Candied Lemon Slices
These brightly colored Candied Lemon Slices are rays of sunshine that add a touch of elegance to cocktails, cakes, and more! They’re the perfect addition to your spring brunch, mother’s day breakfast or easter festivities. You only need three ingredients to make this recipe, so what are you waiting for!?
STEP BY STEP INSTRUCTIONS
This candied lemon recipe is quick and simple to execute and a delicious treat during the holiday season. Here’s how they’re made with this simple process:
Step 1: Prep. Slice lemons into thin, uniform slices. Boil a few cups of water in a saucepan or large pot. While your water is heating, prepare an ice bath by mixing water and lots of ice in a medium-sized bowl. Prepare a cooling rack with parchment paper underneath the rack to catch any syrup drippings.
Step 2: Boil. Drop the relatively thin slices of lemon citrus fruit into the rolling boil of water in a large skillet and allow them to boil for 2 minutes before removing them and placing them into your prepared ice bath. This blanching process prevents a bitter taste from occurring (more on that below!).
Step 3: Make Sugar Syrup. Meanwhile, to start the candying process place the granulated sugar and water in a saucepan, mix to combine, and bring to a simmer and then a boil. Make sure not to mix the syrup after the initial stir of the cooking process, otherwise, the syrup could crystallize and seize.
Step 4: Candy Lemons. Once the syrup has reached a temperature of 225F, place the citrus slices in the syrup.
Step 5: Cook. Continue to heat the syrup and lemon slices until it reaches 245F, then turn off the heat. Remove the lemon slices one by one from the lemon sugar syrup using a fork, food tweezers or a utensil that feels natural to you and place each slice in a single layer on the prepared wire rack layered on a baking sheet for best results.
Step 6: Cool. Let the lemons cool for 2 hours until they are room temperature before enjoying, adding to ice cream, a lemon drop martini, lemon bars, lemon cake, chocolate pudding, or dipping them in melted dark chocolate for a sweet treat!
TIPS
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the lemons to the syrup until it hits 225F (the thread stage), and you want to heat the candied citrus slices until they hit 245F (the firm ball stage). If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
Course: Appetizer
Cuisine: American
Servings: 4 Servings
Calories: 175kcal
Author: Emily Laurae
Equipment
- Knife & Cutting Board
- Heavy bottomed, Stainless Steel Saucepan or Dutch Oven
- Candy Thermometer
- Cooling Rack
- Parchment Paper
- Food Tweezers or Tongs
Ingredients
- 1 -2 Lemons large, sliced
- Ice bath
- 1 ½ cups Water
- ¾ cups Granulated Sugar
- Melted Chocolate optional for garnish
Instructions
- Start by boiling a few cups of water in a saucepan. While your water is heating, prepare an ice bath (water and ice in a medium sized bowl). Note that if you are planning to candy more than two lemons, I would advise doubling the syrup recipe!Ice bath
- Once boiling, drop the lemon slices into the boiling water and allow them to boil for 2 minutes before removing them and placing them into an ice bath.1 -2 Lemons
- Meanwhile, place the granulated sugar and water in a heavy bottom stainless steel saucepan or dutch oven, mix to combine and bring to a boil. Make sure not to mix the syrup after the initial stir, otherwise the syrup could crystallize. The pot matters here, you want to make sure that your syrup will heat evenly!1 ½ cups Water,¾ cups Granulated Sugar
- Prepare a cooling rack with parchment paper underneath the rack to catch any syrup drippings.
- Once the syrup has reached a temperature of 225F/107C (this should take about 20 minutes using a gas stove), place the citrus slices in the syrup.
- Continue to heat the syrup and orange slices until it reaches 245F/118C (this should take an additional 20 minutes using a gas stove), then turn off the heat. Remove the orange slices one by one using a fork, food tweezers or a utensil that feels natural to you and place each slice on the prepared cooling rack.
- For easy cleanup, add about a cup of water into your saucepan with the leftover syrup and continue to heat for a few minutes. The added water will help to dissolve any crusted sugar bits that are clinging to your pan.
- Let the lemons cool for 2 hours before enjoying or dipping them in melted chocolate!Melted Chocolate
Notes
Expert Tips
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the lemons to the syrup until it hits 225F (the thread stage), and you want to heat the candied citrus slices until they hit 245F (the firm ball stage). If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
By Emily Laurae
