Candied lemon slices are surprisingly easy to make with just 4 simple ingredients. In about 25 minutes, you’ll have beautiful edible garnishes for cakes, cupcakes, cheesecakes, cocktails and other desserts.
These edible lemon garnishes are simmered in a simple syrup until they’re tender, translucent and perfectly glossy. They look impressive but require very little effort.
Whether you’re decorating a special dessert or looking for a delicious way to use extra lemons, this foolproof recipe delivers perfect candied lemon slices every time.
One of the best things about this recipe is that the entire lemon, peel and all, is edible. Simmering the slices in a simple syrup transforms fresh lemons into sweet, glossy garnishes that are as delicious as they are beautiful.
This method also works with oranges, limes and grapefruit, making it easy to create colorful edible garnishes for cakes, cupcakes, cheesecakes and cocktails.
For the best results, slice the lemons into uniform 1/8-inch rounds. A mandoline makes this quick and easy, but a sharp knife works, too.
I especially love using them to decorate my Lemon Layer Cake and Lemon Bars with Cream Cheese for an easy bakery-style finishing touch.
Why You’ll Love This Recipe
- Only 4 simple ingredients. Fresh lemons, sugar, water and lemon juice are all you need.
- A beautiful edible garnish. Perfect for decorating cakes, cupcakes, cheesecakes, cocktails and more.
- Easy to customize. Use the same method with oranges, limes or grapefruit.
- Great for gifting and entertaining. Candied lemon slices add an elegant finishing touch that always impresses.
Ingredient Notes
You only need four simple ingredients to make these beautiful candied lemon slices.
Granulated sugar – Creates the simple syrup that candies the lemon slices and gives them their glossy finish.
Water – Combines with the sugar to create the syrup.
Fresh lemon juice – Adds extra citrus flavor and helps balance the sweetness.
Lemons – Choose firm, bright yellow lemons without blemishes. Slice them into 1/8-inch rounds for even cooking. A mandoline works best for consistent slices, but a sharp knife works, too.
Equipment Needed
- Large saucepan
- Mandoline slicer or sharp knife
- Wire cooling rack (or wax paper)
- Tongs or a slotted spoon
How To Make Candied Lemon Slices
- Slice the lemons.
Using a mandoline or a sharp knife, slice 3 large lemons into 1/8-inch-thick rounds. Remove any seeds as you go, and try to keep the slices as uniform as possible so they cook evenly.
- Simmer the lemon slices.
In a large saucepan, combine the sugar, water and lemon juice and bring to a boil. Reduce the heat to a gentle simmer, then add the lemon slices in a single layer. Simmer for 15 minutes, gently flipping the slices once or twice so they cook evenly on both sides.
- Cool the candied lemon slices.
Using tongs or a slotted spoon, transfer the lemon slices to a wire rack (or wax paper). Let them cool completely before using or storing. As they cool, they’ll become slightly firmer and develop their signature glossy finish.
- Use or store. Once completely cool, use the candied lemon slices to decorate cakes, cupcakes, cheesecakes, cookies or cocktails. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Recipe Tips
- Use a mandoline for even slices. Uniform 1/8-inch slices cook evenly and create the prettiest candied lemon slices.
- Keep the syrup at a gentle simmer. Avoid a rapid boil, which can cause the lemons to cook unevenly or become too soft.
- Make a larger batch. If you have extra lemons, double the recipe and store the candied lemon slices in the refrigerator for up to 2 weeks.
- Don’t overcrowd the pan. Arrange the lemon slices in a single layer whenever possible so each slice cooks evenly in the syrup.
- Let them dry before storing. For the best texture, let the candied lemon slices sit at room temperature for 12–24 hours before transferring them to an airtight container.
Ways to Use Candied Lemon Slices
Candied lemon slices are more than just a pretty garnish. Here are some of my favorite ways to use them:
- Decorate cakes and cupcakes. They instantly elevate layer cakes, loaf cakes and cupcakes for birthdays, showers and holidays.
- Top cheesecakes and tarts. Their sweet citrus flavor pairs beautifully with creamy desserts.
- Garnish cocktails and mocktails. Add one to the rim or float it on top for an elegant finishing touch.
- Finish cookies and bars. They make lemon bars, sugar cookies and shortbread look bakery-worthy.
- Dress up brunch dishes. Add a slice to pancakes, waffles or French toast for a beautiful presentation.
- Enjoy them as a snack. They’re delicious on their own with a cup of coffee or tea.
Storage
How to Store Candied Lemon Slices
Store cooled candied lemon slices in an airtight container in the refrigerator for up to 2 weeks. Place a piece of parchment or wax paper between layers if stacking them to help prevent sticking.
FAQ About Candied Lemon Slices
How long do candied lemon slices last?
Store cooled candied lemon slices in an airtight container in the refrigerator for up to 2 weeks. If stacking the slices, place parchment or wax paper between the layers to prevent sticking.
Can I use other citrus fruits?
