Candied lemons recipe
- Citrus fruit
It only takes a little patience to make your own candied lemons. The same recipe works for oranges and limes.
3 people made this
IngredientsMakes: 2 lemons
- 2 lemons, preferably unwaxed
- 200g caster sugar
- 350ml water
MethodPrep:5min ›Cook:1hr10min ›Extra time:12hr › Ready in:13hr15min
- Wash lemons thoroughly and cut into 3mm slices.
- Fill a large pot with water, bring to the boil and blanch the lemon slices for 2 minutes. Place them on a large plate and cover with ice cubes to cool down.
- In a saucepan mix 200g sugar and 350ml water and let simmer. Stir with a wooden spoon to fully dissolve sugar. Place lemon slices in the simmering syrup and cook over very low heat for 1 hour.
- Spread the lemon slices on a wire rack and let dry for at least 12 hours.
- Store in an airtight container with greaseproof papers between the lemons.
Don't throw out the syrup, you can use it again for lemons, or to sweeten desserts.
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Candied Lemon Peel
If you are looking for an easy candied lemon recipe, you are in luck!
These candied peels – coated in sweet, hardened sugar – look great and are a super useful ingredient in the kitchen.
When prepared right, candied lemon peels bring just the right amount of zest and lemony bitterness to any recipe!
There are a number of recipes in German baking that use candied lemon peels – two of which are German Lebkuchen (gingerbread cookies) and German Stollen.
The candied peels are cut into small cubes and add their sweet, zesty attributes to these classic German holiday recipes.
You can buy these candied ingredients in a store – but they are honestly pretty easy to make yourself.
One thing to keep in mind is that candied lemon peels need a bit of drying time on a rack until they harden up.
So, if you plan on using homemade candied peels for a German Stollen or another recipe, be sure to make the peels in advance. They’ll need at least 24 hours to dry!
Another big reminder for when you’re making candied peels – be sure to buy organic lemons.
You will be eating the peel so this is the best way to reduce the amount of chemicals and sprays that might be in/on the peel.
HOW TO MAKE CANDIED LEMON SLICES
Grab 2 to 3 fresh lemons. Using a mondoline or sharp knife, cut lemons into thin slices (approximately 1/8-inch thickness).
In a large saucepan, combine 1 cup granulated sugar, 1 cup water and 2 tablespoons freshly squeezed lemon juice. Bring to a boil. Reduce heat to a simmer over medium-low heat and add the lemon slices in a single layer when the sugar is dissolved.
Simmer over medium-low heat for 15 minutes, gently flipping once or twice during the cooking process. When the lemons are slightly translucent, they are finished cooking.
Candied Lemon or Lime Slices
Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look
Published by William Morrow
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Editor's Note: Ever wondered how to candy your own lemons and limes? This easy recipe takes you through the process step-by-step. Perfect for adding decoration to cakes, cupcakes, and other sweet pastries, candied limes are the right balance of sweet and tart. The smell alone from the lemons and limes boiling in the sweet sugar is enough to make you hungry! Make your candied limes the natural way. The trend of rustic, artisan foods is in full swing, and this recipe will help you enjoy the sweet taste of sugary lemons and limes without the guilt.
This is a fun, rustic way to decorate with lemons. If you plan on eating the peel, however, make sure you use organic fruit, which isn’t waxed or sprayed with pesticides.
Dietary Consideration Egg-free, Gluten-free, Halal, Kosher, Low Carb, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or Less Yes
Taste and Texture Sweet, Tangy, Tart
Lovely Lemon Recipes
Look the sweet taste of cirtrus? We have even more yummy desserts and dishes to try. Check out our list for:
- Cake Recipes
- Tasty Cookie Recipes
- & More Darling Desserts!
Slice the lemons as thin as possible, about 1/8 inch thick, and remove any seeds.
Cut sheets of wax paper and place them underneath a wire cooling rack.
Combine the sugar and 1 cup water in a small heavy-bottomed saucepan, and cook over high heat until the sugar dissolves and the mixture is boiling. Add the lemon slices and let the mixture simmer over medium-low heat for 15 minutes, or until the lemon slices are opaque. Make sure the sugar mixture does not begin to caramelize.
Using a fork or a slotted spoon, carefully transfer the lemon slices to the wire cooling rack, arranging them in a single layer. Let them dry for at least 1 hour. The lemon slices should be slightly sticky.
Extra slices, placed between pieces of wax or parchment paper and placed in an airtight container, can be frozen for up to 2 weeks or refrigerated for 1 week.
