Candied Lemon Zest

Candied Lemon Zest

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From: EatingWell Magazine, November 1997

A beautiful—and edible—garnish.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 lemon
  • ½ cup sugar
  • ½ cup water

Preparation

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  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 76 calories; 0.0 g fat(0.0 g sat); 0.0 g fiber; 20.0 g carbohydrates; 0.0 g protein; 0.0 mcg folate; 0 mg cholesterol; 19.0 g sugars; 0.0 IU vitamin A; 4.0 mg vitamin C; 5.0 mg calcium; 0.0 mg iron; 1 mg sodium; 15.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate

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