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Blog

How To Make Candied Lemon Slices

Patricia Reitz

Candied lemon slices, rind, peel, skin, ButterYum
Candied lemon slices, rind, peel, skin, ButterYum

How To Make Candied Lemon Slices

How to thinly slice lemons, ButterYum
How to thinly slice lemons, ButterYum

Start by thinly slicing a lemon. You can do this by eye, but it really works best if you slice the lemons very thinly and very evenly. A mandolin is the perfect kitchen tool, but I don't have one so I came up with this trick.

Mandolin substitution, ButterYum
Mandolin substitution, ButterYum

I placed my lemon, cut side down, between two wooden skewers, then rested my knife across the skewers as I sliced.

Making Candied Lemon, ButterYum
Making Candied Lemon, ButterYum

Okay, now it's time to blanch the lemon slices in boiling water for 5 minutes. This softens the rind and reduces bitterness; drain and reserve. In the same saucepan, add fresh water and sugar (recipe below). Stir to dissolve sugar; add the lemon slices and bring to a slow boil. Reduce to a simmer; simmer for 1 hour.

Candied Lemon Slices, ButterYum
Candied Lemon Slices, ButterYum

Spray a cooling rack with non-stick spray and place the individual lemon slices in a single layer, not touching, to dry for 24 hours. Note - these never really dry; they stay sticky, but they will firm up after 24 hours. Store in an airtight container separated with wax paper.

Candied Lemon Garnish, ButterYum
Candied Lemon Garnish, ButterYum

Chewy, sweet, and oh so pretty - I used these candied lemon slices to garnish a quick and easy

Lemon Mousse

.

Candied Lemon, ButterYum
Candied Lemon, ButterYum

Candied Lemon Slices

Printable Recipe

Ingredients

  • 1 lemon, thinly sliced
  • 2 cups water to blanch lemon slices
  • 1 cup water
  • 1 1/2 cups granulated sugar

Directions

  1. Thinly slice lemon.
  2. Blanch in 2 cups boiling water for 5 minutes; drain.
  3. In the same saucepan, stir together 1 cup water and 1 1/2 cups sugar; stir to dissolve sugar.
  4. Add blanched lemon slices and heat until the mixture starts to boil slightly.
  5. Reduce to simmer; simmer uncovered for 1 hour.
  6. Remove from heat.
  7. Spray a cooling rack with non-stick spray and place individual lemon slices in a single layer to dry for up to 24 hours.
  8. Store in an airtight container separated with wax paper.

Note - the lemon infused sugar syrup can be used to make sorbet, ice tea, etc.