Prep 5 mins
Cook 45 mins
Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.
- Preheat oven to 275*F.
- Liine a 15x10x1" baking pan with parchment paper(or wax paper).
- Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
- Arrange in a single layer on pan.
- Sprinkle lemon slices with 1/4 cup sugar.
- Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.
This is now my go to for hard candied citrus. I just made kumquat slices and they were great. What I like is the simplicity of this recipe. All the others I found are very fussy and time consuming.
Wowwww! I made these as an edible garnish for my 3 year olds "super sour lemonade" birthday cake(she loves Olivia cartoons). They were beautiful, so simple to make and super tasty. After they came out of the oven, I crusted them with sanding sugar for a beautiful look and crunchy texture.; then sliced them in half and used them around the bottom edge of the cake. Everyone loved them and thought I must have spent all day making them.
You did it again! What a great way to save money as this stuff is quite pricey. I like that it's done quite fast, compared to oven sun dried tomatoes. Some might light more sugar, but it can be dipped in sugar later.I've already dried apples in the oven, now lemons and I wonder what else can I try? I'll do the limes and oranges as well. Thanks, Sharon.