Craving citrus candy? Forget the store-bought stuff! These little wheels of sunshine can satisfy your sweet tooth in one bite.
When it comes to candy-making, people tend to overthink it. Personally, I’ve always been intimidated by making candy, probably because I grew up watching Willy Wonka on repeat. The bar was set way too high! But this recipe makes sweet treats simple and easy. Candied lemon slices only take three ingredients and less than an hour to whip up, and each one is like a little burst of sweet and tangy sunshine. You can either eat them plain for a little sugar fix, or use them as edible decorations for Lemon Cake, pie, and more.
I especially like to make candied lemon slices in the summer, as a way to bring more brightness and vitamin C to picnics and parties. You could even use these as garnishes for your favorite fruity drinks and cocktails. With such zesty and vibrant little lemon slices, the possibilities for brightening a drink or dessert are nearly endless. Have fun with these!
Are Candied Lemon Slices Healthy?
Even though one of the main ingredients is fresh lemon, these candied lemon slices are bathed in sugar. So they’re not the most healthy snack you can choose. You can use sugar-free alternatives but overall, these candied lemon slices are best consumed in moderation.
Can You Use Sugar Substitutes For Candied Lemon Slices?
Yes, you can use sugar substitutes, but the results may vary. Traditional candied lemon slices rely on granulated sugar to create a thick syrup that preserves the fruit and gives it a glossy, caramelized texture. Some sugar-free sweeteners, like allulose, BochaSweet, or tagatose, work well because they dissolve, thicken, and caramelize similarly to sugar.
Erythritol blends with monk fruit or xylitol can also be used, but erythritol may crystallize as it cools, leading to a slightly grainy texture. However, sweeteners like stevia or pure monk fruit extract don’t caramelize or form a syrup in the same way, so your candied lemons may turn out softer or less glossy. If you’re looking for a lower-carb version, allulose or a blend of allulose and monk fruit will give you the closest texture to traditional candied lemon slices.
How to make ahead and store
Want to prep the slices ahead of time? Simply slice up your lemons, remove the seeds, and then store them in the fridge for 1-2 days before cooking them in the sugar-water mix. Once they’ve been fully candied, store them in an airtight container in the fridge for up to 3 weeks. Alternatively, you may freeze them for up to 3 months, which can be a fun way to sweeten your drinks while keeping them cold.
Serving Suggestions
Savor your candied lemon slices alone for a sugary quick fix, or use them to garnish Lemonade, Lemon Loaf, Lemon Bundt Cake, or Citrus Upside Down Vegan Gluten-Free Muffins. Surprisingly, these lovely little lemons can zest up breakfast, brunch, dessert, or your favorite fruity drinks. Even the adult-friendly Lemon Drop Martini or Blue Hawaiian will shine like stars with these shimmering yellow slices.
Ingredients
- 2 large lemons
- 1 cup granulated sugar
- 1 cup water
Instructions
- Wash the lemons thoroughly. Using a sharp knife, slice the lemons into 1/8-inch thick rounds, and remove seeds.
- In a large skillet, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
- Add the lemon slices to the skillet in a single layer. Simmer for 35-45 minutes, flipping occasionally, until the lemon slices are translucent and the rinds are soft.
- Carefully remove the lemon slices and let them rest on a wire rack for 24 hours. They will be sticky but should dry to a tacky texture.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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