Candied Lemon Zest For Desserts Recipes

EASY CANDIED LEMON ZEST

Steps:

• With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into ⅛-inch-thick strands.
• Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup.
• Strain zest and use for garnish. Use the syrup in drinks or on pancakes. You can refrigerate both for 2 weeks.

CANDIED LEMON ZEST

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS ZEST RECIPE

Steps:

• Set two pots of water (with 1 quart of water in each) to boil over high heat. By the time you're ready to start blanching, the water will be ready.
• Use a peeler and make long broad strokes from pole to pole of the fruit. Avoid digging into the pith, but don't fret if you've taken a bit as you peel.
• Chop the zest into thin strips if desired.
• Set up an ice bath by filling a large bowl three quarters of the way with ice cubes and cold water. Set the bowl near the stove, along with a slotted spoon, spider, or small strainer.
• When water comes to a boil, add the zest to Pot #1 and allow it to simmer for 20 seconds. Remove zest from water, either by fishing it out with spider or pouring it through strainer into the sink. Rinse and refill Pot #1 with another quart of water, and return the pot to a boil.
• Plunge the zest into the bath of ice water. It's helpful to keep the strands inside the strainer in the bath to avoid having to pick the zest out of the ice.
• Repeat steps 5 and 6, first using Pot #2, and then using the newly boiled water in Pot #1. When you've finished the third round of blanching, retire Pot #1.
• When you've finished blanching in Pot #2, you can immediately set up for the final step: candying. Using the ratio of 1 cup fresh water to one cup sugar for every four fruits you've zested, combine sugar, corn syrup, and water in Pot #2 and bring it to a boil over high heat, stirring occasionally.
• Once all of the sugar has dissolved and syrup is bubbling, reduce heat to a simmer (just a few steady bubbles, as opposed to a rolling boil) and add the blanched zest. Simmer for about twenty minutes, until the zest is completely translucent and curling along edges. The syrup will become thicker and take on some color from peel. Store the zest in the syrup and allow it to cool before using. Refrigerate in a sealed container.

CANDIED LEMON ZEST FOR DESSERTS

Steps:

• Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

CANDIED CITRUS ZEST

Steps:

• Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
• Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
• Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
• Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.