Candied Lemon Slices
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Candied Lemon Slices are the zesty little show-offs your desserts didn’t know they needed. Sweet, tart, and totally Instagram-worthy, these glossy citrus rings are as easy to make as they are to snack on straight from the tray. Let’s turn that bowl of lemons into something that looks (and tastes) like it came from a fancy bakery—no pastry degree required.
Wondering what to use your candied lemons for? We love to decorate my favorite lemon desserts like my: Lemon Cream Pie, Lemon Loaf, or Strawberry Lemonade Cupcakes!
Why You’ll Love This Recipe
- Edible citrus decorations – Beautiful and tasty, perfect for topping baked goods or holiday treats.
- Homemade lemon candy – Skip store-bought and try this simple, homemade version with just three ingredients.
- DIY food gift ideas – Package a few slices in a cute jar for a thoughtful homemade gift.
These easy Candied Lemon Slices are the kind of recipe that feels fancy but takes almost no effort. With just lemons, sugar, and water, you can turn a humble citrus fruit into something glossy, sweet, and totally versatile. Whether you’re topping a cake, garnishing a cocktail, or just snacking straight off the tray, these slices bring the perfect balance of tart and sweet.
They’re also a great make-ahead option. Once dried, they store beautifully and are always ready to elevate your desserts or impress at your next brunch. Simple ingredients, stunning results—what’s not to love?
Ingredients You’ll Need
You only need three simple ingredients to make this candied lemon peel, but don’t let the simplicity fool you. Each one plays a big role in flavor and that signature glossy finish. Here’s what to grab:
- Lemons – Look for firm, bright yellow lemons with thin skins. Thicker-skinned lemons can turn a bit chewy during candying. Organic is best since you’ll be eating the peel!
- Granulated Sugar – Regular white sugar works perfectly. It not only sweetens but also helps create that beautiful syrupy coating.
- Water – Yep, plain ol’ water. It’s the base of the simple syrup and helps soften the lemon slices as they simmer.
That’s it! Just three pantry staples, one pan, and a little patience stand between you and a candy-coated citrus upgrade that’s ready to impress.
Jesseca’s Recipe Review
I’ve made a lot of candied citrus over the years, but these are the ones I keep coming back to. They’re bright, sweet, and surprisingly easy to pull off. I love using them to dress up a simple cake or sneak one as a tangy little snack. Bonus points if you drizzle the leftover syrup on pancakes.
Tip from Jesseca:
Let the slices dry on a wire rack instead of parchment if you want an extra professional finish. It helps air circulate and prevents sticking or pooling syrup underneath.
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
Making candy Lemon Slices is surprisingly simple and the results are seriously stunning. Here’s a quick rundown of how it’s done:
- Wash and slice the lemons as thinly as possible. A sharp knife or mandoline works best for even slices.
- Make the syrup by simmering sugar and water in a saucepan until dissolved.
- Add the lemons and let them simmer gently for 30–40 minutes, until they look glossy and translucent.
- Remove and dry the slices on parchment paper. Let them cool and dry completely—overnight is best for that perfect chewy texture.
That’s it! You’ll end up with sweet, citrusy slices that are as pretty as they are tasty.
Storage and Make-Ahead Instructions
Candied lemon slices are easy to prep ahead and store, which makes them perfect for last-minute desserts or gift-giving. Just make sure they’re fully dried before packing them away.
Here’s how to store them:
- Room temperature: Keep in an airtight container layered with parchment or wax paper for up to 1 week.
- Refrigerator: Store in the fridge for up to 3 weeks—great for longer freshness.
- Freezer: Yes, you can freeze them! Flash-freeze first, then transfer to a sealed container. Use within 2 months for best quality.
These sweet citrus gems are low-effort and long-lasting, just the way we like it.
Recipe FAQs
Yes! This method works great with oranges, limes, or even grapefruit. Just note that thicker-skinned fruits may need a little extra simmer time.
Bitterness usually comes from overcooking or using too high heat. Stick to a gentle simmer, and avoid stirring too much to prevent breaking the slices.
Aim for about 1/8 inch. Thinner slices candy more evenly and have a better texture once dried.
Yes, it’s best to pop them out before candying. Seeds can make the slices look messy and may add bitterness if left in.
If you’re short on time, place the slices in a single layer on a wire rack and dry in a low oven (around 170°F) for 1 to 2 hours, flipping halfway through. Watch them closely.
Don’t toss it! Use it in cocktails, lemonade, over pancakes, or even mixed into frosting for a lemony twist.
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How To Candy Lemon Slices
Ingredients
- 2 lemons (regular OR Meyer, washed and sliced)
- 1 cup sugar
- 1 cup water
Instructions
- Start by thoroughly washing your lemons to remove any wax or residue—especially important if they’re not organic.
- Using a very sharp knife or mandoline, slice the lemons into thin, even rounds (about 1/8 inch thick). Set the slices aside.
- In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has completely dissolved—this usually takes 2–3 minutes.
