Ingredients
-
2
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Candied Lime Slices,Hello from West Virginia! My Grandmother, from a Dunkard background, spoke sometimes about her family Christmases, and mentioned that among the favored ‘sweets’ were Candied Lemon and Candied Lime. I understand the sweet, yet sour, aspects with the Dunkards, but am wondering if you think that Meyer Lemons would be appropriate for Candied Lemon Slices, or should I stick with the tarter and more acidic Lisbon or Eureka Lemons? Meyers are coming in season now, so I would love to try them if they would work. Hope you can help so we can honor our sweet, but slightly tart Grandmother, now a Great-Great-Grandmother to our youngest generation. Regards!,Turned out really bitter. Followed the recipe exactly and had to throw the candied limes out. used fresh limes, so I dont think that was to blame.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Slice Limes Into Thin Rounds, Blanch in a Pot of Boiling Water For 2 Min & Drain. |
|
2
Done
|
in the Same Pot, Combine Water & 1 Cup Sugar. Bring to a Simmer & Add Lime Slices. Simmer For 10-15 Min, Till White Pith of Limes Looks Translucent (may Take Longer If Pith Is Esp Thick or Dense). |
|
3
Done
|
Drain & Spread Out on a Cooling Rack to Dry For at Least 1 Hour. |
|
4
Done
|
Put 2 Tbsp Sugar in Shallow Bowl or Saucer. When Limes Are Dry, Coat Both Sides of the Lime Slices by Pressing Them Into the Sugar (may Need More Sugar For Good Coverage). |
|
5
Done
|
Store in an Airtight Container & Layer Between Parchment Paper or Plastic Wrap Till Ready to Use. I Freeze These When I Make a Batch & Then Just Take Out What I Need to Use. |
