Candied Lemon Zest 2.000

Deb Lindsey for The Washington Post

Mar 27, 2013

This recipe makes just enough to garnish Virginia Willis's Gluten-Free Light Lemon Cheesecake tartlets (see related recipe), but it's easy to double or triple the amount. You won't need more to change the amount of syrup; just the amount of lemon zest and the amount of sugar for a final coat.

Make Ahead: The zest can be stored in an airtight container for up to 1 year.

Servings: 2 tablespoons
  • 1 lemon
  • 1/2 cup sugar
  • 2 tablespoons water

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Line a rimmed baking sheet with a silicone baking liner or waxed paper. Bring a small saucepan of water to a boil over high heat.

Use a sharp vegetable peeler to remove the yellow zest (no white pith) from the lemon, reserving the fruit for another use. If needed, use a small paring knife to scrape off any remaining pith. Cut the zest into strips that are 1/8-inch wide by 3 inches long.

Add the strips of lemon zest to the boiling water; cook/blanch for 2 minutes, then drain. Combine half of the sugar and the 2 tablespoons of water in the same saucepan over medium heat, stirring until the sugar has dissolved. Stir in the blanched strips of lemon peel; cover, reduce the heat to medium-low and cook for 3 minutes. Remove from the heat; cool completely.

Strain through a fine-mesh sieve, discarding the syrup. Separate the pieces of zest and let them dry on the baking sheet. Sprinkle with the remaining sugar, using your fingers to toss and coat the strips evenly.

Transfer to an airtight container and store in a cool, dry place for up to a year.

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Recipe Source

From Georgia cookbook author and cooking instructor Virginia Willis.

Tested by Kendra Nichols.

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