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Candied Lemon Zest

Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

3 lemons
1 cup sugar
1/2 cup water

Preparation

  1. Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCandyDessertLemonCitrusFruitVeganVegetarianNut FreeGluten FreeDairy FreeQuickEasy5 Ingredients or FewerSimmerCookbooks
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