Candied Lemon Slices are super easy to make and it’s a delicious way to decorate any lemon-flavored foods!
Let’s get started!
Wash the lemons. Using a very sharp knife, slice the lemon as thin and as evenly as possible.
Remove the seeds.
In order to get rid of the bitterness in the lemons, drop the sliced lemon into a pot of boiling water and boil for just about a minute.
Then remove them and immediately plunge them into ice cold water to stop the cooking.
Add the water and the sugar into a wide pan and bring it to a boil.
Once all the sugar has dissolved, reduce the heat to low. Add the lemon slices and keep them spread out in the syrup.
Simmer the lemon slices until the rind starts to turn translucent.
Turn them around halfway through.
I’ve been cooking these for about 45 minutes and they look like they are done! This duration is just a reference. You may not need 45 minutes or it may take you longer than this. Don’t worry about that. The most important thing is to observe the lemon slices.
Remove them from the syrup and place them on a cooling rack. If you just place them on a piece of parchment paper without a cooling rack, it will take even longer to dry. You can let these air dry overnight, or, place them in the oven.
Set the oven to the lowest temperature possible and bake for an hour.
Once time is up, leave it in the oven to cool completely. It will take about 2 hours in total.
It will still be a bit sticky even after it’s dried. It’s perfectly normal. If you want them to be less sticky, you can also dust them with some granulated sugar.
And this is it! Candied lemon slices are really perfect as a garnish for desserts.
- 1 cup water
- 1 cup sugar
- 2 small lemons
- You can double the recipe if you have more lemons. But make sure you are not crowding the pan with lemon slices. They need to be spread out nicely when cooking in the syrup.
- Keep these in a tightly sealed container in the fridge for up to 2 weeks.