I love having these candied lemons in the fridge 'cause they amp up so many dishes like fish, shrimp, chicken or turkey, and lots of different veggies. The lemon-scented simple syrup is also perfect for cocktails and iced tea, and I like to pour it over ice cream with blueberries.
- 1 cup sugar
- 1 large lemon, sliced crosswise on a mandoline (about 1/16 inch thick)
In a small pot, bring 1 cup of water and the sugar to a boil over high heat. Add the lemon slices, remove from the heat and let cool in the syrup. Transfer the lemons slices to an airtight container and cover with the cooled syrup. The candied lemons can be refrigerated in the container for up to 1 month.
Adapted from Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings. Copyright © 2022 by Green Mountain Collection, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.