Candied Lemon Slices Brighten Treat (Printable View)
Sliced lemons infused with syrup, dried and coated in sugar for a sweet, tangy citrus delight.
# Ingredient List:
→ Candied Lemons
01 -
3 fresh lemons with thick peels
02 -
1 cup filtered water, for blanching
03 -
1 cup granulated sugar, for syrup, plus extra for coating
# Preparation Steps:
01 -
Rinse lemons thoroughly under cold running water to remove surface wax and pesticide residues.
02 -
Cut lemons crosswise into slices approximately 3/8 inch (1 cm) thick, discarding any seeds.
03 -
Bring a pot of water to a boil. Add lemon slices and blanch for 1 minute, then transfer immediately to an ice water bath to cool.
04 -
In a saucepan, combine 1 cup filtered water and 1 cup granulated sugar. Simmer over medium heat, stirring until sugar dissolves. Continue to simmer for 5 minutes.
05 -
Place blanched lemon slices into the simmering syrup. Reduce heat to low and cook gently for about 1 hour, turning occasionally until rinds are translucent.
06 -
Remove candied lemon slices from syrup. Arrange in a single layer on a wire rack. Air dry at room temperature for 1 to 3 days, or bake at 175°F to 180°F (80°C) for 2 hours until tacky but dry.
07 -
Once fully dried, roll candied lemon slices in additional granulated sugar to coat evenly. Store in an airtight container.
# Supplementary Details:
01 -
Using lemons with thicker peels yields the best texture. Ensure slices are not overlapping while drying.