This post may contain affiliate links. Please read my disclosure.
Candied lemon slices are a great way to use those extra lemons and perfect for a garnish or coated in sugar or chocolate (or both) for a sweet treat. Plus, the syrup they create while cooking is akin to liquid gold!
*This post was originally published on June 12, 2017. The post has been updated with a couple new options and new photographs.
Whether you’re making a pie, making a syrup, or just love candied citrus, this is such a wonderful and easy recipe.
Honestly, my favorite part of this recipe is the syrup that results from candying the lemon slices. It’s so good.
Pour it on your waffles, make a cocktail or some sparkling lemonade, or use it in a sauce. So many possibilities.
As you guys know, I have been going lemon crazy lately with all the fresh lemons I’ve gotten off my boyfriend’s parent’s lemon tree.
It has been heaven. I love lemons. Especially these sweet Meyer lemons I’ve got.
On a quest to make a lemon chiffon pie, I thought these candied lemon slices would be the perfect garnish. Little did I know the syrup would be what I was really after!
The ingredients here are so simple: lemons, sugar and water. It’s as simple as that. I’m pretty sure anyone can do this.
Start by slicing the lemons thinly (1/4-1/8″) and remove any seeds.
Heat the water and sugar in a large saucepan or skillet over medium high heat until sugar is dissolved and mixture begins to simmer. Add the lemon slices.
Simmer for 1 hour, flipping every 15 minutes.
Remove lemon slices from syrup and lay on parchment paper.
Let them sit out on the counter for 24 hours, then coat them with the remaining 1/4 cup of granulated sugar.
Store the candied lemon slices in a covered container in the refrigerator, with slices between the parchment paper or waxed paper to avoid sticking. They should keep for 2-3 weeks.
Or even better, dip them in chocolate. This is how I get the boyfriend to eat them. He is convinced he only likes chocolate desserts.
I like to use these Ghirardelli Chocolate Dark Melting Wafers for my melting chocolate (affiliate link – I earn a small commission if you buy through this link). It melts smoothly and the flavor is great, not waxy at all like some melting chocolate.
There are so many awesome lemon recipes, check out some of my favorites:
Did you make this recipe? Leave a comment below and let me know how it turned out!
Thinly sliced lemons simmered in a mixture of sugar and water make a perfect garnish or treat, and result in an amazing lemon syrup.
- 3 lemons, preferably Meyer lemons
- 2 cups sugar
- 1 1/2 cups water
- 1/4 cup sugar (for coating)
- 10 pieces melting chocolate (OPTIONAL)
- Slice lemons thinly (1/4-1/8") and remove any seeds.
Heat water and 2 cups of sugar in a large saucepan or skillet over medium high heat until sugar is dissolved and mixture begins to simmer.
- Add lemon slices.
- Simmer for 1 hour, flipping every 15 minutes.
- Remove lemon slices from syrup and lay on parchment paper.
- Let sit out for 1 day (24 hours).
Coat with remaining 1/4 cup of sugar.
OPTIONAL: melt some chocolate in a microwave safe dish and dip the sugar coated lemon slices in the chocolate.
Store in a covered container in the refrigerator, with slices between the parchment paper or waxed paper to avoid sticking. If they are coated with chocolate, they will not keep as long. You should eat them within a day or two.