1. Blanching isn’t necessary

2. Cut lemons into 1cm slices. Thin slices will dissolve during candying.

3. Simmer lemons in simple syrup 3 hours @ 140°. Too high of a temperature makes the lemons tough and destroys inside.

4. Try simmering for more time at a lower temperature

5. Arrange flat on a wire cooling rack. Dry overnight @ 95°

6. Toss in sugar after drying overnight