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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa @ LTTL says
Oh, yum! I do think I should try this recipe, my son loves lemons. He would love these candies ones.
Lisa @ LTTL (www.lisakerner-slp.com
Amanda @ The Kolb Corner says
Yummy! I’ll have to give these candied lemons a try. Thank you for sharing at Merry Monday! Pinned.
Jess says
YUM! I totally pinned this!!
Thanks for joining Cooking and Crafting with J & J!
Rachael Nichole Picone says
I used puresweet sweetener which is an erythritol and stevia blend keto friendly sweetener and they came out delicious!
Emily says
how many days?????
Gina Kleinworth says
That will depend on the humidity & climate of where you live. That will determine how long it takes for them to dry out & be ready to use.
Erina says
Ive made it several times, and in the end, the rinds never be tender, instead they became hard. How can I make the rinds soft and eazy to chew?
Gina Kleinworth says
It sounds like they are drying out too much before being transferred to the refrigerator. I recommend transferring them sooner where they will absorb the cool, moist air and soften there.
Terri says
Will limes work?
Gina Kleinworth says
I suppose they would. I’d love to see the final result if you give it a try. Can you email me pictures when you are done?