How To Make Candied Lemons
Candied lemons are a vibrant, sweet-tart treat made by simmering lemon slices in a simple syrup until translucent, then drying them to a glossy, chewy finish. They’re perfect as edible garnishes for cakes, cocktails, and desserts; or just as a snack straight from the jar.
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
Candied Lemons will keep in the fridge in single layers for up to 2 weeks or in single layers in the freezer for up to 6 months.
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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.
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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
Calories: 833kcalCarbohydrates: 219gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 18mgPotassium: 302mgFiber: 6gSugar: 205gVitamin A: 48IUVitamin C: 114mgCalcium: 65mgIron: 1mg
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