Candied Lemon Zest

1. 1

   Cut off the tops and bottoms of the lemons with a thin, sharp knife, to the point where you expose the flesh.

2. 2

   Remove the zest with a vegetable peeler, leaving only the smallest amount of white pith on the zest.

3. 3

   Cut the zest into neat 1/8-inch-wide batons.

4. 4

   (Reserve the lemons for another use.)

5. 5

   Bring a small pot of cold water to a boil.

6. 6

   Add the zest, bring back to a boil, and drain.

7. 7

   Repeat this blanching process two more times.

8. 8

   Put the simple syrup and corn syrup in a small saucepan and bring to a simmer over medium heat.

9. 9

   Add the zest and bring back to a simmer.

10. 10

    Reduce the heat and poach the zest gently until its slightly translucent, about 20 minutes.

11. 11

    Let cool in the syrup.

12. 12

    Store covered in syrup in a small glass jar in the refrigerator for up to 6 weeks.

* Per serving · 4 servings · Values may vary.

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