Skip to main content
Epicurious
Cookbooks

Candied Lemon Zest

Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

3 lemons
1 cup sugar
1/2 cup water

Preparation

  1. Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCandyDessertLemonCitrusFruitVeganVegetarianNut FreeGluten FreeDairy FreeQuickEasy5 Ingredients or FewerSimmerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.