Photo courtesy of recipefordelicious


An essential ingredient to many recipes, especially desserts, is candied citrus zest. It not only adds both sweet and sour notes to a dish, but it’s also pretty in its randomness and tastes crunchy too: unlike simply adding sugar and lemon juice... And it’s easy.

After you’ve rolled the lemon on the countertop, cutoff the ends.

Using a vegetable peeler, peel off the rind, taking as little pith as possible. 

Using a sharp knife (unfortunately there are other kinds, but not in your kitchen, we hope!), cut the peel into very thin julienne strips: about 1/16th inch.

Follow the recipe on the right to complete your candied zest