Ingredients for Julia Childs Candied Citrus Peel
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Julia Childs Candied Citrus Peel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Julia Childs Candied Citrus Peel
- Using a vegetable peeler, carefully remove the zest from 2 large lemons, avoiding the white pith.
- Cut the lemon zest into thin julienne strips, approximately 1 1/2 inches long and less than 1/8 inch wide.
- Place the zest in a saucepan and cover with 1 quart (4 cups) of water. Simmer gently for 6 minutes. Drain and rinse thoroughly under cold water. Set aside.
- In a separate saucepan, combine 1/3 cup of water and 1 cup of granulated sugar. Bring to a simmer over medium heat, stirring constantly until the sugar is completely dissolved.
- Cover the saucepan tightly and boil for 1-2 minutes, or until a thin thread forms when a small amount of syrup is drizzled from a spoon.
- Remove the saucepan from the heat. Add the prepared lemon zest to the sugar syrup. Stir gently to coat.
- Cover the saucepan and let the zest steep in the syrup for at least 1 hour, or up to 2 hours for a more intense flavor.
- Remove the candied peel from the syrup and place it on a wire rack to dry completely. This can take a few hours or overnight.
- Store the candied citrus peel in an airtight container in the refrigerator. It will keep for several weeks, making it a perfect make-ahead ingredient for your favorite desserts.
- Makes enough candied zest for approximately 12 servings of sherbet.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
946g
Fat
1g
Carbs
97g
