Candied Lemon Zest - lemons

Method

• 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 chefs 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.