Candied Lemon Slices - cooking recipe

Ingredients

2 lemons (unwaxed, fresh and firm)
2 cups water (500 ml)
2 cups sugar (500 ml)
1/4 teaspoon salt
1 teaspoon vanilla

Preparation

Slice the lemons into thin, neat slices. Discard the end bits, and remove the pips.
In a saucepan, combine the water, sugar, salt and vanilla. Bring to a gentle simmer, stir, and simmer, stirring a few times, until the sugar has dissolved.
Next to the stove, put down a double thickness of nonstick paper or wax paper.
Add the lemon slices and bring back to a simmer, until the slices are soft and the skin just turning translucent, but they should not fall apart! (About 5 minutes).
Remove the slices with a slotted spoon and place on the nonstick or wax paper, and leave to cool.
Use as a topping for lemon (or lime) pies, or as a cake topping.
(I am not sure at this stage how long they can be kept as I have not tried keeping them. They should be fine, covered, at room temperature, for a day).