Candied Lemon Slices

Candied lemon slices are beautiful perched atop a cake but we have been known to eat them as is. They are a lovely combination of tart and sweet and they are wonderfully sticky.

I’ve made candied peel before but never with whole slices so this was kind of an experiment. I can’t tell you how pleased I am with how they turned out.

Tomorrow I am sharing a recipe for lemon almond cakes topped with these beauties!

Ingredients
1 Meyer lemon
1/2 cup or 100g sugar, plus 1 tablespoon sugar for sprinkling
1/4 cup or 60ml water

Method
Cut the ends off of the lemons and then slice the rest of the lemons into 1/8-inch-thick rounds; discard the seeds.

In a large skillet over a low heat, stir together 1/2 cup or 100g of sugar and water until the sugar is completely dissolved. Squeeze in any juice left behind in the ends of the lemon.

Add lemon slices, and simmer gently, keeping slices in a single layer.

Bast occasionally with the simple syrup and cook for about 14 to 16 minutes or until the middles are slightly translucent and rinds are softened. You can also turn the slices if you do it carefully.

Preheat your oven to 100°F or 38°C and line a pan with baking parchment.

Lift each lemon slice out of the pan with a spatula so the syrup can drain off and place it on the prepared baking pan.

Sprinkle it with the additional sugar.

The simmering syrup can be cooled and kept refrigerated in a clean jar to be used for glazing cakes or making cocktails.

Put the pan in your preheated oven for one hour, or until the peels have almost dried out. We like them still a little bit sticky.

Use to decorate cakes or, as I mentioned before, you can just eat them!

Enjoy!

Pin these candied lemon slices!

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