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Candied Lemon Slices for Lemon-Thyme Pound Wedding Cake

This recipe is used in our Lemon-Thyme Pound Wedding Cake with Meringue Buttercream.

  • Yield: Makes 12

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 1 large lemon
  • 1 cup sugar


  1. In a large bowl, prepare an ice-water bath; set aside. Using a mandolin or sharp knife, cut each lemon into 12 paper-thin slices; discard seeds and ends of rind.
  2. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath; drain.
  3. Set a wire rack over a sheet pan; set aside. Bring the sugar and 2 cups of water to a boil in a large skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. Transfer slices to the sheet pan with the wire rack; let slices drain and cool.

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