Candied Lemon Zest is beautiful atop any dessert or chopped in cookies. So pretty and tasty!
With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into ⅛-inch-thick strands.
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.