- Carefully add the lemon slices to the simmering syrup. Lower the heat to maintain a gentle simmer and cook the slices for 30 to 40 minutes.
- They’re done when they look soft, glossy, and translucent. Avoid stirring too much, as this can cause the slices to break apart.
- Using a slotted spoon or tongs, gently remove the slices from the syrup and place them in a single layer on a sheet of parchment paper. Let them cool at room temperature until fully dried—this can take several hours, but overnight is ideal for the best texture.
Video
Notes
- Use a mandoline for even slices. Uniform thickness ensures all your slices cook at the same rate and look more polished.
- Simmer gently. A low, steady simmer helps prevent bitterness and keeps the slices from falling apart.
- Let them dry completely. The longer they sit, the better the texture. Overnight drying gives you that perfect chewy finish.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Easy recipe to follow and they turned out great.
The ratio is definitely for a small batch with a little syrup left over. I find it easier to use a larger amount using the same ratio and come out with 2 cups of lemon syrup. (I decided to do 3 cups sugar to 3 cups water like when I did the candy orange slices) This is definitely a recipe to teach patience, but the reward is so very tasty!
I love that you experimented with scaling it up, and your note about patience is spot on. Candied citrus really does reward you in the end. I appreciate you taking the time to leave such a thoughtful comment and tip.
If I want these quartered do I cut them in quarters before I candy them or when they are dry?
I’d quarter them after candying.
Cutting first sounds faster, but smaller pieces soften and break down way easier in the syrup and you lose that pretty shape. Candy the slices whole, let them fully dry, then quarter with a sharp knife. Cleaner cuts, better texture, way less mess.
Question.
how do you store them, and how l9ng are they good for.
You can store candied lemon slices in an airtight container in the fridge. They stay fresh about two weeks. If you want to keep them longer, they also freeze really well.
Easy peasy. Thank you
So glad you thought so! They’re such a fun little treat, right?
Do you think I can use these as garnishes for drinks?
For sure! That would be a beautiful additon.
I made this. 1/2 cup water 1/2 cup sugar. about 7 slices of lemon. the sugar kept darkening. at about 25 minutes I had to stop because the sugar was burning. it was almost black in colour. I have no idea what i did wrong.
*edit
I did it again. but reduced the temperature earlier. I waited too long the first time and totally burned the sugar. They are perfect this time😊
This turned my lemon slices orange…
Hi Ellie, it sounds like you were cooking a little too hot and the sugar started to carnalize. This recipe calls for a simmer. If the pot was brought to a boil that would carmalize your lemons and turn them orange.
I think you meant caramelize.🙂
Ha! Thank you.
Totally Awesy
Love this, the best part is the lemon syrup you’re left with. I add it to soda water for the best natural lemon soda. Thanks!!
So glad you loved it! Using the leftover lemon syrup for natural lemon soda is such a brilliant idea—sounds so refreshing! Thanks for sharing your tip, and I’m thrilled the recipe worked out so well for you!
The process worked perfectly however I used the wrong lemons (my bad) so the syrup was bitter I’m worried that means my candied slices will also be bitter. That being said they look absolutely gorgeous and the candying process went perfectly. This is a wonderful recipe and hopefully I can get my hands on some Arizona lemons and try this again without bitter consequences 😉
Thank you so much for the kind words and for giving the recipe a try! It’s amazing to hear that the candying process went smoothly, and I’m glad the slices turned out beautifully. The type of lemons can definitely make a difference, so I hope you get a chance to try it again with sweeter ones like those Arizona lemons! Fingers crossed for a perfectly sweet batch next time.
Hi how is everyone storing them after they are done? And what is everyone using to dry them over night? Leaving on parchment paper?
On a cookie rack with parchment paper underneath
I saved the syrup from the candied lemons. Soooo good!!! Add it to ice tea or vodka and soda water for a refreshing summer drink.
So easy and delicious! Can’t wait to share them with my lemon loving Grandson! Thank you! 🍋🍋🍋👍
hello,
I have more lemon slices to ‘candy’ can I do them in same syrup or would it be best to make fresh?
Yes, you can absolutely candy lemon slices using the same sugar mixture from a previous batch, as long as the syrup is still clean and hasn’t been contaminated. Just keep an eye on the syrup’s consistency and volume; you might need to add a bit more sugar or water if it gets too thick or starts to reduce too much.
Great question. thank you for asking!
can i pop them in the dehydrator directly? and can I do the same process with oranges thabk you for the recipe!! and when i get them out of the sirup i mean the sugary water, can i pu a little bit of granulated sugar on it? or you find it crunchy and sweet enough and it wouldn’t matter? ok enough questionnnsss!! 😁😁😁🤣
Turned out great! Can I save the sugar water. Seems like it’s lemon sugar water. Hate to throw it out
Hi Aly, you can use it to make a lemonade, add it to your tea, or use it as a cocktail mixer. Great question, thanks for asking!
