Candied Lemon or Orange Slices

These make decadent slices to accompany pound cakes, ice creams and other desserts. Or to eat standing up at the refrigerator when no one is looking.

Nathalie Dupree


2 lemons or 1 large thick-skinned or naval orange

1 cup granulated sugar

1 cup water


Prepare an ice-water bath and set aside.

Using a mandoline or sharp knife, cut the fruit into 1⁄8-inch-thick slices. Discard the seeds and ends of the rind.

Bring a 2-quart saucepan of water to a rolling boil. Remove from the heat and add citrus slices. Stir until softened. Remove the slices with a slotted spoon or skimmer and immediately place in the ice bath prepared earlier. Drain the slices when cool.

Heat sugar and water in a medium 7- to 8-inchskillet until sugar is dissolved and the liquid is translucent. Bring to a boil, and when clear and bubbling, reduce heat to low. Add citrus slices, arranging them so they are not lying on top of one another. Simmer until rinds are translucent, about 1 hour. Remove the slices with a slotted spoon. Transfer to a rimmed baking sheet lined with parchment. Let stand several hours, or layer, separated by plastic wrap, in a tight container.

Nathalie Dupree is the author of 13 cookbooks, most recently “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through