This recipe appears in:Asian Celery, Fennel, and Edamame Salad with Candied Lemon from 'Flour, Too'
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.
Reprinted with permission from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets and Savories by Joanne Chang. Copyright 2013. Published by Chronicle Books. All rights reserved. Available wherever books are sold.
- 1 lemon, unpeeled and sliced as thinly as possible
- 1/2 cup (100 grams) granulated sugar
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.