A pretty and different addition to cakes, platters of fruit, iced tea, lemonade and anything else you can think of…these candied lemon slices are even prettier with a sprinkle of white granulated sugar on top for some sparkle. My nephew Blake consumed at least 3 or 4 of these babies today at my daughter’s second birthday party after I made them to garnish a moist lemon blueberry cake. I can see having some of these on hand this summer to sweeten my tea. The mosquitos will have to fight me for em!
- 2 Lemons, sliced thinly (1/8th inch)
- 1 1/2 C. Water
- 2 C. Sugar
- Slice lemons. Remove seeds as they are bitter. In a saucepan, whisk sugar and water until the sugar is dissolved into a simple syrup. Add a portion of lemon slices to the syrup and simmer on low for approximately 25 minutes. The lemon rind will appear slightly translucent and the meat of the lemon may begin separating to indicate the fruit is done simmering. Using a slotted spoon, carefully remove the slices to a piece of parchment paper to allow to cool and dry for 24 hours. Add more lemons to the syrup and continue simmering until you have the desired amount of candied lemons. Sprinkle granulated sugar on top of the dried candied lemons and use them for garnish or in drinks such as iced tea and lemonade. The simple lemon syrup can also be used to sweeten iced tea or lemonade.
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