Candied Lemon Zest

• 2 large lemons
• 1 cup (280g) Simple Syrup (page 184)
• 1 tablespoon (17g) light corn syrup

1. Cut off the tops and bottoms of the lemons with a thin, sharp knife, to the point where you expose the flesh.
2. Remove the zest with a vegetable peeler, leaving only the smallest amount of white pith on the zest.
3. Cut the zest into neat 1/8-inch-wide batons.
4. (Reserve the lemons for another use.)
5. Bring a small pot of cold water to a boil.
6. Add the zest, bring back to a boil, and drain.
7. Repeat this blanching process two more times.
8. Put the simple syrup and corn syrup in a small saucepan and bring to a simmer over medium heat.
9. Add the zest and bring back to a simmer.
10. Reduce the heat and poach the zest gently until its slightly translucent, about 20 minutes.
11. Let cool in the syrup.
12. Store covered in syrup in a small glass jar in the refrigerator for up to 6 weeks.

lemons, simple syrup, corn syrup

Taken from www.epicurious.com/recipes/food/views/candied-lemon-zest-376906 (may not work)