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March 11, 2012

Candied Lemon Zest

This attractive garnish is made from julienne strips from the peel of the lemon. You can use it to top any dessert like Lemon cheesecake with Candied Lemon zest or try it in your hot tea.


  • 1 large lemon
  • 1 1/2 cup sugar
  • 1/3 cup light corn syrup


    Zest the lemon without removing the white pith. Put the zest in a small saucepan with water to cover and boil for 5 minutes. Drain and rinse with cold water to stop the cooking process. Bring 1 cup of the sugar, syrup and 1/3 cup water to boil in the saucepan. Remove from heat, stir in the zest and let stand for 30 minutes. Remove the zest and cool on a wire rack. Put remaining sugar on a plate and press sugar onto each piece. Store at room temperature for about one week.

    Terri's Tips:
    You can also make candied lime zest the same way
    Cut different shapes like diamonds or little squares

  • Posted by terri at March 11, 2012 01:10 AM