Candied Lemon Slices: How to Make, Store

Candied Lemon Slices are the little rays of sunshine your kitchen didn’t know it needed. Glossy, sweet, and brimming with zesty flavor, they’re more than just beautiful—they’re versatile, too. Whether you’re topping a cake, stirring them into tea, or nibbling them solo, these chewy citrus treats are pure gold. The best part? You don’t need a pastry degree or fancy tools. With just lemons, sugar, and water, you can create something that looks bakery-grade right at home.

In this article, you’ll discover everything you need to know about making candied lemon slices—from ingredients and step-by-step instructions to storage tips and ways to use them. We’ll also answer common questions and even share the difference between regular and Meyer lemons. Ready to zest up your kitchen? Let’s dive in.

How To Candy Lemon Slices

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• Author: mounirlegdani
• Total Time: 40 minutes
• Yield: 10 to 20 slices

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Description

These candied lemon slices are incredibly EASY to make. They make the most beautiful edible garnish for desserts like cakes, pies, or cupcakes, AND can be eaten just like a piece of candy!

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Ingredients

 

• ▢2 lemons (regular OR Meyer, washed and sliced)
• ▢1 cup sugar
• ▢1 cup water

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Instructions

• • Start by thoroughly washing your lemons to remove any wax or residue—especially important if they’re not organic.

 

 

• • Using a very sharp knife or mandoline, slice the lemons into thin, even rounds (about 1/8 inch thick). Set the slices aside.
  • In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has completely dissolved—this usually takes 2–3 minutes.
  • Carefully add the lemon slices to the simmering syrup. Lower the heat to maintain a gentle simmer and cook the slices for 30 to 40 minutes.
  • They’re done when they look soft, glossy, and translucent. Avoid stirring too much, as this can cause the slices to break apart.

 

 

• Using a slotted spoon or tongs, gently remove the slices from the syrup and place them in a single layer on a sheet of parchment paper. Let them cool at room temperature until fully dried—this can take several hours, but overnight is ideal for the best texture.

Notes

• Use a mandoline for even slices. Uniform thickness ensures all your slices cook at the same rate and look more polished.
   
• Simmer gently. A low, steady simmer helps prevent bitterness and keeps the slices from falling apart.
   
• Let them dry completely. The longer they sit, the better the texture. Overnight drying gives you that perfect chewy finish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 86kcal
• Sugar: 21g
• Sodium: 2mg
• Fat: 0.2g
• Saturated Fat: 0.01g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 0.4g

Keywords: candied lemon slices, candy lemon slices

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What Are Candied Lemon Slices?

What Exactly Are Candied Lemon Slices?

Candied lemon slices are thinly sliced lemons that have been simmered in sugar syrup until translucent, then dried into chewy, glossy rounds. The process transforms tart citrus into a sweet treat that’s as decorative as it is delicious.

They maintain a bold lemony punch with a sugary glaze, making them an edible garnish or snack. Unlike lemon zest or juice, candied slices offer visual appeal and texture. Think of them as a grown-up version of lemon candy—fancy but unfussy.

How Candied Lemon Slices Are Used

These slices are not just a pretty face. They’re frequently used in:

• Baking: Top cakes, cupcakes, and lemon bars.
• Drinks: Add flair to teas, cocktails, and sparkling water.
• Gifts: Package in jars for DIY holiday treats or hostess gifts.
• Plating: Garnish for cheesecakes, tarts, or even savory dishes like chicken piccata.

They’re functional and flavorful, adding a bright, tangy-sweet burst wherever they go.

A Brief History of Candied Citrus

Candied fruits, including citrus peels and slices, date back to the Middle Ages. European bakers prized them for preserving fresh fruit flavors long past their seasons. Over time, candied lemon slices became a staple in confections and desserts across French, Italian, and even Middle Eastern cuisines.

Fast forward to today, and these shiny yellow rings are trending again—this time on Instagram, Pinterest, and modern brunch tables.

Looking for inspiration? Try our smoked cream cheese to pair with lemony desserts.

Why You Should Make Candied Lemon Slices at Home

Homemade vs. Store-Bought: What’s the Real Difference?

Sure, you can buy candied citrus at gourmet stores or online—but homemade candied lemon slices are a game-changer. First off, they’re significantly more affordable. A small jar at a specialty shop can cost $10 or more, whereas you can make a large batch at home for the price of a few lemons and some sugar.

But it’s not just about saving money. Making them yourself allows you to:

• Control the thickness and texture of each slice
• Choose organic lemons for a cleaner, safer peel
• Adjust sweetness to your liking
• Skip preservatives or artificial dyes
  Plus, the scent of simmering lemon and sugar? Pure kitchen bliss.

