Candied Lemon Zest

Candied Lemon Zest: A Sweet and Zesty Touch for Your Desserts

If you’re looking to add a burst of flavor and a touch of elegance to your baked goods, candied lemon zest is a simple yet delightful way to do just that. Popular in European desserts and widely used by pastry chefs, this bright and sweet treat enhances everything from cakes to cookies with its irresistible citrusy zing. You can even enjoy it as a snack on its own! With just a few ingredients, you can create a flavorful garnish that adds both beauty and a delicious punch of lemon to any dish. Let’s dive into how you can make your own homemade candied lemon zest.

What you need to make Candied Lemon Zest?

• 3 Lemons (organic)
• 2 Cups of Water
• 1 Cup of granulated Sugar
• 1 Vanilla Bean (optional)
• granulated sugar (for coating – optional)

• medium pot
• colander
• tongs
• wire cooling rack
• baking sheet lined with parchment paper

How to Make Candied Lemon Zest: Step-by-Step

1. Prepare the Lemons

Start by gently washing the skin of organic lemons using a brush to remove any dirt or residue. Cut off the top and bottom of each lemon, then cut the lemon into four sections lengthwise, down to the pith. Carefully remove the peel from each section, and slice the peel into 1/4-inch-wide strips.

2. Remove Bitterness

To remove the natural bitterness of the lemon peel, place the strips in a medium pot of water and bring it to a boil. Drain the water using a colander, and repeat this process one more time.

3. Make the Syrup

After removing the bitterness, it’s time to candy the peels. In a pot, combine 2 cups of water with 1 cup of sugar (and an optional vanilla bean for extra flavor). Bring the mixture to a boil, then lower the heat to a simmer. Add the lemon peel strips and simmer them for 30-35 minutes, or until they become slightly translucent and most of the syrup has evaporated.

4. Cool and Dry

Once the peels are candied, turn off the heat and allow them to cool in the syrup for about 5 minutes. Carefully remove the hot peels using tongs and place them on a wire cooling rack set over a baking sheet lined with parchment paper. Let the peels dry for 8 to 24 hours (or up to 3 days, depending on your preference). Save the Lemon-infused syrup for later – it is great addition to sweet beverages, or great for baking lemon-flavored treats, such as Lemon Christmas Cookies.

5. Finishing Touches

If you prefer, you can coat the dried lemon zest strips in granulated sugar for a sweet, crystallized finish. Once fully dried, store the candied lemon zest in an airtight container in the refrigerator for up to 2-3 weeks. You can also freeze them for up to 6 months.

Conclusion:

Candied lemon zest is a versatile and delicious addition to your culinary repertoire. Whether you’re using it to garnish cakes, enhance your cookies, or simply enjoying it as a treat, this zesty ingredient elevates any dessert with a touch of sweetness and a burst of citrus. Its bright flavor, combined with a delicate, chewy texture, makes it the perfect complement to both rich and light desserts alike. Plus, it’s easy to make and stores well, so you can have it on hand for whenever you need that extra special touch. Try it out and enjoy a taste of European-inspired elegance in your next dessert!