All about lemon zests: How to remove them and the best ways to use them
Candied lemon zests
Remove the lemon zests with a paring knife or a vegetable peeler and finely julienne them. Place the cut zests in a saucepan, cover with cold water and bring to a boil. Once boiling, drain the water and put the zests back into the saucepan with 1/4 cup sugar and just enough water to cover the zests.
Let crystallize for about 30 minutes until the liquid becomes syrupy. Pour onto a plate covered with nonstick paper and let cool.
It's especially practical for flavoring a dessert and preserving the zests.
More steaming articles
Top 10 Tips for Great Food Photos
How to Use a BBQ
Chef Tips and Tricks
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!