Candied Lemon Zest
A beautiful—and edible—garnish.
From EatingWell: November 1997, The Essential EatingWell Cookbook (2004)
Yield: about 1/3 cup
Active Time: 35
Total Time: 45
- 1 lemon
- 1/2 cup sugar
- 1/2 cup water
- 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.
- 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.
Try This Recipe With:
Nutrition Per Serving: 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.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate