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A top-down view of dried candied lemon slices on a serving plate, placed on the white marble cooktop. The lemon slices are translucent with a glossy finish, ready to be enjoyed or used as a garnish.

Candied Lemon Slices Recipe

Candied lemon slices are a delightful way to add a tangy, sweet garnish to your desserts, drinks, or as a snack on their own. This simple recipe caramelizes thin lemon slices, giving them a translucent, glossy finish. Perfect for decorating cakes, cupcakes, or even cocktails, these lemon slices provide a bright citrus burst in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 1
Calories 82 kcal

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.
    A top-down view of a clean cutting board placed on a white marble cooktop. Two lemons are being sliced thinly with a sharp knife, showing thin, circular slices of lemon ready to be candied.

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.
    A top-down view of a medium saucepan placed on a white marble cooktop. Sugar and water are combined, boiling to form a clear, smooth syrup for the lemon slices.

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.
    A top-down view of a saucepan on the white marble cooktop with thinly sliced lemons simmering in syrup. The lemon slices are becoming translucent as they cook.

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.
    A top-down view of a wire rack lined with parchment paper. Candied lemon slices, translucent and shiny, are laid out in a single layer to dry after being simmered in syrup

Notes

Tips:
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.