Candied Lemon Slices

This is for cocktail use, if you want softer/chewier slices you can air dry and toss in sugar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to its lowest setting (usually 170F).

Step 2

Bring a medium pot or pan of water to boil over high heat and prep an ice bath.

Step 3

Thoroughly wash the lemons and slice to ~1/8" thick, preferably using mandoline. Use only the slices that have a significant pulp:rind ratio, discard the smaller ones from each end.

Step 4

Blanch the lemon slices for about one minute, then transfer to the ice bath and cool for another minute. Transfer to a single layer on paper towels to dry.

Step 5

In a LARGE pan over medium-high heat, combine the sugar and water. Bring to a boil, stirring occasionally, until the sugar is dissolved, then stop stirring and reduce heat to medium-low to maintain a simmer.

Step 6

Add the lemon slices carefully in a single layer and simmer until the pulp and rind turn translucent, usually 20–30 minutes, flipping with tongs about 10 minutes through.

Step 7

As soon as translucency is achieved, remove the pan from heat and transfer slices to a single layer on a wire rack or parchment paper.

Step 8

(NOTE) Syrup can be saved for cocktails or?

Step 9

Dry the slices in the oven for one hour, then remove and allow to cool completely before storing in the refrigerator in an airtight container for up to 4 weeks or freezer for several months.