The original goal with this recipe was the lemon slices. I love lemon flavored anything, and I especially love using lemon zest to speckle the tops of many of my baked goods. However, something unexpected takes the spotlight here. This recipe was first posted on my Instagram, and while actually an accident, it generated quite an interest. This syrup is a byproduct of the candied lemon slices I made for a white lemon cake (recipe coming soon!).
The honey-like consistency of this makes is a perfect topping for virtually anything! Use it on pancakes, waffles, pound cake, ice cream, cheesecake, or in tea!
The candied lemon slices are beautiful for decorating cakes for a simplistic and natural look. Something about the sugar water brightens the lemon rinds, giving an even brighter yellow glow. The juicy insides turn golden as it gets carmelized. Pair some slices with fresh flowers on a white naked cake: now that’s the epitome of summer.
Jᴜsᴛ 3 ɪɴɢʀᴇᴅɪᴇɴᴛs!
Yɪᴇʟᴅ: Aʙᴏᴜᴛ 1/3 ᴄᴜᴘ ᴏғ sʏʀᴜᴘ
- 1/4 cup fresh squeezed lemon juice (from about 2 lemons)
- 3/4 cup water
- 1 cup sugar
- Lemon slices (not from the squeezed lemons)
- Over medium heat in a heavy bottomed pan, stir together lemon juice, water and sugar, until sugar is dissolved.
- Add lemon slices to the sugar water. Let simmer for about 15 minutes, turning the slices over every couple minutes.
- Slices should be translucent and rinds should be softened.
- When slices are done, take them out and lay flat in a single layer on a parchment lined pan.
- Let the lemon slices cool at least one hour before using.
- Let the syrup congeal in the pan until the consistency is thick and runny like honey. Transfer to a glass jar and keep up to one week.