Best Lemon Slices Recipes

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

SOLE ROLLS WITH SPINACH AND LEMON SLICES

Steps:

• Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
• Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
• Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

LEMON DRIZZLE SLICES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
• Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

OVEN CANDIED LEMON SLICES

Steps:

• Preheat oven to 275*F.
• Liine a 15x10x1" baking pan with parchment paper(or wax paper).
• Cut 2 small lemons crosswise into 1/8-1/4 inch thick slices.
• Arrange in a single layer on pan.
• Sprinkle lemon slices with 1/4 cup sugar.
• Bake in at 275*F. 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking.

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Steps:

• Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
• Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
• In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
• When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

CANDIED LEMON SLICES AND LEMON SYRUP

Steps:

• In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes. With a slotted spoon, transfer slices to a sheet of waxed paper; set aside. Add juice to pan, stir, and set aside.

CANDIED LEMON SLICES FOR GARNISH

Steps:

• Using a mandoline or chef's knife, slice the lemons into rounds, as thin as possible.
• In a medium saucepan, combine sugar and 1 cup water; bring to a boil over medium-high heat. Cook until sugar has dissolved and mixture is simmering, about 10 minutes. Remove pan from heat, and place lemon slices in hot syrup; cover. Let slices rest in pan until cooled to room temperature, about 1 1/2 hours. Transfer slices and syrup to an airtight container; refrigerate for at least 3 days. Slices will keep, refrigerated, up to 1 month.

DRIED ORANGE & LEMON SLICES

Steps:

• Arrange the citrus slices over two baking trays lined with baking parchment so they're in a single layer. Heat the oven to 110C/90C fan/gas ¼. Bake for 2 hrs until firm and dry, turning the trays around halfway through. Check after 1 hr 15 mins, removing any orange slices that are drying out too quickly, then continue to cook the rest.
• Leave to cool completely on the tray, then package with the garnishes of your choice.

FLATTENED CHICKEN THIGHS WITH ROASTED LEMON SLICES

Steps:

• Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
• Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.
• When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.) Sprinkle 2 teaspoons salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons salt.
• Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean, or place a sheet of parchment paper between the chicken and the top skillet.)
• Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 12 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
• When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.
• Meanwhile, heat oven to 450 degrees. Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
• Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.
• Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.

BRAISED LAMB SHANKS WITH GLAZED LEMON AND ORANGE SLICES

Steps:

• Preheat oven to 325 degrees F.
• In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
• Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• Serve over cooked pasta or bulgur.

CANDIED CITRUS SLICES- LEMON OR LIME

Steps:

• In large skillet combine water and sugar; bring to boiling.
• Add 2 lemons or 10 key limes, thinly sliced. Simmer gently, uncovered, for 1 or 2 minutes or until just softened.
• Transfer to rack; cool.

LEMON POUND CAKES WITH CANDIED LEMON SLICES

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
• In a large bowl, using an electric mixer on high speed, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
• Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Meanwhile, make Candied Lemon Slices and Lemon Syrup.
• Remove cakes from oven; while they're still in pans, use a wooden skewer or toothpick to poke several holes in tops. Setting aside 1/4 cup Lemon Syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans, and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with reserved syrup.
• In a small bowl, whisk confectioners' sugar with 2 tablespoons lemon juice; add up to 2 more tablespoons juice until pourable but thick.
• Pour lemon glaze over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.

CANDIED MEYER LEMON SLICES AND TOPPERS

Steps:

• Cut 1/4 inch off lemon ends; reserve 5. Cut each lemon into 12 paper-thin slices.
• Bring sugar and 2 cups water to a rolling boil in a medium-size, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices and reserved ends in a single layer. Simmer until rinds are translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper. Let cool completely.
• Fill a pastry bag fitted with a 1/4-inch round tip (such as Ateco #10) with buttercream. Pipe buttercream into center of 5 slices of varying size. Stack, starting with smaller slices, increasing to larger ones, and then decreasing to smaller ones again. Top with an end piece. Make a hole in top of end piece with a skewer; insert stem of a lemon leaf. Repeat to make 4 more toppers. Candied lemons can be refrigerated up to 2 days.

