Saturday, June 16, 2012

Candied Lemon Slices

For my mother's birthday last week, I put together a box of fresh citrus from our trees out back, as well as some of her favorite marmalade. I also decided to try out a new recipe - candied lemon slices. I started with a Marth Steward recipe, and ended up adapting it to suit my purposes (the slices needed to be stored & shipped, so I wanted them a little less gooey than Martha's recipe originally resulted).

In the end, I got a nice sweet treat perfect for a refreshing afternoon pick-me-up or to add to a nice hot cup of tea.

My husband says they taste a lot like a lemon drop. Which has my gears turning on a lemon drop martini that these would probably make a good garnish for... Anyway - if you love lemon sweets, give these a try!

Candied Lemon Slices
adapted from Martha Stewart
(Makes about 12 slices, depending on lemon size)

Ingredients:
1 large or 2 small lemons
2 cups granulated sugar
5 cups water
1 cup ice
parchment paper

Method:
In a medium-sized saucepan, bring 2 cups of water to a boil.
In a separate bowl, combine 2 cups water and 1 cup ice.
Slice lemons as thinly as possible without the flesh breaking apart. Carefully place slices into the boil water and boil for 1 minute. Remove with slotted spoon, drain and place into ice water bath. Let cool 2-3 minutes, then drain. Set lemon slices aside.
Bring 1 cup water to a boil in a medium-sized saucepan. Add 1 cup sugar. Stir to dissolve sugar. Bring back to a light boil, then reduce heat to medium-low so mixture just simmers. Add cooled lemon slices. Let simmer for about 1 hour.
Carefully remove lemon slices from sugar mixture one at a time and place on parchment paper. Let cool fully - about 1 to 2 hours.
Pour remaining 1 cup sugar on a small plate. One at a time, dip lemon slices into sugar and turn to coat well on all sides. Place back on parchment paper and let dry overnight.
To store until ready to use (within a few days), layer slices separated by squares of parchment paper in an airtight container, like so:


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