Candied Lemon Slices

Candied lemon slices make such an elegant garnish, but you may be quick to dismiss them as something that should be left to the baking pros. However, these little candies are easy to make at home, and you don’t even need a candy thermometer!

When added to cakes, cocktails and dessert bars (like lemon bars), candy lemon slices instantly elevate the look into something gourmet. Make a big batch to keep in your back pocket when your cake needs a certain je ne sais quoi or you want to give your everyday cup of tea a little sophistication.

Candied Lemon Slice Ingredients

• Lemons: Whenever a recipe uses a lemon’s rind, always reach for unsprayed lemons for the best taste. Thoroughly wash and dry the lemons, then slice them into 1/4-inch slices using a sharp chef’s knife or mandolin.
• Sugar: Granulated sugar works best here. It’s the perfect size to dissolve quickly in the water and to coat the lemon slices later. Don’t use brown sugar as it will discolor the lemon slices.
• Water: When water plays such a big aspect in a recipe, I always make sure to use my filtered water for the best-tasting results. However, if the tap water in your area is great, feel free to use that.

Directions

Step 1: Blanche the lemon slices

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In a large saucepan, bring 4 cups water to a boil. Drop in the lemon slices and cook them, uncovered, for two to three minutes. Using a slotted spoon, carefully remove the lemon slices and immediately drop them into a bowl of ice water to stop the cooking. Drain the water from the saucepan.

Carefully pick up the lemon slices using the same slotted spoon and transfer them to a paper towel or clean kitchen towel. Carefully pat them dry.

Editor’s Tip: Avoid using kitchen tongs to pick up the lemon slices as tongs can be too abrasive and might ruin the look of the lemon slices.

Step 2: Cook in the simple syrup

In the same clean saucepan, combine the granulated sugar and 1 cup water. Bring to a boil, then reduce the mixture to a simmer. Stir the mixture until the sugar has dissolved, three to four minutes. This mixture is called simple syrup!

Add the lemon slices to the pot of simple syrup. Simmer on medium-low, uncovered, until the lemon slices are translucent, 30 to 35 minutes.

Step 3: Dry overnight

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Remove the lemon slices with a slotted spoon, then line them in a single layer on a 15x10x1-inch sheet pan lined with parchment, being careful not to overlap the lemon slices. Discard the liquid, then let the lemon slices dry overnight. Store the lemon slices in an airtight container.

Step 4: Toss in sugar

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If desired, toss the dried slices in additional granulated sugar. Let the lemon slices dry for an additional two to three days on the baking sheets.

For crisp slices, dehydrate the lemon slices in a dehydrator, following the manufacturer’s directions.

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How to Use Candied Lemon Slices

Now that you have access to delicious candy lemon slices, use them to decorate lemon cakes, cupcakes and dessert bars. They’re great on top of yogurt, waffles, pancakes (especially lemon ricotta pancakes), crepes and French toast too.

Drop lemon slice candy in cocktails or in cups of tea for a gorgeous sweetener. The lemon slices are lovely eaten just by themselves, too, like candy, and they make a great accompaniment on a charcuterie board.

How to Store Candied Lemon Slices

Let the lemon slice candy dry overnight, then place the slices in an airtight container. Make sure to store them in single layers, but if stacking, place sheets of parchment or waxed paper in between the layers to prevent sticking.

How long do candied lemon slices last?

After drying overnight, candy lemon slices can last up to a week in an airtight container in the refrigerator. You can also store them in the freezer for up to two months.

Candied Lemon Slice Tips

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Can you use Meyer lemons instead of regular lemons?

Yes, you can use Meyer lemons here. Meyer lemons are a touch sweeter than regular lemons, with a more fragrant rind and a darker yellow hue. I especially love using Meyer lemons in desserts made with fresh lemon!

Can you use this technique for any citrus?

Yes, you can use this candying technique for any citrus, like grapefruits, limes and oranges. Grapefruits and limes are a bit more sour and bitter than lemons, though, so I recommend performing the optional step of tossing the slices in granulated sugar after cooking them in the simple syrup.

Why are my candied lemon slices bitter?

The lemon slice candy might have turned out bitter if you skipped the blanching step. Boiling and blanching the lemons cooks out some (if not all) of the lemon rind’s bitterness.