-Crispy on the outside, chewy on the inside
-Just perfectly sweet
-Tartness from the juice and pungent pop from the lemon peel
-Toasty caramelized sugar on top
-Will keep for a week without getting soggy (because of the way the lemon slices were prepped)
-PLUS, this cookie is a looker!
Step 1: Lemon Slicing
6-8 Meyer Lemons
1½ cups granulated sugar
2½ cups water
Use a sharp knife to cut the lemon slices as thin as possible; they should *just hold together. Some of the slices might break apart; this is okay, you can form them into a circle again on the cookie. If they are all breaking, try to cut them just a hair thicker so they don’t come apart.
You will need about 48 lemon slices (about 8 good ones from each lemon). I tend to always make a few extra- if you don't use them, you can always just eat them like candy!
Step 2: Cooking the Lemon Slices
Using a kitchen tongs, remove the lemon slices from the pot and place them in a single layer on a piece of wax or parchment paper to cool.
As a side note: you now have lemon syrup! (Lemon drop martini, anyone?)