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    You are in: Home / Recipes / Julia Child’s Candied Citrus Peel Recipe
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    Julia Child’s Candied Citrus Peel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Julesong's Note:

    Julia says, these are “…a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks.” Adapted from “The Way to Cook,” and is used in her “Fresh Lemon Sherbet” recipe. Be sure to use nicely ripe fruit.

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    Units: US | Metric


    1. 1
      With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide.
    2. 2
      In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside.
    3. 3
      Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved.
    4. 4
      Cover the pan tightly and, as Julia says, “boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread.” (This part of Julia’s recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.).
    5. 5
      Remove saucepan from the heat, stir in the peel and let steep for an hour.
    6. 6
      Use in the “Fresh Lemon Sherbet” recipe or store in the refrigerator in a covered jar where it will keep for weeks.
    7. 7
      Makes one batch of candied zests for the 12 servings of sherbet.

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    Ratings & Reviews:

    • on September 29, 2007


      I use this recipe during my holiday cookie making stint. It works well!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Julia Child’s Candied Citrus Peel

    Serving Size: 1 (1956 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1045.1
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 33.5 mg
    Total Carbohydrate 292.3 g
    Dietary Fiber 29.7 g
    Sugars 236.5 g
    Protein 8.8 g

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