Candied lemon slices are a simple, elegant candy that can be used to decorate cakes or enjoyed as a sweet snack. With only three ingredients, this recipe is a breeze to make, and you'll have a beautiful and delicious treat to enjoy!
If you're looking for more candy recipes, you'll have to try our candied orange slices and candied ginger.
Why This Recipe Works
- We're using the right fruit. Make sure you're using lemons that have a thicker peel and that aren't overripe. Soft, thinner-skinned lemons will fall apart easier.
- The lemons are sliced to the right thickness. Most recipes recommend slicing the lemons paper thin, but this makes the fragile flesh in the center fall out during the long cooking process. Slicing the lemons about 1 cm thick eliminate this problem, thus producing prettier slices.
- They're blanched to remove bitterness. Let the slices stand in just-boiled water for 1 minute to remove the bitterness from the white pith in the peel.
- The slices are simmered gently. Vigorously boiling the slices softens the fragile lemon flesh in each slice, which means it will disintegrate during the cooking. Cooking gently prevents this from happening.
- The lemons are dried in the quickest and easiest way. Although air-drying the slices is possible, it can take 1-3 days, depending upon the humidity. However, baking them on racks in the oven at a low temperature dries them out in 2 hours.
Ingredients
Wondering what you need to make candied lemon slices? Fortunately, it only takes three simple ingredients to make them!
- Lemons: You can use any type of lemon in this recipe: standard commercially-grown, Meyer, or homegrown ones.
- Sugar: White granulated sugar is the best choice here.
- Water: You'll need water for blanching the slices and for making a simple syrup.
See recipe card for full information on ingredients and quantities.
Variations
- Can I use a sugar substitute? Unfortunately, this recipe does need to be made with granulated sugar, as it pulls water out of the fruit and acts as a preservative. This recipe has not been tested with any sugar substitute.
- Different Citrus: If you want to candy other citrus fruits, you certainly can. Check out these candied orange slices to learn how to candy oranges.
How to Make Candied Lemon Slices
Gather the ingredients for the candied lemon slices.
- Wash and dry the lemons to remove wax or pesticide residue, then slice off the ends, Cut crosswise in slices about 1 cm thick. Don't cut too thin or the flesh will fall out when simmering. (image 1)
- Blanch: Bring a pot of water to a boil, then remove it from the heat and add the lemon slices. Stir gently and let it stand for 1 minute, or until the slices are softened. (image 2)
- Immediately drain the lemon slices with a skimmer and place in a bowl of ice water to halt the cooking process. (image 3)
- Make Simple Syrup: Pour the filtered water and granulated sugar into the pot and stir over medium heat until the sugar is dissolved. Bring the syrup to a simmer. (image 4)
- Drain the lemon slices and add them to the syrup. Simmer them gently over low heat for 1 hour. The peels should be softened and translucent. (image 5)
- Use tongs to remove each slice from the syrup, and place it on a wire rack set over a cookie sheet to catch any drips of syrup. (image 6)
- Air dry the slices at room temperature for 1-3 days, or bake them at a low temperature (175-180°F) for 2 hours. (image 7)
- When the slices are mostly dry but still tacky, roll them in extra granulated sugar for a pretty frosted look. Use these candied lemon slices as a decoration for cakes, like this lemon poppy seed cake, or enjoy as a candy snack. (image 8)
Recipe FAQs
Soaking the lemon slices in just-boiled water for 1 minute, or until they're softened, removes the bitterness from the white pith in the peel and makes them taste better.
Yes, candied lemons can be sticky if they're not dried enough. However, if they've been dried in the oven at a low temperature for 2 hours, then rolled in sugar, they're more tacky and chewy than sticky.
The best way to dry lemon slices quickly is by placing them on wire racks set over a cookie sheet and baking them at a low temperature (175-180°F) for 2 to 3 hours. This is much faster then letting them dry at room temperature, which can take days if you live where it's humid.
Spread the candied lemon slices on wire racks, and set the racks over a cookie sheet to catch any drips of syrup. Let them dry at room temperature until they're tacky to the touch, about 1-3 days. Note that in humid climates, the lemon slices may never dry completely and may need to be dried in an oven.
Leftovers: They can keep for up to 1 year if they are stored in an airtight container in a cool, dry, dark place.
Freezing: Seal them in a zip-top freezer bag or airtight container and freeze for up to 1 year. Thaw at room temperature for a few minutes.
