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.
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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
- 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.
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.
- Add ice to a medium bowl and fill with water. Set aside.
- Bring a medium pot of water to a boil. Remove from the heat and add the lemon slices.
- Allow the slices to sit in the hot water for 60 seconds.
- Remove and place in the ice water to immediately halt any cooking.
- 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
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
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Ingredients
- 2 lemons regular OR Meyer, 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 . 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.
Video
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.
- Add ice to a medium bowl and fill with water. Set aside.
- Bring a medium pot of water to a boil. Remove from the heat and add the lemon slices.
- Allow the slices to sit in the hot water for 60 seconds.
- Remove and place in the ice water to immediately halt any cooking.
- Remove from the ice after roughly 30 seconds and dry on a towel.
Nutrition
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Comments & Reviews
Robin Luedeke says
Totally Awesy
Danielle says
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!!
Jesseca says
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!
Cyber says
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 😉
Jesseca says
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.
Maddie says
Hi how is everyone storing them after they are done? And what is everyone using to dry them over night? Leaving on parchment paper?
Andrea Ronnebeck says
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.
Laurie says
So easy and delicious! Can’t wait to share them with my lemon loving Grandson! Thank you! 🍋🍋🍋👍
Sarah says
hello,
I have more lemon slices to ‘candy’ can I do them in same syrup or would it be best to make fresh?
Jesseca says
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!
Lalou says
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!! 😁😁😁🤣
Aly says
Turned out great! Can I save the sugar water. Seems like it’s lemon sugar water. Hate to throw it out
Jesseca says
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!
Crystal says
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!
Jesseca says
Oh I didn’t even think of that! I’ll have to save mine and give it a try.
Jen R says
I have rind-free lemons from a recipe calling for zest. Can I use those for this recipe?
Jesseca says
Hi Jen, I’m not sure that I’ve heard of rind-free lemons? Could you share a link to the product?
Jen R says
I zested the rind for another recipe, so I have 3 “naked” lemons.
Jesseca says
Oh, ok. I don’t know that those would turn out the same without the peel. It might be more bitter.
Eva says
How did it turn out? I’m trying it right now without the rinds
Sara Graham says
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.
Jesseca says
Nature’s sour patch kids is the perfect title!
Terri B says
If I decide to blanche the lemons, do I do that before or after I’ve candied them?
Jesseca says
I’m not sure that blanching is necessary… It’s essentially the same thing as this recipe minus the sugar.
Megan says
you would blanche them before candying them
Jay says
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
Jesseca says
Hi Jay, the recipe measurements are in the recipe card.
Samantha says
I think rather than the us cup, they mean the more precise metric of exact grams which the default in the UK
Jesseca says
Oh, gotcha! Thanks for that clarification. I added the metric conversions.
Maureen says
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 !?!
Jesseca says
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.
M says
This did not work at all for me. Even at a simmer, all the water boiled out before the rinds turned translucent.
Jesseca says
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.
Carrie says
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 says
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 says
Can they be coated in granulated sugar
Jesseca says
I have never tried this, so I couldn’t tell you for sure. Let us know if you try it.
Patty says
How do I store them for five days?
Jesseca says
I keep them in a single layer in an air tight container.
Laura says
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!
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.
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!
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.
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!
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.
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. 🙂
Holly says
Eat the peel, really? I guess sugar does make everything taste better. 🙂
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!
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!
Leanne says
I can’t wait to make these. I love lemons! Pinning!
Lindsay @Artsy-Fartsy Mama says
They look so pretty! Pinned to try this later!
Bryan Pickup says
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