Candied Lemon Slices

Introduction

The kitchen smelled like sunshine and sugar as I stirred the syrup, and the tiny hiss of the simmer felt like a warm clock ticking away. Today I want to share my simple recipe for Candied Lemon Slices, a little jar of brightness I pull out for tea, cake, or just when I need a pick-me-up. This always takes me back to Sunday dinners.

Why You’ll Love This

• Bright, sweet flavor that lifts simple desserts.
• Uses pantry staples and a few lemons.
• Makes a pretty garnish for drinks and cakes.
• Kid-friendly, and fun to help with.

Quick Recipe Snapshot

• Servings: About 12–16 slices (from 2–3 lemons)
• Prep time: 15 minutes (plus 24 hours drying)
• Cook time: 45–60 minutes
• Total time: ~25 hours (mostly hands-off)
• Skill level: Easy
• Taste: Sweet + intensely lemony
  Warm and steady technique builds confidence; take it slow and watch the magic.

Ingredients You’ll Need

• 2 to 3 lemons, thinly sliced (1/8 to 1/4 inch thick)
  • Chef note: Choose firm, thin-skinned lemons.
• 2 cups granulated sugar (plus extra for coating)
  • Chef note: Regular sugar works fine.
• 2 cups water
  • Chef note: Use filtered if your tap tastes strong.
• Parchment paper
  • Chef note: Prevents sticking while drying.

How to Make It

1. First, slice the lemons evenly and remove any seeds. Lay them out so they won’t crowd.
2. Then, in a large skillet combine 2 cups sugar and 2 cups water. Stir and bring to a gentle boil.
3. Next, watch until the sugar dissolves completely and the syrup looks clear. You should smell sweet lemon when it hits the pan.
4. Now add lemon slices in a single layer. Reduce heat to low so the syrup barely bubbles.
5. Meanwhile, simmer gently for 45–60 minutes, turning slices occasionally with tongs. Look for translucent flesh and syrup that thickens slightly.
6. When the lemons look almost glassy and the edges take on a faint golden rim, transfer them to a parchment-lined baking sheet with tongs.
7. Then let the slices dry uncovered at room temperature for about 24 hours until they feel tacky but firm.
8. Finally, if you like a sparkling finish, toss dried slices in extra sugar and shake off the excess. Store in an airtight jar or refrigerate.

Kitchen Tips (From My Kitchen)

1. Time-saver: Slice lemons thin with a mandoline for even cooking and faster candying.
2. Common mistake + fix: If syrup boils too hard, the slices will toughen; drop heat so it barely simmers.
3. Simple variation: Add a strip of lemon zest or a sprig of thyme to the syrup for an herbal note.

Serving Ideas

• Brighten plain yogurt or oatmeal for a sunny breakfast.
• Garnish cupcakes, pound cake, or a lemon tart.
• Drop a slice in a gin fizz, iced tea, or sparkling water.
• Arrange on a holiday candy board with nuts and chocolate.
• Serve with fresh ricotta and honey for a light dessert.

Storing & Leftovers

• Fridge storage: Keep in an airtight container for up to 2 weeks.
• Freezer option: Flash-freeze single layers, then store in freezer bags up to 3 months.
• Reheat method: Warm gently in a 250°F oven for a few minutes to soften without melting sugar.
  Leftover idea: Chop and fold into muffin batter or a lemon-lover’s granola.

Candied Lemon Slices

A sweet and bright treat that elevates desserts and drinks, perfect for cozy moments.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 day d 1 hour hr

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 to 3 lemons 2 to 3 lemons, thinly sliced (1/8 to 1/4 inch thick) Choose firm, thin-skinned lemons.
• 2 cups 2 cups granulated sugar (plus extra for coating) Regular sugar works fine.
• 2 cups 2 cups water Use filtered if your tap tastes strong.
• Parchment paper Prevents sticking while drying.

Method

 

Preparation

1. Slice the lemons evenly and remove any seeds. Lay them out to prevent crowding.

Cooking

1. In a large skillet, combine 2 cups sugar and 2 cups water. Stir and bring to a gentle boil.
2. Watch until the sugar dissolves completely and the syrup looks clear while smelling sweet lemon.
3. Add lemon slices in a single layer and reduce heat to low so the syrup barely bubbles.
4. Simmer gently for 45–60 minutes, turning slices occasionally with tongs until the lemons look almost glassy and the edges take on a faint golden rim.
5. Transfer the lemons to a parchment-lined baking sheet with tongs.

Drying

1. Let the slices dry uncovered at room temperature for about 24 hours until they feel tacky but firm.

Finishing Touch

1. If desired, toss dried slices in extra sugar and shake off the excess. Store in an airtight jar or refrigerate.

Notes

Time-saver: Use a mandoline for even cooking and faster candying. Ensure the syrup does not boil too hard to avoid tough slices. For a variant, add a strip of lemon zest or a sprig of thyme to the syrup for an herbal note.

FAQs

Q: Can I make these ahead?
A: Yes. They keep well in an airtight jar for up to two weeks, so make them a few days before a party.

Q: What can I substitute for sugar?
A: I stick to granulated sugar for texture. Light corn syrup changes the finish, and honey darkens the color.

Q: How do I know when they’re done?
A: Look for translucent flesh and syrup that coats the lemon without being watery; the edges may show faint gold.

Q: Can I freeze them?
A: Yes, you can freeze Candied Lemon Slices individually on a tray, then bag them; thaw gently before use.

Conclusion

If you want another easy tutorial, I like How to Make Candied Lemon Slices- SO Easy! – One Sweet Appetite for step-by-step photos. For a slightly different technique and tips, see How to Make Candied Lemon Slices EASILY! – Pip and Ebby.

Final Thoughts

Give this a try on a quiet afternoon and let the kitchen fill with that syrupy, citrusy smell. Tweak the drying time or sugar coating to suit your taste and enjoy sharing them—Candied Lemon Slices