Elegant and Affordable: Candied Lemon Zest

Candied Zest is an elegant addition to any dessert tray — either on its own, or as a garnish.  This also makes a lovely hostess gift!

I will warn you that this is a simple recipe to make, however it does take quite a bit of time so make sure to plan ahead of time.  Shown above is Candied Lemon Zest that I made for our Citrus-Themed Party recently.  This recipe also will work wonderful with limes and oranges!

Candied Lemon Zest— from Cooking Light Magazine

• 2 medium-sized lemons (limes or oranges work great as well)
• 1/2 cup sugar, divided
• 2 Tbs water

Use a sharp vegetable peeler to remove zest from citrus (reserve fruit for another use).

Scrape bitter white pith from the back of the peel with a small pairing knife.  Discard pith.

Cut peel into 1/4 inch thick strips about 3 inches in length.  (Yield about 40 strips per fruit).

Combine 1/4 cup sugar and 2 Tablespoons of water in a saucepan to make a simple syrup.

Bring mixture to a boil over medium heat, stirring constantly until sugar dissolves.

Add peel, cover, and reduce heat.  Simmer for 3 minutes.  Remove from heat and let cool completely.

Strain through a sieve, shaking off extra moisture to prevent clumping.  Reserve liquid to be used as ‘Lemon Simple Syrup’.

Separate pieces of rind.  Allow to air-dry on a sheet of wax paper.

Place remaining 1/4 cup sugar and citrus strips in a bowl.  Toss well to coat.

Serve either on their own, or as a garnish.  OR — put in a small mason jar and give as a hostess gift.