Joanne Chang uses these sweet and sour lemon slices in the Asian Celery, Fennel, and Edamame Salad featured in her new cookbook, Flour, Too. You can also use the lemon slices to top cakes or slip into muffins. The resulting syrup also makes a nice cocktail or mocktail sweetener.
1 lemon, unpeeled and sliced as thinly as possible
1/2 cup (100 grams) granulated sugar
Procedures
In a medium saucepan, combine the lemon slices, sugar, and 1 1/2 cups (360 ml) water and bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, for about 1 hour, or until the lemon slices are translucent. Remove the pan from the heat and let the slices cool completely in the syrup. The candied lemon can be made up to 2 weeks in advance and stored in an airtight container in the fridge.
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