If there is one thing I’ve become over obsessed with lately it would be lemons. Their versatility in cooking, health and beauty means that they have fast become a staple in my kitchen. However recently I discovered I had taken the term “staple” to whole new heights when there were almost 10 lemons waiting patiently on my counter.
Ordinarily, I’d be panicked at the thought of having to find use for 10 lemons, but with the summer months upon us and my recent health and beauty regime revamped to include lemons almost daily I was delighted. Baking with them was my priority and with a cupcake stand for an event coming up I decided one of my many flavours would be Lemon Cheesecake.
Decoration of cupcakes is a bit of a big deal for me. I’m drawn to beautifully dressed bakes so it’s only natural that I bring this element into my own. I’ve made candied peel in the past but the beauty of a lemon, or any citrus fruit for that matter, are the juicy segments you unveil when they are sliced…enter candied lemon slices. When time is on my side I plan to spend the day baking and creating loads of different cupcake toppings that can be stored, like these candied lemons, but for now we’ll stick with these, because they are delicious.
What other fruit would you like to see candied?
Preparation time|1 hour
2 large lemons
1 cup sugar
1 cup water
Prepare a bowl of iced water and set to one side.
Thinly (like paper thin) slice two lemons with a sharp knife.
Bring a saucepan of water to a boil, then remove from the heat and add lemon slices, stirring until softened.
Drain and plunge into the iced water immediately.
Bring a cup of sugar and cup of water to a boil in a large saucepan (use two if necessary). Once all the sugar has dissolved and the liquid is bubbling reduce the heat and lay the lemon slices neatly in a layer.
Simmer for 1 hour until the rinds are clear and the liquid has become slightly thicker.
Carefully lift each lemon slice out with tongs and arrange on a baking sheet lined with baking parchment to cool and dry out.
In the pan, you will be left with the most glorious lemon syrup. Let it cool then decant into sterilised jar or bottle and keep in the fridge. You can use the syrup for lemon drizzle cake, over ice cream or as a sweet dipping sauce for donuts.
If these are being used as cake decorations they can be utilised after 3 hours. However if you wish to store for future use or as gifts they should be dried out for 12-24 hours.
Store in an airtight jar or container in a cool and dry environment for up to 2 months.