Homemade Lemon Drop Candy Recipes

HOMEMADE LEMON DROPS

Steps:

• Juice and zest the lemon with a fine grater.
• Measure the water and sugar into a saucepan over a medium low heat.
• Heat, stirring, until the sugar dissolves.
• Add the lemon zest and bring to a rolling boil. If you have a candy thermometer, it should read 250 Fahrenheit.
• Remove the saucepan from the heat. Add the lemon juice, honey, and food coloring if desired. Stir together.
• Return to the heat until the mixture comes to another boil.
• Strain out the lemon rind (or leave it in as you like). Pour the candy mixture onto a lightly greased baking tray.
• Allow it to cool for a few minutes, just until it's cool enough to touch.
• Use a spoon or clean fingers and pull out small pieces one at a time. Roll into a ball and dust with icing sugar.

LEMON DROP CANDY RECIPE

Steps:

• Squeeze lemons until you get 1 cup of fresh juice.
• Combine lemon juice and sugar and stir to dissolve.
• Boil mixture until thick and syrupy-about 20-30 minutes, stirring regularly. Test the syrup by dropping a small bit into cold water-if it crystallizes and becomes brittle, it's ready!
• Spray down a mini muffin tin or silicone mold with cooking spray and add heated mixture to the tin/mold. Fill each mini muffin cup less than halfway full, or fill small silicone molds about ¾ full. (I used a cooking syringe to help transfer my syrup into the silicone molds.)
• Transfer filled molds to the fridge to cool until hardened, ~1-2 hours.
• Pop out and enjoy!
• Yields 30 homemade lemon drop hard candies.

LEMON DROP COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

LEMON DROP CANDY COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream sugar, shortening and eggs; add extracts.
• Stir in dry ingredients, lemon zest and crushed lemon drops.
• Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
• Note: Cooking spray works well too.
• Let cool slightly on pan 1 to 2 minutes.
• Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.

LEMON DROP SHOTS

Steps:

• Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top.
• Place 2 teaspoons sugar in a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.

LEMON DROP COCKTAIL

Steps:

• Place shot glass in the freezer until chilled, about 1 hour.
• Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.