I candy Etrog citrons in the restaurant, but I’ve adapted the recipe for good old lemons. You could chop this up and fold it into whipped cream. Or serve over ice cream.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Cut off the tops and bottoms of the lemons with a thin, sharp knife, to the point where you expose the flesh. Remove the zest with a vegetable peeler, leaving only the smallest amount of white pith on the zest. Cut the zest into neat 1/8-inch-wide batons. (Reserve the lemons for another use.)
Step 2
Bring a small pot of cold water to a boil. Add the zest, bring back to a boil, and drain. Repeat this blanching process two more times.
Step 3
Put the simple syrup and corn syrup in a small saucepan and bring to a simmer over medium heat. Add the zest and bring back to a simmer. Reduce the heat and poach the zest gently until it’s slightly translucent, about 20 minutes.
Step 4
Let cool in the syrup. Store covered in syrup in a small glass jar in the refrigerator for up to 6 weeks.
