Crystallized Lemons Recipes

CANDIED LEMON SLICES

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.

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED LEMON SLICES

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.

CANDIED LEMON SLICES

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.

CRYSTALLIZED LEMONS

Steps:

• Use a zester to remove the rind from lemons in long strands, or alternatively, use a vegetable peeler to remove skin. Or you can cut around the lemon to get a spring like effect.
• Line a baking tray or a plate with baking paper and sprinkle on some granulated sugar. Then set aside, ready for placing the lemons on.
• Add the lemons, water and sugar into a saucepan and place over a medium heat, stirring, until all of the sugar has dissolved. Bring it to the boil and reduce the heat and simmer for 10 minutes.
• Remove the pan from the heat and use a fork to scrape out the lemon zest onto the baking tray or plate lined with baking paper and sugar. Spread the lemons evenly and turn them over so that they get an even coating of sugar.
• Leave to stand for 5 minutes and then they will be ready to use.

CANDIED LEMON ZEST

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

CANDIED LEMON RIND

Steps:

• Line an 11-by-17-inch baking pan with parchment paper; place a cooling rack on top; set aside. Cut each lemon in half, and scrape out pulp. Roughly chop the pulp; set aside. Cut the rind lengthwise into 1/4-inch-wide strips.
• Fill a medium saucepan halfway with water. Bring to a boil over medium heat. Add baking soda and lemon rind; simmer gently for 5 minutes. Drain, and rinse under cold water.
• In a medium saucepan, combine 2 1/2 cups sugar and 2 cups water; bring to a boil over medium-high heat. Stir until sugar has completely dissolved, about 5 minutes. Add lemon rind. Simmer 30 minutes.
• Meanwhile, bring 2 1/2 cups sugar and 2 cups water to a simmer in another saucepan. Stir until sugar dissolves. Using a slotted spoon, transfer rind from first pot into second pot; simmer rind until translucent, about 1 hour. Remove from syrup, transfer to cooling rack set over baking sheet. When rind is cool but tacky to the touch, about 10 minutes, roll rinds in remaining 1/4 cup sugar. Store in an airtight container up to 1 month.