Lemon Syrup and Candied Lemon Slices


Making Candied Lemon Slices for dessert garnish is so easy and beautiful.
You can use them as a garnish for lemon pound cake, or lemon cake, or lemon meringue pie.  The side benefit is that you will be left with a delicious lemon syrup that can be used to drizzle over scones or cakes or in iced tea.  

  • 2 lemons very thinly sliced
  • 1 cup water
  • 3/4 cup sugar
  • coarse sugar for sprinkling
  1. Bring sugar and water to a simmer in a large skillet until sugar dissolves.  Add lemon slices and simmer very lightly until the rind is very tender and begins to be translucent about 15 minutes.
  2. Remove from skillet to wax or parchment paper and allow to dry for a few hours at room temperature.  The lemons are then ready to refrigerate up to several days.  They will remain sticky. 
  3. Pour the hot syrup into a small canning jar.  Refrigerate.  I keep mine for a week or two. 

2 comments:

  1. This looks like a great idea.

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  2. Amazing! I never would have thought to do this - so simple and beautiful. We love all things lemon!

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