Candied Lemon Zest

3.7 (21)
Candied Lemon Zest

A beautiful—and edible—garnish.

Yield: about 1/3 cup
Active Time: 35
Total Time: 45


  • 1 lemon
  • 1/2 cup sugar
  • 1/2 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 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.

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Nutrition Per Serving

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

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 other carbohydrate

From EatingWell November 1997, The Essential EatingWell Cookbook (2004)