Candied Lemon Zest - lemons

Method

• Remove the zest from the lemons with a vegetable peeler, keeping the pieces long.
• Remove the white pith using a paring knife.
• Cut into a fine julienne using a very sharp knife.
• Place the julienned zest in a small bowl; cover with boiling water.
• Let stand 30 minutes; drain.
• Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat.
• When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes.
• Remove from heat, cover, and let stand overnight.
• Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.