Best 3 Candied Lemon Zest Recipes
Candied lemon zest is a versatile and delicious treat that can be used as a topping for cakes, cookies, and other desserts, or as an ingredient in chocolates, ice creams, and other sweet treats. The flavor is bright, citrusy, and sweet, with a slightly chewy texture. The process of making candied lemon zest is simple, but it does take some time, as the zest needs to be simmered in a sugar syrup until it becomes translucent and slightly chewy. This recipe provides step-by-step instructions for making candied lemon zest, as well as three different recipes that use candied lemon zest as an ingredient. The first recipe is for a simple lemon zest cake, which is a light and fluffy cake with a bright citrus flavor. The second recipe is for candied lemon zest cookies, which are chewy and flavorful with a sweet and tangy glaze. The third recipe is for candied lemon zest ice cream, which is a creamy and refreshing ice cream with a bright citrus flavor.
Let's cook with our recipes!
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 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.
CANDIED GINGER AND LEMON ZEST BREAD
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade and all you need is a little butter to enhance the flavors!
Provided by Sharon123
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
- Heat the milk, water, honey, and oil until very warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
- Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake at 375º for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!
Tips:
- Choose the right lemons: Select organic, unwaxed lemons with a bright yellow color and smooth skin. Avoid lemons with blemishes or bruises.
- Prepare the lemons properly: Wash the lemons thoroughly under running water to remove any dirt or debris. Use a vegetable peeler to remove the zest in long, thin strips, being careful not to include any of the bitter white pith.
- Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the sugar syrup from burning.
- Stir frequently: Stir the lemon zest and sugar syrup constantly to ensure that the zest is evenly coated and the sugar dissolves completely.
- Don't overcook the zest: Candied lemon zest should be soft and pliable, but not tough or chewy. Overcooking will make the zest bitter.
- Let the zest cool completely: Once the zest is cooked, remove it from the heat and let it cool completely on a wire rack. This will help to prevent the zest from sticking together.
- Store the zest properly: Candied lemon zest can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months.
Conclusion:
Candied lemon zest is a versatile ingredient that can be used in a variety of sweet and savory dishes. It is a great way to add a bright, citrusy flavor to baked goods, desserts, and drinks. It can also be used as a topping for yogurt, oatmeal, or granola. With its sweet, tangy flavor and vibrant color, candied lemon zest is sure to add a touch of elegance and sophistication to any dish.
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