How To Make Candied Lemon Slices

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These candied lemon slices are incredibly EASY to make. They make the most beautiful edible garnish for desserts like cakes, pies, or cupcakes, AND can be eaten just like a piece of candy!

Recipe Features:

• 3 Ingredients- Could it get any easier??
• Quick and Easy: From start to finish you are just about 30 to 45 minutes, with only 15 minutes of active time.
• Perfect Edible Decoration: The entire lemon is edible which makes this the perfect decoration for any dessert recipe.

I have been searching for easy and beautiful ways to decorate cakes and cupcakes. I wanted something completely edible that can hide imperfections in my frosting skills. These easy candied lemon slices are amazingly simple to make and helped me accomplish my goal.

One batch helped give my cupcakes the perfect finishing touch. Really, you can’t go wrong with adding these to any citrus dessert recipe! Check out my list of over 200 Must-Make Treats for inspiration.

This post was originally published April 4, 2014. It has since been updated to include helpful information and photos.

Candied Lemon Peel Ingredients:

Like I mentioned above, you will only need three ingredients.

• Lemons: Either regular lemons or Meyer. See below for more details.
• Sugar: Granulated sugar works best.
• Water: Regular ol’ H2O.

Regular Lemon VS Meyer Lemon

I have made this recipe over a dozen times and we have tested both regular lemons and Meyer. Here’s the skinny- the BOTH work well. But let’s talk about the difference to help you figure out which one will work best for you.

• Regular Lemons- Regular lemons are larger in size compared to Meyer. They will also have a more bright and vibrant yellow color. The flavor will be more bold with a higher acidity. These can be used in all recipes, including desserts, but are specifically wonderful in cooking (think chicken or salmon) and marinades or vinaigrettes.
• Meyer Lemons- Meyer Lemons are a deep and slightly darker yellow. They tend to be smoother and a little more round vs the classic oval shape we are used to seeing. They are sweeter due to the lower level of acidity and much more fragrant rind. I reach for Meyer lemons for desserts. They are sweeter which means they are ideal for bars, cakes, and candies.

If you are still unsure, opt for the Meyer to start. You can’t go wrong.

How To Make Candied Lemon Slices

1. Wash your lemons well. Slice them as thin as possible. Consider using a sharp knife or mandolin cutter (affiliate). Set aside.
2. Combine water and sugar in a medium saucepan (affiliate). Bring to a boil and cook just until the sugar is dissolved.
3. Add the lemon slices.
4. Simmer until the lemon slices are translucent, roughly 30 to 40 minutes.
5. Remove with a slotted spoon and place on parchment. Allow the lemons to cool and dry completely, overnight preferred.
6. You could also place the lemon slices in an oven set at the lowest temperature to dry. Be sure to turn them frequently and pull them out as soon as they start to harden.

Should I Blanch My Lemon Slices?

Blanching lemon slices is a great option if you are finding that your candy is a little too bitter.

When using regular lemons, vs their Meyer counterparts, you will sometimes notice that they have a more bitter aftertaste. To help eliminate this you can blanch- boil quickly followed by an ice bath- the slices before beginning the candy process. This reduces bitterness and retains a bold yellow color that is appealing as well as delicious.

1. Add ice to a medium bowl and fill with water. Set aside.
2. Bring a medium pot of water to a boil. Remove from the heat and add the lemon slices.
3. Allow the slices to sit in the hot water for 60 seconds.
4. Remove and place in the ice water to immediately halt any cooking.
5. Remove from the ice after roughly 30 seconds and dry on a towel.

I find that this step isn’t necessary, especially with Meyer lemons, but can come in handy if you are looking for a candy you can pop right into your mouth and munch on.

Tips and FAQ’s:

This recipe is fairly straight forward but can seem a tad intimidating to newbies. Just know that it is really that easy to make candied lemon slices for cake decorating or whatever you plan on using them for (they are even great in cocktails!). If you get to the 30 minute time and they still do not look translucent, keep letting them simmer until they do. Sometimes, depending on how thin I slice mine, it can take around 60 minutes. But this is rare if you slice them even and thin.

Also, this recipe can be used for ANY citrus. I have made candied grapefruit, limes, and oranges with this same method. Be sure to blanch other fruits to help break down any bitterness in the rind (directions in the recipe card).

What Can I Do With Candied Lemon Slices?

Candied lemon slices are completely edible. That makes them perfect to top on cakes, cupcakes, bars, and any other dessert recipe! They are beautiful and add a touch of elegance to your treats.

You can also eat them like candy, serve with a cocktail, or add them to a cup of tea!

The options are nearly endless.

How Long Does Homemade Citrus Candy Last?

Candied lemons can last up to six months if stored properly. I have never had them around longer than 1 week- we eat them right out of the container.

Be sure to let them dry completely before storing. Transfer to a zip top bag or air tight container and keep them in the refrigerator.

More Lemon Recipes:

• Homemade Frosted Lemonade
• Lemon Cheesecake Bars
• Lemonade Cupcakes with Blackberries
• White Chocolate Lemon Truffles
• Lemon Ricotta Cookie Recipe
• Homemade Strawberry Lemonade
• Fresh Lemonade
• Lemon Squares Recipe
• Cupcakes with Lemon and Basil
• Lemon and Coconut Cupcakes
• Poppy Seed Muffins

More Candy Recipes:

• Candied Strawberries Recipe
• Harry Potter Butterbeer Fudge
• Peppermint Patty Candy
• Caramel Turtles
• Homemade Reese’s Peanut Butter Cups

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