Are you looking for a colorful and edible garnish for your desserts? Well then look no further than adding Candied Lemons. They are tart, sweet and look absolutely divine on top of your cream pies, dessert cups and so much more. In a few easy steps you'll be on your way to adding that perfect edible garnish.
However, not everyone is Team Candied Lemons. While the center of the lemon can be sweet, the rind can have a bitter taste--and this taste is certainly not for everyone. So let's get started with the basics of lemons.
What type of lemons should I use?
There are two types of lemons you can use for this recipe. The first is the one you are more accustomed to seeing and purchasing at the store--it's your typical bright, yellow lemon. They are larger in size, have higher acid levels and therefore are super tart. Meyer Lemons on the other hand are smaller in size, sweeter with lower acidity and have a deeper yellow color. Some can even look like small oranges. In this recipe I use both regular lemons and Meyer lemons. See images below. The difference between the two lemons are quite obvious.
Do you blanch the lemons first?
Blanching is the process of "scalding" your vegetables or in this case fruit in boiling water for a short period of time; then immersing them into an ice bath to stop the cooking process. For vegetables this kills surface level dirt and brightens the color among other things. For fruit such as lemons it can help reduce the bitterness of the rinds. However, there is some debate on the latter. For this recipe I do not blanch the lemon slices. I personally did not see a difference therefore I skip this step.
Do you add sugar at the end?
Once the slices are cooled down, I do toss the slices in regular sugar. This will reduce the stickiness of the peel and it'll preserve better. This also helps reduce the bitterness of the rind.
Ingredients:
3 - 4 lemons of your choice. I used two regular and two Meyer Lemons. Slice them thin using a mandolin or hand cut with a knife. Remove the seeds as well.
1 Cup of Granulated Sugar
1 Cup of Water
2 Tablespoons Granulated Sugar (optional for dusting slices in the end)
Method:
In a medium, shallow pan on medium-high heat dissolve the sugar in the water and bring to a boil.
Reduce heat to a low simmer and add your slices in a single layer.
Flip slices over about 10 minutes into cooking.
Slices are done when they are translucent, about 20 minutes.
Line slices on parchment paper or a wire rack with a sheet pan underneath to catch the sugary drippings.
Cool completely and toss slices in granulated sugar.
Store in an airtight container with parchment paper layered between slices for up to two-weeks.
And there you have it. Thanks for stopping by! I love feedback and comments so be sure to leave me a little note. Follow me on Instagram for more real time updates on my cooking and baking adventures. IG Handle: teenas_table_
I also have a Tik-Tok account where I show you how to make this and so many other recipes. Follow me there as well: teenas_table_
And remember: There's always room for one more on Teena's Table!
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