Candied Lemons are EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Great way to use up lemons!
In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer.
Simmer over medium-low (uncovered) for 15 minutes, gently flipping once or twice during the cooking process.
Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
Notes
If you love lemons and have a lot of them on your hands, make an extra big batch of candied lemons and store them in the refrigerator for up to 2 weeks.
Use 1 cup of simple syrup in place of the water and sugar in the recipe, if desired.
You can stir the sugar in the water occasionally as it simmers.
Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.
Candied lemons will be sugary and tacky even after drying.
They freeze well and can be frozen up to 2 months.