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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


  1. 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.

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