Making Candied Lemons is something you can easily do anytime of year. But, if you have an excess of lemons (like if you have a lemon tree, or someone gifts you tons of lemons) then this is a great way to make them last even longer!
What can you do with Candied Lemons?
You can eat them like candy! Yes, if you’re wondering how to make candy lemon slices, then this is it! These Candied Lemons are just candy lemon slices that are sweet, tart and a perfect little treat. You can also wrap them up a little cellophane bag and tie a ribbon around them for a really sweet gift.
You can also sift powdered sugar on top or dip them in chocolate for an even more indulgent candy treat.
You can also decorate other desserts with them, like cakes, cupcakes, or bars. These little candy lemon slices are perfect for topping any kind of pastries to give them added sweetness, but also make them even more beautiful!
How to make Candied Lemons
There is only 3 ingredients in this easy recipe. I am going to show you how to make candy lemon slices, known as Candied Lemons. All you need is:
Organic Lemons The lemons are important! But, you can also use this recipe to candy oranges, grapefruits or other citrus. You can use regular lemons or even Meyer lemons (like I have here), both are delicious!
Organic Cane Sugar Make sure you are using organic cane sugar, as this will give you the best flavor. One of my favorite brands is Florida Crystals, but there are many out there that are also good!
Water Water and sugar are used together to create a simple syrup that coats these lemons. It is equal parts water and sugar. So, if you want to make a larger or smaller batch, you can just use equal parts of water and sugar.
2 to 3 organic lemons
227 grams (1 cup) organic cane sugar
1 cup water
organic powdered sugar
Slice lemons and remove seeds.
In a medium skillet, add the sugar and water. Put over medium heat. Stir to combine and allow the sugar to dissolve completely. Add the sliced lemons and make sure they are all flat in the skillet.
Simmer over medium heat until the rinds are soft and the liquid is thick and sticky. They will also have darkened in color.
Remove them from the pan, and place on a silicone mat or parchment paper.
Once cool, sift powdered sugar over the top, dip in melted chocolate, or use on top of desserts.
Store in the fridge for up to 2 weeks.
High Altitude – Follow recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!