Recipes for Twelve Lemons

Why twelve lemons?

Eight Lemons

previous recipes: lemonade, lemon cookies, lemon chicken, and strawberry lemonade

Next up: candied lemon slices! You can eat these on their own or use them to decorate cupcakes or other treats (i.e. cocktails). Unfortunately, mine didn’t turn out perfect; I overcooked (overcandied?) them slightly because I was busy attending to a self-inflicted stab wound I got on my thumb while scraping labels off baby food jars for another project. Being crafty is hard, you guys 🙁

Candied Lemons

recipe from Cave Cibum
• 1 lemon
• 1/2 cup sugar
• 1/4 cup water

Slice your lemon, discarding the ends. You want very very thin slices. I cut my slices in half to make crescents but you could leave them whole for rounds.

Candied Lemons

In a medium-sized saucepan or frying pan over high heat, mix the sugar and water and bring to a boil. Reduce heat to medium low and add lemon slices in a single layer.

Candied Lemons
Candied Lemons

Simmer lemon slices until the rinds become translucent (about 30-40 minutes), then remove from pan with a slotted spoon and lay them on parchment to cool.

Candied Lemons

Once they are cooled, roll them lightly in sugar and enjoy!

Candied Lemons

To store, wrap in parchment in an airtight container in the fridge (I put layers of parchment between mine since they are really sticky).

Candied Lemons

lemons used: 1; lemons remaining: 2

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