Lemon Bluberry Tart--Candied Lemon Zest

By á-1821

Ingredients

• For the Candied Lemon Zest
• Garnishes 8 servings
• 4 lemons, well scrubbed
• 2 cups sugar
• 1 cup cool water

Preparation

Step 1

1. R emove 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.
2. B ring 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.
Store zest in syrup in an airtight container in the refrigerator
for up to 2 weeks.