The lemon slices can be stored in an airtight container at room temperature up to 1 day.
Recipe information
Yield
Makes 1 dozen
Ingredients
Preparation
Step 1
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.
Step 2
Bring a medium saucepan of water to a rolling boil. Remove from the heat, and add the lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge the slices into the ice-water bath. Drain.
Step 3
Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar. When the liquid is clear and bubbling, reduce heat to medium-low. Add the lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until the rinds are translucent, about 1 hour.
Step 4
Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