Discover great ideas like crockpot steak and potatoes for your next dinner that could use a bright citrus finish.

The Perks of Personalization

Making candied lemon slices at home gives you creative control:

• Want a spicier version? Add cinnamon sticks or cloves to the syrup.
• Prefer a floral twist? Infuse with lavender or rosemary.
• Need them quicker? Use thinner slices or finish them off in a low-temp oven.

This DIY version opens the door to endless variations, perfect for experimenting or tailoring to the occasion—whether it’s a rustic wedding cake or a sunny spring brunch.

Flavor Quality You Can Taste

Homemade candied lemon slices taste fresher and more vibrant. Store-bought versions are often overly sugary, with a syrupy aftertaste and rubbery peel. When you candy lemons yourself, you preserve that sharp citrus zing while achieving the perfect balance of sweetness and chewiness.

It’s the kind of upgrade your desserts—and taste buds—will thank you for.

Ingredients You’ll Need to Make Candied Lemon Slices

Lemons: The Star of the Show

When it comes to candied lemon slices, not all lemons are created equal. Your final product depends heavily on the type, freshness, and skin quality of the lemons you choose. Here’s what to look for:

• Firmness: Choose lemons that feel heavy and firm. Avoid overly soft or bruised ones.
• Thin Skins: Thin-skinned lemons candy more evenly and won’t get chewy.
• Organic: Since you’ll be eating the peel, organic lemons are ideal to avoid pesticides.

Regular Lemons vs. Meyer Lemons

Regular Lemons are tart, bright yellow, and commonly found in grocery stores. They bring a bold citrus bite and hold their shape beautifully when candied.

Meyer lemons have a naturally sweeter flavor, delicate thin skin, and a rich yellow-orange color. They’re less acidic and often more fragrant, which can make your slices feel more like a dessert than a garnish.

Depending on your goals (sweet treat vs. decorative topper), either lemon works wonderfully.

Sugar: The Sweet Glue

You can’t candy lemons without sugar—it’s what binds the flavor, glaze, and preservation process together.

• Granulated White Sugar: Classic choice. It creates a clean, glossy finish and dissolves well in water.
• Alternative Sugars: Want to experiment? Try organic cane sugar or superfine sugar. Skip brown sugar, as it can change the syrup’s color and affect its delicate flavor.

The sugar-to-water ratio is crucial (more on that in Part 4). It’s the key to achieving those Instagram-worthy translucent rings.

Water: The Unsung Hero

It might seem simple, but water plays a major role. It’s used to make the sugar syrup and softens the lemon slices as they cook. Use filtered water if possible for the cleanest taste.

Bonus Add-Ins (Optional)

If you’re feeling adventurous, consider adding:

• Vanilla bean for a warm, rich note
• Fresh ginger for a spicy citrus kick
• Rosewater for a delicate floral accent
  These optional extras can elevate your candied lemon slices into something truly gourmet.

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Step-by-Step Guide to Making Candied Lemon Slices

Step 1: Wash and Slice the Lemons

Start with a thorough wash. Since you’ll be eating the peel, give the lemons a good scrub under warm water to remove any wax or residue. If you’re using non-organic lemons, consider soaking them in a mix of water and vinegar for a few minutes, then rinse well.

Now for the slicing:

• Use a sharp knife or mandoline slicer for even, thin slices—ideally about 1/8-inch thick.
• Remove any seeds with the tip of a paring knife or skewer. Seeds left behind can turn bitter during simmering.

Pro tip: Consistent slice thickness helps them cook and dry at the same rate.

Step 2: Make a Simple Syrup

In a wide saucepan, combine:

• 1 cup granulated sugar
• 1 cup water

Heat the mixture over medium until it reaches a gentle simmer, stirring now and then until the sugar fully dissolves. You’re aiming for a clear, slightly thickened syrup—not caramel.

Step 3: Simmer the Lemon Slices

Gently place the lemon slices into the syrup, arranging them in a single even layer. It’s okay if they slightly overlap, but avoid stacking.

Simmer gently (not boil!) for 30 to 40 minutes, flipping them halfway through. Watch as they begin to turn translucent and the rinds soften.

Watchouts:

• Do not let the syrup boil too hard—it can turn your slices into lemon toffee.
• If foam builds up, skim it off gently with a spoon.

Step 4: Dry the Slices to Perfection

Once the lemon slices look glossy and clear, carefully remove them with tongs or a slotted spatula. Place them on a parchment-lined baking sheet or cooling rack.

