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    Home » Dessert » How to Make Candied Lemon Slices

    How to Make Candied Lemon Slices

    Published: Feb 15, 2011 · Modified: Dec 24, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    top view of candied lemon slices on parchment paper surrounded by sugar

    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).

    stack of thinly sliced lemons

    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.

    lemon slices in sugar water in a large saucepan

    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.

    lemon slices cooking in liquid in a saucepan

    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.

    single candied lemon slice being held upright and dripping

    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

    Candied Lemons are EASY to make! They make beautiful edible garnishes for baked goods and can be enjoyed as a treat, as well. Great way to use up lemons!
    4.99 from 67 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 16
    Calories: 52.6kcal
    Author: Megan Porta

    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.
    Other popular recipes to try!
    • Healthy Breakfast Muffins
    • How to Freeze Tomatoes
    • Crab Soup
    • Arby’s Copycat Sauce

    Nutrition

    Calories: 52.6kcal | Carbohydrates: 13.85g | Protein: 0.15g | Fat: 0.04g | Saturated Fat: 0.01g | Sodium: 1mg | Fiber: 0.37g | Sugar: 12.85g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Lisa Castellino

      August 27, 2020 at 6:13 am

      I wonder if I could cook them first using your method then put them in a dehydrator?

      Reply
      • Megan Porta

        August 31, 2020 at 5:35 pm

        Hi Lisa, I’ve never used a dehydrator so I’m not sure about that. Let me know if you have success!

        Reply
    2. Briana

      June 13, 2020 at 4:45 pm

      5 stars
      Do you think I could reuse the syrup to keep making more candied lemons after the first batch?

      Reply
      • Megan Porta

        June 14, 2020 at 1:25 am

        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!

        Reply
    3. Elsa Simpson

      April 28, 2020 at 2:54 am

      Can I use the sugar they cook in after for anything

      Reply
      • Megan Porta

        April 29, 2020 at 3:02 am

        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!

        Reply
        • Donna Macdonald

          May 13, 2020 at 6:07 pm

          I added the lemon syrup to the lemon bar mix, it gave it that extra zing 🍋 🍋

          Reply
          • Megan Porta

            May 14, 2020 at 5:27 pm

            Yum! Thanks for sharing!

            Reply
      • PRodano

        May 09, 2020 at 9:49 pm

        I used the left over sugar water (simple syrup) in between the layers of a cake I was making. It was excellent

        Reply
        • Megan Porta

          May 11, 2020 at 4:32 am

          Perfect! Thank you for sharing, sounds delicious!

          Reply
        • R. Irby

          September 08, 2020 at 12:46 pm

          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

          Reply
          • Megan Porta

            September 08, 2020 at 3:24 pm

            Im glad it inspired you! You’ll love how pretty it makes a cake and how simple this addition spruces up your efforts. Enjoy!

            Reply
      • Rose

        October 29, 2020 at 9:46 pm

        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!

        Reply
        • Megan Porta

          October 30, 2020 at 5:59 pm

          Great tip! Thank you for sharing that!

          Reply
    4. joanne

      August 08, 2017 at 8:52 pm

      how long they last

      Reply
    5. Clementine

      October 19, 2016 at 8:16 pm

      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.

      Reply
      • Megan Porta

        October 21, 2016 at 3:40 pm

        Hi Clementine! Ok, I am loving your idea about candied ginger! I have to try this! And covered in dark chocolate? Yum!!
        Megan

        Reply
      • Marina

        October 23, 2020 at 7:02 pm

        Where is everyone seeing the long cooking time? The recipe says simmer for 15 minutes, is it meant to be longer?

        Reply
        • Megan Porta

          October 27, 2020 at 4:16 am

          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!

          Reply
    6. Sophia

      December 06, 2014 at 10:31 pm

      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…

      Reply
    7. Trena

      June 18, 2014 at 7:57 pm

      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!

      Reply
    8. Nicky I.

      December 12, 2013 at 4:17 pm

      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!

      Reply
    9. L k

      November 30, 2013 at 5:07 am

      Hey, nice recipe! I did a blog post on my experience and some tips (: http://wp.me/p43VBl-s

      Reply
    10. Sari

      June 09, 2013 at 6:44 pm

      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?

      Reply
    11. Grace

      February 01, 2013 at 11:21 pm

      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!

      Reply
    12. Cheyenne

      October 16, 2012 at 4:44 am

      I just used the leftover syrup to make boiled frosting for a lemon cake. Delicious.

      Reply
      • Michelle

        November 24, 2020 at 5:55 pm

        Should they be dry after leaving them for 24 hours – mine are still very sticky! But still taste great!

        Reply
        • Megan Porta

          November 25, 2020 at 8:36 pm

          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!

          Reply
    13. Kate

      September 29, 2012 at 12:49 pm

      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.

      Reply
    14. April

      September 04, 2012 at 5:32 pm

      I've GOT to try this… Thank you!! Lemons are one of my favoritest things. 🙂

      Reply
    15. OuttaMyAttic

      December 23, 2011 at 5:16 pm

      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.

      Reply
    16. Kim

      July 26, 2011 at 2:30 am

      How long can these be stored? I am thinking of making them as Christmas gifts

      Reply
    17. Aubrey

      April 04, 2011 at 12:00 am

      So pretty! I love how translucent the slices get, like stained glass.

      Reply
    18. ButterYum

      April 02, 2011 at 6:09 pm

      I blogged about these not too long ago – I love they way they turned out. Btw, your first photo is amazing!!!

      🙂
      ButterYum

      Reply
    19. Megan Porta

      March 08, 2011 at 2:27 am

      I bet either of those would work great! Let me know if you try it.
      Pip

      Reply
    20. Erin

      March 07, 2011 at 12:22 pm

      Do you think instead of sugar could you use honey or agave and get similar results?

      Reply
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