another simple dessert, made with some local lemons. it is so light, fresh, and simply beautiful!
candied lemons
ingredients
organic lemons (2 or 3 is plenty)
3 cups sugar
directions
-slice the lemons, paper thin, saving the ends of the lemons
-in a pan, liberally sprinkle some sugar
-place a single layer of lemons at the bottom of the pan
-liberally sprinkle some sugar, repeat until lemons are gone (if you are doing a lot of lemons you may want to use 2 pans)
-squeeze the ends of the lemons over the sugar and lemon layers, discard ends
-heat on medium-low and begin to cook the lemons
-when pan heats up turn to low
-keep an eye on these, making sure that they don’t burn, moving them around every once in a while (not stirring though)
-once the syrup reduces the rinds are translucent remove from heat (this could be about an hour)
-pour some sugar in a bowl and begin to one by one, remove lemons (with tongs) and dredge in sugar
-set lemons on sil pat or cookie sheet with parchment paper to allow them to dry out
make the pie crust rounds (you can make your own crust or purchase some pre-made roll and fill crusts, by the biscuits at your grocers)
directions
-pre-heat oven to 350 degrees
roll the crusts out and cut with a biscuit cutter, if you don’t have a biscuit cutter use a glass tumbler in your desired diameter
-place on a sil pat or cookie sheet with parchment paper
-cook for 6-8 minutes, check after 6 minutes to see where they are at
-remove from oven and cool
ingredients
-heavy cream
-sweetener (we used agave nectar)
-small section of vanilla bean (optional, but tasty) or a little vanilla extract
directions
-in a small bowl whisk the heavy cream (or use an electric mixer) until peaks form
-add sweetener to taste and vanilla of choice, whip again until peaks form
the fun part, the assemblage
-we layered the dessert like this:
pie crust round. whipped cream. candied lemon. whipped cream. pie crust round. candied lemon
***feel free to switch it up!
****we garnished with fresh mint from the garden and left over lemon syrup from making the candied lemons
*a big thanks to mimi from homemade catering for our week of citrus!
this is just so beautiful..I am looking for something simple but with a definite presence for Easter. I found it with this post.Thank you!