Use this technique to make other candied citrus slices, such as lime, orange, or kumquat.
Recipe information
Yield
Makes 3 dozen
Ingredients
3 lemons, washed well and dried
4 cups water
4 cups sugar
Preparation
Step 1
Using a very sharp knife or an adjustable-blade slicer, cut lemons into very thin slices (remove and discard seeds). In a heavy saucepan, bring the water and the sugar to a boil, stirring to dissolve sugar.
Step 2
Add lemon slices to pan, and cover with a round of parchment to keep lemons submerged; return to a boil. Remove from heat, and let cool to room temperature. Candied citrus slices can be refrigerated (in syrup) in an airtight container up to 1 week. Place on a wire rack to dry before using.
