No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Lemon Slices

  • Yield: Makes 1 dozen
Candied Lemon Slices

Photography: Caren Alpert

Source: Martha Stewart Living, March 2005


  • 1 large lemon
  • 1 cup sugar


  1. Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

  2. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

  3. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

  4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

Reviews (4)

  • Delia Yeung 8 Jan, 2013

    See the picture can feel the sweet and sour taste .asian girl

  • GrannyPat 2 10 Aug, 2012

    Questions: How long will these keep in a closed canning jar? Can these be dried in a dehydrator to make them last longer?

  • asjoy 9 Dec, 2011

    oops - ignore my previous question. I scanned the recipe and missed the quantity of water, I should have known no detail is missed.

  • asjoy 9 Dec, 2011

    how much water is used with the sugar?

Related Topics