This candied zest is a great garnish for dishes that call for our Meyer lemon dressing, like the butter lettuce salad with fennel and Pecorino. You can also sprinkle it on lemon desserts or use it to flavor any cookie dough.
- 4 Meyer lemons
- 1 ½ cups sugar
Makes about 1 cup
How to make Candied Meyer Lemon Zest (Peel) ?
Peel off the outer yellow skin of the lemons with a vegetable peeler, trying to get as little pith as possible. Add just enough cold water to cover them. Bring to a boil, then immediately remove the pan from the heat and strain off the water (you’re blanching the zest to remove its bitterness).
Add the sugar and 1 ½ cups fresh water to the zest and bring to a boil over high heat. Reduce the heat to low and simmer until the zest becomes translucent and can be cut easily with a fork, 20 to 25 minutes.
Transfer the zest and its syrup to a glass jar or plastic container, cover, and keep in a warm part of the kitchen until needed. If you keep it in its sugar syrup, it’ll last for weeks.