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 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.
Recipe Features:
- 3 Ingredients: To make this recipe you need only three ingredients.
- 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 cakes and cupcakes.
What You’ll Need:
Like I mentioned above, you will only need three ingredients. See the recipe card below for the full measurements.
- Lemons: Either regular lemons or Meyer.
- Sugar
- Water
Step by Step Instructions:
- Wash your lemons well. Slice them as thin as possible. Consider using a sharp knife or mandolin cutter (affiliate). Set aside.
- Combine water and sugar in a medium saucepan (affiliate). Bring to a boil and cook just until the sugar is dissolved.
- Add the lemon slices.
- Simmer until the lemon slices are translucent, roughly 30 to 40 minutes.
- Remove with a slotted spoon and place on parchment. Allow the lemons to cool and dry completely, overnight preferred.
- 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.
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. 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.
Also, this recipe can be used for ANY citrus. I have made candied grapefruit, limes, and oranges with this same method.
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.
You can also eat them like candy or add them to a cup of tea!
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- we eat them right out of the container.
Related Recipes:
- Strawberry Lemonade Cupcakes
- Lemon Pie Bars
- Perfect Lemonade
- Candied Strawberry Slices
- Easy Candied Pecans
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
1. Wash your lemons well. Slice them as thin as possible. Consider using a sharp knife or mandolin cutter. Set aside.
2. Combine water and sugar in a medium saucepan. 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.
Notes
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.
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Nutrition Information:
Yield: 10 Serving Size: 1 ServingsAmount Per Serving: Calories: 82Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 0g
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Carrie
Sunday 27th of December 2020
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!
Wendy
Sunday 3rd of May 2020
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.
Janice
Tuesday 17th of December 2019
Can they be coated in granulated sugar
Jesseca
Thursday 19th of December 2019
I have never tried this, so I couldn't tell you for sure. Let us know if you try it.
Bailey
Thursday 7th of February 2019
Instructions were a bit vague. How long to get to translucent stage? Overdid mine.
Jesseca
Thursday 7th of February 2019
Sorry you had an issue, Bailey. I added the simmer time that got me the best results.
Mary
Monday 5th of February 2018
How long can they be stored and how?
Carly
Friday 28th of June 2019
Paul... Hard ball stage is actually 302°...
This recipe worked great for me! Thank you Jesseca!