Best Lemon Slices Recipe 465 Recipes

CANDIED LEMON SLICES

Steps:

• Combine the water and sugar in a large 12" or 14" skillet over medium heat and stir until sugar is dissolved.
• Place the lemon slices into the skillet in a single layer. Bring to a low simmer and cook for 30-40 minutes flipping the slices occasionally throughout.
• Remove the lemon slices to a parchment lined baking sheet letting as much excess syrup drip off as possible. (*see note)
• Let dry on the baking sheet uncovered at room temperature for 24 hours. The candied lemon slices will be tacky after drying for 24 hours but dry enough to use as garnishes or chop up into baking recipes, etc.
• Store any leftover lemon slices between sheets of parchment in an air-tight container in the refrigerator for up to 2-3 weeks.

EASY NO BAKE LEMON SLICE

Steps:

• Use a food processor to finely pulse and crush your arrowroot biscuits into fine crumbs. Alternatively, place them back into their packaging bag (after removing the plastic tray), seal the open end and crush them with a rolling pin.
• Transfer biscuit crumbs into a large mixing bowl along with the desiccated coconut and lemon zest. Give a quick mix until roughly combined.
• Pour the condensed milk and milk over the crumbs and mix roughly with a spoon, then use your hands to get all the ingredients evenly incorporated. The texture should be nice and sticky, and hold if you squeeze it in your hand. Keep it nice and loose so you can pour it into the baking tray. Note: If the crumbs seem too dry to hold their shape, add an extra 1 tbsp milk and mix well. The extra moisture should help it come together and set nicely.
• Press most of the mixture out firmly into a baking tray lined with baking paper, reserving a handful in the bowl. You can then use the leftover crumbs to fill in any uneven areas of the base. Tip: Use the back of a dessert spoon to get it nice and flat (the pointier end will help you get right to the edges).
• Pop into the fridge to set while working on the icing.
• Mix the icing sugar, butter, lemon zest and lemon juice until smooth. You want the icing thicker than normal, as it will set better as a topping. Too thin and it will run when you try and cut it. Tip: If it's too thick, add a little more juice. If it's too runny, add a little more icing sugar.
• Carefully spread the icing out over the biscuit base. You can use a fork to spread it out initially and get it right out to the edges.
• Then use the back of a hot metal spoon (dunked in hot water) to smooth out the icing, or leave it rougher for a more rustic look. Optional: Garnish with a light sprinkle of desiccated coconut.
• Slice into pieces (either 9 large slices or 36 small bites) and store in the fridge until you're ready to serve.

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.