I’m sharing a simple and elegant recipe for sweet and chewy candied lemon slices—a beautiful garnish or snack made from just lemons, sugar, and water.
Why I’ll Love This Recipe
I love how these lemon slices transform into glossy citrus gems with minimal effort. They’re impressive to serve on desserts or cocktails, perfect to nibble on, and I can make a big batch to enjoy over time or share as homemade edible gifts.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Lemons (sliced evenly)
-
Granulated sugar
-
Water
-
Vanilla extract (optional for added flavor)
directions
-
I thoroughly clean the lemons and slice them evenly, about 4–5 mm thick, removing seeds from each slice.
-
In a saucepan, I combine water and sugar and bring it to a boil, stirring occasionally until fully dissolved.
-
I reduce heat to a gentle simmer and add the lemon slices in a single layer, simmering for about 20–40 minutes until the slices turn slightly translucent and soft. I occasionally flip them to ensure uniform cooking.
-
I remove the slices from heat, stir in vanilla extract if I’m using it, and let them soak in the syrup for 5 minutes to absorb flavor.
-
Using tongs or a slotted spoon, I transfer the slices to a wire cooling rack (lined over a baking sheet or parchment). I let them dry in a single layer for 12–24 hours (or bake at low oven ~200°F for ~1 hour, flipping halfway) until tacky but not wet.
-
Once dried, I optionally toss each slice in granulated sugar to coat. Then I let them settle before serving or storing.
Servings and timing
This recipe makes about 40 candied lemon slices (depending on lemon size). Prep time is around 10–15 minutes, simmering takes 20–40 minutes, and drying needs 12–24 hours (or 1 hour in the oven). Total active time is under 1 hour, but the drying stage happens mostly unassisted.
Variations
-
I’ve tried the same technique with other citrus like oranges, limes, or grapefruit—simply adjust simmer times for thicker peels.
-
I sometimes skip the sugar coating for a more naturally glossy look or choose to dip the slices in dark chocolate for an indulgent twist.
-
If I want less bitterness, I gently blanch the slices in boiling water for 1–2 minutes and then plunge into an ice bath before simmering.
storage/reheating
I store the dried candied lemon slices in an airtight container, ideally layered between parchment pieces to prevent sticking. In the fridge, they stay fresh for up to 1 month.
If I want to freeze them, I layer the slices in a container and freeze for up to 3–6 months, depending on method and sugar coating used. Room temperature storage is okay short-term (about a week).
FAQs
How can I avoid bitterness in candied lemon?
I’ve noticed bitterness often comes from the rind’s pith. Blanching the lemon slices quickly in boiling water and shocking them in ice water helps leech out that bitterness before candying.
Do I need to remove the lemon seeds?
Yes—I always remove seeds before simmering. They can add bitterness or glassy blemishes in the finished slices.
Can I speed up the drying process?
I can dry the slices in a 200 °F oven for about 1 hour, flipping halfway through. Otherwise, air drying overnight (12–24 hours) gives the best chewy texture.
How long do candied lemon slices last?
Stored in the refrigerator in a sealed container, they stay good for up to 1 month. I won’t keep them at room temperature more than a week to maintain quality.
What can I do with the leftover syrup?
I save the syrup—it turns into lemon-flavored simple syrup that works great in cocktails, teas, or drizzled over pancakes and baked goods.
Conclusion
I find candied lemon slices effortless and versatile—just citrus, sugar, and time turn into beautiful, sweet treats that shine as snacks, garnishes, or candies. I enjoy them best chilled on desserts or cocktails, and love having a stash stored for whenever inspiration strikes.
Print
Candied Lemon Slices
- Total Time: approx. 2 hours (including drying)
- Yield: about 12 slices
Description
Bright and glossy lemon wheels transformed into sweet, tangy candied treats—perfect for snacking, cake decorations, or cocktail garnishes.
Ingredients
2 large lemons
1 cup (200 g) granulated sugar, plus extra for coating
1 cup (240 ml) water
Optional: a pinch of flaky sea salt for contrast
Instructions
Thinly slice lemons into 1/8‑inch (3 mm) rounds, removing seeds.
In a medium saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until sugar dissolves.
Add lemon slices in a single layer, reduce heat to low, and simmer gently for about 45–60 minutes, turning the slices occasionally, until they become translucent and the syrup thickens slightly.
Using tongs or a slotted spoon, carefully transfer slices to a wire rack set over parchment‑lined baking sheet to catch drips.
Sprinkle the lemon slices lightly with granulated sugar while still tacky and let them rest until dry and tacky to the touch, about 1–2 hours.
Optionally, finish with a light pinch of flaky sea salt for a sweet‑tart contrast.
Serve the candied lemon slices as-is, or use them to adorn desserts, cocktails, or cheese boards.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
