Candied Lemon Slices Food

LEMON POPPY SEED CAKE WITH CANDIED LEMONS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
• Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
• Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
• For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
• Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
• Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
• Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.

CANDIED LEMON SLICES

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.

OVEN CANDIED LEMON SLICES

Steps:

• Preheat oven to 275*F.
• Liine a 15x10x1" baking pan with parchment paper(or wax paper).
• Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
• Arrange in a single layer on pan.
• Sprinkle lemon slices with 1/4 cup sugar.
• Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.

CANDIED LEMON SLICES

Steps:

• Wash the lemon well. Cut into 1/8 to 1/6 inch (3-4mm) thick slices with a sharp (chef's) knife, serrated knife or a mandoline slicer. Remove the seeds gently.
• Optional: If you prefer to blanch the lemon slices to soften the rinds, place the lemon slices in a pan, cover with enough water to cover and bring to a boil over medium heat. Once boils, reduce the heat to medium-low and let it simmer for 5 minutes. While it is simmering, fill a large bowl with cold water and ice. After 5 minutes, remove the slices with a slotted spoon and place them into ice-cold water while you prepare the syrup.
• Put the water and sugar in a medium pan and place it over med-low heat and stir until the sugar dissolves.
• When the sugar dissolves, add the lemon slices. Let the slices simmer without stirring at medium-low heat for 22 minutes or until they are translucent. Around 22 minutes, there should be many mini bubbles on top of the slices and this is when you should remove the pan from the heat. Don't let the syrup become dark in color as it will give a bitter taste.
• Take the slices from the pan with tongs and let the excess syrup drip off back into the pan. Place the slices on a baking sheet that is lined with parchment paper. Dry them at low temperature - 200°F(95C°) for 1 hour. Alternatively, you can dry them uncovered at room temperature; it takes almost 24 hours to dry. They will be little sticky to the touch in both options.

CANDIED LEMON SLICES

Steps:

• Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
• Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
• Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
• Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
• Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.

CANDIED LEMON SLICES

Steps:

• Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
• In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
• Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
• You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
• Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

CANDIED LEMON SLICES

Steps:

• Slice the lemons into 1/8 to 1/4 inch slices and remove the seeds.
• Place the lemon slices in a saucepan and cover them with water. Bring the water to a boil then reduce the heat to a simmer. Simmer the lemon slices for 30 to 60 seconds.
• Drain the water off and fill the saucepan with fresh water. Simmer the lemon slices one more time for another 30 to 60 seconds. Blanching the lemon slices twice (or even three times) will help reduce the bitterness.
• Combine 1 cup of water and the sugar in an empty saucepan. Bring to a boil over high heat then reduce the heat to a simmer. Add the lemon slices and simmer uncovered for 40 to 50 minutes. The rinds will be soft, shiny, and almost translucent.
• Transfer the lemon slices to a wire rack that is placed over a sheet of parchment paper. Space them apart so air can circulate around them. Let them dry overnight or about 8 hours.
• Toss the lemon slices in sugar to coat both sides thoroughly.
• To dip the slices in chocolate, melt the chocolate in the microwave or a double boiler. Dip half of a lemon slice in the chocolate and set it on a piece of parchment or wax paper to dry.