Magazine Monday – Candied Lemon Slices

I bought an enormous bag of lemons at Costco the other day for a dessert I have planned, but the rest have just been sitting in a bowl waiting for a use. Sometimes when I walk by them I hear them say “eat me”.

So I flipped through a bunch of magazines and found a recipe for candied lemon slices in the March 2005 issue of Martha Stewart Living. Candying a couple of them seemed like a great way to use them. While making this recipe I realized for about the millionth time that I could really use a mandoline. I haven’t bought one yet because they scare me (I’m known for making stupid kitchen moves) but it would really make life a lot easier to have one.  Maybe one day I’ll develop the focus required for using one.

Other than my issues with slicing thinly, this recipe is pretty easy. It takes about an hour and 15 minutes, but most of that time is unattended.

I’ll be submitting this post to Cream Puffs in Venice for Magazine Monday. Magazine Monday’s are a chance to get through all those magazine recipes we have bookmarked to make but never do. Make something, post it, and share it with the rest of us!

Candied Lemon Slices

  • 1 large lemon
  • 1 cup sugar
  1. Prepare an ice water bath.
  2. Using a mandoline or a very sharp knife, slice the lemon very thinly.
  3. Bring 2 cups of water to boil in a saucepan. Add the lemon slices and boil until slightly softened (about 1 minute). Remove lemon slices and put them in the ice water bath.
  4. In a medium sauce pan bring 1 cup of water and the sugar to boil. Place the lemon slices in the sugar-water in one layer and lower the heat to simmer.
  5. Simmer the lemon slices for 1 hour, then place the slices on a baking sheet lined with parchment.

16 thoughts on “Magazine Monday – Candied Lemon Slices

  1. I’m sitting here looking at my big bowl of costco limes thinking “yum “! You should not be scared of a mandoline. When you do decide to get one make sure it has a good guard that doesn’t slip. My personal favorite is de Buyer but Kyocera makes a great ceramic blade handheld that is super too. Also, here is what I was taught – when you do decide to get one go buy a 5 pound sack of potatoes and practice until you have sliced every one. For a $3 investment of food you have enough initial practice to feel really comfortable handling one and you will never look back.

  2. I love candied lemon and orange peel, but have never tried doing this. Looks great and very easy. I’ve never bought a mandoline either, not that I’m particularly afraid of them, but just something that hasn’t yet made it off the wish list into reality – one day ….
    Sue :-)

  3. I love candied lemon and orange.
    I bought last year a mandoline, used it once and throw it immediately after I came back from the ER where i had to have stitches on my cut finger in the mandoline blade.
    Maybe practice makes it better, but I don’t think in this life time I’ll have the guts to try it again

  4. I have cut myself on a mandolin slicers, but that was when I was being careless. I think what’s most important is to use the tool that holds the food in place, so you aren’t getting your hands to close to the blades!
    I don’t think I’ve ever had candied lemon, but it certainly looks good!

  5. I just made thes for the first time and wow! I layered them on small rounds of leftover brioche dough and baked them for yummy afternoon treats. Great recipe! Thanks!

  6. Alright. I tried making the lemons, but while they were simmering in the sugar on a medium low heat I looked in on them and everything had caramelized. Grr.
    Frustrating because I am preparing cupcakes for an upcoming wedding and wanted candied lemon slices for a beautiful topping.
    What heat did you have yours on? I heard the longer they boil the better because they will not be so gooey or tacky.
    Any advice would be welcomed!

    1. I have a stove that uses coil elements. While the lemons were simmering I had it on low, but there was a hot spot on the burner that caused a couple of slices to brown a bit. I would try with a lower temperature.

  7. Hello, i believe that i saw you visited my website so i came to
    return the desire?.I’m attempting to find things to improve my site!I assume its ok to use some of your ideas!!

  8. A tenor that simply negotiates Fs and Gs, for example, would not want as much cover as a baritone that struggles to
    obtain a G. The perfect advice to a singer is to consult your instructor about this subject.

    Nonetheless, other singers respond better to physiological examples reminiscent of elevate your
    tender palette” or elongate that vowel.” No matter tactic is chosen by the trainer, it is important for the scholar to get to know
    their own voice and perceive the idea of cover.

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s