Candied Lemon Zest
Author: John Ash
  • Zest from 2 large lemons; cut julienne strips
  • 1 Cup sugar; plus additional for rolling cooked zest
  • 1/3 Cup light corn syrup
  • 1/2 Cup dry white wine
  1. Add lemon zests to a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 5 minutes. Drain and set aside.
  2. Add sugar, corn syrup and wine to pan and bring to a boil. Remove from heat and stir in drained zest.
  3. Let stand for 1 hour.
  4. Drain again (reserving syrup for other uses) and transfer zest in a single layer to a wire rack. After an hour or so as zest begins to dry, roll in additional sugar.
  5. Store airtight in freezer for up to a month.
  6. Recipe Source: JOHN ASH
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