Yigit Pura of Tout Sweet Pâtisserie in San Francisco uses these citrus slices as a garnish, both the way they are here (on the softer side, halfway between candied and poached) and one step further (dried overnight on a rack, then turned in sugar for a sparkly look). Sometimes he adds cut-up lemongrass to the syrup.

Yigit Pura
This Story Originally Appeared On sunset.com

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Alex Farnum

Recipe Summary

cool:
1 hr
total:
1 hr 30 mins
Yield:
Makes 32 slices (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Squeeze enough lemons to make 1/4 cup juice. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife. Discard seeds and end pieces. Layer slices in an 8- or 9-in. square glass baking dish.

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  • Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.

  • Bake until fruit is tender and somewhat translucent but still keeps its shape, 50 to 55 minutes. Uncover and bake until syrup reduces by a third, about 30 minutes. Let cool to room temperature, then use or chill, covered. Lift out slices with a fork and drain to use.

  • Make ahead: Up to 3 days, chilled.

Nutrition Facts

51 calories; calories from fat 1.5%; protein 0.2g; fat 0.1g; saturated fatg; carbohydrates 14g; fiber 0.5g; sodium 1.6mg; cholesterolmg.