Last updated on June 18th, 2021 at 04:21 pm
Chocolate Dipped Candied Lemon is vegan, gluten free, chewy and refreshing, finished with a dash of sea salt they are the perfect snack.
I like using lemon in desserts, like I did with Blueberry Lemon Muffins.
Chocolate Dipped Candied Lemon
These Chocolate Dipped Candied Lemon rounds are the perfect pick me up snack. They are super easy to make, and if you are a citrus lover like me, you have to try them. Also, my little guy loves lemons, he eats them like apples, I am not even kidding here. I decided to surprise him with a sweater version, that we all can actually enjoy. Since there is no way I am eating raw lemons, like he does!
The chocolate dipped candied lemon rounds turned out delicious. Firstly, they are firm, chewy, covered in antioxidant rich dark chocolate and a sprinkle of sea salt. Also, the chocolate enhances the citrusy flavor. I loved having these on hand for a cup of coffee, and they were perfect to tame my sweet tooth. Citrus and chocolate make such a nice flavor paring. Also, the tart and fragrant lemons combine so well with the dark chocolate and sea salt. This vegan and gluten free treat is so bright, sweet and delicious!
Why You’ll Love These Chocolate Dipped Candied Lemon
- Firstly, they are simple to make, and healthy.
- Also, they are rich, citrusy and chocolaty.
- Can be enjoyed with variety of drippings.
- Perfect for brunch parties and for bigger crowds.
What chocolate is best to use for Dipped Lemon
You can use any chocolate you prefer. However, I would recommend milk or dark chocolate.
Chocolate Dipped Candied Lemon
- 2 large lemons
- 2 cups granulated sugar
- 2 cups water
- 2 vanilla beans
- 6 ounces dark chocolate
- sea salt
- In a large bowl, prepare an ice-water bath and set aside.
- Cup lemons into paper thin rounds, about 12 rounds per lemon. Remove and discard the seeds.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add the lemon rounds to the hot water, let them sit in the water until softened (about 1-2 minutes), stirring a few times. Drain, and immediately transfer the lemon rounds into the ice-water bath. Drain and set aside.
- In a large skillet over high heat, bring sugar and 2 cups of water to a boil, stirring to dissolve the sugar. When the mixture is clear and bubbling, reduce heat to medium-low. Add the lemon rounds and vanilla beans. Using tongs, arrange the lemon rounds in one layer.
- Simmer (do not let the mixture to boil), until rinds are translucent, about 1 hour.
- Transfer lemon rounds to a baking sheet lined with parchment. Let stand until lemon rounds completely cooled down to room temperature.
- Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Remove bowl from heat, half dip the lemon rounds into the melted chocolate. Place on parchment paper and sprinkle with sea salt.
- Refrigerate for one hour before serving for the chocolate to settle.