I have never candied my own lemon slices but I had these little ones just slightly larger than an egg and thought, why not? They add a nice sweet/bitter taste and look pretty.
In a 6 cup silicone muffin mould- bake for 20 mins at 180C
225g SR Flour
225g caster sugar
1 tsp lemon zest
For the syrup
juice of 2 lemons
100g caster sugar
2 little lemons, sliced thinlybring all to a simmer until sugar is dissolved and lemons are soft. Pierce each cake and drizzle on syrup, then place a slice of candied lemon on each cake.
I'm not sure what has happened to my blog or why I post some photos small and some small, perhaps tomorrow I will look into this! x