Candied Lemon Slices for Lemon Poppy Seed Cake
Use this recipe when making our Lemon Poppy Seed Cake.
- Yield: Makes 60 slices
Source: Martha Stewart Weddings, Spring 2006
- 2 cups sugar
- 5 lemons, each sliced into 12 paper-thin rounds, ends discarded
Bring sugar and 2 cups water to a rolling boil in a medium, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices in a single layer. Simmer until rinds are almost translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper. Let cool completely. Repeat with remaining slices.