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Sugared Lemon Zest
Credit:
Ellie Miller
Ingredients
Ingredient Checklist
4 lemons
1 cup granulated sugar
2 cups fine sanding sugar (or substitute granulated sugar)
Cook's Notes
Sugared zest can be stored in an airtight container at room temperature for up to 1 week.
Gallery
Sugared Lemon Zest
Credit:
Ellie Miller
Gallery
Sugared Lemon Zest
Credit:
Ellie Miller
Sugared Lemon Zest
Credit:
Ellie Miller
Sugared Lemon Zest
Ingredients
Ingredients
- 4 lemons
- 1 cup granulated sugar
- 2 cups fine sanding sugar (or substitute granulated sugar)
Directions
Using a paring knife, remove zest from lemons in wide strips. Trim away white pith from underside of zest. Slice zest into 1/4- to 1/8-inch-thick strips, each about 2 inches long.
Place zest in a saucepan, and add enough water to cover. Bring to a boil, and then strain, reserving zest. Repeat boiling and straining two more times.
Return zest to pan, and add granulated sugar and 1 cup water. Bring to a boil. Reduce heat, and simmer until zest is almost translucent, 15 to 20 minutes. Strain, gently shaking zest to remove as much syrup as possible.
Place sanding sugar in a medium bowl. Toss zest in sugar to coat. Shake off excess sugar, and carefully transfer zest to a wire rack to dry for 5 minutes. Shake off any remaining excess sugar, and continue to dry on rack for 25 minutes more.
Cook's Notes
Sugared zest can be stored in an airtight container at room temperature for up to 1 week.
Cook’s Notes
Sugared zest can be stored in an airtight container at room temperature for up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sugared Lemon Zest
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sugared Lemon Zest
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest