Candied Lemon From 'Flour, Too'

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   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.

* Per serving · 4 servings · Values may vary.

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