Start by thinly slicing a lemon. You can do this by eye, but it really works best if you slice the lemons very thinly and very evenly. A mandolin is the perfect kitchen tool, but I don't have one so I came up with this trick.
I placed my lemon, cut side down, between two wooden skewers, then rested my knife across the skewers as I sliced.
Okay, now it's time to blanch the lemon slices in boiling water for 5 minutes. This softens the rind and reduces bitterness; drain and reserve. In the same saucepan, add fresh water and sugar (recipe below). Stir to dissolve sugar; add the lemon slices and bring to a slow boil. Reduce to a simmer; simmer for 1 hour.
Spray a cooling rack with non-stick spray and place the individual lemon slices in a single layer, not touching, to dry for 24 hours. Note - these never really dry; they stay sticky, but they will firm up after 24 hours. Store in an airtight container separated with wax paper.
Chewy, sweet, and oh so pretty - I used these candied lemon slices to garnish a quick and easy Lemon Mousse.Candied Lemon Slices
1 lemon, thinly sliced
2 cups water to blanch lemon slices
1 cup water
1 1/2 cups granulated sugar
Thinly slice lemon. Blanch in 2 cups boiling water for 5 minutes; drain. In the same saucepan, stir together 1 cup water and 1 1/2 cups sugar; stir to dissolve sugar. Add blanched lemon slices and heat until the mixture starts to boil slightly. Reduce to simmer; simmer uncovered for 1 hour. Remove from heat.
Spray a cooling rack with non-stick spray and place individual lemon slices in a single layer to dry for up to 24 hours. Store in an airtight container separated with wax paper.
Note - the lemon infused sugar syrup can be used to make sorbet, ice tea, etc.