Candied Lemon Slices for Lemon Icebox Cake
These candied lemons are the perfect topper for our Lemon Icebox Cake.
- Yield: Makes about 10 slices
Photography: Con Poulos
Source: Martha Stewart Weddings, Summer 2010
- 3/4 cup sugar
- 3/4 cup water
- 1 regular or Meyer lemon, cut into thin slices (about 1/8 inch thick)
Stir together sugar and water in a medium saucepan over medium heat, until water comes to a boil and sugar dissolves. Reduce heat to low; add lemon slices. Cover with parchment paper; gently simmer until pith is translucent and lemons are candied, about 30 minutes. Remove pan from heat to cool, but keep lemons in the syrup.