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Candied Lemon Zest


1 lemon; scrubbed
1/2 cup granulated sugar
1/2 cup water

1. With a vegetable peeler, remove long strips of zest (without pith) from lemon: cut into julienne. Place in a small saucepan and cover with cold water. Bring to a simmer over medium heat. Cook for 7 minutes; drain.

2. Return strips to pan and add sugar and 1/2 cup water; return to a simmer. Cook over low heat until zest is translucent and syrup is slightly thickened, 10 to 15 minutes. Transfer strips to wax paper with a slotted spoon; let cool. (The zest will keep in an airtight container at room temperature for up to 2 days.)


30 calories per tablespoon; 0 grams fat.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 1 serving

Preparation Time: 0:00

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