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Candied Lemons

Course Dessert
Cuisine Italian, Middle Eastern
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Servings 16 Slices
Sliced of candied lemons in a small white bowl.

Candied Lemons are easily made at home on the stove and make beautiful toppings to cakes, pies, and more. You can also eat them plain!



  • Slice lemons in 1/8-inch thin round slices and set aside.
  • In a large skillet, combine water, sugar, and lemon juice and bring to a boil.
  • Once sugar has dissolved, turn heat to medium-low.
  • Add lemons in a single layer on top of the liquid, simmer for 15 to 30 minutes, turning the lemons over gently with tongs halfway through.
  • Keep an eye on it to make sure it doesn't burn, turn to a lower heat if necessary.
  • Remove lemons gently from the pan with tongs, keep liquid in pan, place lemon slices on wax or parchment paper and allow them to sit for at least 4 hours.


  • Shelf Life: Candied Lemons should be stored in an air-tight container in the refrigerator or in a cool dry area for up to 6 months.
  • Lemon Simple Syrup Option: After making the candied lemons, you can make a lemon simple syrup. Simply add 1/2 cup of water to the existing liquid, stir and let cool. Transfer to a air tight container and store in the fridge for future use.
  • Sugared Lemons Option: Toss the candied lemons in granualted sugar for an even sweeter finish.


Calories: 53kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 13g | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg

Find it online: www.sugarandsoul.co/candied-lemons/