Candied Lemons
- 4 small lemons
- 1 cup (210 grams) granulated sugar
- ¾ cup water
- 2 tablespoons fresh lemon juice
- Line a sheet pan with parchment paper. Cut 4 small lemons into ⅛-inch-thick rounds; discard seeds.
- In a large skillet, stir together sugar, ¾ cup water, and lemon juice over medium heat until sugar is dissolved.
- Add lemon slices, and simmer gently, keeping slices in a single layer, turning occasionally, until slightly translucent and rinds are softened, 14 to 16 minutes. Remove from heat.
- Using tongs, place slices in a single layer on prepared pan. Cool completely, about 1 hour. Cover and chill 2 hours to 2 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/meyer-lemon-buttermilk-pie/
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