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.
yummy and easy to make!
I made these to put on cakes for my thirteenth birthday party and they’re delicious! I actually also just realized, the leftover syrup from them can be used as just a lemon syrup to put on pancakes, crepes and other things!
Love hearing that! Great use of your leftover syrup!
I’m making them right now. I can’t wait to see my finished product. I plan on using it with lemonade. Just for fun. I love lemons. I wonder how it would taste with limes?
I bet limes would be just as tasty actually! Thank you!
Thank you. I was looking for a ez way to get what I want and you had it. Thanks again.
So glad you found me and enjoyed them! Thanks for sharing.
I don’t know what I did wrong, but these came out wet. What do you think I did wrong? Followed the recipe to a tee.
I’m sorry, that’s so frustrating when you’re working on a recipe you’re excited for. Every pan and stove heats so differently. They don’t dry out at all, but cooking them a bit longer could help get them to a more sticky finish, so maybe letting more water burn off is my recommendation. Thanks for asking!
When I make these, can you eat the whole thing, even the rine?
They are edible!
Thanks!
Made a load to decorate cakes for a fundraiser. People raving over them rather than my cake!! Froze them, and they were fine after 2 months.
So glad they were enjoyed and enjoyed at the fundraiser! What was it for? Freezing them is a great way to make up a batch or two for another time.
I am a cancer survivor so raise funds for Macmillan Cancer Relief each year. So far, £1150 in 2 years!
When you do this, do they dry solid? I need then to be kind of crisp? To add as topping to cupcakes?
They do dry but they might remain a little tacky depending on how long they cooked but they are not wet and look great as decoration on a cake/cupcake toppers if you want it. Thanks for asking!
I dry mine out in the oven, as I like to dip half into white chocolate, so need them to be nice and dry. Just pop in the oven at the lowest letting and they will dry swell.
Do these come out chewy, or more crystallized like a traditional candied lemon peel?
The candied lemon slices are tacky and sugary so depending on how long you cooked them, they will be a little of both, if that makes sense.
Hiii,
Thank you for this recipe. When bringing the sugar water to a boil should you stir it or just leave it alone?
Great question! Yes, you should so it dissolves and doesn’t burn.
Once candied can I cut the lemon slices in half for decoration? Or is it best to do so beforehand? Thanks!
Great question! You can do it either way. Depends how sharp your knife is or how pretty you want them to be mainly. Enjoy!
I actually don’t do well with sugar can I use stevia instead?
Hi Brianne – that’s a great question. I haven’t used it in this specific recipe so I can’t speak to how the stevia would stick to the lemons and create the same effect. Please let me know if you try it and how it turns out!
Hello, I love the look of these can I just ask are the calories on there per slice or is that for all 16 🙂
Each serving has 52 calories – there are 16 servings in this recipe.
What is the best way to store the candied lemons?
I would keep them in a cool, air tight container for about two weeks. You can freeze them for a month or two.
Any suggestions on what can you do with the leftover syrup in the pan?
Thanks.
Great question! I think there’s a lot you can do with it. Add it as a drizzle to a cake/cupcakes, maybe between layers on or top. You can add it as a sweetner to a tea, drizzle over ice cream. Pancakes would be good with it on. Add to a salad.
Use leftover simple syrup to flavor ice tea, make ice cubes with it.
Yes, those are great ideas! Thank you for sharing!
Add in cocktails or to soak cakes, or pancakes is delicous
I used the leftover syrup to make lemonade. Let it cool then you can add sparkling water to it for a lovely homemade lemonade.
Love that idea! Sounds delicious – thank you for sharing that!
JUST TRIED THESE . OH MY THEY ARE WONDERFUL, SWEET BUT SOUR.
You summed that up well! I’m glad you tried them. Thank you for sharing!
Did I understand that after cooking, they are only good for up to two weeks? I have so many Meyer’s
Lemons and I am trying preserve them the best I can. I have frozen ice cubes galore, dehydrated slices, and I only just heard about cooking them into candy slices. Is there any way I can make them store longer?
They freeze great!
This sounds awesome.Thank you so much for sharing this best recipe.
Great receipe. Can the candied lemons be frozen?
That’s a good question. They can be frozen. I would recommend placing them between parchment paper slices and then getting as much air out from the ziploc bag as possible. They’ll be good for 2-3 months.
It tastes amazing! However, I would suggest 1) cooking both sides a tad longer, and 2) sprinkling a little bit of sugar on them when they are finished. Also, I suggest making extra sure that the rinds (mostly the white part, as it is the sourest) are mostly translucent as well. Thank you so much for this incredible recipe! It did not take long at all, and I learned that you can do it with any amount of lemons. I am pretty sure that you can reuse the lemon-water that they boiled in. It is also very easy for kids to make, I would assume. Just one problem: they taste too great! Hide them from children, (or your husband) or else they won’t last a second.
Bounasera!
‘You don’t need a silver fork to eat good food.’ -Paul Prudhomme
I’m glad you tried it and thank you for those tips – other people will appreciate your feedback.