Candied Lemons are EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Such a great way to use up lemons!
Did you know that lemons in their entirety, peels and all, are edible? With a little bit of cooking magic, lemons (or any citrus fruit) turn into candy. And beautiful decorations for baked goods! It's a magical secret unknown to most. This trick applies to any citrus fruit. Oranges, grapefruit and limes transform into delicious candied citrus fruits, as well!
Start out with 3 large lemons because, unless you are very adept at using a mandoline or if you are an expert at cutting consistently uniform slices with a knife, you will want to leave room for error. I used my mandoline to slice my lemons and I had a culling rate of approximately 30-35%.
These beauties adorn baked goods so beautifully! I have put them onto cakes, cupcakes and cookies and they make people swoon every single time.
HOW TO MAKE CANDIED LEMONS
Using a mondoline or sharp knife, slice 2-3 lemons to 1/8-inch thickness.
In a large saucepan, combine 1 cup granulated sugar, 1 cup water and 2 tablespoons freshly squeezed lemon juice. Bring to a boil. Reduce heat to a simmer over medium-low heat and add the thinly sliced lemons in a single layer when the sugar is dissolved.
Simmer over medium-low heat for 15 minutes, gently flipping once or twice during the cooking process. When the lemons are slightly translucent, they are finished cooking.
Transfer the lemon slices to a wire cooling rack or waxed or parchment paper and let cool to room temperature. Enjoy as a snack or garnish baked goods with them!
RECIPE TIPS: MAKE THE BEST CANDIED CITRUS POSSIBLE!
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.
Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.
USES FOR CANDIED LEMON SLICES
Snack on them! Enjoy with a cup of tea or coffee!
Add them to the tops of Raspberry Lemonade Cookies from Cookie Remix.
Garnish your next Lemon Blueberry Cake with them!
Throw them onto your next batch of Raspberry Lemon Cupcakes.
HOW TO MAKE PERFECT BUTTERCREAM FROSTING
Buttercream Frosting is simple yet ridiculously tasty and it goes great spread on seriously any cupcake or cake. Here are a few tidbits about making the perfect buttercream frosting!
SALTED BUTTER - I ALWAYS used salted butter for my baked goods and buttercreams, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
MILK - Add the milk 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add more. For a less thick buttercream, you may want to increase the amount of milk used to 3-5 tablespoons. For a thicker frosting, 2 tablespoons is ideal.
MIXING - Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
SPRINKLES - Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
VANILLA - Use real vanilla extract (no imitations!). If you have time to plan ahead, make a batch of homemade vanilla extract!