Beautiful Candied Lemon Slices are perfect for topping on pastries, cupcakes, cocktails & more spring treats! Easy recipe & a great way to use those lemons.
Plus you can use all the leftover lemon simple syrup to add to all your favorite cocktails later. Don’t miss how I use it as the key ingredient in one of my most popular recipes here on Kleinworth & Co.
Happy spring!!! I am so happy for the warmer temps & all the rain we have had recently.
I have always been fond of the rain & all those years living in the desert definitely helped me love & appreciate it even more.
It’s finally warm enough to push my dwarf lemon tree back outside. It’s been in our dining room since fall. While I have loved having its beauty indoors while everything else lost its foliage- it’s time for it to enjoy the backyard again.
candied lemons
It produced an abundance of lemons for us, which we loved. One thing I decided to make with our bounty, aside from garnishing lots of drinks, is candied lemon slices.
They are so easy to make & look so pretty added to cupcakes or other spring brunch recipes. These certainly don’t last long in this house. So it’s a good thing we have about 20 more lemons that are just about ripe now. The possibilities are endless.
These are definitely the perfect topping for all your spring recipes!
SUGARED LEMON SLICES
I especially love saving the lemon simple syrup afterwards & straining it into a mason jar. It’s a great addition when making beverages like iced tea & gives a great flavor boost in cocktails.
I even add some when making quick-cook bread & glazes, then use the candied lemons on top for garnish. They come out so pretty & are just perfect for spring brunch, Easter festivities, or a Mother’s Day breakfast. I’m telling you- everyone just raves over them.
candied lemon
Here are some commonly asked questions
What is the best way to store candied lemon slices?
Once you are done making the slices, transfer them to an airtight container and keep them refrigerated for several days. If they stay out at room temp for too long the chilled sugar on the slices might start to sweat and then dissolve.
Can this recipe be doubled?
You can double this recipe – just be sure to use a larger shallow stockpot or Dutch oven instead of the saucepan.
HOW DO YOU MAKE CANDIED LEMON SLICES?
- Slice the lemon into very thin wheels & set aside.
- Combine the water & sugar in a small saucepan & cook over med heat, stirring until sugar has dissolved & it is simmering.
- Place the lemon slices in the pan & simmer for about 15 minutes or until rinds are soft & translucent.
- Remove the lemon slices & lay them on a piece of parchment paper. Sprinkle them with additional sugar.
- Let the coated lemon slices sit at room temperature until mostly dry before using (they will remain sticky)
- Store in the refrigerator for several days.
Can I use a sugar substitute?
I have not personally tried it, but because you want the flavor and texture of real sugar for this recipe, I don’t recommend making that swap.
Ingredients for Candied Lemons
- lemon
- granulated sugar
- water
Can candied lemons be frozen?
Yes, candied lemons slices can be frozen. Just place them on a piece of parchment in an airtight container and freeze for up to 3 months.
Our favorite way to use these & the lemon simple syrup- this Blushing Whiskey Sour
If you love this Easy Candied Lemon recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Candied Lemon Slices
Ingredients
- 1 ripe lemon
- 1 cup granulated sugar + more for sprinkling later
- ¾ cup water
Instructions
- Slice the lemon into very thin wheels & set aside.
- Combine the water & sugar in a small saucepan & cook over med heat, stirring until sugar has dissolved & it is simmering.
- Place the lemon slices in the pan & simmer for about 15 minutes or until rinds are soft & translucent.
- Remove the lemon slices & lay them on a piece of parchment paper. Sprinkle them with additional sugar.
- Let the coated lemon slices sit at room temperature until mostly dry before using (they will remain sticky)
- Store in the refrigerator for several days.
