CANDIED LEMON SLICES
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
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.
LEMON POPPY SEED CAKE WITH CANDIED LEMONS
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 16
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.
OVEN CANDIED LEMON SLICES
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
Provided by Sharon123
Categories Lemon
Time 50m
Yield 1 batch
Number Of Ingredients 2
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.
Nutrition Facts : Calories 210.3, Fat 0.2, Sodium 1.7, Carbohydrate 55.4, Fiber 1.6, Sugar 51.4, Protein 0.6
CANDIED LEMON SLICES
Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!
Provided by Alyssa Rivers
Categories Side Dish
Time 1h10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 2 g, ServingSize 1 serving
CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE
Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
- In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.
LEMON TOWER CAKE
Make and share this Lemon Tower Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 30m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling as directed.
- Cover surface with waxed paper and chill.
- Spread 1/2 the chilled filling between layers of cake.
- Whip cream; fold in remaining 1/2 of the filling.
- Spread mixture over top and sides of cake and chill for at least 4 hours.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3
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HOW TO MAKE CANDIED LEMON SLICES | DESSARTS
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4.5/5 (159)Total Time 1 hr 50 minsCategory Dessert GarnishCalories 41 per serving
- Do this step if you want to blanch the slices: Set up a bowl of ice water. Heat water in a medium pan until boiling and then remove it from the heat. Add the lemon slices and stir for 1 minute and drain. Immediately, place the slices in the ice bath for 30 seconds and drain.
- In a wide bottomed pot, add the sugar and water and heat until the sugar is dissolves.Add the lemon slices and poach until translucent. Be patient, this can take 25-45 minutes depending on how thin you sliced it.
- Lay them out on a silcone or parchment lined baking sheet. Let them dry overnight or alternatively, bake the chips at 200°F turning them over occasionally. Bake them for about an hour or until they start to stiffen up. Let them cool.
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