Earlier this week I made a lemon layer cake for a friend’s birthday. When deciding how to decorate it, the idea of beautiful, candied lemons popped into my head. The sour lemon trapped in a sweet sugar shell just sounded so elegant and appealing that I had to give it a try.  The candied lemon turned out sweet, with no bitter or sourness, and they are beautiful as edible decorations on a plate or dessert.

 

candied lemon ingredients

Ingredients:
2 C Sugar
1 C Water
1 Vanilla Bean

 

 

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Bring a small pot of water to boil on the stove and prepare an ice water bath. Meanwhile slice the lemon very thinly, removing and discarding any seeds. I may have gone a little too thin on the slices, so try a variety of widths to see what appeals to you.

 

 

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Blanch the lemon slices in the boiling water for a few minutes to remove any bitterness from the fruit, then gently remove the lemons to the ice water bath.

Dump the water from the pot and combine 1 cup of fresh water with the sugar and the vanilla bean (sliced lengthwise) and bring to a simmer. Transfer the lemon slices to the hot syrup and simmer for about an hour.

 

 

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When the lemons are to your liking, remove them one by one from the hot syrup to a piece of parchment paper. I found that chopsticks worked very well for this endeavor. Also, be sure to hold the slice in the air for a moment to let the excess sugar run off and back into the pot.

Let the slices cool completely, which takes several hours or overnight. They will firm up, but will always be a little sticky. Once the candied lemon has completely cooled, you can snack on them or use them as beautiful decorations on cakes or as part of dessert spreads…the possibilities are endless!

 

 

One thing that might be interesting to try is replacing a few tablespoons of the water in the syrup with lemon juice. It might bring some more lemon flavor to the end result…

 

Candied Lemon
 
Ingredients
  • Lemon
  • 2 C Sugar
  • 1 C Water
  • 1 Vanilla Bean
Instructions
  1. Bring a small pot of water to boil on the stove and prepare an ice water bath.
  2. Slice the lemon very thinly, removing and discarding any seeds.
  3. Blanch the lemon slices in the boiling water for a few minutes to remove any bitterness from the fruit, then gently remove the lemons to the ice water bath.
  4. Dump the water from the pot and combine 1 cup of fresh water with the sugar and the vanilla bean (sliced lengthwise) and bring to a simmer. Transfer the lemon slices to the hot syrup and simmer for about an hour.
  5. When the lemons are to your liking, remove them one by one from the hot syrup to a piece of parchment paper. Chopsticks work very well for this endeavor. Be sure to hold the slice in the air for a moment to let the excess sugar run off and back into the pot.
  6. Let the slices cool completely, which takes several hours or overnight. They will firm up, but will always be a little sticky.
  7. Once the candied lemon has completely cooled, you can snack on them or use them as beautiful decorations on cakes or as part of dessert spreads...the possibilities are endless!
Notes
One thing that might be interesting to try is replacing a few tablespoons of the water in the syrup with lemon juice. It might bring some more lemon flavor to the end result...