Candied Lemon slices
Candied lemon slices are a beautiful and delicious decoration for cakes and desserts.
Servings: 1 portion
Ingredients
- 2-3 lemons
- 250 ml water
- 350 grams sugar
Equipment
- Sugar thermometer
Instructions
- Cut the lemons into thin slices, 0.5 cm thick. Do not use the top and bottom of the lemon.
- Bring the lemon slices (or zest) to the boil in a pan with plenty of water, boil for about a minute and then drain. Repeat twice more and then place the lemon slices in a bowl of cold water. Drain.
- In a saucepan, add the water and 250 grams (9 oz) of sugar. Bring to the boil (officially the sugar syrup should be between 105 and 110 ⁰C/220-225˚F) and leave to simmer for a minute.
- Carefully place the lemon slices in the pan (with the heat off) and leave until the syrup has cooled completely. Place the slices on a wire rack.
- Add another 50 grams (1.7 oz) of sugar to the syrup, bring to the boil and leave to simmer for a minute. Carefully place the lemon slices back into the thicker sugar syrup (with the heat off under the pan). Leave the slices to stand until the syrup has cooled, then repeat the process.
- Once the slices have dried on a wire rack for 5-6 hours, you can dip them in extra sugar for a festive effect if you like. Let them dry again for a while and then dip them in the sugar again.
Tips
Try to cut them into nice, thin slices. Thin slices work best when candied. Thicker slices or thicker pieces of peel are best cooked in the syrup for 10-15 minutes.
How to store
Candied lemon slices will keep for months in a closed container in the fridge. They have never lasted that long with me 🙂