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Candied Lemon Slices for Lemon-Thyme Tower Cake

Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.

  • Yield: Makes about 1 1/2 dozen

Source: Martha Stewart Living, December/January 1998


  • 1 lemon
  • 2 cups sugar


  1. Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.

  2. In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.

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