Candied Lemon Slices

Name: Candied Lemon Slices
Yield: makes enough for 1 quart (1 liter) of ice cream
Ingredients: 3 lemons, preferably unsprayed; 1 cup (250 ml) water; 1 1/2 cups (300 g) sugar; Big pinch of salt

December 9, 2011

When I was at culinary school in France, my instructor advised adding a bit of salt when candying citrus peel. When I asked why, he said that for some reason it made the peel soften, but he couldn’t explain why. So although it may be just a culinary superstition, I’ve added salt ever since. If you aren’t superstitious, simply toss the salt over your shoulder and candy the lemons without it. Although it’s not required equipment, a candy thermometer will show you when the lemon slices are done. Fit the saucepan with the thermometer before starting. When the peel is candied, it should read 225°F (107°C).

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