These candied lemon slices are surprisingly easy to make. They produce the most gorgeous edible garnish for sweets such as cakes, pies, and cupcakes, and they can also be eaten like candy!
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Recipe Features:
- Could it get much simpler with just three ingredients?
- Easy and Fast: With only 15 minutes of active time, you are only around 30 to 45 minutes long from beginning to end.
- The ideal edible décor Since the entire lemon may be eaten, it's the ideal garnish for any dessert recipe.
I've been looking for simple yet elegant cake and cupcake decorating ideas. I needed something entirely edible that will cover up my icing inaccuracies. I was able to achieve my goal by making these incredibly easy candied lemon slices.
My cupcakes had the ideal finishing touch thanks to one batch. Adding them to any citrus dessert dish is a surefire way to succeed!
Candied Lemon Peel Ingredients
As previously said, there are just three materials required.
- Lemons can be either normal or Meyer. See down for more information.
- Sugar: Granulated sugar is ideal.
- Water: Plain old H2O.
Regular Lemon VS Meyer Lemon
I've prepared this recipe more than a dozen times, and we've tried Meyer and ordinary lemons. The bottom line is that both are effective. To assist you choose the one that will work best for you, let's discuss the differences.
- Regular Lemons: Compared to Meyer lemons, regular lemons are bigger. Also, their yellow hue will be more vivid and dazzling. Higher acidity will result in a bolder flavor. These are excellent for cooking, but they can be used in any recipe, including desserts (think chicken or salmon) as well as vinaigrette or marinades.
- Meyer Lemons: Meyer lemons have a rich, somewhat deeper yellow color. Compared to the traditional oval shape we are accustomed to seeing, they are typically smoother and slightly rounder. Because of their significantly more fragrant rind and lesser acidity, they are sweeter. Meyer lemons are my go-to dessert. They are perfect for bars, pastries, and sweets since they are sweeter.
Choose the Meyer to begin if you're still not sure. You can't go wrong.
How To Make Candied Lemon Slices
- Give your lemons a thorough cleaning. Cut them as thinly as you can. Think about using a mandolin cutter or a sharp knife. Put aside.
- Combine sugar and water. Just until the sugar dissolves, bring to a boil.
- Slices of lemon should be added.
- Simmer for 30 to 40 minutes, or until the lemon slices are transparent.
- Using a slotted spoon, remove and transfer to parchment paper. Let the lemons cool and dry thoroughly, preferably overnight.
- To dry, you could alternatively put the lemon slices in the oven on the lowest setting. Make sure to rotate them often and remove them as soon as they begin to solidify.
Should I Blanch My Lemon Slices?
If you feel that your candy is a touch too bitter, blanching lemon slices is an excellent solution.
You may occasionally notice that normal lemons have a more bitter aftertaste than their Meyer cousins. Before starting the candy process, you can blanch—boil them quickly—and then immerse them in freezing water to help get rid of this. This lessens bitterness while maintaining a striking yellow hue that is both enticing and delectable.
- Fill a medium basin with water and add ice. Put aside.
- Heat water in a medium pot until it boils. After taking off the heat, add the slices of lemon.
- Give the slices 60 seconds to soak in the boiling water.
- Remove and submerge in ice water to stop frying right away.
- After around 30 seconds, remove from the ice and pat dry with a towel.
This step, in my opinion, is not required, particularly when using Meyer lemons, although it may be useful if you want a sweet that you can bite into and eat right away.
Helpful Tips
Although this dish is quite simple, beginners may find it a little daunting. Just know that making candied lemon slices for cake decorating or any other purpose is truly that simple (they even work well in drinks!). Continue simmering them until they appear translucent if, after 30 minutes, they still don't. Sometimes it takes about an hour, depending on how thin I slice mine. However, if you thin and slice them evenly, this is uncommon.
Additionally, ANY citrus can be used with this recipe. Using the same technique, I have candied oranges, limes, and grapefruit. Follow the recipe card's instructions to blanch additional fruits to help reduce any bitterness in the rind.
Frequently Asked Questions
Slices of candied lemon can be eaten whole. They are therefore ideal for topping on bars, cupcakes and cakes.
as well as any other recipe for dessert! They are lovely and give your delicacies a refined touch.
They can also be added to a cup of tea, served with a cocktail, or eaten like candies!
The possibilities are almost limitless.
If stored correctly, candied lemons can last up to six months. We eat them straight from the container, so I've never kept them for more than a week.
Before storing them, make sure they are totally dry. Store them in the refrigerator after transferring them to an airtight container or zip-top bag.
If you tried this Candied Lemon Slices or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
How To Make Candied Lemon Slices
INGREDIENTS
- 3 lemons regular OR Meyer washed and sliced
- 1 cup sugar
- 1 cup water
INSTRUCTIONS
- Give your lemons a thorough wash. Cut them as thinly as you can. Think about utilizing a sharp knife. Put aside.
- In a medium saucepan, combine sugar and water. Just until the sugar dissolves, bring to a boil.
- Include the slices of lemon.
- Simmer for about 30 to 40 minutes, or until the lemon slices are transparent.
- Transfer to parchment paper after removing with a slotted spoon. Let the lemons cool and dry thoroughly, preferably overnight.
NOTES
If you feel that your candy is a touch too bitter, blanching lemon slices is an excellent solution. This step, in my opinion, is not required, particularly when using Meyer lemons, although it may be useful if you want a sweet that you can bite into and eat right away. Fill a medium basin with water and add ice. Put aside. Heat water in a medium pot until it boils. After taking off the heat, add the slices of lemon.
Give the slices 60 seconds to soak in the boiling water.
Remove and submerge in ice water to stop frying right away.
After around 30 seconds, remove from the ice and pat dry with a towel.
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