Soaking time: 2 hours (optional)
Cooking time: 30-40 minutes
The soaking and first boiling are intended to remove the zest's bitterness. If you prefer a slightly bitter note or have sweet lemons like Meyers - or If you're just short of time - you can omit this first step.
If you don't have a scale to weigh your ingredients, allow about 150 to 200 g of sugar per lemon.
This technique is for zest that will be used fairly quickly, within a few weeks.
Candied lemon zest can be used to flavor cakes, icings and a variety of pastries.
Don't confuse this recipe with preserved lemons which are found in North African cooking to enhance couscous and tagines.
- Wash the lemons and remove the zest with a peeler, leaving all the white pith behind.
- Soak the zest in cold water for about 2 hours (optional); drain.
- Cut into thin strips.
- Weigh the zest: use an equal amount of sugar, or 75% if the lemons are sweet.
- Place the zest in a saucepan; cover with cold water and bring to a boil. Drain.
- Return the zest to the saucepan. Add the sugar and enough water to cover.
- Bring to a boil; reduce the heat and simmer over low heat until the water has evaporated. Be careful to remove the saucepan from the heat before the zest caramelizes! The zest should stay soft and translucent without browning.
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