Candied Lemon Slices For Garnish Recipes

CANDIED LEMON SLICES

Steps:

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

CANDIED LEMON SLICES

Steps:

• Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
• Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
• Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
• Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
• Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.

CANDIED LEMON SLICES

Steps:

• Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
• In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
• Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
• You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
• Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

CANDIED LEMON SLICES FOR GARNISH

Steps:

• Using a mandoline or chef's knife, slice the lemons into rounds, as thin as possible.
• In a medium saucepan, combine sugar and 1 cup water; bring to a boil over medium-high heat. Cook until sugar has dissolved and mixture is simmering, about 10 minutes. Remove pan from heat, and place lemon slices in hot syrup; cover. Let slices rest in pan until cooled to room temperature, about 1 1/2 hours. Transfer slices and syrup to an airtight container; refrigerate for at least 3 days. Slices will keep, refrigerated, up to 1 month.

CANDIED MEYER LEMONS

Steps:

• In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
• Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
• Let cool in syrup.
• Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
• Let syrup drip off.

CANDIED LEMON SLICES

Steps:

• Wash the lemon well. Cut into 1/8 to 1/6 inch (3-4mm) thick slices with a sharp (chef's) knife, serrated knife or a mandoline slicer. Remove the seeds gently.
• Optional: If you prefer to blanch the lemon slices to soften the rinds, place the lemon slices in a pan, cover with enough water to cover and bring to a boil over medium heat. Once boils, reduce the heat to medium-low and let it simmer for 5 minutes. While it is simmering, fill a large bowl with cold water and ice. After 5 minutes, remove the slices with a slotted spoon and place them into ice-cold water while you prepare the syrup.
• Put the water and sugar in a medium pan and place it over med-low heat and stir until the sugar dissolves.
• When the sugar dissolves, add the lemon slices. Let the slices simmer without stirring at medium-low heat for 22 minutes or until they are translucent. Around 22 minutes, there should be many mini bubbles on top of the slices and this is when you should remove the pan from the heat. Don't let the syrup become dark in color as it will give a bitter taste.
• Take the slices from the pan with tongs and let the excess syrup drip off back into the pan. Place the slices on a baking sheet that is lined with parchment paper. Dry them at low temperature - 200°F(95C°) for 1 hour. Alternatively, you can dry them uncovered at room temperature; it takes almost 24 hours to dry. They will be little sticky to the touch in both options.

CANDIED LEMON SLICES

Steps:

• Slice the lemons into 1/8 to 1/4 inch slices and remove the seeds.
• Place the lemon slices in a saucepan and cover them with water. Bring the water to a boil then reduce the heat to a simmer. Simmer the lemon slices for 30 to 60 seconds.
• Drain the water off and fill the saucepan with fresh water. Simmer the lemon slices one more time for another 30 to 60 seconds. Blanching the lemon slices twice (or even three times) will help reduce the bitterness.
• Combine 1 cup of water and the sugar in an empty saucepan. Bring to a boil over high heat then reduce the heat to a simmer. Add the lemon slices and simmer uncovered for 40 to 50 minutes. The rinds will be soft, shiny, and almost translucent.
• Transfer the lemon slices to a wire rack that is placed over a sheet of parchment paper. Space them apart so air can circulate around them. Let them dry overnight or about 8 hours.
• Toss the lemon slices in sugar to coat both sides thoroughly.
• To dip the slices in chocolate, melt the chocolate in the microwave or a double boiler. Dip half of a lemon slice in the chocolate and set it on a piece of parchment or wax paper to dry.