It is very easy to make crystallized lemon! You can use candied lemon slices to decorate your cakes, tarts, etc or eat them plain.
If you are a lemon lover, then you will love this recipe. I am planning to make many recipes with lemon and decorate them with candied lemon slices. So this recipe is a must to share.
You can eat these candied lemon slices as they are but also you can decorate your cakes, tarts, cupcakes, baked goods to give a nice touch.
For this easy recipe what you need is to slice the lemon very thin and make a syrup and let the slices simmer in the syrup for 10 minutes or until the slices are translucent. My ratio of sugar to water is 1/2 cup of water to 1 cup of sugar. The mixture becomes syrupy in a short time.
First I wash my lemon well. I cut into 1/8 to 1/6 inch (3-4mm) thick slices with my sharp knife. If you use a mandoline slicer you can cut the slices evenly. I gently remove the seeds.
I put 1/2 cup water and 1 cup sugar in my medium pan. Then I place the pan over med-low heat and stir until the sugar dissolves.
When it starts to boil, I take the pan from the heat and add the lemon slices. Then I place the pan over low heat and let it simmer without stirring for 10 minutes or until the slices become translucent.
When the slices are translucent, I let the excess syrup drip off back into the pan and place them on the baking sheet covered with parchment paper and let them cool at room temperature. Instead of baking sheet, you can place them on a wire rack to let the excess syrup drip off.
Crystallized Lemon Slices
You can make candied lemon slices in 15 minutes and garnish your desserts!
- 1 large lemon
- 120 ml/g (1/2 cup) water
- 210 g (1 cup) granulated sugar
Wash the lemon well. Cut into 1/8 to 1/6 inch (3-4mm) thick slices with a sharp knife or a mandoline slicer. Remove the seeds gently.
Put the water and sugar in a medium pan and place it over med-low heat and stir until the sugar dissolves. Let it boil.
When it boils, take the pan from the heat immediately and add the lemon slices. Let the slices simmer without stirring at low heat for 10 minutes or until they are translucent.
Take the slices from the pan and let the excess syrup drip off back into the pan. Place the slices on a baking sheet covered with parchment paper or on a wire rack and let them cool at room temperature.