Mia Kouppa

• Wash your lemons well and slice them into rounds that are approximately 1/4 inch thick. If you see any seeds, leave them in place to be removed later.
  2 lemons, preferably organic
• Fill your pot with water and add the lemon slices. Bring to a boil and then reduce heat to simmer for approximately 5 minutes. Using a slotted spoon carefully remove the lemon slices, and pour out the water. Fill your pot with water again, and repeat the process. After an additional 5 minutes, remove the lemon slices once again and pour out the water.
• In the same pot combine the equal parts water and sugar. Bring to a boil and stir gently until the sugar has dissolved. Reduce heat to simmer and add in the lemon slices. Simmer for 45 - 50 minutes, gently pressing down with the back of a spoon occasionally to ensure that all of the lemon slices get submerged in the sugar syrup.
  2 cups water, 2 cups sugar
• Gently remove the lemon slices and place on a wire rack set over a baking tray or cutting board (to catch any dripping syrup). Allow to dry at room temperature for 24 hours. They will remain soft and chewy. Use a paring knife to now remove the seeds from the lemon slices.

To add chocolate coating, optional

• Create a double boiler. Fill a small pot with water and bring to a boil. Find a heatproof bowl that will sit on top of the pot. Add the chopped chocolate or chocolate chips to the bowl and stir carefully and constantly. The steam and heat from the boiling water will melt the chocolate.
  100 grams dark chocolate
• When the chocolate has completely melted, remove from the heat. Tilt the chocolate to one side of the bowl and dip in half of your lemon slice. You can either do only one side, but you can do both sides if you prefer.
• Return to wire rack so that the chocolate can set. You can speed this up by placing the lemon slices in the refrigerator.