These candied lemon slices are easy to make and oh-so-pretty. Use with almost any dessert as a garnish!
- Prep Time
- aobut 24 slices ServingsServings
- 3 Meyer lemons, thinly sliced
- 3 cups water
- 1 1/2 cups sugar
1 Bring 2 cups of water to a boil in a small saucepan.
2 Add the lemon slices and blanch for 5 minutes, then drain lemons through a thin sieve.
3 In the same saucepan, whisk remaining 1 cup of water with sugar until sugar dissolves. Add the blanched lemon slices and turn heat to
4 When water starts to boil, reduce to a simmer and allow the mixture to cook for an hour, uncovered.
5 Place candied lemon slices on cooling rack in a single layer and allow to dry for a few hours.
6 Store in an airtight container, separating each layer with parchment paper.
**Dont throw out the lemon/ sugar syrup! Save and use for meringues, sorbets etc.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) - Subscribe Now