Serve
Looking for creative ways to use candied lemon slices? Use them as a garnish for cakes, cupcakes, and cheesecakes. They would look gorgeous on this lemon poppy seed cake or lemon blueberry cake. Use them as a garnish for mocktails or lemonade or dip them in dark chocolate.
Want to make other types of candied fruit? Try our recipes for candied orange slices, candied ginger, candied grapefruit peels, and mixed peel.
Expert Tips
- Use lemons that have a thicker peel and that aren't soft or overripe. These will hold their shape better during the cooking process.
- Slice the lemons to at least 1 cm thickness. Thinner slices than this will fall apart.
- Blanching the lemon slices in just-boiled water for 1 minute removes the bitterness from the white pith.
- Be sure to simmer the slices gently in the simple syrup, or the fragile flesh will disintegrate, leaving behind only the peel.
- Keep the lemon-flavored simple syrup and use it in Arnold Palmers, frosted lemonade, or drinks like this Cinderella mocktail.
Other Candies You'll Love
Recipe
Candied Lemon Slices
Ingredients
- 2 lemons, firm with thick peels
- 2 cups filtered water, plus extra for blanching
- 2 cups granulated sugar, plus extra for rolling
Instructions
- Wash Lemons: Remove any wax or pesticide residue from the lemons by scrubbing them with a little dish soap and rinsing thoroughly under warm water.
- Slice: Cut off the ends of the lemon, then cut the lemon crosswise in 1 cm slices. Do not slice them thinly, or they may fall apart during the cooking process.
- Blanch: Fill a Dutch oven with two inches of water, then bring to a rolling boil. Remove it from the heat, add the lemon slices, and stir gently. Allow the slices to sit in the hot water for 1 minute, then immediately drain with a skimmer and place in a bowl of ice water to halt the cooking.
- Simple Syrup: Discard the blanching liquid and rinse out the pot. Pour the filtered water and granulated sugar into the pot and stir over medium heat until the sugar is dissolved. Bring the syrup to a simmer.
- Simmer: Add the lemon slices, making sure they are not overlapping, and cover and simmer gently on low heat for 1 hour. Be sure not to boil, or the fragile flesh of the lemons may disintegrate. The peels should be soft and translucent.
- Dry: Spread the candied lemon slices on a wire rack and set over a cookie sheet to catch any drips of syrup. Air dry at room temperature for 1-3 days, or bake them at a low temperature (175-180°F) for 2 hours, or until tacky to the touch.
- Serve: Roll the candied lemon slices in extra granulated sugar to reduce tackiness and for a pretty frosted look. Cool completely on the wire racks, then store in an airtight container until ready to use. Serve as a garnish on cakes, cupcakes, or sweet loaf breads, or enjoy as a candy.
Video
Notes
- Use lemons that have a thicker peel and that aren't soft or overripe. These will hold their shape better during the cooking process.
- Slice the lemons to about 1 cm thickness. Thinner slices than this will fall apart.
- Blanching the lemon slices in just-boiled water for 1 minute removes the bitterness from the white pith.
- Be sure to simmer the slices gently in the simple syrup, or the fragile flesh will disintegrate, leaving behind only the peel.
- Keep the lemon-flavored simple syrup and use it in Arnold Palmers, frosted lemonade, or drinks like this Cinderella mocktail or make a slushie with orange juice and carbonated lime water.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Savanna
How should you store these until you use them? How long do they last? Thank you!
Emma Fajcz
An airtight container or zip-top bag is a good way to store them. They should keep in a cool, dry place for a few months, or in the freezer for a year.
Laura
These came out great! Question, if I want to make more than 2 lemons can I reuse the syrup or should I multiply the ingredients?
Emma
That's great to hear, Laura! You can double the recipe, but be sure to use a wide pan to keep the lemon slices in a single layer. I haven't tried using the same simple syrup for a second batch, but I'd recommend using a fresh batch of simple syrup. The flavor definitely would be different if the syrup was reused.
Beth
These candied lemon slices are nice, thick, and chewy, with a good lemon taste not obscured by the candying process.
Emma
We're glad you enjoyed the candied lemons, Beth!
Alex
The peel has a hint of bitterness that balances out the sweet sugar. The peel is chewy, and the inside is soft. The flavor is really good!
Emma
Thank you, Alex!