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 wonder if I could cook them first using your method then put them in a dehydrator?
Hi Lisa, I’ve never used a dehydrator so I’m not sure about that. Let me know if you have success!
Do you think I could reuse the syrup to keep making more candied lemons after the first batch?
It depends on how you long you intend to keep it if it doesn’t crystalize when cooking the lemons – but yes you could for a few days. Thanks for asking!
Can I use the sugar they cook in after for anything
Hi Elsa, That’s a great question! I have never done it. I suppose if you dried it out and wanted to use it in a dessert, this could work. You’d have to see how much you had to work with and what consistency it was at. I’d love to hear if you do and what you put it on!
I added the lemon syrup to the lemon bar mix, it gave it that extra zing 🍋 🍋
Yum! Thanks for sharing!
I used the left over sugar water (simple syrup) in between the layers of a cake I was making. It was excellent
Perfect! Thank you for sharing, sounds delicious!
Thanks for sharing this. I plan to make these lemons for a cake that I am baking and that is the perfect idea for the syrup
Im glad it inspired you! You’ll love how pretty it makes a cake and how simple this addition spruces up your efforts. Enjoy!
I’ve reused the syrup in a French buttercream frosting recipe. If you find a vanilla recipe and then substitute the syrup that you make for the recipe with the lemon syrup it makes a delicious lemon frosting!
Great tip! Thank you for sharing that!
how long they last
Just made these following another blogger’s recipe. I was dubious as to the 15 minute cooking time. I was right. I can’t get my teeth through them. I apoIogise for not finding you first, I have a batch of mandarin and ginger with rosemary on at the moment. I hope it works this time, now that i am following your recipe. I am in France at the moment and patisserie expectations are high. On the upside, when the first batch were done I thought why not make some caramel with the sugar? Then I thought if I add some bicarbonate of soda I would have some puff candy. (Scottish, I don’t know what this is called in any other language)
I am really interested to know what mandarin, ginger and rosemary puff candy tastes like. Especially after i cover it in dark chocolate.
Hi Clementine! Ok, I am loving your idea about candied ginger! I have to try this! And covered in dark chocolate? Yum!!
Megan
Where is everyone seeing the long cooking time? The recipe says simmer for 15 minutes, is it meant to be longer?
It doesn’t take long to make these, but the style of pan you prepare them in, gas or electric and altitude affect the time just a bit. Once your sugar is dissolved, which should take a few minutes, just add the lemons. You can cook them longer to get a more syrupy affect but it’s your preference. I hope you enjoyed trying them!
Will this last for three months? I'd like to prepare them as gifts for an event – and I'd like to make them in advance…
I'm also wondering about storing these. I'd like to make them as bridal shower favors, but I want to make them a bit in advance!
I made these. Yes, the syrup is amazing. I added a couple tablespoons of butter, stirred like crazy until it was smooth, then poured into a glass Pyrex with a lid. Dip some apple slices in there and say Thank You. Delicious!
Hey, nice recipe! I did a blog post on my experience and some tips (: http://wp.me/p43VBl-s
I'm using your blog post right now to candy some lime slices, in prep for a baking project I'm working on. I'm so excited to see how these turn out, since my two previous attempts (with other recipes) were big ol' busts. The pictures are AMAZING! And just what I'm looking for. I'll let you know how they turn out!
Also, of they work out as well as I think they will, do you mind if I link from my blog to yours?
Googling how to candy lemons led me to your blog. I had a quick look through your recipes and looked up to find it's been half an hour and I still haven't started… You have such beautiful photos!
I just used the leftover syrup to make boiled frosting for a lemon cake. Delicious.
Should they be dry after leaving them for 24 hours – mine are still very sticky! But still taste great!
You might have them a little tacky – it will vary by how they cooked, where you are and how dry it is, so many things but either way they should be easy to put to use if you don’t have time to let them dry a little more. Thanks for asking!
I picked 12 lemons from my tree, had a 99% rate of slicing, so I doubled the syrup recipe. After they simmered for a hour I realized I forgot the ice bath. Oh well, I put them in the food dehydrator for about 12 hours. They turned out perfect, and there was no mess in the food dehydrator. I have about a half quart of lemon syrup left over that I can't wait to use on something… I'm thinking a lemon cake is in my near future.
I've GOT to try this… Thank you!! Lemons are one of my favoritest things. 🙂
I make this same recipe in the dehydrator, instead of the drip-dry method. I also give the individual slices a quick flip in sugar just before putting them in the dehydrator. They come out BEAUTIFUL and EVERYONE (even non-citrus fans) LOVE them!! I think the reason for the long simmer time (1 hour) is to remove most of the bitterness from the rind.
How long can these be stored? I am thinking of making them as Christmas gifts
So pretty! I love how translucent the slices get, like stained glass.
I blogged about these not too long ago – I love they way they turned out. Btw, your first photo is amazing!!!
🙂
ButterYum
I bet either of those would work great! Let me know if you try it.
Pip
Do you think instead of sugar could you use honey or agave and get similar results?