Candied Lemon Slices

Delightfully sweet and bright, these candied lemon slices are perfect for garnishing drinks, snacks, or as a homemade gift.

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Prep Time 15

Cook Time 1

Total Time 1 1

Servings: 30 slices

Course: Dessert, Snack

Cuisine: American

Calories: 30

Ingredients Method Notes

Ingredients

Main Ingredients

2 to 3 pieces lemons, thinly sliced (1/8 to 1/4 inch thick) firm, unwaxed lemons slice best.
2 cups granulated sugar (plus extra for coating) fine sugar dissolves fastest.
2 cups water use filtered if possible.
1 piece parchment paper prevents sticking during drying.

Method

Preparation

First, slice the lemons evenly and pick out any seeds. Aim for 1/8–1/4 inch so they cook through.
In a large skillet, combine 2 cups sugar and 2 cups water. Bring to a gentle boil while stirring until the sugar dissolves completely.
Add the lemon slices in a single layer. Reduce heat to low so the syrup barely bubbles. Simmer gently.
Turn the slices every 10–15 minutes, letting the syrup thicken slightly while they cook.
After 45–60 minutes, the lemons will look translucent and glossy; edges may take on a pale gold. That’s your cue that they’re done.
Use tongs to transfer slices to a parchment-lined baking sheet.
Let them dry uncovered for 24 hours until they feel tacky but firm. Optionally toss in extra sugar for a sparkling finish.
Store in an airtight container or refrigerate.

Notes

Time-saver: Slice lemons with a mandoline for even pieces and faster cooking. If syrup crystallizes, warm gently and stir to re-dissolve; avoid rapid cooling. Simple variation: add a cinnamon stick or a few mint leaves to the simmer for subtle warm or herbal notes.