Meyer Lemons Two Ways :: Candied Lemon Peel & Dried Lemon Slices
I have two sweet, actually I should say short and sweet, recipes to share with you today friends! I’m still working through my bounty of Meyer lemons that were gifted to me by a co-worker. For the final handful, I made Meyer Lemons, two ways – as candied lemon peel and as dried lemon slices. I love dried lemon slices to add a bit of color and pizazz to many dishes – everything from tea to roasted meat dishes to salads.
This Meyer lemon candy recipe for sugared lemon peel actually makes me think of my grandfather. He was a hardworking man, a country man who worked on the farm until shortly before he died. He would always keep a bag of lemon drop candies in the front seat of his pick-up and I can’t eat lemon candy even today without thinking of those rides to the farm to feed the horses.
For Easter or Christmas: for kulich, stollen and co.
Candied citrus peel pieces are a must for Christmas and Easter baking. With the homemade candied orange peel and lemon peel, the pastries taste much better and are incredibly aromatic. So it is worth to make the candied orange peel and citron peel at home. For example, people like to bake Russian kulich with them. For the puff pastry kulich, I made the candied orange peel and candied lemon peel myself beforehand and then baked the Easter bread with it. And it tasted much, much better than with candied fruit from the supermarket. Try additionally to bake the classical kulich, kulich with curd, kulich with sour cream or kulich from choux pastry with it. Homemade candied citrus peel pieces are also ideal for Christmas cookies. You can bake stollen, for example the curd stollen, gingerbread and much more at Christmas with it.
Photo: Claudia Concas
Place the lemon slices in a wide high-sided saucepan and add the sugar. Place the pan on the heat and leave it to simmer for about 20 minutes. If the cooking liquid dries up too much, add a couple of spoons of water. At this point, the caramelised lemon slices are ready. Transfer them to a dish and leave to cool.
Candied Lemon Slices Recipe
These candied lemon slices are amazing! So citrusy, so sweet & sour, so lemony, their complex taste is out of this world! You&rsquoll wanna eat the whole batch in one sitting!
There is something extremely addictive about the candied lemons. It&rsquos a lemon that&rsquos so sweet while remaining true to its citrus base, it just sends your taste buds into a crazy dance. Chew it, chew it, OMG! The lemon flavor is so full, so rich, so powerful, you will be fully immersed in the lemon taste while chewing on the peel. This stuff is unbelievable. You need these candied lemon slices right now!
You can eat these candied lemon slices on their own, you can decorate the cake with them or use them as an ice cream topping. I just like to eat them like candy &ndash that&rsquos why they are called candied lemons!
Making homemade candied lemon slices is really easy. All you need to do is layer lemon slices with sugar in a pot, add water, simmer for 1 hour, then remove the candied lemon slices from the pot and dry them on parchment paper. You can store them in a container in the refrigerator layered between the parchment paper sheets (the parchment paper will prevent the candied lemons from sticking together). There is no need to store them ever at our house because they don&rsquot even last a day :)
Use real butter
Recipe: candied lemon slices
Despite being insanely busy and turning down a lot of fun, exciting opportunities and events this month (only because I’m doing a ton of other fun, exciting things already!), I promised myself that I would participate in Barbara‘s annual LiveSTRONG: With a Taste of Yellow event. This is important to me, not because I was diagnosed with breast cancer in 2007, but because I know a lot of people who had or have cancer. I have lost beautiful friends and family to cancer. And just last night, I learned that someone who saved my life is fighting for his own right now – fighting cancer. Barbara holds this food and wine blogging event each year in support of The Lance Armstrong Foundation to raise cancer awareness around the world. Last year was the first time I participated.
So if you want to participate there is still time (Barbara has extended the submission date to September 18th). Whip up something yellow – be it savory or sweet, and hop over to Barbara’s page for instructions on how to be a part of LiveSTRONG: With a Taste of Yellow. My submission is past the jump.
I’m in the middle of the “getting to know you” period with my new camera. I haven’t taken it out for serious shooting yet, but I have managed to screw around a bit. Of course, the inaugural photo had to be Kaweah.
our sleep olympian hard at work on her exhausting training regimen
But you didn’t see the first few captures because I always shoot in RAW and my software was not compatible (i.e. it’s OLD) with the latest Adobe RAW version. After yet another upgrade (phase 4 now complete), we are now cooking with gas! I jumped from CS2 to CS4 (sorry CS3, never knew ya) and I like it so far… as long as it doesn’t require a desktop upgrade because we have all of $.52 to our names now.
the last of the harebells
the local stands are still predominantly green
Our nights are flirting with frosts again and it is starting to smell like autumn. I have apples on the brain too! Okay, but we have just under two weeks left of summer, so let’s not shortchange anyone.
