Candied Lemon or Lime Slices
Published by William Morrow
Editor's Note: Ever wondered how to candy your own lemons and limes? This easy recipe takes you through the process step-by-step. Perfect for adding decoration to cakes, cupcakes, and other sweet pastries, candied limes are the right balance of sweet and tart. The smell alone from the lemons and limes boiling in the sweet sugar is enough to make you hungry! Make your candied limes the natural way. The trend of rustic, artisan foods is in full swing, and this recipe will help you enjoy the sweet taste of sugary lemons and limes without the guilt.
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.
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