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Candied Lemon Slices


These tart treats go perfectly with Lemon Crepes. The lemon slices can be stored in an airtight container at room temperature up to one day.

  • Yield: Makes 1 dozen

Photography: Caren Alpert

Source: Martha Stewart Living, March 2005


  • 1 large lemon
  • 1 cup sugar


  1. Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

  2. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

  3. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

  4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

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