Ever since I visited Seth Ellis Chocolatier a few weeks ago, I have had a minor obsession with candied lemon slices. I’ve candied orange peels out the hoohah, but only candied lemon slices twice. The first time was by accident and the second time was a complete failure. I tweeted with Rick (@ricklevine) about the recipe they use. It takes 3 weeks! I don’t have 3 weeks to candy lemon slices right now. Then Rick said I could just “boil the *%&# out of some citrus for a couple of hours”. So that’s what I did.
I blanched the slices in boiling water and then dumped them in ice water per the instructions on Martha’s page. My orange peel recipe blanches the peels three times, but I was afraid if I did that, there would be nothing left of the lemon slices except the rinds.
Once the slices were out of the ice water, I boiled a pan of sugar syrup. Martha says 1:1 water to sugar, my orange peel recipe says 1:3 water to sugar. I compromised with 1:2 water to sugar and let the slices simmer for an hour.
talk about hot sweetness
Based on prior experience, I should have let the lemons simmer for up to 2 hours. At just over 1 hour of simmering, I think my slices tend to be more gooey and harder to handle (because they don’t dry completely).
draining off the excess sugar
I let the slices dry for about 24 hours on a cooling rack over a baking sheet to catch all of the sugar drips. They look like little glass ornaments (I was going to say they look like candy, but… they ARE candy – durrrr). Tempering a batch of semi-sweet chocolate, I dipped half of the slices and left the rest plain. These are gorgeous and delicate confections – chewy, sweet, lemony, but not bitter (the blanching remedies that, I believe). I think I love the combination of lemon and dark chocolate more than the previous reigning champion combo of orange and dark chocolate. Definitely going into the handmade gifts arsenal.
chocolate-dipped and delectable
These candied lemon slices are my contribution to Barbara’s roundup for the LiveSTRONG: With a Taste of Yellow event.
great as a garnish, but perfectly lovely on its own
Candied Lemon Slices
adapted from Martha Stewart and Culinary School of the Rockies
1-3 organic lemons, washed
water for boiling
2 cups sugar (you could increase this to 3 cups – I haven’t tried that with the lemons yet)
1 cup water
tempered chocolate for dipping (optional)
Cut the lemons into thin slices (not too thin or else they tear apart too easily) removing seeds and the ends. Bring water to a boil in a saucepan and blanch the lemon slices for about a minute. Drain the lemon slices and plunge them into a bath of ice water. Drain. Meanwhile, combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the lemon slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Could take up to 24 hours to dry. Dip in tempered dark chocolate and set on parchment paper until chocolate has cooled and firmed up.
78 nibbles at “LiveSTRONG and kick ass”
so pretty and delicate looking
Your pictures look amazing – what camera do you use? I just downloaded the trial version for CS4 and am playing around with it, but it’s a steep learning curve! And $%#^ expensive too :/
Don’t think I’ve ever seen a dog work so hard at sleeping! Has she gone pro yet, or is she still an amateur? The lemons are gorgeous. I just love that shot of the dripping one. The simmering shot made me think of jellyfish. Do you recommend keeping the slices as separate as possible while simmering? I’m guessing they might get stuck together if they overlap.
They are gorgeous! They do look like delicate glass ornaments and yes they would make an awesome gift!
I try to join a Taste of Yellow every year…thanks for the update on the extended deadline!
Jen these are beautiful. So pretty and delicate. I love them. I’m so pleased you were able to join in despite your busy month. Thank you. Hugsxxoo
The outdoor picture with the new camera is just wonderful…I want to visit friends in Colorado Springs but has not worked out yet this year. The Garden of the Gods is just amazing and I took so many beautiful pictures. Colorado is a fun State but I enjoy photography in Texas when it is not 110 degrees in the shade. You at least have cool days to work in. Thanks for the site.
A great participation! That picture with the forrest is stunning and the one with the lemon slice and chopsticks is amazing! Wow, you are extremely talented!
Cheers and have a wonderful weekend,
Ok, seriously, how much would you charge for a print of the lemon slice with syrup drop? It’s beyond fabulous. Please send an email with the information, if you don’t mind.
Seriously…these photos are AMAZING! I’d frame them and put them on my wall!
