Candied Lemon Zest
Source of Recipe
Martha Stewart
List of Ingredients
2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water
Recipe
1. Remove zest from lemons with a vegetable peeler, keeping pieces long.
Remove white pith using a paring knife, and finely julienne using a very
sharp knife. Place julienned zest in a small bowl; cover with boiling water.
Let stand for 30 minutes; drain.
2. Bring sugar and the cool water to a boil in a small saucepan over
medium-high heat. When sugar is completely dissolved, add julienned zest,
reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover,
and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar.
Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
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