Candied Lemons
 
Ingredients
  • 4 small lemons
  • 1 cup (210 grams) granulated sugar
  • ¾ cup water
  • 2 tablespoons fresh lemon juice
Instructions
  1. Line a sheet pan with parchment paper. Cut 4 small lemons into ⅛-inch-thick rounds; discard seeds.
  2. In a large skillet, stir together sugar, ¾ cup water, and lemon juice over medium heat until sugar is dissolved.
  3. 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.
  4. 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/