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Candied Lemon Zest

November 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (10 votes)

A beautiful—and edible—garnish.


Candied Lemon Zest Recipe

Makes: About 1/3 cup

Active Time:

Total Time:

Preparation

  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 1/2 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.

Tips & Notes

  • 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

Per tablespoon: 75 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g protein; 0 g fiber; 2 mg sodium; 17 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate



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Recipe Categories

Total Time
45 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Season
Spring
Fall
Winter
Type of Dish
Other (non-main dish)
Ethnic/Regional
American
Ease of Preparation
Easy

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