Candied Lemon Slices
An easy recipe for Candied Lemon Slices - a tasty citrus treat delicious on their own, dipped in chocolate, or to decorate a cake!
Ingredients
- 4 lemons sliced to 4-5mm thickness
- 12 cups water divided
- 3 ½ cups granulated sugar divided
Instructions
- 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.
Notes
*If your lemons feel too soft to slice evenly, place the whole lemons in the freezer for about 30 minutes. This will help them keep their shape and be a bit more firm while slicing.
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