Candied lemon slices are one of those delightful treats that can elevate the simplest of desserts into something truly special. They’re a beautiful blend of tangy, sweet, and slightly bitter, offering a burst of citrusy goodness in every bite.
These delicate, translucent slices of lemon make for a perfect garnish, snack, or even a flavorful addition to a cup of tea. Whether you’re decorating a cake or adding a finishing touch to your favorite dessert, candied lemon slices add a refreshing pop of color and taste.
What makes these so special is how versatile they are. Imagine topping a creamy Coconut Key Lime Pie with these vibrant lemon slices for a zesty contrast, or pairing them with the smooth, silky texture of a Panna Cotta to add a bit of citrusy flair. The process of making them is surprisingly simple, and the end result is not only beautiful but packed with bright, bold flavors.
Candied lemon slices are trending as a go-to garnish in both professional kitchens and home baking, thanks to their visual appeal and burst of flavor. Plus, they store well, so you can keep a batch on hand to dress up desserts whenever you like.
Candied Lemon Slices Recipe
Equipment
- Sharp knife or mandoline (for slicing lemons)
- Medium saucepan
- Slotted spoon
- Parchment paper or a wire rack (for cooling the lemon slices)
- Baking sheet (optional for placing the parchment paper)
Ingredients
- 2 lemons regular or Meyer, washed and sliced thinly
- 1 cup sugar
- 1 cup water
Instructions
Prepare the Lemons:
- Wash your lemons thoroughly, as you will be using the peel. Using a sharp knife or mandoline, slice the lemons as thin as possible for even cooking.
Prepare the Syrup:
- In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is fully dissolved.
Cook the Lemon Slices:
- Carefully add the lemon slices into the simmering syrup. Lower the heat and simmer the lemons gently for 30 to 40 minutes, or until they become translucent.
Dry the Slices:
- Using a slotted spoon, remove the lemon slices from the syrup and place them in a single layer on parchment paper or a wire rack to cool. Allow the slices to dry completely, preferably overnight, so they become firm and less sticky.
Notes
Use Meyer lemons for a sweeter, less tangy flavor.
Once dried, candied lemon slices can be stored in an airtight container at room temperature for up to a week.
Nutrition Value
| Nutrition | Value |
|---|---|
| Calories | 82 kcal |
| Carbohydrates | 22 g |
| Sodium | 1 mg |
| Iron | mg |
| Sugar | 20 g |
| Calcium | mg |
Let Me Share What Works Best for Me!
- For the best results, use a wide, shallow pot. This allows the lemon slices to spread out in a single layer without overlapping.
- Be careful not to overcook! Once the lemons turn translucent, take them out of the simple syrup to dry. If you cook them too long, they might fall apart.
- This recipe works for any citrus fruit, including limes, oranges, and grapefruits.
- If your candied lemons taste too bitter, blanch them first to reduce the bitterness. Simply boil a pot of water and drop in the sliced lemons for one minute. Then, transfer them to an ice bath for 30 seconds to stop the cooking. Dry the slices and continue with the recipe as directed.
