CANDIED LEMON SLICES ARE GREAT TO GARNISH CAKES AND PIES, A DELICIOUS SNACK, OR JUST USE THE SYRUP THEY ARE COOKED IN ON YOUR PANCAKES!
Whether you’re making a pie, making a syrup, or just love candied citrus, this is such a wonderful and easy recipe. I will admit my favorite part of this recipe is the lemon syrup that results from candying the lemon slices. The syrup is absolutely amazing and can be used on pancakes and waffles, cakes or pies, or even used to make a sweet sparkling lemonade.
Related Recipe: Lemon Chiffon Pie
As you guys know, I have been going lemon crazy lately with all the fresh lemons I’ve gotten off my boyfriend’s parent’s lemon tree. It has been heaven. I love lemons. Especially these sweet Meyer lemons I’ve got. On a quest to make a lemon chiffon pie, I thought these candied lemon slices would be the perfect garnish. Little did I know the syrup would be what I was really after!
Related Recipe: Homemade Lemon Curd
The ingredients here are so simple: lemons, sugar and water. It’s as simple as that. I’m pretty sure anyone can do this.
Start by slicing the lemons thinly (1/4-1/8″) and remove any seeds.
Heat the water and sugar in a large saucepan or skillet over medium high heat until sugar is dissolved and mixture begins to simmer. Add the lemon slices.
Related Recipe: Candied Orange Peels
Simmer for 1 hour, flipping every 15 minutes.
Remove lemon slices from syrup and lay on parchment paper. Let them sit out on the counter for 24 hours, then store the candied lemon slices in a covered container in the refrigerator, with slices between the parchment paper or waxed paper to avoid sticking. They should keep for 2-3 weeks. If you want to be even more decadent, dip your candied lemon slices in sugar before you serve them.
Related Recipe: Blueberry Cornmeal Pancakes
Looking for some other ideas for lemons? Try these great recipes: