Candied Citrus Slices Lemon Or Lime Food

CANDIED LIME SLICES

Candied Lime Slices image

Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.

Provided by twissis

Categories Lime

Time 25m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 4

Ingredients

2 large limes or 3 small limes
1 cup sugar
2 tablespoons sugar
1 cup water

Steps:

Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
Drain & spread out on a cooling rack to dry for at least 1 hour.
Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

CANDIED CITRUS SLICES- LEMON OR LIME

Candied Citrus Slices- Lemon or Lime image

These look so pretty decorating the tops or lemon bars, pies, or cakes. From Better Homes and Gardens.

Provided by cookiedog

Categories Dessert

Time 13m

Yield 2 lemons worth

Number Of Ingredients 3

Ingredients

1/4 cup water
3/4 cup sugar
2 lemons or 10 key limes, thinly sliced

Steps:

In large skillet combine water and sugar; bring to boiling.
Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
Transfer to rack; cool.

Nutrition Facts : Calories 307.1, Fat 0.2, Sodium 2.8, Carbohydrate 80.4, Fiber 1.6, Sugar 76.3, Protein 0.6

CANDIED LEMON SLICES

Candied Lemon Slices image

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 2

Ingredients

1 large lemon
1 cup sugar

Steps:

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

CANDIED CITRUS SLICES

Candied Citrus Slices image

Use these candied grapefruit and orange slices to garnish our Brown Sugar Angel Food Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Garnishes 1 cake

Number Of Ingredients 3

Ingredients

3 cups sugar
1 small red grapefruit, thinly sliced into rounds
1 navel orange, thinly sliced into rounds

Steps:

Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. Candied citrus slices can be stored in syrup up to 1 week.
Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

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