Candied lemon slices
Learn how to make these easy candied lemon slices, served either with or without a dip in melted dark chocolate. These candied lemon slices make a perfect snack, a beautiful gift and are also beautiful additions to a charcuterie or cheese board. It is so simple to turn citrus fruit into a delightful treat.
Growing up Greek we enjoyed many desserts that were made primarily from fruit, sugar and water. Anyone who has visited (or been raised) in a Greek home knows what I am talking about. The spoon sweets or glyka tou koutaliou served on little glass plates and a tall glass of water offered as a kerasma (a welcome treat). My favourite Greek spoon sweets include Pear spoon sweet or Ahladi glyko tou koutaliou, Cherry spoon sweet and of course the classic Quince spoon sweet. So, although these candied lemon slices are not Greek per se, the combination of fruit, sugar and water to create a simple sweet treat certainly is!
Why this recipe works
This is a really easy recipe! Still, there are a few helpful hints that I describe below which make this not only easy, but also superb! I have done the thinking for you guys. All you have to do is follow the recipe!
The lemon slices get preboiled twice, to remove any of the bitterness that may be present. What you are left with is an intense lemon flavour that is sweet and not unpleasant at all.
The proportion of sugar and water is perfect. Your candied lemon slices will be sweet and will have a nice texture when dried. Keep in mind, they will be chewy, not crispy or crunchy!
I give you the option to either dip the lemon slices in chocolate, or not.
Key ingredients
The list of ingredients is super short! All the more reason to make sure that you find the best ingredients (i.e. the lemons!) that you can.
Lemons The lemons are the star in this recipe, and because the peel is eaten I try to find the most beautiful, freshest and ideally organic lemons I can find.
Sugar I use granulated white sugar in this recipe. The sugar sweetens the lemons beautifully.
Water Basic, but I have to mention the water. The lemon slices are boiled in water a couple of times to remove the bitterness from the peel and pith. The water is also used to help prepare the syrup.
Dark chocolate Dipping the lemons slices in chocolate is optional, but I think that it really adds great flavour and a beautiful look to the candied lemon. I typically use dairy-free dark chocolate chips, keeping this treat vegan and perfect for Orthodox lent.
How to make candied lemon slices
Instructions
Step 1
Wash the lemons well and slice them into rounds that are approximately 1/4 inch thick. If you see any seeds, leave them. I have found that removing them later helps maintain the integrity of the lemon slices as they boil.
Step 2
Fill your pot with water and add the lemon slices. Bring to a boil and then reduce heat to simmer for approximately 5 minutes. Using a slotted spoon carefully remove the lemon slices, and pour out the water. Fill your pot with water again, and repeat the process. After an additional 5 minutes, remove the lemon slices once again and pour out the water.
Step 3
In the same pot combine the equal parts water and sugar. Bring to a boil and stir gently until the sugar has dissolved. Reduce heat to simmer and add in the lemon slices. Simmer for 45 – 50 minutes, gently pressing down with the back of a spoon occasionally to ensure that all of the lemon slices get submerged in the sugar syrup.
Step 4
Gently remove the lemon slices and place on a wire rack set over a baking tray (to catch any dripping syrup). Allow to dry at room temperature for 24 hours. They will remain soft and chewy.
Optional steps for dipping lemon slices in chocolate
Step 5
Create a double boiler. Fill a small pot with water and bring to a boil. Find a heatproof bowl that will sit on top of the pot. Add the chopped chocolate to the bowl and stir carefully and constantly. The steam and heat from the boiling water will melt the chocolate.
Step 6
When the chocolate has completely melted remove from the heat. Tilt the chocolate to one side of the bowl and dip in half of your lemon slice – I prefer to do only one side, but you can do both sides if you prefer.
Step 7
Return to wire rack so that the chocolate can set. You can speed this up by placing them in the refrigerator.
Helpful hints
Even really easy recipes like this one can use some tips. Here are a few things to keep in mind when preparing your candied lemon slices.
Slice your lemons about 1/4 inch thick. Any thinner and they will not hold up to the boiling. Any thicker and they will take way too long to dry out.
Use organic lemons if you can since you will be eating the peel.
Do not remove the seeds until after the lemon peels have been boiled in the simple syrup (sugar and water) and have cooled somewhat. You can also remove the seeds after the drying process. Leaving the seeds in place until the end, I have realized, helps retain the integrity of the lemon slices.
Frequently asked questions
Why do my lemons fall apart when they are being cooked?
There are a few reasons why your lemon slices may fall apart when they are being prepared. It could be that you sliced them too thinly, or that you have them at a strong boil. It could also be that your lemon slices had many seeds, and that you removed them during the cooking process, thereby affecting the integrity of the lemon itself. Finally, your lemon slices may fall apart during the simmering process if they are old and dried out.
