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 PEEL
This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.
Provided by StevenRN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 15
Number Of Ingredients 3
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.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 29 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 26.6 g
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.
EASY CANDIED LEMON ZEST
Candied lemon zest is beautiful on top of any dessert or chopped and added to cookies and baked goods. So pretty and tasty! Recipe makes about 1/4 cup of zest and 1/2 cup lemon syrup.
Provided by Tara Teaspoon
Categories Dessert
Time 30m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97 kcal, Carbohydrate 25 g, Sodium 2 mg, Sugar 25 g, ServingSize 1 serving
LEMON ZEST PIE CRUST
A refreshing twist on an ordinary pie crust. This lemon pie crust works nicely for tarts or berry-filled pies.
Provided by Emily
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.
- Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.
- Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.
- Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 20.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 36.4 mg, Sugar 6.4 g
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
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.
CANDIED LEMON ZEST
Steps:
- Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
- Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.
CANDIED ORANGE AND LEMON ZEST
Steps:
- Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
- In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.
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- Return the strips to the pan and add sugar and 1/2 cup water; return to a simmer. Cook over low heat until the zest is translucent and the syrup is slightly thickened, 10 to 15 minutes. Transfer the zest to wax paper with a slotted spoon; let cool.
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