Candied Lemon Slices

Recipe photo courtesy of Caren Alpert

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Source: Martha Stewart Living, March 2005

Makes 1 dozen

Yield

Ingredients

1 large lemon
1 cup sugar

Directions

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. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

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Reviews

487

How would you rate this recipe?

487

csch310

14 MAR, 2019

I tried two candied lemon slices recipes and this one was the winner! I did place them on cooling racks over a parchment paper covered tray, and then put them in the oven at 175F for 2-3 hours, as I wanted them to dry out/be less sticky. They came out sweet, chewy and delicious.
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harrieti48

9 DEC, 2016

I made these twice, once last year and they were fabulous. I was asked to please bring the lemon slices again. They are easy, follow directions to letter. Alone or on a pound cake sliced up hum
Reply
harrieti48

9 DEC, 2016

I made these twice, once last year and they were fabulous. I was asked to please bring the lemon slices again. They are easy, follow directions to letter. Alone or on a pound cake sliced up hum
Reply
saunielee

11 SEP, 2015

I made these and they were simply lovely on a lemon cake with white buttercream icing. I received rave reviews and really enjoyed making them.
Reply
meredith reda

24 AUG, 2015

It's a super simple recipe but the end result is HORRIBLE! I know I followed the recipe to the exact detail, and the simple syrup recipe ran out in 30 minutes (on a simmer) and was starting to burn, the lemons themselves tasted like what dirty laundry smells like, and then when I tried to pull what was salvageable off of the parchment paper, they ripped and tore so I had to throw everything away. This recipe was a waste of my time!
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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?
Reply
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.
Reply
asjoy

9 DEC, 2011

how much water is used with the sugar?
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