I just made the recipe and thought about using the liquid as a simple syrup. This morning I was reminded that lemon has pektin. My syrup has become a lovely sweet/tart jelly. Luckily I haven’t assembled my cake yet. I’m definitely using the jelly between my layers. Yum!
Oh I didn’t even think of that! I’ll have to save mine and give it a try.
I have rind-free lemons from a recipe calling for zest. Can I use those for this recipe?
Hi Jen, I’m not sure that I’ve heard of rind-free lemons? Could you share a link to the product?
I zested the rind for another recipe, so I have 3 “naked” lemons.
Oh, ok. I don’t know that those would turn out the same without the peel. It might be more bitter.
How did it turn out? I’m trying it right now without the rinds
These aee so good my mother told me if it’s too big a hassle to just make the candied lemons and skip the lemon pudding lemon poke cake I top with them! I call them “nature’s sour patch kids”. when sharing them at work.
Nature’s sour patch kids is the perfect title!
If I decide to blanche the lemons, do I do that before or after I’ve candied them?
I’m not sure that blanching is necessary… It’s essentially the same thing as this recipe minus the sugar.
you would blanche them before candying them
Hi I was looking for exact measurements on the sugar and water. how much water, and how much sugar to use for this recipe.
thanks
Hi Jay, the recipe measurements are in the recipe card.
I think rather than the us cup, they mean the more precise metric of exact grams which the default in the UK
Oh, gotcha! Thanks for that clarification. I added the metric conversions.
After about 30 minutes, the sugar-water solution suddenly started getting bubbly and brown . I knew then that it was a lost cause !! Like it was turning molasses-like in color and appearance ! 😟 What did I do wrong !?!
It sounds like the temp could have been too high. I’d try lowering the heat once you see it start to simmer and see if that helps.
This did not work at all for me. Even at a simmer, all the water boiled out before the rinds turned translucent.
Hi M, this sounds like the slices were not thin enough. I’ve had that issue when I slice them too thick. Hope that helps in the future.
I can’t wait to try these! If I’m going to candy a lime, a lemon and an orange to decorate a tart, do you think I can do all three fruits at the same time? Or would you recommend doing each fruit separately? Thanks!
Just a bit of clarification. For those of you who didn’t get the right result. All stovetops work differently, so really hard to go by a length of time to simmer. Obviously, for Jesseca, she has been doing this for a while and it has always just worked for her. But, for those who need something more accurate for all stoves, Pauls method is a bit more exacting and would probably produce better results for those with finicky stoves. Though, as Carly said, 234 is not hard ball stage, nor is it hardball stage 302 (hardball stage is actually 250-264). I believe what Paul was trying to say, though a bit harshly, is that it should be soft ball stage at 234. And Holly, yes you can eat lemon peel, but the lemons should be washed thoroughly to remove any pesticides or use organic lemons. And, not sure how many people actually eat them, but, they are lovely as decorations on desserts.
yes you can sugar them . it’d be like sugared grapes , it would give them a layer of glitter .
Can they be coated in granulated sugar
I have never tried this, so I couldn’t tell you for sure. Let us know if you try it.
How do I store them for five days?
I keep them in a single layer in an air tight container.
Yes! They absolutely can (& SHOULD) be coated in sugar! Also, adding a little PURE Vanilla Extract to the pan of syrup just before removing the fruit elevates this candy to another level of deliciousness!
Instructions were a bit vague. How long to get to translucent stage? Overdid mine.
Sorry you had an issue, Bailey. I added the simmer time that got me the best results.
How long can they be stored and how?
Paul… Hard ball stage is actually 302°…
This recipe worked great for me! Thank you Jesseca!
This is TOTALLY WRONG!! Take the sugar water mixture to 234* to Hard ball stage then reduce temp and simmer lemons until translucent. (all white of rind is clear) Approx 1 1/2 hr to 2 hr. then place on Sil Pad to harden.
I’m sorry if you had issues with this recipe. It’s worked for me time and time again but I am excited to also give your version a try.
I wish I looked in the comments before making mine. The instructions were pretty vague and I had to scrap mine.
Just made these – look and smell lovely! Is it o.k to leave them in the refrigerator all night? I let them firm up and then put them in a lined container. Hope that was a good decision! Thanks!
How can these be stored for gift giving?
I let them dry completely and wrap them in wax paper and slide into decorative envelopes.
Yum! These look awesome! I love the way they look on the cupcakes in your other post too. Pinned because I should probably try this out sometime. It looks ridiculously easy. 🙂
Eat the peel, really? I guess sugar does make everything taste better. 🙂
I would have never thought! I bet it would work well with any kind of citrus too. I’m going to have to try this!
OK. I am going to take your word for it and try this. It scares me a little bit to eat the peel, but they look so amazing I need to try it!
I can’t wait to make these. I love lemons! Pinning!
They look so pretty! Pinned to try this later!
I’ve made the glace lemons & they are delicious & soft.
But I’m not certain if I should dry them further nor how to keep stored. Bryan