CANDIED LEMON SLICES

Steps:

• Slice the lemons into thin, neat slices. Discard the end bits, and remove the pips.
• In a saucepan, combine the water, sugar, salt and vanilla. Bring to a gentle simmer, stir, and simmer, stirring a few times, until the sugar has dissolved.
• Next to the stove, put down a double thickness of nonstick paper or wax paper.
• Add the lemon slices and bring back to a simmer, until the slices are soft and the skin just turning translucent, but they should not fall apart! (About 5 minutes).
• Remove the slices with a slotted spoon and place on the nonstick or wax paper, and leave to cool.
• Use as a topping for lemon (or lime) pies, or as a cake topping.
• (I am not sure at this stage how long they can be kept as I have not tried keeping them. They should be fine, covered, at room temperature, for a day).

ROASTED SALMON SERVED WITH ROASTED PLUM TOMATOES AND CARAMELIZED LEMON SLICES

Steps:

• Preheat oven to 400 degrees F.
• Place plum tomatoes in a shallow baking dish, drizzle with olive oil and scatter thyme sprigs over all. Season with salt and pepper. Roast until tomatoes are softened but still have their shape, about 15 to 20 minutes. Cover loosely with foil and set aside.
• Reduce oven temperature to 350 degrees F.
• Lay the salmon fillets skin side down with some space between them on a baking sheet or baking dish. Season with salt and pepper and cover with dill. Squeeze 1/2 of the lemon over all. Bake until firm, 15 to 20 minutes.
• Meanwhile, slice the remaining lemon half into 1/4-inch slices. Heat a skillet over high heat. Film the bottom of the pan with olive oil and add lemon slices. Saute until brown on both sides, about 5 to 7 minutes total. Remove from heat and set aside.
• Remove the aluminum foil from the tomatoes and discard the herb sprigs. Place the tomatoes on a cutting board and roughly chop.
• Spoon chopped tomatoes into the center of each plate. Lay a piece of salmon over the tomatoes and lay the lemon halves to the side of the salmon. Serve immediately.

LEMON-GLAZED PECAN SLICES

Steps:

• In a small bowl, cut butter into 1 cup flour until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a small bowl, beat the eggs, brown sugar and vanilla until blended. Combine the baking powder, salt and remaining flour; gradually add to egg mixture. Stir in pecans and coconut. Spread over warm crust. Bake for 25 minutes or until set. Cool on a wire rack. , For glaze, combine the confectioners' sugar and lemon juice; spread over bars. Let set before cutting.

LEMON AND ALMOND SLICES

Steps:

• Place cashews in a bowl of boiling water; soak for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
• Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes.
• Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
• Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.

LEMON-ROSEMARY SLICES

Steps:

• In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
• Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.

THYME LEMONADE WITH GRILLED LEMON SLICES

Steps:

• Prepare a grill for medium-high heat.
• Dust the lemon slices in the sugar, shaking off the excess. Grill until the sugar begins to caramelize and the lemon slices are lightly charred, 1 to 2 minutes per side. Let cool completely.
• To serve, pour the lemonade into tall glasses with ice. Add a sprig of thyme and a grilled lemon slice. Serve immediately.
• Bring 1 bunch thyme and 1 1/2 cups each sugar and water to a simmer in a saucepan over medium heat, stirring until the sugar dissolves. Let cool, then strain the syrup into an ice-filled pitcher. Stir in 2 cups each fresh lemon juice and cold water. Serve over ice with thyme sprigs and lemon slices.
• Recipe courtesy of Food Network Magazine

LEMON & ALMOND SLICES

Steps:

• Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
• Preheat the oven to 170C/340°F.
• Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
• Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
• Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
• Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
• Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
• Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
• Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.