Candied lemons make a great garnish for any seafood dish. I'll be posting a couple recipes soon that use them. They are also delicious chopped up and sprinkled over desserts like ice cream & chocolate mousse. Or, if you are like my girlfriend who is now addicted to candied lemons, you can eat them as a tangy snack on their own.
2 meyer lemons (or small regular lemons)
100g (3/4 cup) sugar
2 pinches of salt
1. Mix the sugar and salt in a large mixing bowl and toss the lemon slices in the mixture. Let stand for 30 minutes to let the lemons macerate. The lemons with release their juice and the rind will soften.
2. Strain and discard the juice, keeping only the syrup that coats the slices.