Allow the slices to air dry for a minimum of 12 hours, or ideally overnight. To speed up the process, use a dehydrator or bake them in a 175°F (80°C) oven for 1–2 hours, turning them halfway through.

Optional: Dust with Extra Sugar

Once fully dried but still a bit tacky, toss the slices in a little granulated sugar for a sparkly finish and added sweetness. This also helps prevent stickiness in storage.

Pro Tips for the Best Candied Lemon Slices

How to Avoid Bitterness from the Peel

Bitterness is one of the most common problems when making candied lemon slices. The culprit? The white pith just beneath the lemon’s skin. It has a naturally sharp, unpleasant taste, but the good news is—you can manage it.

To reduce bitterness in candied lemon slices, start by selecting lemons with thin skins. Thick-skinned lemons contain more pith, which means more bitterness. Take Meyer lemons, for instance—their delicate skin and naturally sweet zest make them perfect candidates for candying.

Another tip: blanch the lemon slices before simmering them in sugar syrup. A quick 1–2 minute dip in boiling water followed by an ice bath helps draw out some of the bitter compounds from the peel, which gives your candied lemon slices a more balanced flavor.

Also, be mindful of your heat. Letting candied lemon slices simmer too hot can caramelize the sugars too quickly and intensify bitterness. Stick to a slow, gentle simmer for the best results.

The Perfect Texture: Chewy, Not Hard

Texture is everything when it comes to candied lemon slices. You want that signature glossy chew—not a glassy, tooth-breaking crunch.

To achieve the perfect chew:

• Avoid overcooking the slices in syrup. Stop simmering once they turn translucent.
• Let them dry fully, either overnight on parchment or for a couple of hours in a low-temperature oven.
• Flip the candied lemon slices halfway through drying so both sides firm up evenly.

If you over-dry them and they end up hard, toss a slice of apple in the container. The humidity from the fruit will soften the candied lemon slices over time.

Slicing Tips for Picture-Perfect Lemons

Even, thin slices are key for beautiful, bakery-style candied lemon slices. Thick or uneven cuts will cook at different rates, leading to inconsistent results.

Use a mandoline for paper-thin, uniform slices. If you’re using a knife, make sure it’s razor-sharp. A serrated blade also works well if the lemons are especially juicy.

And don’t forget to remove the seeds before simmering. They won’t soften during candying and can create tiny pockets of bitterness in your otherwise sweet candied lemon slices.

Tools to keep on hand:

• Mandoline slicer
• Sharp serrated knife
• Small tweezers or toothpicks for removing seeds

Remember, the thinner your slices, the more elegant the finish. Just be sure they’re thick enough to hold their shape through the simmering and drying process.

Storage and Make-Ahead Tips

Storing Candied Lemon Slices for Maximum Freshness

Once you’ve mastered the process of making candied lemon slices, don’t let all that effort go to waste with improper storage. These glossy citrus treats are easy to store, but how you store them impacts how long they’ll stay delicious, chewy, and picture-perfect.

Here are the three best methods:

1. Room Temperature (Short-Term Use)

Store your candied lemon slices in a sealed container at room temperature to keep them fresh and flavorful.. Line the container with parchment or wax paper and place the slices in a single layer, or stack with parchment in between.

• Shelf life: Up to 1 week
• Best for: Gifts, decorations, or toppings you’ll use soon

2. Refrigerator (Medium-Term Storage)

For longer freshness, store candied lemon slices in the fridge. Use a sealed glass jar or plastic container and keep them away from moisture to avoid stickiness.

• Shelf life: Up to 3 weeks
• Tip: Add a silica packet or a bit of dry rice wrapped in cheesecloth to absorb moisture

3. Freezer (Long-Term Storage)

Yes, you can freeze candied lemon slices! First, flash-freeze them in a single layer on parchment until solid. Next, place them in a freezer-safe container or resealable bag for long-term storage.

• Shelf life: Up to 2 months
• Best for: Big batches, holidays, or future dessert prep

Preventing Stickiness and Moisture Issues

Sticky candied lemon slices can clump together and lose their luster. To avoid this:

• Ensure slices are completely dry before storing
• Dust lightly with extra sugar after drying
• Use wax or parchment between layers

Skip covering the slices directly with foil or plastic wrap, as it can lock in moisture and make the sugar dissolve or turn sticky.

Best Containers for Storing Candied Lemon Slices

Not all storage containers are created equal. Here’s what works best:

If you’re gifting them, cellophane bags with twist ties work well—but only for short-term use.

