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Candied Lemon Slices

485

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

Ingredients

  • 1 large lemon
  • 1 cup sugar

Directions

  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.

Reviews Add a comment

  • harrieti48
    9 DEC, 2016
    I made these twice, once last year and they were fabulous. I was asked to please bring the lemon slices again. They are easy, follow directions to letter. Alone or on a pound cake sliced up hum
    Reply
  • harrieti48
    9 DEC, 2016
    I made these twice, once last year and they were fabulous. I was asked to please bring the lemon slices again. They are easy, follow directions to letter. Alone or on a pound cake sliced up hum
    Reply
  • saunielee
    11 SEP, 2015
    I made these and they were simply lovely on a lemon cake with white buttercream icing. I received rave reviews and really enjoyed making them.
    Reply
  • meredith reda
    24 AUG, 2015
    It's a super simple recipe but the end result is HORRIBLE! I know I followed the recipe to the exact detail, and the simple syrup recipe ran out in 30 minutes (on a simmer) and was starting to burn, the lemons themselves tasted like what dirty laundry smells like, and then when I tried to pull what was salvageable off of the parchment paper, they ripped and tore so I had to throw everything away. This recipe was a waste of my time!
    Reply
  • GrannyPat 2
    10 AUG, 2012
    Questions: How long will these keep in a closed canning jar? Can these be dried in a dehydrator to make them last longer?
    Reply
  • asjoy
    9 DEC, 2011
    oops - ignore my previous question. I scanned the recipe and missed the quantity of water, I should have known no detail is missed.
    Reply
  • asjoy
    9 DEC, 2011
    how much water is used with the sugar?
    Reply