Love the last shot!! Mini lemon constuction thingie!!
Love lemon and chocolate…beautimus!
I’ve been following your beautiful blog for a while, but I think I never commented before. I have to do it today to tell you that the quality of your photos improves everyday! How far are you going to get? :-)
wow, this is seriously lovely…I will have to try after the dissertation thing…
gorge! i can’t even imagine how delicious they must be. i just might have to try this out!!
So sorry to hear about your cancer. Those photos are amazing, I need to improve my photographic skills, especially as I have not yet had one submission accepted by Tastespotting. I now have a new camera and am practising. I just may participate in this too, if I can think of anything yellow LOL
Item #1 on my list for Christmas confectionery this year. Lovely.
Wow, lemons that look like lace!
Oh, I can’t wait to make and give these at the holidays this year! Lovely
Stunning! The lemon slice with the drop of syrup is freakin’ amazing. Someday I’d love to see a technical post on how you get shots like that.
Today is the first day I’ve heard of the “Taste of Yellow” event and suddenly I’m seeing it everywhere. If I can get my butt in gear I’ll try and participate.
What a lovely entry for A Taste of Yellow. Your photos are just beautiful.
OMG! OMG! I can taste each one of them…so freaking beautiful!! HOW did you shoot the slices on black?
Everything looks SO beautiful, Jen! (and your doggie is adorable!) I wish I could taste those gorgeous slices right now.
Well, I know what I will be doing when I return home….thanks, Jenzie. I went ape-chit last year over all things, fruited. This year promises to be about the same. I’m still drooling over those orange slices. My sister said they were out of this world. I had to agree. :)
Oh, I must do this. And what if you added some mint to that syrup? Might be too many flavors, but I’ve got mint infusions on my mind. Are the slices good without chocolate?
Was on a futile quest this morning for curry leaves to make chivda. Sadly on the wrong side of town (but I would think Thai markets would have them, wouldn’t you?). Anyway, mojitos are on tonight’s menu.
OH MY, these shots are amazing! Love the sugar dripping off of the lemon slices I want to put my wide open mouth under it! Now that citrus season is around the corner I need to think about doing these recipes.
oh, wow, these are incredible and much easier than the candied orange peels. i like how the slices look like glass after completely set.
Just wanted to let you know that the photo of lemons coming out of the sugar syrup with the drip coming down is just AWESOME – and then the black background with the candied slices is really nice to.
On my way to work this morning in North Central Minnesota I was looking at the maples thinking they should be more red and orange this week then they are – maybe next week we’ll see more fall colors peaking out.
Your pictures are beautiful. The lemon peels look like glass creations! And good move dipping them in chocolate :)
Lemon slice with droplet… FREAKIN AMAZING for sure! Jen, you have inspired me to create things in my kitchen I wouldn’t ordinarily try…
LOVE your blog, love your lifestyle, love YOU! Livestrong for sure, chickie.
Love the last picture, fantastic, thanks
Lovely pics, esp. the one of the slice with the drip. Will mentally file this recipe for the holidays….thanks!
I actually tried my hand a few weeks earlier at candies orange slices (like these !)
they are pretty hard to dry… i had to do mine for a few hours in the oven.
but the reward was just around the corner – i offered these as a fancy wedding gift, and they were litterally devoured in a few days (I had a box of about 50 something half slices, and more than 70 peels)
you will make friends very quickly with these !
and I dipped them in dark chocolate too :)
I shall have to try with lemon now I guess :)
what is really good, is what is left of the syrup at the end. it’s like marmelade. I’m anxioux to try to make a cake with mine !
Um, yeah. That last photo is so freaking cool!
Oh wow, those do look so beautiful – like glass ornaments!
Wow, those are gorgeous photos! I bet you could sell prints of the thunderhead building and of the macro on the harebells. What is your camera? I didn’t see if you mentioned it.
Also, I have a recipe that calls for steeping the lemon slices (tho it is just for the peels) in room temperature water for three days, changing out the water every day, to get rid of any lingering bitterness from the peel. They end up so sweet, like a lemon candy. Do yours have any lingering bitterness or does the blanching take care of it?
*cough* Never mind the thing with blanching, I’m apparently just an idiot who can’t read…
Wow, the 5th and the last lemon candies photos are just GORGEOUS! I love this recipe… And your blog! I love above all the Pistachio and Chocolate Biscotti recipe… Just made! XD
I’m totally doing this at Christmas.
wow… those lemons sparkle almost like diamonds under your camera and the photo of the sunset… my goodness. so vibrant! great entry for a great cause jen!