Yes! This method works well with oranges, limes and grapefruit. Just keep the slices about 1/8 inch thick so they cook evenly in the simple syrup.
Why are my candied lemons bitter?
A slight bitterness is normal because the lemon peel is candied along with the fruit. To minimize bitterness, use fresh, ripe lemons and avoid simmering the slices longer than directed. The sugar syrup helps balance the natural bitterness of the peel.
Do candied lemon slices go hard?
Candied lemon slices remain slightly soft and chewy when refrigerated. If left uncovered at room temperature for several hours or overnight, they’ll dry out a bit more and become firmer while still remaining pleasantly chewy.
More Lemon Desserts to Try
If you love bright, citrusy desserts, here are a few more lemon favorites to add to your baking list.
- Lemon Layer Cake – This soft, fluffy layer cake is bursting with fresh lemon flavor and looks especially beautiful topped with homemade candied lemon slices.
- Lemon Bars with Cream Cheese – A creamy lemon filling layered over a buttery crust creates the perfect balance of sweet and tangy in every bite.
- Lemon Curd – Silky smooth and bursting with fresh lemon flavor, homemade lemon curd is delicious spread over scones, pancakes or toast, or used as a filling for cakes and cupcakes.
How To Make Candied Lemon Slices
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2 tbsp fresh lemon juice
- 3 large lemons sliced to 1/8-inch thickness
Instructions
- Slice the lemons. Using a mandoline or a sharp knife, slice the lemons into 1/8-inch-thick rounds. Remove any seeds as you go.
- Make the syrup. In a large saucepan, combine the sugar, water and lemon juice and bring to a boil. Reduce the heat to a gentle simmer, then add the lemon slices in a single layer.
- Candy the lemons. Simmer for 15 minutes, gently flipping the slices once or twice so they cook evenly on both sides.
- Cool. Using tongs or a slotted spoon, transfer the lemon slices to a wire rack or wax paper. Let cool completely before using or storing.
Notes
- Use a mandoline. It creates uniform 1/8-inch slices that cook evenly.
- Don’t overcrowd the pan. Arrange the slices in a single layer whenever possible.
- Storage: Refrigerate in an airtight container for up to 2 weeks, placing parchment or wax paper between layers if stacking.
- Customize it: This method also works with oranges, limes and grapefruit.Use a mandoline to slice the lemons into uniform 1/8-inch rounds. Even slices cook evenly and create the prettiest candied lemon slices.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I make some really good lemon cookies, but one of my husband’s co-workers always says I need to add more lemon to them. So I’ve decided to make these and bake them in to the cookies.
I’m actually mildly allergic to lemons so I haven’t tried them but the look on his face was so funny!! He said they turned out super sour and the sweet cookie balanced really well!
Unfortunately I dont think I cooked them long enough (I did the full 15) because he said the rind was hard to bite through but still good. I’ll try a longer simmering time on them next time.
Thanks for sharing, Megan! I appreciate it.
I have a Micro Wedding Venue.
I made these and set them up on the appetizer table.
I sprinkle them with a finishing sugar and boost my drying time in my oven at 200° for 30 minutes.
Then I finish drying them in a single layer on a parchment lined old 5 layer shoe rack. They dry beautifully. Our wedding guest absolutely loved them.
Love this so much! They are sooo good, though, aren’t they?
I am making them for the same reason but…I found a recipe for lemon cookies with lemon curd in the middle and I am topping them with the lemon slices and a lemon glaze! IT IS SO HARD TO GET A LEMON COOKIE TO TASTE LEMONY! Can not wait until they are done!!! Making them now!
This sounds incredible, Vikki! Love that my recipe for lemon slices can enhance your lemon cookies!
I have a question – should the lemon flavored simple syrup that I’m making turn around within the 15 minute cooking time,or should it not turn brown?
Thanks for asking this! It can definitely become a light brown color.
Hi Megan,
I was just wondering if you would know if this recipe would work if I used Splenda sweetener instead of regular sugar? I’m planning on making a lemon cake to put these candied lemons on, and a few family members are diabetic so ill be replacing the sugar in the cake with Splenda. I was hoping I can do the same with the candied Lemons. Thanks.
Hi Megan, That’s a good question. I haven’t tried it. I know that when I tried lemon bars with a sugar substitute they were edible but didn’t turn out because the consistency was so different, they didn’t set the same or thicken like lemon bars do. So I think it’d be worth a try but I can’t speak to it. Let me know if you do!
I’ve replaced sugar by honey.. delicious!! ☺️ thanks!!
So easy and quick, just what I needed
So glad it was a hit! Thanks for sharing Nicola.
Just what I was looking for when decorating a moist lemon cake!
Made three batches of these candied lemons today (6 Calafate lemons originally intended for a recipe needing lemon juice). First batch with a single layer of slices cooked 15 minutes & turned out very bitter in the rind. I think the slices were too thick (definitely >1/8″; hand cutting is difficult!) so the rinds didn’t cook enough. I’ll coat them in granulated sugar & eat them but not give these to friends.
