Best 3 Candied Lemon Zest Recipes
Candied lemon zest is a delightful treat that can be used to add a burst of citrus flavor to a variety of dishes. Whether you're baking, cooking, or simply enjoying a snack, candied lemon zest can elevate your culinary experience. This versatile ingredient is easy to make and can be stored for future use. In this article, we'll explore the best recipes for creating candied lemon zest, ensuring that you have all the information you need to make this delicious treat at home.
Here are our top 3 tried and tested recipes!
CANDIED LEMON ZEST
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 8 servings
Number Of Ingredients 3
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 ZEST FOR DESSERTS
The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 2
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 GINGER AND LEMON ZEST BREAD
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade and all you need is a little butter to enhance the flavors!
Provided by Sharon123
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
- Heat the milk, water, honey, and oil until very warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
- Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake at 375º for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!
Tips:
- Choose organic lemons for the best flavor and to avoid pesticides.
- Use a vegetable peeler to remove the zest in long, thin strips.
- Be careful not to remove too much of the white pith, as this can make the zest bitter.
- Place the lemon zest strips in a bowl of cold water for 30 minutes. This will help to remove any bitterness.
- Drain the lemon zest and pat it dry.
- Bring a pot of water to a boil. Add the sugar and stir until it dissolves.
- Add the lemon zest to the boiling sugar syrup. Reduce the heat to low and simmer for 30 minutes, or until the zest is translucent and has a glossy appearance.
- Remove the lemon zest from the sugar syrup and spread it out on a wire rack to cool.
- Store the candied lemon zest in an airtight container in a cool, dry place.
Conclusion:
Candied lemon zest is a versatile ingredient that can be used in a variety of desserts, drinks, and savory dishes. It adds a bright, citrusy flavor and a touch of sweetness. With just a few simple ingredients and a little time, you can easily make your own candied lemon zest at home.
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