Candied citrus makes a beautiful garnish for many desserts. You can use this method for lemons, oranges, limes, or any other citrus.
Thinly sliced lemon rings, boiling in sugar-water.↓
Transfer to a baking sheet lined with parchment. Let cool until room temperature. Sprinkle granulated sugar on one side of the lemon slices.
Turn slices over and sprinkle other side with sugar.↓
Can be left in rings, or sliced into wedges.
- 1-2 citrus fruits sliced into very thin rings
- water for boiling
- 1 cup sugar plus more for sprinkling
- 1 cup water
- 1. Using a sharp knife, cut lemon into thin slices; discard seeds.
- 2. Prepare an ice-water bath; set aside.
- 3. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices and stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- 4. Bring 1 cup sugar and 1 cup water to a boil in a medium pan, 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.
- 5. Transfer to a baking sheet lined with parchment. Let cool until room temperature.
- 6. Sprinkle granulated sugar (I prefer organic cane sugar) on one side of the lemon slices. Turn slices over and sprinkle other side with sugar.
- They can be left in rings, or sliced to make wedges.