Candied Lemon or Lime Slices
Published by William Morrow
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturesweet, tangy, tart
- 3 medium organic lemons
- 1 cup organic cane sugar
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.
2009 Sarah Magid