Recipe Detail Page

Preheat oven to 300°F (150°C). Using a sharp knife or mandolin, thinly slice 3 small lemons. Each lemon should yield 6 or 7 rounds. Place 3/4 cup (175 mL) granulated sugar in a shallow bowl. Place a lemon slice in sugar and turn to evenly coat. Repeat with remaining lemons. Arrange lemon slices over an oiled rack set over a baking sheet. Bake in centre of oven for 30 minutes or until glossy and candied. Cool completely. If making ahead, lemon slices will keep well for up to 2 days. Just before serving, arrange candied lemon slices over each slice of pie.