Candied Lemon Slices

If you have some candied lemon slices or candied orange slices on hand, you are just moments away from fancying up a cocktail, a cake, or other pastries.

They are also a delicious way to add sweetness and color to salads and roasted or smoked meat.

If you're a citrus lover like me, they make an addictive snack, and they are the perfect, edible decoration for elderflower and lemon cake!

Every once in a while, you can find prepared candied lemon slices in specialty markets, but they are so easy to make that they're hardly worth the search. Candied lemon slices require just 3 ingredients, very little time and effort, and keep well for at least a month.

Jump to:

• Candied lemon slices require just 3 ingredients
• Step-by-Step Photos and Instructions
• Save the lemon syrup!
• Ways to use candied lemon slices
• Recipe FAQs
• 📖 Recipe
• 💬 Comments

Candied lemon slices require just 3 ingredients

You only need 3 ingredients to prepare a batch of candied lemon slices:

1. Fresh lemons: Meyer lemons are particularly delicious!
2. White granulated sugar
3. Water

Step-by-Step Photos and Instructions

Many recipes for candied lemon slices call for boiling the slices briefly in water before submerging them in sugar syrup. The purpose of this quick boiling is to reduce the bitterness of the lemon peel.

However, after taste-testing candied lemon slices that had been boiled first and those that had not, I could detect very little to no difference. So, I feel the step is unnecessary.

Start by slicing your lemons into thin, ¼-inch thick slices. I usually just use a sharp chef's knife to cut the oranges. But if you want to ensure perfectly uniform slices, use a mandoline slicer.

Add equal amounts of sugar and water to a 12-inch skillet or a large saucepan and set it over medium-high heat. As the water heats, the sugar will melt into the water. Stir the mixture from time to time to ensure that the sugar is melting and not sticking to the bottom of the pan.

When the sugar has melted into the water and the sugar syrup begins to boil, add the lemon slices. It's important not to overcrowd the pan. It's fine if the slices overlap a bit, but you don't want them to be stacked on top of each other.

Lower the heat to maintain a gentle simmer. Every now and then, use metal tongs to turn the slices over as they cook.

Let the lemon slices simmer in the sugar syrup for 45-60 minutes, until they appear translucent.

It's important to maintain just enough heat for a gentle simmer. If the heat is too high, the sugar syrup will begin to caramelize. (See the FAQ section and the notes in the recipe card for what to do if this happens.)

Lay the slices out in a single layer on a wire rack.

Allow them to dry at room temperature, uncovered, for at least 24 hours and up to 48 hours. When dry, they will still be tacky, but will feel "set", kind of like gummy candy.

At this point, if you want a frosted look, dip the slices in granulated sugar.

Save the lemon syrup!

This recipe is a two-for-one kind of thing because you can save the leftover sugar syrup, which is now infused with the flavor of the oranges, for cocktails and mocktails!

Allow the syrup to cool completely, then pour it into a jar and store it in the refrigerator. Add a spoonful or two of this delicious lemon simple syrup to a glass of sparkling water for a delicious, refreshing non-alcoholic beverage. Or, use it to add a citrus twist to any cocktail that calls for simple syrup!

Or, turn this orange poppy seed cake into a lemon poppy seed cake by using candied lemons, candied lemon syrup, and lemons in place of oranges!

Likewise, turn this orange drizzle cake into a lemon drizzle cake by swapping out the candied oranges and syrup for candied lemons and syrup!

Ways to use candied lemon slices

• Eat them! Candied lemon slices are a delicious sweet snack to have on hand.
• Use candied lemon slices to decorate this Elderflower Lemon Cake, a lemon olive oil loaf, or this 8-layer lemon cake.
• Dip them in chocolate. If you, like me, love the combination of citrus and chocolate, you'll love chocolate-dipped citrus slices. Melt some bittersweet chocolate and then simply dip each slice in the chocolate. Dip the entire slice, or just half. Lay the chocolate dipped slices out on a parchment covered baking tray to dry, then enjoy! If you want a salted chocolate flavor, sprinkle some coarse salt over the chocolate immediately after dipping. So good!!!
• Plain or chocolate dipped candied lemon slices are an elegant way to decorate a simple New York Cheesecake.
• For a real show stopper, decorate desserts with both candied lemon slices and candied orange slices.
• Use them as a cocktail garnish!

Recipe FAQs

Do candied lemon slices need to be refrigerated? Nope. Candied lemon slices can be kept in the refrigerator, of course, but it's perfectly safe to keep them at room temperature.

How long do candied lemon slices last? Candied orange slices will keep well for at least a month, and even longer in dry climates.

My sugar syrup has begun to caramelize. What do I do? If the heat on your stovetop is too high, the sugar syrup will begin to caramelize. If you notice that the sugar syrup is turning golden brown, turn off the heat and remove the lemon slices from the liquid immediately. Rinse out the pan and start over with new sugar syrup. When it begins to simmer, add the lemon slices to continue cooking. To avoid caramelization, keep the heat just high enough to maintain a gentle simmer, not a full boil.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.

Happy baking!