I’ve never candied lemons before in my life. I’ve never candied anything I don’t think. I had recipe inspiration and needed some candied lemons for garnish so I decided I’d give it a shot. You’ll see the other recipe this friday, keeping the details secret for now.
I’ll completely admit that I’m not sure if I did this right. I went through a ton of lemons trying to slice them right, I may not have candied them correctly, they may not be perfect, but they taste good and I learned a couple things. I went through various sources and didn’t find any that fully explained the process so I did a lot of guess work.
First you need to slice the lemons. I bought a lot because I knew I’d mess up. I read on Butter Yum that you can use wooden skewers to slice the lemons thinly and evenly. You place the wood skewers on separate sides of a cut-side down lemon and run a serrated knife along the skewers.
I didn’t have any wooden skewers and couldn’t find anything that worked. I did it by eye. It worked okay but I definitely need more practice, or wooden skewers (preferably skewers).
You heat them in water for anywhere from 45 minutes to an hour, I found a lot of different times. I’m not sure if they can overlap or not. Mine did and were fine, and I saw in some other bloggers’ photos that they overlapped but I also read somewhere that they shouldn’t overlap.
They take 24 hours to set up, so you should make them the day before you’re actually going to use them. They taste great, sweet with all the bitterness removed, and you can use the water you made them in as a lemon simple syrup.
Adapted from The VA Foodhead
Thinly slice lemons with a serrated knife. Poke out seeds with a toothpick.
In a medium pot, combine equal parts sugar and hot water (I used about 3 cups of each, this much probably wasn’t needed. Fill pot enough that the lemon slices won’t touch the bottom of the pan). Stir together to dissolve the sugar and water. Bring to a low simmer and add lemon slices. Allow to simmer for 15 minutes.
Turn heat off and let the lemon slices sit in the water for 10 minutes. Bring water back to a low simmer for another 30 minutes. Turn off heat and move lemon slices to a wire rack positioned over paper towels or parchment paper to cool and drain. Let sit at room temperature, exposed, for 24 hours before using.
Photo Credit: ryansbakingblog.com