How To Make Candied Lemon Slices (So Easy!)

These Candied lemon slices are a balance of sweet and tart, perfect for topping desserts, drinks, or eating on your own. They make a graceful garnish or a delicious bite that’s explosive with bright flavor, with their glossy, translucent look and deep taste.

Why This Recipe Works

• Perfect Ratio of Sweet to Tart — The sugar syrup balances the natural tartness of lemon but retains its bright citrus flavor for a really delicious balance.
• Versatile and Simple - These candied lemon slices are made with only a few ingredients and can be used for garnishing cakes, topping cocktails, or just having a snack.
• Long-Lasting and Gorgoeous — The slow simmering process creates a glossy, translucent look on the slices and prolongs their shelf life, making them a gorgeous and useful addition to any treat.

Key Ingredients

• Candied lemon slices – The cornerstone of the dish; the bright citrus flavor and the chewy texture after candying a lemon slice is the predominant feature of the dish.
• Granulated sugar — Sweetens the lemons, balances their tartness and forms the syrup that preserves them.
• Water – Used to dissolve the sugar and to create the syrup to simmer the lemons in.
• Vanilla (Optional) - A splash of vanilla extract or spices (I will often add in a little cinnamon or cardamom) – for added vanilla-y goodness and depth of flavor.

Substitutions & Variations

• Citrus Alternatives – Swap lemons for oranges, limes, or grapefruits to create different candied citrus flavors.
• Sugar Substitutes – Use honey, maple syrup, or coconut sugar instead of granulated sugar for a slightly different taste and natural sweetness.
• Flavored Syrup – Infuse the syrup with vanilla, cinnamon, or ginger for a unique twist on classic candied lemon slices.

Instructions To Make Candied Lemon Slices

1. Prepare the lemons — Wash the lemons and cut them into very thin, even rounds, discarding any seeds.

2. Blanch the slices — In a pot of boiling water, add the lemon slices, and simmer for about a minute, reducing their bitterness. Drain and set aside.
3. Make the syrup — In a pot, mix together sugar and water, then heat it until integrated into a smooth syrup.

4. Simmer the lemons — Add the lemon slices to the syrup and cook on low heat, stirring from time to time, until the slices are translucent (but not brown — they say “the color of glass”) and fully candied.
5. Cool and dry — Move the slices to a rack lined with parchment paper, spacing them out to cool and dry for several hours.

6. Store or Use — When fully set, use the candied lemon slices for garnishing, snacking, or store them in an airtight container for later use.

Uses For Candied Lemon Slices

• Garnish for Dessert – Card these glossy slices on top of cakes, cupcakes, cheesecakes or tarts for a beautiful and delicious effect.
• Cocktails and Beverages — Add to cocktails, teas, lemonades, or sparkling water for a citrusy, elegant twist.
• Sweet Snack – Eat them alone or dipped in chocolate.
• Gift or Edible Decoration — Package them in a jar and give the homemade gift, or use them as an edible decoration on holiday platters.

Tips

• Slice Evenly — A sharp knife or mandoline to get uniform slices are best, so they cook evenly and have a consistent texture. Thicker slices will take longer to candy, while thinner ones might be too fragile.
• Blanch to Combat Bitterness — After boiling the lemon slices for a brief spell, we will candy them, and boiling helps to remove excess bitterness from the peel. If you want a properly balanced sweet and tang flavor, don’t skip this step.
• Cook It Low Freaking Slowly — When cooking the slices in the syrup, you want the heat nice and low, so that the syrup is steaming gently, not bubbling madly and burning or caramelizing. Gentle cooking means the lemons remain tender and take on a glossy, translucent appearance.
• Use a Cooling Rack — Unlike a flat surface, placing candied slices on a wire rack lined with parchment allows for the proper circulation of air. This allows them to dry evenly and prevents any sticking.

Frequently Asked Questions

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Recipe

How To Make Candied Lemon Slices (So Easy!)

These Candied lemon slices are a balance of sweet and tart, perfect for topping desserts, drinks, or eating on your own. They make a graceful garnish or a delicious bite that’s explosive with bright flavor, with their glossy, translucent look and deep taste.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 20 slices

Calories: 86kcal

Author: Imsen

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INGREDIENTS

• ▢ 2 lemon very thinly sliced and seeds removed
• ▢ 1 cup granulated sugar
• ▢ 1 cup water 
• ▢ ½ teaspoon vanilla extract or a pinch of cinnamon/cardamom optional

INSTRUCTIONS

• Prepare the lemons — Wash the lemons and cut them into very thin, even rounds, discarding any seeds.
• Blanch the slices — In a pot of boiling water, add the lemon slices, and simmer for about a minute, reducing their bitterness. Drain and set aside.
• Make the syrup — In a pot, mix together sugar and water, then heat it until integrated into a smooth syrup.
• Simmer the lemons — Add the lemon slices to the syrup and cook on low heat, stirring from time to time, until the slices are translucent (but not brown — they say “the color of glass”) and fully candied.
• Cool and dry — Move the slices to a rack lined with parchment paper, spacing them out to cool and dry for several hours.
• Store or Use — When fully set, use the candied lemon slices for garnishing, snacking, or store them in an airtight container for later use.

NUTRITION

Calories: 86kcal | Carbohydrates: 23g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 21g | Vitamin A: 7IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 0.2mg

Keyword candied lemon slices, candy lemon slices

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