Candied lemon slices are easy to make, and only uses 3 simple ingredients. It’s a delicious snack and makes a lovely garnish on cakes, cupcakes, and much more!
Did you know that the entire Lemon is edible? You may be surprised because we often see recipes that calls for lemon juice and the zest of lemons being used. Only the white peel of a lemon is bitter. To reduce the bitterness, this recipe has an additional step that will remove the bitterness that lemons have.
But with this simple recipe, you can apply it to any citrus fruit like oranges, grapefruits, and limes.
Why you’ll love this recipe:
This recipe uses 3 simple ingredients: just regular lemons, sugar, and some water.
It’s a great way to use leftover extra lemons lying around that might go bad or if you just have an abundance of lemons.
A simple process that makes the most beautiful edible garnish for desserts (I used these candied lemon peels to garnish my lemon raspberry cheesecake)
Tastes like a piece of candy, Perfect for the lemon lover!
Equipment:
You might think you need a candy thermometer, but no it’s just easy things you have already lying around in your kitchen.
You need a medium saucepan to boil the lemons in, and an ice bath to shock the lemons.
A sharp knife and cutting board to cut your lemons into thin slices. You have the option of using a mandolin which will help cut uniform slices, but I just used a very sharp knife to cut my lemon slices.
And last you’ll need a wire rack and a baking sheet with parchment paper. This helps with easier cleanup and allows the baking sheet to collect the excess syrup drip off the lemon slices.
Candied Lemon Slices Ingredients:
Water/ Ice: Water is used to simply boil out the lemon’s bitterness and then it gets blanched in an ice bath. Water is also used to make the simple syrup.
Sugar: Use granulated white sugar, but cane sugar will work just as well too!
Lemons: Any Lemons will do the job. I would suggest organic lemons just because you are consuming every part of the lemon, if not you can simply just get any lemons you find or already have. You can easily swap the lemon slices with any other citrus slices of choice.
How to make Candied Lemon Slices:
In a medium saucepan fill the pot of water halfway to the top (approximately 2 cups of water). Allow the water to come to a boil and then add the lemon slices. While the lemon slices are boiling prepare an ice water bath in a large bowl. Once the lemon slices are done boiling slowly transfer the slices into a bowl of ice water.
Toss out the water and then add in the sugar and water. Let it come to a boil and then add the lemon slices in carefully. Boil the candied lemon slices for 25 minutes on medium-low heat. Allow the lemon slices to sit in the syrup until it’s cool enough to handle and then use tongs to slowly transfer them to a cooling rack with parchment paper underneath to catch the excess drippings.
Let the lemon slices dry for up to 24 hours. If desired after 24 hours coat the candied lemon slices in extra sugar.
Helpful Tips & Tricks:
Cut the lemon slices as thin and uniformly as possible. A thicker lemon rind will make the lemon chewier. Thinner lemon slices also dry quicker and make a more beautiful topping for presentation.
If you have a hard time cutting uniform slices with a chef’s knife, try using a serrated knife to slice lemons.
Save and keep the lemon simple syrup and store it into small mason jars and use as needed. You can easily reuse this to make lemonade or a simple syrup for a lemon flavor cake. This would also be great for making a lemon drop martini!
To achieve a bright yellow color, add 1 to 2 drops of yellow food coloring to the sugar water before adding the lemon slices.
You can also candy any citrus peels to add a touch of elegance to any dessert.
Can I skip the first boil and blanching?
You can but this step is crucial in getting rid of the bitter taste that lemons have. For best results, I recommend not skipping this step.
How to store candied lemon slices:
Lay them flat and in a single layer in an airtight container. They will stay good for up to 1 month in the fridge, but the candied lemon slices will get a little sticky.
Easy Candied Lemon Slices
Ingredients
Blanching
- 2 Cups Water
- Ice Bath
Candied Lemon Slices
- 2 Large Lemons Sliced Thin
- 1 cup Sugar
- 1/2 cup Water
- additional sugar Coating (optional)
Instructions
Blanching Process
- In a medium saucepan fill the pot of water halfway to the top.
- Allow the water to come to a boil and then add the lemon slices and let them boil for 5 minutes.
- Prepare an ice water bath in a large bowl. After 5 minutes slowly transfer the slices into a bowl of ice water.
Candied Lemon Slices
- Toss out the water and then add in the sugar and water. Let it come to a boil and then add the lemon slices in carefully.
- Boil the candied lemon slices for 25 minutes on medium-low heat. Allow the lemon slices to sit in the syrup until it's cool enough to handle and then use tongs to slowly transfer them to a cooling rack with parchment paper underneath to catch the excess drippings.
- Let the lemon slices dry for up to 24 hours. If desired after 24 hours coat the candied lemon slices in extra sugar.
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