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Candied Lemon Slices for Lemon Icebox Cake


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.

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