Second batch used the same liquid & I added twice as many slices so that some were forced under & the rinds cooked better. Gently stirred/flipped frequently & upped my simmer to passive aggressive. 30 minutes cooking helped a lot but not entirely with the rinds/bitterness. Maybe my lemons were lousy to start. But as the slices were too thick, most of the centers actually stayed together! Small wins. These’ll get sugar coated & eaten in-house too.
Third batch I added a 1/2 cup sugar and water to the liquid and used it again because I’d ran out of sugar to start from scratch. That didn’t help with getting rid of the bitterness at all LOL and things started to caramelize after about 15 minutes. These were literally the stickiest things I’ve eaten in years (like go to the doctor because my teeth are glued together sticky) and still slightly bitter on top of NOT tasting like lemons and looking like dark brown orange slices. PLEASE take my advice and make a fresh batch of sugar water! Bleh. Probably throwing this batch out.
I wonder about blanching prior to cooking? That seemed to work well with a different recipe for candied orange slices. I’ll definitely try this recipe again but slice using a mandolin, blanch first, use better lemons, and have enough sugar on hand for a fresh pan per batch! May try a deep pot instead of a pan also to speed the process.
Toss small batches in a lidded tupperware with granulated sugar and shake like the dickens 😀 After dry(ish) and coating in granulated sugar, these stack gorgeously in a canning jar for holiday gifts!
Julie, I appreciate you documenting all that and sharing with us. It’s important to know we all have different experiences in baking/cooking and can learn from one another.
Julie, yes simmering them in water for 15 mins then drying on paper towel then simmering in the above recipe will make lovely candied lemons without butter rinds. 🙂
Hello, I saw you said wait 24 hours the lemons to dry before you put them I to an airtight container. can you eat them before then? I made them to put on top of my Lemon Loaf cake.
Thank you!
Yes! The drying would be more to make them dry to the touch but if you don’t mind putting them sticky, it’ll be just fine.
Thanks, these are great! Should you pick the pips out after slicing the lemons (before cooking)? Thanks!
Hi Lucy, I’m not sure what you’re referring to (pips) but if you meant seeds, yes, then you can remove those after slicing them.
thanks for asking!
Can the left over sugar/water/lemon mixture be used a lemon simple syrup for a lemon cake?
That’s a great use for it, Leah. Thanks for asking!
Just made a batch as garnish for a lemon tart tomorrow, hopefully I didn’t over shoot the temperature of the sugar.
Ooh, that’ll be very delicious. Enjoy the lemon tart and the lemon slices!
I followed this recipe, but dispute leaving them to dry overnight, they were super sticky and gummy. Any advice?
This recipe doesn’t focus on them becoming hard candy so I expect them to be gummy somewhat. I’m sorry that’s not what you were looking for.
I would think rolling them in granulated sugar after if they’re too sticky will probably help
That’s a good tip – thank you Pastry Chef Cynthia!
I read in another recipe for candied lemons that after you’ve candied them you can put them in the oven (on 200°F) for about an hour occasionally flipping them. I hope this helps have a good day 🙂
Thank you for sharing that Khloe!
I am using candied lemons for bar drinks at my restaurant. They came out really well as far as flavor and appearance goes. Do you have any advice to make it more of a hard crack candy?
Hi Alysa, I love that you’re sharing them on drinks! Great question on making them more candied but I haven’t experimented with. I know that when you get to the hard crack stage of making candy, the candy has to cook and reach about 300 degrees (approximately) before it hardens. I don’t know what the lemon and rind would do – if it would fall apart or not. If you try it, let me know!
Food dehydrator
Crush some hard lemon candy, disperse it around the surface of the candied lemon, and bake it in the oven (around 325f) till it melts. When it cools down I think it will be more of what your looking for.
Thank you, Justin! That’s a great suggestion. I’m sure others would love that feedback too, so thanks for the tip.
Simply lovely. My daughter has been asking to eat the lemons she collects during walks in our neighborhood, so I candied two Meyers. Not only did they come out perfect, but I am using the remaining syrup to make jam with berries and grapes.
That’s awesome you have fresh lemons available! So yummy! Love that idea of how to use up the remaining syrup. Thanks for sharing, Jamie!
I just make any lemons for the first time to go on top of my granddaughter’s birthday cake this coming weekend, we are also planning a lemonade stand within the next week. I was wondering if I could use the simple syrup that I cook them in as a starter for my lemonade?
A simple syrup is a great way to sweeten your lemonade. Check out my honey version as well as the traditional! https://pipandebby.com/pip-ebby/how-to-make-simple-syrup-using-honey/
My lemon centers just fell apart. I wanted to use them as cake decorations. I followed the instructions. Not sure what I did wrong.
Hi Darlah, I can understand your frustration. I have not experienced this. My first thoughts to trouble shoot this are: the fruit was not fresh enough to withstand the cooking process. Another thought, maybe they were sliced too thin? Or not let out to set long enough? If you are up for trying again, this is what I would focus on. Thank you for asking and I will update the information on the cards to consider these points.