Candied Lemon Slices
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Martha Stewart Living, March 2005
- Yield Makes 1 dozen
Directions
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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.
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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.
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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.
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Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
See the picture can feel the sweet and sour taste .asian girl
Questions: How long will these keep in a closed canning jar? Can these be dried in a dehydrator to make them last longer?
oops - ignore my previous question. I scanned the recipe and missed the quantity of water, I should have known no detail is missed.
how much water is used with the sugar?