1 Bring 2 cups of water to a boil in a small saucepan. 2 Add the lemon slices and blanch for 5 minutes, then drain lemons through a thin sieve. 3 In the same saucepan, whisk remaining 1 cup of water with sugar until sugar dissolves. Add the blanched lemon slices and turn heat to high. 4 When water starts to boil, reduce to a simmer and allow the mixture to cook for an hour, uncovered. 5 Place candied lemon slices on cooling rack in a single layer and allow to dry for a few hours. 6 Store in an airtight container, separating each layer with parchment paper.

**Dont throw out the lemon/ sugar syrup! Save and use for meringues, sorbets etc.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) - Subscribe Now