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Candied lemon slices are a great (super easy) way to use those extra lemons and perfect for a garnish or coated in sugar or chocolate (or both) for a sweet treat.
It's that season where you sometimes just end up with waaaaay to many lemons. When I have an abundance of lemons, I like to make Preserved Lemons and batches and batches of Lemon Curd.
But then sometimes I like to make these Candied Lemon Slices (or I am loving these candied orange slices too!). They are wonderful for gifts, especially if you dip them in chocolate. Or you can just save them for yourself, which is what I do LOL!
You may also want to try Candied Ginger or Candied Cherries for an ultimate treat!
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.
If you've got a ton of lemons to use, or just love to cook with lemons, check out this post on all the different Uses for Lemons!
Check out the candied lemon slices story!
Why This Recipe Works
A low simmer in a mixture of sugar and water works to candy the lemons.
It's just so easy. Period.
The lemon slices are perfect for a sweet treat (dip them in chocolate) and even better to give as gifts! These Candied Orange Peels also work great as a gift.
It's a great way to use an abundance of lemons.
Step By Step Instructions
The ingredients here are so simple: lemons, sugar and water. It's as simple as that. I'm pretty sure anyone can do this.
Step 1: Start by slicing the lemons thinly (¼-1/8") and remove any seeds.
Step 2: Heat the water and sugar in a large saucepan or skillet over medium heat until sugar is dissolved and mixture begins to simmer. Turn the heat down to low or medium low and add the lemon slices.
Step 3: Simmer on low to medium low heat for 1 hour, flipping every 15 minutes.
Step 4: Remove the lemon slices from syrup and lay on parchment paper. Reserve the syrup in a sealable container.
What to Do With Lemon Syrup
- Drizzle on fruit salad or on these Grilled Fruit Kebabs;
- Use in tea as a replacement for sugar or honey;
- Drizzle it on ice cream;
- Drizzle it over pound cake or use it in place of the honey in this Baklava Recipe.
Step 5: Let them sit out on the counter for 24 hours, then coat them with the remaining ¼ 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.
Variations
- You can substitute orange slices, grapefruit slices, tangerines, or any kind of citrus.
- Dip the lemon slices in chocolate after they are candied. I like to use these Ghirardelli Chocolate Dark Melting Wafers
for my melting chocolate (affiliate link). It melts smoothly and the flavor is great, not waxy at all like some melting chocolate.
Expert Tips
- When simmering the lemon slices, use the lowest heat where the liquid still simmers. I typically use medium-low heat, but every stove and elevation is different.
- If your syrup becomes too thick while simmering, add additional water to thin it out if necessary.
- The thicker the lemon slices are, the longer they may need to cook. Lemon slices are done when the center is translucent and the peel is soft.
- The lemon slices will be sticky before coating them sugar.
Frequently Asked Questions
How long can you store candied lemon slices? Candied lemon slices should be stored 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.
Is it safe to eat the lemon peel? It is totally safe to eat lemon peel. Be sure to wash your lemons before using them. Note that lemon peels will still have just a slightly bitter taste, even after candying them. I find it to be a nice complement to the sweetness.
How to Use Candied Lemon Slices
- Use as a garnish for this Lemon Chiffon Pie or any pie or cake;
- Place them in small mason jars and give them as gifts;
- Make this Candied Citrus Cake from What's Gaby Cooking;
- Really, you can just eat them as a sweet treat. This is my favorite.
More Recipes Using Lemons
- Lemon Curd Recipe - this stuff is the best guys!
- Lemon Creme Brulee
- Lemon Souffle with Raspberry Coulis
- Lemon Chiffon Pie with Gingersnap Crust
Did you make these candied lemon slices? Leave a comment below and let me know how it turned out!
*This post was originally published on June 12, 2017. The post has been updated for content.
Candied Lemon Slices
Ingredients
- 3 lemons
- 2 cups granulated sugar
- 1 ½ cups water
- ¼ cup sugar (for coating)
- 10 pieces melting chocolate (OPTIONAL)
Instructions
- Slice lemons thinly (¼-1/8") and remove any seeds.
- Heat water and 2 cups of sugar in a large saucepan or skillet over medium heat until sugar is dissolved and mixture begins to simmer.
