Week 9 - Candied Lemons

This was a simple one, it didn't take too long to make and couldn't be easier. I tried making candied lemon peels a few years ago with moderate success but this recipe is more of a garnish for green beans.

Green beans are my favourite vegetable, so I thought I'd try this out. Like I mentioned above, it was really easy to make and inexpensive. However while I enjoy lemon and lemon flavoured items, it is not a taste that I personally seek out. I am much more inclined to savoury foods. We had ours served on green beans and enjoyed it, but I don't think I will be making these again for myself.

I plan of giving the rest in the jar to my sister in law to try it out, I know she enjoys citrus much more than I do, and she might try using it on fish as well.

Final Rating: 6 / 10

Ingredients

3 Meyer lemons
4 cups sugar
4 cups water

Wash the lemons well under cold running water. Slice each lemon into 12 thin rounds, discarding the ends. Bring the sugar and water to a simmer over medium heat in a wide pot, stirring occasionally until the sugar dissolves. Decrease the heat to low and add the lemon slices. (use tongs so you don't splash yourself!)

Simmer over low heat for 1 to 1 1/2 hours, until the rinds are translucent. Transfer the candied lemons to a 1 pint mason jar and carefully pour hot sugar liquid over the top. Let cool completely before covering the jar. Store at room temperature for up to 2 weeks.