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Candied lemon slices are so pretty on top of cakes and are ridiculously easy. Try this easy tutorial and learn how to candy lemon slices for yourself!
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 lemon slices are amazingly simple to make and helped me accomplish my goal.
One batch helped give my cupcakes the perfect finishing touch!
Candied Lemon Slices
How to candy lemon slices:
- Wash your lemons well. Slice thin.
- Combine water and sugar in a medium saucepan. Bring to a boil and cook just until the sugar is dissolved.
- Add your lemon slices. Simmer until the lemon slices are translucent.
- Remove with a slotted spoon and cool completely.
What are candied lemon slices used for?
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.
How long do candied lemon slices last?
Candied lemon slices can last up to six months if stored properly. I have never had them around longer than 1 week.
Like this recipe? You will love my Strawberry Lemonade Cupcakes, Lemon Pie Bars, and Perfect Lemonade!
How To Candy Lemon Slices
Candied lemon slices are so pretty on top of cakes or cupcakes and are ridiculously easy. Try this easy tutorial and learn how to candy lemon slices.
Ingredients
- 2 lemons washed and sliced
- 1 cup sugar
- 1 cup water
Instructions
-
Combine the water and sugar in a medium sauce pan. Bring to a boil and cook until all of the sugar is dissolved.
-
Add you lemon slices and simmer until slightly translucent in color, about 15 minutes. Remove from the heat with a slotted spoon and place on a lined tray.
-
Allow to dry for 24 hours.
Pin for later:
Lindsay @Artsy-Fartsy Mama says
They look so pretty! Pinned to try this later!
Leanne says
I can’t wait to make these. I love lemons! Pinning!
Debra says
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!
Amy | The Happy Scraps says
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!
Holly says
Eat the peel, really? I guess sugar does make everything taste better. 🙂
Jonie says
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. 🙂
Susan says
How can these be stored for gift giving?
Jesseca says
I let them dry completely and wrap them in wax paper and slide into decorative envelopes.
Rachael says
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!
Paul says
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.
Jesseca says
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.
Pan says
I wish I looked in the comments before making mine. The instructions were pretty vague and I had to scrap mine.
Mary says
How long can they be stored and how?
Carly says
Paul… Hard ball stage is actually 302°…
This recipe worked great for me! Thank you Jesseca!
Bailey says
Instructions were a bit vague. How long to get to translucent stage? Overdid mine.
Jesseca says
Sorry you had an issue, Bailey. I added the simmer time that got me the best results.