Candied lemons are like lemon slices that went to a spa, got a sugar scrub, and came out glowing. They’re chewy, glossy, and fancy-looking; but shockingly easy to make at home. You just need lemons, sugar, water, and a tiny bit of patience (we’re talking the kind you need to not eat them mid-process).
These beauties can top cakes, jazz up cocktails, or just live in a jar waiting to be sneakily eaten at midnight. Whatever your lemon goals are, we’re here for it.
Why you’ll love these candied lemons
- They’re cute. Like, Instagram-dessert cute.
- Taste? Chef’s kiss. Sweet, tart, sticky, and citrusy in the best way.
- Great for gifting. Put a few in a jar and boom—instant homemade present.
- No candy thermometer required. Just basic kitchen stuff and a little time.
Ingredients (Surprisingly Few)
- Lemons – 2 to 3 is enough. Don’t overthink it.
- Sugar – Equal parts sugar and water make the syrup.
- Water – That’s it. Really.
Equipment You’ll Need
- A sharp knife or mandoline (don’t slice your fingers- we need those).
- A wide pan or skillet (for the syrupy hot tub moment).
- Baking sheet + parchment paper (because sticky lemons stick).
- Optional: Wire rack, tongs, and an airtight container for later.
How to Make Candied Lemons (Step-by-Step)
1. Slice the Lemons
Cut them into thin slices about 1/8 inch thick. Don’t go too thin. Remove the seeds while you’re at it.
2. Make a Simple Syrup
Add 1 cup sugar + 1 cup water to a wide pan. Heat until it gently boils, then reduce to a simmer.
3. Simmer the Slices
Add lemon slices in a single layer. Simmer on medium-low for 20-40 minutes until the lemons go translucent. Flip them occasionally to make sure everyone’s having a good time.
4. Dry Them Out
Preheat the oven to 200°F (93°C). Transfer the slices to a parchment-lined baking sheet. Bake for 1 hour until they look glossy and a bit firm.
5. Cool, Store, or Eat
Let them cool. You can store them in a container… or just eat 4 of them standing over the sink like I did.
FAQAbout this candied Lemon recipe.
A: Make sure you’re using sweeter lemons (like Meyer, if possible). Also, don’t slice too thin—super-thin slices can overcook or absorb too much pith bitterness.
A: Yes! Store in the fridge (single layers) for up to 2 weeks or freeze with parchment between layers for up to 6 months.
A: They’re fruit… coated in sugar… so let’s call them emotionally healthy.
Fun Ways to Use Candied Lemons (Serve/pair with)
- Top cheesecakes, lemon bars, or pound cakes.
- Dip them halfway in dark chocolate for a snack that tastes like it’s wearing a tuxedo.
- Pop one into your tea or cocktail and feel instantly fancier.
- Eat one at 2 a.m. directly from the jar and feel zero regret.
How To Make Candied Lemons
Equipment
- Sharp Knife or Mandoline: for even lemon slices
- Large shallow pan or skillet – for simmering
- Baking sheet for drying
- Parchment paper or silicone baking mat – to prevent sticking
- Wire Rack (Optional): helps airflow during drying
- Tongs or Slotted Spoon: for lifting slices from syrup
- Airtight Container: for storage
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2 – 3 lemons
Instructions
- Slice the lemons approximately at 1/8- inch thick, throwing away the ends. The thickness can vary slightly but if they’re sliced too thin, the pulp might disintegrate when cooking.2 – 3 lemons
- Remove the seeds.
- In a large shallow pan, combine water and sugar. Bring to a boil. Reduce to a simmer (medium-low) and add lemon slices in a single layer.1 cup granulated sugar, 1 cup water
- Simmer over medium heat for 20 to 40 minutes or until translucent. The cooking time will vary based on the thickness of the lemon slices. Flip them once or twice during the cooking process if the lemons start to curl up into little cups.
- While the lemons are cooking, preheat your oven to 200°F. Also, line a cookie sheet with parchment paper or a silicone mat OR place a wire rack on your cookie sheet.
- Transfer the lemon slices to a cookie sheet, then bake for an hour.
- Remove from the oven.
- The candied lemons can sit at room temperature for up to 24 hours before storing in an air-tight container.
Notes
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Storage Tips:
- Store in single layers in the fridge for up to 2 weeks.
- Freeze in parchment-lined layers for up to 6 months.
-
Lemon Size Tips:
- Thicker slices = chewy texture
- Thinner slices = more delicate but risk falling apart during simmering
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Usage Ideas:
- Top cheesecakes, lemon bars, pound cakes, or use as a cocktail garnish
- Dip in dark chocolate for a tangy-sweet twist
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
