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Candied Lemon Slices

Use this technique to make other candied citrus slices, such as lime, orange, or kumquat.

Recipe information

  • Yield

    Makes 3 dozen

Ingredients

3 lemons, washed well and dried
4 cups water
4 cups sugar

Preparation

  1. Step 1

    Using a very sharp knife or an adjustable-blade slicer, cut lemons into very thin slices (remove and discard seeds). In a heavy saucepan, bring the water and the sugar to a boil, stirring to dissolve sugar.

    Step 2

    Add lemon slices to pan, and cover with a round of parchment to keep lemons submerged; return to a boil. Remove from heat, and let cool to room temperature. Candied citrus slices can be refrigerated (in syrup) in an airtight container up to 1 week. Place on a wire rack to dry before using.

Martha Stewart's New Pies and Tarts
TagsCandyDessertLemonCitrusFruitDairy FreeGluten FreeNut FreeSimmerCookbooks
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