Blame it on pinterest.
One breathtaking food photo can set me off on an all-day tangent. A search for “Russian cookies” eventually led to this gem. According to a translation, lemons were simply sliced and placed on top of almond sugar cookie dough before baking. Certainly, candying the lemons first would be more palatable. And hey, candy.
As I was
hoarding shopping for essentials before the latest snow, a dozen Meyer lemons jumped into my cart. There was no choice but to take them home and play. Obviously, candied lemons were on my to-do list.
Since the oven was already warm, I baked the lemons. After an hour or so, the tangy slices are crunchy on the outside with a chewy interior. Thinner slices get the crunchiest, kind of like a cookie. Great for snacking on while gazing at inspiration.
When life gives you lemons, make candy. These sparkling lemon chips make a great garnish for cakes and pies. Here's the twist - they're baked instead of boiled. Crisp, chewy, and just what winter needs.
- 5-6 Meyer lemons
- 1/2 cup raw sugar
Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.
Slice lemons very thin. Place slices on parchment paper and sprinkle with half of the sugar.
Bake for 30 minutes. Flip slices over and sprinkle with remaining sugar. Bake for 30 - 45 more minutes, until caramelized and crisp on the edges.
Let cool completely before storing.
It goes without saying, but adjust the sugar to your liking. Meyer lemons are sweeter than other lemons. Taste as you go.
Use whatever kind of lemon you have. Or another citrus fruit.
Kitchen tools that might come in handy for candy: a mandoline slicer and a dehydrator. Not necessary though.
Store in an airtight container. Because you'll want to nibble on these. And really, you should save some to say, garnish a cake.
People who can keep up with many forms of social media, how DO you do it?