 to 15 minutes. Transfer the zest to wax paper with a slotted spoon; let cool.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 month.
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