Candied Lemon Slices

These candied lemons are the perfect topper for our Lemon Icebox Cake.

  • Yield: Makes about 10 slices

Photography: Con Poulos

Source: Martha Stewart Weddings, Summer 2010


  • 3/4 cup sugar
  • 3/4 cup water
  • 1 regular or Meyer lemon, cut into thin slices (about 1/8 inch thick)


  1. Stir together sugar and water in a medium saucepan over medium heat, until water comes to a boil and sugar dissolves. Reduce heat to low; add lemon slices. Cover with parchment paper; gently simmer until pith is translucent and lemons are candied, about 30 minutes. Remove pan from heat to cool, but keep lemons in the syrup.

Cook's Notes

Once completely cooled, lemons can be refrigerated in syrup up to 2 weeks.


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