Candied lemon slices are a delicious and easy-to-make treat that can be enjoyed on their own or used as a garnish for desserts or drinks. Simmering lemon slices, make them in a sugar syrup until they are soft and translucent.
If you’re a fan of all things sweet and tangy, you’ll love learning how to make candied lemon at home! This delicious treat balances tart and sweet perfectly, making it a delightful addition to any dessert or snack.
Not only does it taste amazing, but it’s also incredibly simple to make. With just a few ingredients and some basic kitchen skills, you can whip up a batch of candied lemon to use as a topping for your desserts and to eat as a snack. Plus, this homemade version is much healthier than the store-bought options, as you can control the amount of sugar and additives that go into it. So, put on your apron and prepare to turn those sour lemons into a sweet and irresistible treat!
Benefits of Making Candied Lemon at Home
There are many benefits to making your own candied lemon at home. For one, it’s much healthier than store-bought candy, as you have control over the amount of sugar and additives that go into it. Additionally, making your own candied lemon allows you to experiment with different flavors and spices, giving you a personalized flavor burst treat tailored to your taste buds.
Necessary Equipment and Ingredients for Making Candied Lemon Slices
Before you get started, you’ll need to gather the necessary equipment and ingredients. For this recipe, you’ll need:
- Lemons: choose firm lemons
- Granulated sugar: white granulated or raw sugar
- Vanilla Extract: storebought or homemade extract is fine as well.
- Ground Ginger: you can substitute it for fresh ginger also. Use about 1/4 of an inch of the knob.
- Water: use room temperature water
- Parchment paper: use this type of paper to line the baking sheet if you don’t have a rack.
- Baking sheet or baking sheet lined with a rack: either will work.
- Saucepan: to cook the lemon slices.
Steps to Prepare Candied Lemon
Now that you have your equipment and ingredients, it’s time to start making candied lemon! Here are the steps to follow:
- Wash the lemons and dry them with a paper towel.
- Slice the lemons into thin rounds, about 1/8 inch thick.
- Mix the sugar and water in a saucepan and boil over medium-high heat.
- Once the sugar has dissolved, reduce the heat to low and add the lemon slices.
- Simmer the lemon slices for 1 hour or until they become translucent.
- Remove the lemon slices from the syrup with a slotted spoon and place them on a parchment-lined baking sheet or a baking sheet pan lined with a rack.
- Allow the lemon slices to cool and dry for several hours or overnight.
- Once the lemon slices are dry, sprinkle them with a bit of sugar to prevent sticking.
Tips for Making Perfect Candied Lemon Slices
While making candied lemon is a simple process, you can use a few tips and tricks to ensure that your candy turns out perfectly. Here are some tips to follow:
- Use fresh and firm lemons for the best flavor and texture.
- Slice the lemons thinly and evenly to ensure that they cook evenly.
- If you have a candy thermometer, use it to monitor the temperature of the syrup and ensure that it doesn’t burn.
- Do not leave the slices on the baking sheet rack for longer than 24 hours, or they will start to turn black.
- Allow the lemon slices to dry completely before storing them.
Different Ways to Use Candied Lemon Slices
Candied lemon slices are a versatile treat that can be used in many different ways. Here are some ideas for incorporating candied lemon into your favorite dishes:
- Use it as a garnish for cakes, cupcakes, and other desserts.
- Chop it up and add it to cookie dough or muffin batter for a tangy twist.
- Chop a couple of slices into smaller pieces and use them as a topping for ice cream or yogurt.
- Dip it in chocolate for an extra indulgent treat.
Storage and Shelf Life of Candied Lemon Slices
Candied lemon can be stored in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator or freezer. Just be sure to bring it to room temperature before using it in your favorite dishes.
Recipe Variations: Adding Spices and Flavors
One of the great things about making your own candied lemon slices is that you can experiment with different flavors and spices to create a personalized treat tailored to your taste buds. Here are some variations you can try:
- Add cinnamon or nutmeg to the syrup for a warm and spicy flavor.
- Add fresh ginger or cardamom for a bit of heat.
- Use honey instead of sugar for more natural sweetness.
Frequently Asked Questions About Making Candied Lemon Slices
Q: Can I use other citrus fruits instead of lemons?
A: Yes, you can use any citrus fruit, such as oranges, limes, or grapefruits, to make candied citrus.
Q: Can I reuse the syrup for another batch of candied lemon?
A: You can reuse the syrup for another batch of candied lemon. Just be sure to strain it and store it in an airtight container in the refrigerator until you’re ready to use it.
Q: How can I tell when the lemon slices are done simmering?
A: After simmering, the lemon slices become translucent and slightly wrinkled.
Candied lemon is a delicious and easy-to-make treat that adds a tangy twist to your favorite desserts and snacks. By following the steps outlined in this article, you can whip up a batch of candied lemon that’s sure to impress.
Whether you’re using it as a garnish or incorporating it into your favorite recipes, candied lemon slices are a versatile treat that will become a staple in your kitchen. So put on your apron and give it a try!
- Cooling Rack
- Trim the ends off of the lemons and cut them into even slices.
- In a saucepan over medium heat, combine the water and sugar. Bring to a boil, stirring occasionally until the sugar dissolves.
- Reduce the heat to medium-low and add the lemon slices. Simmer for 45-60 minutes, or until the lemon skin is slightly translucent. Stir gently every 10-15 minutes to ensure that all of the lemon slices are exposed to the sugar syrup.
- Remove the saucepan from the heat and stir in the vanilla extract. Let the lemon slices sit in the syrup for 5 minutes to absorb the flavor.
- Place a wire cooling rack over a rimmed baking sheet. Transfer the lemon slices to the cooling rack to dry. This can take up to 24 hours.
- Once dry, dip the candied lemons in granulated sugar, if desired. Enjoy immediately or store in an airtight container for later.
To dry the candied lemons in the oven, place them on a baking sheet lined with parchment paper and bake at the lowest setting (150-200 degrees Fahrenheit) for 1-2 hours, or until dry.
Candied lemons can be stored in an airtight container for up to 2 weeks.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.