Candied Lemon Zest

1. 1

   Zest the lemons with a vegetable peeler into long strips.

2. 2

   Remove the pith; cut the strips into fine julienne.

3. 3

   Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar.

4. 4

   Add the zest; boil 5 minutes.

5. 5

   Cover, and remove from heat; let cool.

6. 6

   Strain off the syrup before using.

7. 7

   The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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