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1
Cut the lemons crosswise into very thin slices.
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2
Pick out and discard any seeds.
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3
Put the lemon slices in a heavy-duty, nonreactive saucepan and add enough water to cover them by a few inches.
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4
Bring to a boil, turn down the heat to a low boil, and cook for 15 minutes, turning the slices with a spoon occasionally.
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5
Drain the lemon slices, return them to the saucepan, add more water, and blanch them again for 15 minutes.
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6
Drain the lemon slices again.
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7
Return them to the saucepan and add the 1 cup (250 ml) water, sugar, and salt.
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8
Bring to a boil, then turn down the heat to reduce to a very low boil and cook for 20 minutes, or until the liquid is reduced to a thick syrup.
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9
If the syrup is too frothy to gauge whether the slices are done, remove the pan from the heat and let it cool for a moment.
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10
The lemons should be translucent and the syrup should be thick and shiny.
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11
Remove from the heat and let the lemon slices cool in their syrup.
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12
Place the Candied Lemon Slices in a strainer and drain off as much of the syrup as possible.
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13
Chop the lemon slices into small pieces, then fold them into 1 quart (1 liter) of ice cream as you remove it from the machine.
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14
To make Candied Orange Slices, substitute 2 oranges for the lemons.
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15
Candied Lemon Slices will keep for 2 to 3 weeks in the refrigerator.
