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
Coastal Living MARCH 2013
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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