Leftover Lemon Zest Sugar Food

CANDIED LEMON ZEST

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.

LEFTOVER LEMON ZEST SUGAR

Steps:

• Preferably, take your lemon and grate the zest off before you cut it up. If you can't bear to, don't worry about it
• If your lemons are already squished and squashed, you'll need to half grate/half smoosh
• Grate the zest into the bowl and add the sugar. Mix it together with your hands.
• Place in the jar and leave for at least a week, if possible, to let the flavours develop

LEMON SUGAR

Steps:

• Add sugar to a medium bowl. Using a zester, zest long strips of lemon zest directly over the bowl of sugar so that all the oil from the zest goes into the sugar. (Alternatively use a vegetable peeler to peel the lemon zest and then cut into strips.) Transfer to an air tight jar. Seal jar and store at room temperature in a cool dry place. Shake mixture occasionally to toss mixture together. Makes 2 cups lemon sugar.

SUGARED LEMON ZEST

Steps:

• Using a paring knife, remove zest from lemons in wide strips. Trim away white pith from underside of zest. Slice zest into 1/4- to 1/8-inch-thick strips, each about 2 inches long.
• Place zest in a saucepan, and add enough water to cover. Bring to a boil, and then strain, reserving zest. Repeat boiling and straining two more times.
• Return zest to pan, and add granulated sugar and 1 cup water. Bring to a boil. Reduce heat, and simmer until zest is almost translucent, 15 to 20 minutes. Strain, gently shaking zest to remove as much syrup as possible.
• Place sanding sugar in a medium bowl. Toss zest in sugar to coat. Shake off excess sugar, and carefully transfer zest to a wire rack to dry for 5 minutes. Shake off any remaining excess sugar, and continue to dry on rack for 25 minutes more.