Did you use a flash on the last pic? If so, you bad bad bad girl! Breaking all rules of food photography! -)
What lemons did you use? I’ve begged for a bushel of meyer lemons from a friend’s tree.
Beautiful pictures! I love the lemon dipped in chocolate–yum!
I love the jewel-like transparency! And the instructions you were given :P Oh, and thank you for constantly giving me things to point out to my boyfriend so he goes “Oh wow, that’s gorgeous – where is that?” and I can answer with “Boulder!” Little by little, I’ll convince him… :)
All your lemon makes such great photos in this post! I hope I have time to post something up for this great cause too! Take care Jen! xxoo
These and your orange peels are just to die for. love the citrus with or without the dark chocolate…beautiful pictures.
Thanks everyone! These candied slices are totally worth the trouble (if it’s not hot – if it’s hot, I don’t want to cook anything).
Kristin – the Martha Stewart page says to keep them in a single layer, but honestly, I think it’s ok to overlap them because when you remove them from the syrup, they’re not stuck together (just really syruppy and drippy). Just take care that they don’t overcook into a giant mass.
Barbara – anything for you, my dear :)
Tartelette – mini lemon construction thingy. ha ha ha!
Miriam – you’re so sweet. I’ll take it as far as I can! :)
Kristina – it’s easy (sort of). Have the camera ready on the tripod, focused and metered accordingly. Hold up the drippy slice and shoot several consecutive shots to get the right “drip”. I took about 8 exposures and this was the only one I liked.
Sharon – I use black plexiglass.
Margie – the orange and lemon slices are both heavenly!
Kitt – don’t know… it might be good, might be not as good. You try it and tell me how it works out! :)
Stephanie – you are such a sweetheart. Thank you.
Kirsa – I’ve been wanting to try with orange slices too. Thanks for the tips!
Allysinnia – I do sell prints of my nature photography :) That’s what I do. My new camera is the Nikon D3x, but I don’t use it for food photography unless I’m traveling with the D3x.
Manisha – ha ha, I didn’t use flash in the last pic, but I COULD have and few would be the wiser! :) If you score meyer lemons, I’d loooooove to pinch a few from you!!
Your post is another nudge for me to make candied lemon slices. They’ve been filed under my “to make” list for quite a while now.
And, I love your well placed use of the word “hoohah”. This word is a regular in my vocabulary, but I didn’t think other people actually used it too. :-)
that picture with sugar dripping is amazing.
Can’t believe I missed it this year. What a shame.
Love the recipe you chose, Jen – vibrant, fresh… Full of life.
Not sure if it is a problem on my side, but your link to the “Lance Armstrong Foundation” got me back on your own site. Just letting you know in case it is NOT a problem with my own computer…
Sally – You were right – typo on my end. Thank you!
The lemons look SO beautiful, I could cry! Lovely photos…you are rocking that cam. :)
Hopefully I can make something yellow this weekend and join you guys. I am actually waiting for a diagnosis, and trying hard not to freak out.
Kitt, definitely need the chocolate. If nothing but to avoid a lot of sticky on one’s fingers. But I think it adds to it cos chocolate + candied lemon = heaven. And this is from someone who is not chocolate crazy.
Jen, I said heaven. :-D Pure unadulterated heaven. Thank you for the treat. I did let D have a teeny bite. He agreed!
These look absolutely GORGEOUS! And not horribly complicated, either (of course, that could just be wishful thinking). I see you use chopsticks to fish the little darlings out of their sugary bath. Makes sense. I use chopsticks when making potato chips at home (when no one wants to go out and buy a bag of Lays). I bet this recipe could be adapted for candying limes, too. All that wonderful limey flavor, my mouth is watering just thinking about it. Another lovely holiday gift idea. Must remember these.
Joy – thanks, but the lemons were shot with the same old camera I’ve been using for the past 3 years. I’m not shooting food photos with the d3x…
I’m left gobsmacked. BEAUTIFUL indeed, and gorgeous pictures! I love the pic of candy dripping…
Thanks. I wonder about blanching the whole fruit twice and then slicing and blanching the slices once. I did grapefruit peels yesterday dipped in bitter choc and they are so good. One tip I can add is: if you have an oven with a dehydrating setting, a couple hours in there on each side dries them out a good bit (after they have been drying naturally overnight) if they need it.
