We use Candied Lemons as a garnish for our Lemon-Coconut Cake, but they make tasty snacks and edible embellishments for cocktails as well.
This recipe goes with Coconut Angel Food Cake
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- 6 large organic lemons, sliced
- 3 cups sugar
- 1. Cook lemons in boiling water to cover 5 minutes. Drain.
- 2. Combine sugar and 2 cups water in a saucepan over medium heat, stirring until sugar dissolves. Stir in lemon slices. Simmer 30 minutes or until soft and translucent.
- 3. Remove pan from heat; cool completely. Remove lemon slices with a slotted spoon, reserving sugar syrup for another use, if desired. Drain lemons on a wire rack; let stand until dry.
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