Candied Lemon Slices
Serves 12
15 mins prep
25 mins cook
40 mins total
An easy recipe for Candied Lemon Slices - a tasty citrus treat delicious on their own, dipped in chocolate, or to decorate a cake!
Thoroughly wash the lemons, then use a mandoline or sharp knife to slice to 4-5mm thickness*, discarding the ends. Remove any seeds.
Bring a large sauté pan or pot with 6 cups of water to a boil. Boil the lemon slices for 2 minutes, then transfer the slices to an ice bath and discard the boiled water.
In the same sauté pan or pot, bring 6 cups of water and 3 cups of granulated sugar to a boil. Add the lemon slices, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally to ensure the slices are evenly coated in the liquid. The rinds should be soft and look slightly translucent.
Using a slotted spoon or spatula, carefully remove the lemon slices from the liquid and spread evenly on a drying rack. Allow the slices to dry at room temperature for 12-24 hours, flipping occasionally. The lemons will feel sticky, but not wet, when they're ready for the sugar coating.
If you'd like to keep the liquid (it's now Lemon Simple Syrup, which is great for cocktails), let it cool fully, then strain into a jar or airtight container. Store in the fridge for up to 3 weeks.
After the lemon slices have dried, gently toss them in ½ cup granulated sugar to coat. Serve immediately or store in an airtight container in the fridge for up to one month.
