Candied Lemon Zest Guide

The Cupcake Porn kitchen recently made some Candied Lemon Zest to use as a tasty topping for some simple cupcakes.

Ingredients: 1 fresh lemon, 3 table spoons of castor sugar, 1 cup of water, 2-3 table spoons of water.

To begin, find a tasty lemon.

Tasty Lemon


Peel the lemon with a peeler or paring knife and carefully remove any white pith from the peel.

Peeling Lemon


Lemon Peel


Lemon Peel Super Close


Bring 1 cup of water to a rolling boil.

Boiling Water


Add the lemon peel to the boiling water and boil for 20 seconds.

Blanching Lemon Peel


Strain the water from the lemon peel and allow the peel to cool for a few minutes so that they can be handled safely.

Straining Lemon Peel


Cut the lemon peel into long thin strips about 2 millimetres wide.

Julienne Lemon Peel


Julienned Lemon Peel


Add 2 table spoons of water to a pot with 3 table spoons of castor sugar and bring to a slow boil, being careful to stir continuously.  If 2 table spoons of water isn’t enough to cover the bottom of your pot, then you should add more water very sparingly until it does just cover the bottom.

Boiling Sugar and Water


Add the blanched lemon peel to the boiling sugar and water and stir to ensure the lemon is completely covered by the sugar and water mixture.

Boiling Lemon Peel in Sugar and Water


Strain the boiling sugar and water mixture from the lemon peels.

Straining Lemon from Sugar and Water mixture


Place the candied lemon into a small bowl and refrigerate for at least 2 hours before using it to decorate your cupcakes.

Candied Lemon Zest


Give it a try.  You’ll be amazed how this tasty little Candied Lemon Zest topping will improve the flavours of your cupcakes!

Best wishes, from the team at Cupcake Porn.


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