Sliced lemon question
Can you leave cut 3 cut lemon in 3 cups of sugar on the counter over night?
I have a Martha Stewart recipe for a Shaker lemon pie that calls for a 3 lemon mixed with 3 cups of sugar and then let to stand over night. I naturally put it in the refrigerator, the rind didn't break down, the result was a very chewy pie.
Am I right in thinking that there would be enough acid from the lemons to make it safe to store at room temp. safely?
Also that by being at room temp the rind would soften and not be chewy? Thanks