HOW TO MAKE CANDIED LEMON SLICES: Candied Lemon Slices are SO EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Such a great way to use up lemons!
Did you know that lemons in their entirety, peels and all, are edible? With a little bit of cooking magic, you can learn how to make candied lemon slices. This process turns them (or any citrus fruit) into candy! And beautiful decorations for baked goods!
It’s a magical secret unknown to most. This trick applies to any citrus fruit. Oranges, grapefruit and limes transform into delicious candied citrus fruits, as well!
Start out with 3 large lemons because, unless you are very adept at using a mandoline or if you are an expert at cutting consistently uniform slices with a knife, you will want to leave room for error. I used my mandoline to slice my lemons and I had a culling rate of approximately 30-35%.
These beauties adorn baked goods so beautifully! I have put them onto cakes, cupcakes and cookies and they make people swoon every single time.
HOW TO MAKE CANDIED LEMON SLICES
STEP 1
Grab 2 to 3 fresh lemons. Using a mondoline or sharp knife, cut lemons into thin slices (approximately 1/8-inch thickness).
In a large saucepan, combine 1 cup granulated sugar, 1 cup water and 2 tablespoons freshly squeezed lemon juice. Bring to a boil. Reduce heat to a simmer over medium-low heat and add the lemon slices in a single layer when the sugar is dissolved.
STEP 2
Simmer over medium-low heat for 15 minutes, gently flipping once or twice during the cooking process. When the lemons are slightly translucent, they are finished cooking.
RECIPE NOTES
- If you love lemons and have a lot of them on your hands, make an extra big batch of candied lemons and store them in the refrigerator for up to 2 weeks.
- Use 1 cup of simple syrup in place of the water and sugar in the recipe, if desired.
- Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.
USES FOR CANDIED LEMON SLICES
- Snack on them! Enjoy with a cup of tea or coffee. The lemon peel is edible, so eat up!
- Add them to the tops of Raspberry Lemonade Cookies from Cookie Remix.
- Garnish your next Lemon Blueberry Cake with them!
- Throw them onto your next batch of Raspberry Lemon Cupcakes.
IS LEMON A FRUIT
Because they have seeds, lemons are considered fruit.
CAN DOGS EAT LEMONS
NO! They probably would prefer not to eat them because of their sourness, but lemons are toxic to dogs and should not be consumed.
BEST LEMON DESSERT RECIPES
Don’t limit yourself to candied lemon slices! If you or anyone in your life loves lemon desserts as much as I do, consider making one or more of these delicious sugary concoctions:
Lemon Curd is a fresh, light and lemony filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
Lemon Ice Box Pie – The perfect compliment to the zest of lemon is the graham cracker crust. A citrus flavored cream pie is delightful and so delicious. A small slice goes a long way in flavor, it’s the perfect summer treat!
If you have a lemon lover in your life, you are going to want to add these Lemon Bars to your baking list pronto! A lemon curd filling tops a perfectly baked shortbread crust, making the most delicious lemony dessert you will ever taste!
Lemon Blueberry Cheesecake Bars – Simplify cheesecake and pack it full of two delicious types of fruit!
How To Make Candied Lemon Slices
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2 tbsp fresh lemon juice
- 2-3 lemons sliced to 1/8-inch thickness
Instructions
- In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer.
- Simmer over medium-low (uncovered) for 15 minutes, gently flipping once or twice during the cooking process.
- Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
Notes
- If you love lemons and have a lot of them on your hands, make an extra big batch of candied lemons and store them in the refrigerator for up to 2 weeks.
- Use 1 cup of simple syrup in place of the water and sugar in the recipe, if desired.
- You can stir the sugar in the water occasionally as it simmers.
- Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.
- Candied lemons will be sugary and tacky even after drying.
- They freeze well and can be frozen up to 2 months.
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?