Delicious Ways to Use Candied Lemon Slices

Sweet Treats That Shine

Candied lemon slices aren’t just for looks—they bring a bright, zesty burst of flavor to all kinds of desserts. Their chewy texture and glossy finish make them an eye-catching garnish and an edible upgrade for classic bakes.

Here are some standout ways to use them:

• Cupcakes & Cakes: Press a slice gently onto the frosting of lemon cakes, vanilla cupcakes, or loaf cakes.
• Tarts & Bars: Top lemon bars or mini citrus tarts with half a slice for elegance and punch.
• Cheesecake: Use whole or halved candied lemon slices as a bold contrast to creamy cheesecake.
• Cookies: Press small segments into sugar cookies before baking or attach after for a chewy citrus layer.

Sip-Worthy Citrus Garnishes

Add flavor and flair to your favorite drinks with candied lemon slices. Their flexible texture makes them ideal for cocktails, mocktails, or warm beverages.

Try them in:

• Iced Tea or Lemonade: Float a slice on top for a sweet citrus finish.
• Cocktails: Think gin and tonic, lemon drop martinis, or whiskey sours.
• Mocktails: Add to sparkling water with rosemary sprigs for a refreshing sip.
• Hot Drinks: Drop one into tea or mulled cider for a zesty note.

The sugar caramelizes slightly when dropped into hot liquids, subtly sweetening every sip.

Savory Pairings That Pop

Yes, candied lemon slices can even enhance savory dishes—especially those that lean on Mediterranean or Middle Eastern flavor profiles. Use thin strips or chopped pieces for creative plating.

Ideas include:

• With soft cheeses: Pair with brie, goat cheese, or ricotta on crostini.
• In salads: Dice and sprinkle over arugula salads with a balsamic glaze.
• On roast meats: Add chopped candied lemon slices to pork or roasted chicken just before serving for a hint of brightness.

Gift and Party Ideas

Use candied lemon slices in unique ways to wow guests or gift recipients:

• Edible Garnish Boards: Combine them with dried fruits, chocolates, and nuts.
• DIY Cocktail Kits: Include a few slices with mini spirits and mixers.
• Holiday Baking Kits: Add them to gift boxes of homemade cookies or bread.

You can also dip them in dark chocolate, wrap them in wax paper, and give them out as party favors or teacher gifts.

Meyer Lemons vs Regular Lemons: Which is Better for Candying?

Appearance and Flavor Breakdown

When choosing lemons for your candied lemon slices, the biggest question is often: Should I use regular lemons or Meyer lemons? While both work beautifully, they each offer unique qualities that can influence your final results.

Let’s compare the two:

Regular lemons give candied lemon slices a vibrant citrus punch, while Meyer lemons are more delicate and ideal for a milder, sweet flavor.

Texture and Candying Performance

Meyer lemons have thinner rinds and less bitter pith, which often means a smoother candying process with less prep. They also tend to become translucent more quickly during simmering and produce a glossier finish. If you’re after a sweet-forward, almost floral candy, Meyer is your go-to.

That said, regular lemons hold their structure better and give your candied lemon slices a stronger visual contrast. Their firmer texture can also make them easier to slice uniformly and more resistant to tearing during candying.

Pro Tip: If you’re gifting the slices or decorating a cake, use Meyer lemons for beauty and flavor. For cocktail garnishes or bold toppings, go with regular lemons for their tart bite and solid structure.

Which Lemon Should You Choose?

Here’s the bottom line:

• Want a strong citrus flavor with a traditional lemon bite? Choose regular lemons.
• Want sweeter slices with a floral finish? Go for Meyer lemons.
• Can’t decide? Make a batch of each and let your taste buds choose.

Conclusion: Sweeten Up Every Bite with Candied Lemon Slices

Whether you’re a weekend baker, a cocktail lover, or simply someone looking to add a little sparkle to everyday treats, candied lemon slices are a must-have in your culinary toolkit. With just three ingredients—lemons, sugar, and water—you can transform everyday citrus into glossy, chewy slices of sunshine.

They’re elegant yet easy to make, and their uses are nearly endless. From decorating cakes and enhancing drinks to giving as gifts or simply snacking straight from the jar, candied lemon slices offer a balance of sweet, tart, and texture you can’t get from anything store-bought.

By understanding the differences between lemon types, mastering the candying process, and knowing how to store and use them, you’ll be set to elevate any dish or drink. So grab a few lemons, stir up some syrup, and make your own batch today—you’ll never look at citrus the same way again.

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Common Questions About Candied Lemon Slices (FAQ)