Using a sharp knife, slice lemons as thin as possible. Thick pieces will take longer to cook.
In a large frying pan, whisk together 2 cups. granulated sugar and water until the sugar is dissolved. Turn heat on medium until the sugar mixture begins to simmer. Lower heat to low and maintain simmer.
Place lemons in a single layer in the bottom of the frying pan. Let simmer on low for 1 hour, flipping them every 15 minutes.
Remove from heat and place on parchment paper to cool.
Dust with remaining ¼ cup sugar to help prevent them from sticking.
Store in an airtight container in the refrigerator for 3-4 weeks. Enjoy!
Notes
Expert Tips: Here are some troubleshooting tips that I have learned over time, from trial and error, that will help you be successful with this recipe.
Use Low Heat: When simmering, use as low heat as possible to keep the syrup from burning. It can get away from you quickly so be sure to stay nearby to monitor the simmering progress.What To Do If The Syrup Becomes Too Thick: If the syrup thickens too much during the simmering process, you can add a bit of water to thin it out. It is better to add a bit a time so as to not dilute it too much and completely remove it from the syrup state.Us Thin Lemon Slices: Use as thin of lemon slices as possible for faster cooking and for an effective translucent effect. The lemon chips are done when they become translucent. The lemon slices will be quite sticky before coating them with sugar.
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