- Add lemon slices and simmer on low or medium low heat for 1 hour, flipping every 15 minutes.
- Remove lemon slices from syrup and lay on parchment paper. Let them sit out for 1 day (24 hours).
- Coat with remaining ¼ 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.
Expert Tips:
- When simmering the lemon slices, use the lowest heat where the liquid still simmers. I typically use medium-low heat, but every stove and elevation is different.
- If your syrup becomes too thick while simmering, add additional water to thin it out if necessary.
- The thicker the lemon slices are, the longer they may need to cook. Lemon slices are done when the center is translucent and the peel is soft.
- The lemon slices will be sticky before coating them sugar.
Nutrition
Kim
I'd like to make these as toppers on mini cupcakes. Can I make them as described, but cut them in half before putting in the sugar water etc?
Danielle
Definitely!
JABBAR AKHTAR
I made candied lemon slices. But the peel is very hard to eat. I did not do simmering. Moreover when i refrigerate it, the sugar powder on the surface of slices become absorbed by syrup.
Please guide me for this purpose.
Danielle
In order for the peel to be easier to eat, you will need to simmer them per the instructions. The sugar on the outside shouldn't absorb into the slices. How long did you let them sit on the counter before refrigerating?
Lisa Myers
Will this work equally well using oranges or limes? Would the recipe need to vary in any way?
Danielle
It definitely will! You can use the exact same steps.
Melissa
I am looking forward to trying this recipe! How well do you think they will freeze, instead of refrigerating? What about other sugar substitutes, such as maple syrup or honey? Thanks!
Danielle
You could definitely freeze them! Just thaw them in the fridge to use them. Honey or maple syrup work great as well.
Melissa
Wow, thanks for your quick response! I'll let you know how they turn out 🙂
LA Dove
Thanks for the response to the question from the viewer about freezing the candied fruit.
How would you go about freezing them? Would a sealed bag be ok with the fruit separated between parchment paper?
Danielle
I would place them in a single layer on a baking sheet and put them directly in he freezer for 3 hours. Then just store them with parchment paper in between in a freezer bag. That should do it!
LA Dove
I was wondering the same thing about freezing the candied fruit.
How did you freeze them?
Les
The recipe was so easy but the rind of almost all of the slices is so hard that it is not edible. What did I do wrong?
Danielle
The rind typically is a little chewy, but it should definitely be edible. Did you cook for the full hour? It's possible it was just the lemons you had. You might try simmering them in water for 10-15 minutes first next time. That may help to soften them.
Les
Thank you so much for your very prompt reply!! I will try your suggestion of simmering in water.
I will let you know how it goes!
Les
It worked beautifully this time! I sliced the lemons much thinner using a mandolin to keep them uniform. I then blanched them in simmering water, as per your suggestion, for 12 minutes. From there I simmered them in the syrup for approximately 1 hour. I did not allow the syrup to become very dark which also seemed to help. Full disclosure, I need a new stove! The elements are either hot or super hot. Thank you, again Danielle, for your quick response and your help. 🙂
Danielle
I'm so glad it worked for you! Yes, some stoves run a lot hotter than others - my mom has a lot of trouble with hers sometimes.
Robyn
I love candied lemon and I have stage 4 liver cancer the chemo they are giving me eats the taste buds up in your mouth if someone is making these and will tell me how much you would charge to make me some please I will be more than happy to pay you for getting them to me.
Danielle
I'm so sorry but I don't have a license to sell the food I make. I hope you are able to find someone to make them for you!
Jen Longchamps
These taste great - but they are a sticky mess after sitting out on parchment paper for 13 hours. I moved them to a bakers rack to see if that helps. Any suggestions to get them to dry out a bit so I can place them on a cake?
Danielle
If you're in a humid climate, you may have the issue. I would recommend dipping them in sugar before putting them on a cake. That should help the stickiness.
Lesley
Trying this now! Do you need to refrigerate the syrup as well? Thank you!
Danielle
Yes, I always refrigerate the syrup. Enjoy!
ali
Hi, I really liked your post. I had a lot of fun, thank you
Danielle
I'm glad you enjoyed it.