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Candied Lemon and Lemon Simple Syrup Recipe

Candied Lemon and Lemon Simple Syrup Recipe

Make candied lemon slices and homemade lemon simple syrup with three ingredients for beautiful dessert garnishes, beverages, and cocktails.

Learn how to make Candied Lemon and Lemon Simple Syrup with just three simple ingredients. These sweet citrus slices make an elegant garnish for cakes, cupcakes, cheesecakes, cocktails, and pastries, while the homemade lemon simple syrup adds bright citrus flavor to beverages and desserts.

This beautiful two-in-one recipe transforms fresh lemons into elegant edible garnishes while creating a delicious homemade citrus syrup. Thin lemon slices are gently simmered until tender, glossy, and translucent, making them perfect for decorating cakes, cupcakes, cheesecakes, tarts, cookies, pavlovas, and cocktails.

The remaining syrup captures the fresh flavor and aroma of the lemons. Use it to sweeten lemonade, iced tea, sparkling water, mocktails, cocktails, baked goods, fruit salads, and dessert sauces. Whether you are preparing a dessert for a special celebration or simply want homemade lemon syrup on hand, this versatile recipe can be enjoyed throughout the year.

Prep Time: 15 minutes
Cook Time: 45 minutes
Drying Time: 2 to 4 hours, optional
Total Time: 1 hour, plus optional drying
Yield: 20 to 24 candied lemon slices
Makes: About 2 cups lemon simple syrup

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Ingredients

4 medium lemons, scrubbed well
2 cups granulated sugar
2 cups water

Directions

Step 1: Prepare the Lemons

Wash the lemons thoroughly under warm running water, gently scrubbing the peels to remove any wax or residue.

Using a sharp knife or mandoline slicer, carefully cut the lemons into rounds approximately ⅛ inch thick. Remove and discard all seeds.

Place a wire cooling rack over a parchment-lined baking sheet and set it aside.

Step 2: Make the Sugar Syrup

Combine the granulated sugar and water in a large, wide saucepan. Place the saucepan over medium heat and stir gently until the sugar has completely dissolved and the syrup looks clear.

Bring the mixture to a gentle simmer. Avoid boiling it vigorously, which may cause the lemon slices to break apart.

Step 3: Candy the Lemon Slices

Carefully place the lemon slices into the simmering syrup. Arrange them in a single layer when possible. If necessary, prepare the slices in batches so they cook evenly.

Reduce the heat to low and gently simmer the lemon slices for 35 to 45 minutes. Turn them occasionally with kitchen tongs to help both sides cook evenly.

The slices are ready when the rinds are tender and the fruit appears glossy and translucent. Maintain a gentle simmer throughout cooking.

Step 4: Cool and Dry the Candied Lemons

Using a slotted spoon or kitchen tongs, carefully remove the lemon slices from the syrup. Allow the excess syrup to drip back into the saucepan.

Arrange the slices in a single layer on the prepared wire rack. Let them cool completely.

The slices can be used once cool for a soft, glossy garnish. For a firmer and less sticky texture, allow them to air dry at room temperature for an additional 2 to 4 hours.

Step 5: Finish the Lemon Simple Syrup

After removing the lemon slices, examine the consistency of the remaining syrup. For a slightly thicker syrup, continue simmering it gently for 5 to 10 minutes.

Keep in mind that the syrup will thicken further as it cools. Remove the saucepan from the heat and allow the lemon simple syrup to cool completely.

Step 6: Store and Serve

Transfer the cooled lemon simple syrup to a clean glass jar or bottle with a tight-fitting lid.

Use the candied lemon slices as edible decorations for cakes, cheesecakes, cupcakes, cookies, tarts, pavlovas, pancakes, waffles, cocktails, and other desserts.

Add the lemon simple syrup to lemonade, iced tea, sparkling water, mocktails, cocktails, fruit salads, yogurt, cakes, and dessert sauces.

Notes

Choose fresh lemons with smooth, thin skins for the most tender candied lemon slices.

Scrub the lemons well before slicing because the entire peel will be eaten.

A mandoline creates uniform slices, but it must be used carefully with the appropriate hand guard.

Keep the syrup at a gentle simmer. A vigorous boil may cause the lemon slices to tear or become unevenly cooked.

Meyer lemons may be substituted for regular lemons. They will give the candied slices and syrup a sweeter, less tart citrus flavor.

For a sparkling, sugar-coated finish, allow the lemon slices to cool and dry before gently coating them with granulated sugar.

The candied lemon slices will remain soft and slightly sticky unless they are allowed to dry for several hours.

Store the candied lemon slices in an airtight container in the refrigerator for up to 2 weeks. Place parchment paper between the layers to prevent them from sticking together.

Store the lemon simple syrup in a clean, sealed glass jar in the refrigerator for up to 1 month. Discard it if you notice mold, fermentation, an unusual odor, or any other signs of spoilage.

Extra lemon simple syrup can be frozen in ice cube trays and transferred to a freezer-safe container for convenient individual portions.

Do not discard leftover syrup. Use it to sweeten beverages, brush over cake layers, drizzle over fresh fruit, flavor whipped cream, or stir into homemade dessert sauces.

Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.

Originally published April 2026 Updated August 2026 Reviewed by Culibloom

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