Can I dry my candied lemon slices in the oven?
I really don’t recommend it. If you do however because you are pressed for time, I would keep the oven at a very low (the lowest) temperature, and even consider keeping the oven door slightly ajar with a kitchen towel. This is because you want your finished product to be soft and chewy, not dry and hard.
What is the difference between candied lemon slices and dried lemon slices?
Candied lemon slices are poached in a sugar syrup and they end up being chewy and soft. They are sometimes called glace lemon slices. Dried lemon slices on the other hand are firm and crisp. They are dehydrated and retain their bitterness and are brittle.
Whereas candied lemons are used as, or in, desserts, dried lemon slices are often used to garnish drinks
How can I make sure that my candied lemons are not bitter or too sour?
This is the reason why I pre-boil my lemon slices twice, changing the water each time. The pith of the lemon can be quite bitter and this boiling helps to remove the bitterness. It is not a step you want to skip! The sourness will be balanced by the sweetness of the sugar syrup.
Recipe variations
Make this recipe but with oranges instead!
If you love the idea of these candied lemon slices, then you will also like to make these Candied orange slices.
Skip the chocolate and use granulated sugar instead
Once your candied lemon slices are ready, they will still be somewhat sticky. Toss them in granulated sugar for added sweetness and crunchy texture.
Drizzle, don’t dip
If you prefer to use less chocolate you can actually drizzle melted chocolate over the candied lemon slices instead of dipping them in chocolate. This can be pretty too!
Make candied lemon peels instead
Instead of using lemon slices, remove the peel from lemons and cut it into strips. Follow the recipe as described above; the only difference is that you will not have to dry the candied lemon peels for as long.
How to store your candied lemon slices
I like to keep my candied lemon slices in a well sealed container at room temperature for a few days, or in the refrigerator for longer. I layer them between sheets of parchment paper to prevent them from sticking to one another.
How to serve your candied lemon slices
Candied lemon slices are a beautiful addition to a dessert buffet or cheese and meat board. You can serve them during an afternoon tea. You can also use them to decorate cakes, such as this amazing Lemon ricotta cake or Greek yogourt cake with lemon.
How to gift your candied lemon slices
I absolutely love offering homemade hostess gifts, and these candied lemon slices are perfect because they can be made ahead. They look so pretty and you can offer them in a glass jar or container or a cellphone bag wrapped with a pretty bow or ribbon.
Related recipes
Since lemons are the stars in this recipe, I thought you might also like to try these recipes that include lemon:
Lemon and cranberry olive oil cake
Ouzo lemonade
Lemon and blueberry olive oil cake
Lemon ricotta cookies
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Recipe
Candied lemon slices
Equipment
- 1 sharp knife
- 1 drying rack
- 1 baking sheet or cutting board
- 1 sharp paring knife
- 1 double boiler
Ingredients
- 2 lemons, preferably organic
- 2 cups water
- 2 cups sugar
- 100 grams dark chocolate optional
Instructions
- Wash your lemons well and slice them into rounds that are approximately 1/4 inch thick. If you see any seeds, leave them in place to be removed later.2 lemons, preferably organic
- Fill your pot with water and add the lemon slices. Bring to a boil and then reduce heat to simmer for approximately 5 minutes. Using a slotted spoon carefully remove the lemon slices, and pour out the water. Fill your pot with water again, and repeat the process. After an additional 5 minutes, remove the lemon slices once again and pour out the water.
- In the same pot combine the equal parts water and sugar. Bring to a boil and stir gently until the sugar has dissolved. Reduce heat to simmer and add in the lemon slices. Simmer for 45 – 50 minutes, gently pressing down with the back of a spoon occasionally to ensure that all of the lemon slices get submerged in the sugar syrup.2 cups water, 2 cups sugar
- Gently remove the lemon slices and place on a wire rack set over a baking tray or cutting board (to catch any dripping syrup). Allow to dry at room temperature for 24 hours. They will remain soft and chewy. Use a paring knife to now remove the seeds from the lemon slices.
To add chocolate coating, optional
- Create a double boiler. Fill a small pot with water and bring to a boil. Find a heatproof bowl that will sit on top of the pot. Add the chopped chocolate or chocolate chips to the bowl and stir carefully and constantly. The steam and heat from the boiling water will melt the chocolate.100 grams dark chocolate
- When the chocolate has completely melted, remove from the heat. Tilt the chocolate to one side of the bowl and dip in half of your lemon slice. You can either do only one side, but you can do both sides if you prefer.
- Return to wire rack so that the chocolate can set. You can speed this up by placing the lemon slices in the refrigerator.