Candied lemon slices are thin portions of lemon coated with melted and hardened sugar. They make a delicious edible garnish for desserts such as tarts and mousses; they can also be coated in chocolate for a sweet snack or simply eaten as they are. Lemon slices are often candied by simmering them in a saucepan containing a sugar solution. They can also be candied by baking them in the oven.
Preheat the oven to 275 degrees Fahrenheit. While the oven is heating up, slice one to two lemons crosswise into slices approximately one-eighth of an inch thick.
Cover a baking sheet with parchment paper. Place the lemon slices flat on top of the parchment in a single layer.
Sprinkle one-quarter cup of granulated sugar evenly over the surface of the lemon slices. Alternately, for a thicker candy coating, mix one-half cup sugar with one-quarter cup water and one tbsp. corn syrup in a saucepan. Cook over low heat until the granulated sugar dissolves, then bring to a boil for approximately two minutes. Pour the resulting syrup over the lemon slices.
Place the lemon slices into the oven and bake for 50 to 60 minutes, or until the slices appear to be nearly dried and the candy glaze has hardened. Remove the slices from the oven and use a butter knife to gently loosen them from the parchment, then allow the slices to cool.
Store candied lemon slices in an airtight container to prolong their shelf life.