[…] Candied Lemon Slices SCREEN SHOT FOODGAWKER.COM […]
Fantastic recipe, fanastic photography! I am thinking of cutting mine into small pieces and using them as fillers and toppers for my home made chocloates. I have several different-shaped moulds and one has a little ‘dip’ in it at the top -ideal for a little piece of candied fruit!
oops! I meant to write chocolates.
Double oops -I meant fantastic photography – you see what you’ve done – one little recipe has put me in a real spin!
[…] orange, lemon, or lime peels or slices, and sugar or sliced almonds to […]
pictures and candied lemons are brilliant.
cant wait to try it out
[…] Adapted from Use Real Butter […]
Dear god these look so good. I cannot be on here when Im hungry. Its torture.
[…] Candied Lemon SlicesAdapted from UseRealButter.comhttp://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/ […]
hi, just wanted ot let you know i tried these out and they were bomb. took a while too dry them things but my family and friends loved them. thanks
[…] and they came out great for Christmas.) They certainly don’t look as pretty as the ones over at Use Real Butter! I want that picture hanging in my kitchen! Share and […]
[…] Adapted from Use Real Butter […]
These look so wonderful! And I have a tree full of Meyers lemons needing some sort of use. (Freezer’s still full of juice from the last crop.) One thing I couldn’t find the answer to is storage: Do you think they’ll keep for a couple of weeks? Do they need to be refrigerated? I’d like to make them as Christmas gifts, but I’m hoping not to have to do it last minute. No need to make the season more stressful, right? :)
pixipanda – yes, they should keep for a month at least. I probably wouldn’t refrigerate them, just keep them in a sealed container at room temperature (but don’t let them get hot).
I just finish making them and they turned out tasting so much like the uncooke version ! Bad :( but pretty
[…] *wash the lemons in a strainer (set strainer aside, you’ll need it later) *slice lemons (not so thin about 1/4″) * boil any amount of water. * once boiling, add lemon slices and boil for one minute *strain lemons and run cold water over lemon slices. * over medium heat the 1 cup water and 2 cups sugar until sugar is dissolved. *add cool lemon slices and simmer for one hour. * take out lemon slices and place on a wire cooling rack and let dry for as long as possible. Enjoy!! beautiful original recipe […]
[…] Orange Slices via Use Real ButterThe slices themselves are more for garnish than anything, but the orange syrup is used to brush the […]
[…] Orange Slices via Use Real ButterMine were a little chewier than I would have liked, but I think these would turn out perfectly if […]
[…] Cooking Classy blog and then as a cherry on top—make that lemon slice, I made these fantastic candied lemon slices from Use Real Butter. The only modification I made was that after I let these babies dry for […]
Can I ask how do I store these if I’m not dipping them in chocolate and how long will keep in the fridge?
How to make Candied Lemon Slices
Good Monday Morning! We’ve just returned from a whirlwind trip to promote our new book, and we can’t wait to tell you all about it! It was SO fun meeting so many of you! I’ll share some pictures later this week, but I figured in the mean time we’d better get back to some food so I have a great little tutorial for you to make gorgeous (and delicious!) candied lemon slices. This method works just the same way with any citrus, so try it with limes or grapefruit, too! Candied citrus makes an insanely beautiful garnish for deserts and they can be chopped up and used in recipes, too.
Start by slicing your citrus in thin, uniformly-sized slices.
Place this in a pan with some simple syrup. Simple Syrup is just a mixture of water and sugar that’s been boiled into a nice thick syrup.
Let the the lemons simmer gently in the syrup until the rinds appear softened and the centers are translucent. You want them to get cooked enough that the rinds get fully candied, but not so much that the lemon slices disintegrate! Usually about 15-18 minutes does it for me. Obviously if you slice them thinner they’ll cook faster and thicker slices will take longer.
When they’re done, gently remove each slice, letting excess syrup drip off, and lay them on a piece of parchment paper.
I like to let mine sit for a full 24 hours, but if you refrigerate them to speed the drying process, you could use them a few hours after you take them out of the syrup. I like the drier texture and feel after they’ve sat out for a day so I just leave them on my counter overnight.
At this stage, you can eat the lemon, rind and all! It’s still slightly bitter, but since it’s absorbed all of the sugar, it actually tastes pretty yummy.
When I use these to garnish desserts, I like to dip them (either entirely, or half-way like you see in these photos) in sugar to make them sparkle.
Then you can use them for your recipes, like this Lemon Cream Pie!
Hope you enjoy these candied lemon slices. Let me know what you make with them, or better yet- snap a pic and tag me on Instagram so I can see!