← Back to Search Results
Candied Lemon or Lime Slices

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Ingredients

  • 3 medium organic lemons
  • 1 cup organic cane sugar

Directions

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
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

70kcal (3%)
17mg (2%)
21mg (35%)
1mcg RAE (0%)
39mg
3mg
0g
17g
1g
20g
0mg (0%)
1mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
food-to-live-by Food to Live By
by Myra Goodman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?