Zesty, Sweet, and Addictively Good: The Candied Lemons That’ll Brighten Your Day in One Bite!

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Candied lemon slices are one of those delightful treats that can elevate the simplest of desserts into something truly special. They’re a beautiful blend of tangy, sweet, and slightly bitter, offering a burst of citrusy goodness in every bite.

These delicate, translucent slices of lemon make for a perfect garnish, snack, or even a flavorful addition to a cup of tea. Whether you’re decorating a cake or adding a finishing touch to your favorite dessert, candied lemon slices add a refreshing pop of color and taste.

What makes these so special is how versatile they are. Imagine topping a creamy Coconut Key Lime Pie with these vibrant lemon slices for a zesty contrast, or pairing them with the smooth, silky texture of a Panna Cotta to add a bit of citrusy flair. The process of making them is surprisingly simple, and the end result is not only beautiful but packed with bright, bold flavors.

Candied lemon slices are trending as a go-to garnish in both professional kitchens and home baking, thanks to their visual appeal and burst of flavor. Plus, they store well, so you can keep a batch on hand to dress up desserts whenever you like.

A top-down view of dried candied lemon slices on a serving plate, placed on the white marble cooktop. The lemon slices are translucent with a glossy finish, ready to be enjoyed or used as a garnish.

Candied Lemon Slices Recipe

Candied lemon slices are a delightful way to add a tangy, sweet garnish to your desserts, drinks, or as a snack on their own. This simple recipe caramelizes thin lemon slices, giving them a translucent, glossy finish. Perfect for decorating cakes, cupcakes, or even cocktails, these lemon slices provide a bright citrus burst in every bite.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 1
Calories 82 kcal

Equipment

  • Sharp knife or mandoline (for slicing lemons)
  • Medium saucepan
  • Slotted spoon
  • Parchment paper or a wire rack (for cooling the lemon slices)
  • Baking sheet (optional for placing the parchment paper)

Ingredients
  

  • 2 lemons regular or Meyer, washed and sliced thinly
  • 1 cup sugar
  • 1 cup water

Instructions
 

Prepare the Lemons:

  • Wash your lemons thoroughly, as you will be using the peel. Using a sharp knife or mandoline, slice the lemons as thin as possible for even cooking.
    A top-down view of a clean cutting board placed on a white marble cooktop. Two lemons are being sliced thinly with a sharp knife, showing thin, circular slices of lemon ready to be candied.

Prepare the Syrup:

  • In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is fully dissolved.
    A top-down view of a medium saucepan placed on a white marble cooktop. Sugar and water are combined, boiling to form a clear, smooth syrup for the lemon slices.

Cook the Lemon Slices:

  • Carefully add the lemon slices into the simmering syrup. Lower the heat and simmer the lemons gently for 30 to 40 minutes, or until they become translucent.
    A top-down view of a saucepan on the white marble cooktop with thinly sliced lemons simmering in syrup. The lemon slices are becoming translucent as they cook.

Dry the Slices:

  • Using a slotted spoon, remove the lemon slices from the syrup and place them in a single layer on parchment paper or a wire rack to cool. Allow the slices to dry completely, preferably overnight, so they become firm and less sticky.
    A top-down view of a wire rack lined with parchment paper. Candied lemon slices, translucent and shiny, are laid out in a single layer to dry after being simmered in syrup

Notes

Tips:
Use Meyer lemons for a sweeter, less tangy flavor.
Once dried, candied lemon slices can be stored in an airtight container at room temperature for up to a week.

Nutrition Value

NutritionValue
Calories82 kcal
Carbohydrates22 g
Sodium1 mg
Ironmg
Sugar20 g
Calciummg

Let Me Share What Works Best for Me!

  • For the best results, use a wide, shallow pot. This allows the lemon slices to spread out in a single layer without overlapping.
  • Be careful not to overcook! Once the lemons turn translucent, take them out of the simple syrup to dry. If you cook them too long, they might fall apart.
  • This recipe works for any citrus fruit, including limes, oranges, and grapefruits.
  • If your candied lemons taste too bitter, blanch them first to reduce the bitterness. Simply boil a pot of water and drop in the sliced lemons for one minute. Then, transfer them to an ice bath for 30 seconds to stop the cooking. Dry the slices and continue with the recipe as directed.

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