Candied lemon zest: 4 citrus fruits - 1 cup granulated sugar - 1 cup water. Blanche lemon strips. Simmer for about twenty minutes, until the zest is completely translucent and curling along the edges. The syrup will become thicker and take on some color from the peel. Store the zest in the syrup and allow it to cool before using. Refrigerate in a sealed container.