CANDIED LEMON SLICES
Learn how to easily make candied lemon slices with just 3 ingredients. This simple method can be applied to any citrus fruit. Use as a gorgeous garnish for desserts or chop up and use in baking recipes!
Provided by Running to the Kitchen
Categories Dessert
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
- Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
- Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
- Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
- Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON-THYME TOWER CAKE
Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal parts refined and rustic.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 six-layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter and flour three 6-inch-round cake pans, and set aside.
- Combine eggs, sugar, salt, and lemon zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until pale and fluffy, about 5 minutes. Sift flour and cornstarch over egg mixture; fold in with a rubber spatula. Pour batter into pans.
- Bake until cakes spring back to the touch and cakes begin to pull away from sides of pans, 40 to 45 minutes. Remove cakes from oven; transfer to a wire rack to cool.
- Turn out cakes. Using a serrated knife, level the tops; slice each cake horizontally into two even layers. Place one layer on a 6-inch cardboard round. Using a pastry brush, brush 5 layers generously with the candied-lemon syrup. Spread the pastry cream over 5 layers, about 3/4 cup per layer. Stack layers on the cardboard, ending with the one uncoated layer. To stabilize cake, insert a 6-inch wooden skewer through center. Overlap the candied lemon slices and thyme sprigs on top of the cake. Refrigerate until pastry cream has set, at least 1 hour. Serve.
CANDIED LEMON SLICES
Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!
Provided by Alyssa Rivers
Categories Side Dish
Time 1h10m
Number Of Ingredients 3
Steps:
- Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
- In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
- Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
- You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
- Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.
Nutrition Facts : Calories 132 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 2 g, ServingSize 1 serving
CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE
Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
- In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
LEMON POUND CAKES WITH CANDIED LEMON SLICES
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces of the citrus.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
- In a large bowl, using an electric mixer on high speed, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Meanwhile, make Candied Lemon Slices and Lemon Syrup.
- Remove cakes from oven; while they're still in pans, use a wooden skewer or toothpick to poke several holes in tops. Setting aside 1/4 cup Lemon Syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans, and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with reserved syrup.
- In a small bowl, whisk confectioners' sugar with 2 tablespoons lemon juice; add up to 2 more tablespoons juice until pourable but thick.
- Pour lemon glaze over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.
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