Candied Lemon Zest

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Glossy, sweet candied lemon zest is the perfect topper to a citrusy cake.

Candied zest is nothing but the rind of citrus simmered in a sugar syrup. But the results are far from ordinary. The rind gets shiny and the bitter flavor disappears, but the candy retains its citrus taste.
I use a generous pile of candied zest on my Pink Lemonade Cake. You can use it to top any type of dessert, or chop it up and add it to cookies. It will keep in the fridge, tightly covered for several weeks, and the sugar syrup that goes along with it can be used in cocktails as a simple syrup.

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Candied Lemon Zest

Work Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Candied Lemon Zest is beautiful atop any dessert or chopped in cookies.  So beautiful and tasty!

Course: Dessert

Cuisine: American

Keyword: Candied Lemon Zest

Calories: 387 kcal

Ingredients

• Zest from 2 lemons
• ½ cup water
• ½ cup sugar

Instructions

1. With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the biter white pith. Slice the strips into ⅛-inch-thick strands.
2. Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup.
3. Strain zest and use for garnish. Use the syrup in drinks or on pancakes. You can refrigerate both for 2 weeks.

Recipe Notes

You can use it to top any type of dessert, or chop it up and add it to cookies. It will keep in the fridge, tightly covered for several weeks, and the sugar syrup that goes along with it can be used in cocktails as a simple syrup.

Nutrition Facts

Candied Lemon Zest

Amount Per Serving

Calories 387

% Daily Value*

Sodium 7mg0%

Carbohydrates 99g33%

Sugar 99g110%

* Percent Daily Values are based on a 2000 calorie diet.

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