Get the recipe for Candied Lemon Zest from Southern Lady Magazine.
Candied Lemon Zest
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- Makes about 2 cups
- 3 lemons
- 1 1/2 cups sugar, divided
- 1 cup water
- Using a channel knife, peel the rind from each lemon into strips. In a medium bowl, combine lemon strips and 1 cup sugar. Let mixture sit until sugar is dissolved, about 30 minutes.
- In a medium saucepan combine lemon mixture and water. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally until sugar is dissolved. Reduce heat to medium low and cook lemon strips at a low simmer for approximately 15 to 20 minutes, or until translucent. Remove from heat and cool slightly. Strain mixture, reserving lemon strips. Place lemon strips onto pieces of parchment paper and allow them to dry at room temperature for approximately 15 minutes. (Lemon strips will be sticky.) Toss strips in remaining 1/2 cup sugar to coat. Place onto clean parchment and allow to dry completely at room temperature. Store covered in freezer for up to 1 week.
- Note: spraying the parchment paper with cooking spray before laying the strips to dry will reduce the stickiness and mess of removing them when ready to use.
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