Is candied lemon bitter?

It can be. This really depends on the type of lemons you use (Meyer lemons are less bitter) and whether or not you blanch them first. See details on this in the Pro Tips section.

How can you use candied lemons?

Use them for snacks, decorations on desserts, or garnishes on drinks.

How long do candied lemons last?

Up to 2 weeks in the refrigerator or up to 6 months if frozen. See the storage suggestions above.

What is the difference between candied and dried lemons?

Candied Lemons are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! Dried lemons are dehydrated lemons that are dried in an oven or dehydrator until all moisture is removed and they are rock hard. No sugar is involved when drying lemons.

Candied Lemon Slices

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5 from 4 reviews

Recipe by Rose

Prep Time5
Cook Time1 hour 30 mins
Total Time1 hour 35 minutes
Yield24 slices 1x

Description

Candied Lemon Slices are thin slices of lemon, cooked in sugar, then dried until they have a beautiful glass-like look! They are perfect as garnish on cakes or desserts! If you love citrus, you might even eat them for snacks!

Ingredients

Scale

1 cup (226 grams) granulated sugar
1 cup (237 ml) water
2-3 lemons

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Instructions

Wash lemons.
Slice lemons approximately 1/8th inch thick, throwing away the ends. The thickness can vary slightly but if they’re sliced too thin, the pulp might disintegrate when cooking.
Remove seeds.
In a large shallow pan, combine the water and sugar. Bring to a boil. Reduce to a simmer (med-low) and add lemon slices in a single layer.
Simmer over medium heat for 20-40 minutes or until translucent. The cooking time will vary based on the thickness of the lemon slices. Flip them once or twice during the cooking process if the lemons start to curl up into little cups.
While the lemons are cooking, preheat your oven to 200°F. Also, line a cookie sheet with parchment paper or a silicone mat OR place a wire rack on your cookie sheet.
Transfer the lemon slices to the cookie sheet, then bake for one hour.*
Remove from the oven. The candied lemons can sit at room temperature for up to 24 hours before storing in an air-tight container.

Equipment

Sheet Pans

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Tongs

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Cuisinart Large Saute Pan

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Notes

Use a shallow wide pot for best results. You want the lemons spread out into a single layer and not overlapping.

Don’t overcook! Once the lemons are transluscent, go ahead and remove them from the simple syrup to drive. If you continue cooking past this, they will disintegrate.

This exact recipe will work for any citrus fruits including limes, oranges, and grapefruits.

If you find that your candied lemons are too bitter, you can blanch them first to soften the rinds and remove some (if not all) of the bitterness. To do this, bring a pot of water to boil and drop the sliced lemons in. Boil for only one minute, then remove them to an ice bath for 30 seconds to stop the cooking. Dry the lemon slices then proceed wiht the recipe as it’s written.

Dip the candied lemon slices in sanding sugar for extra sweetness, some added crunch and a little sparkle.

Nutrition

Serving Size: 1 lemon slice
Calories: 37
Sugar: 8.7 g
Sodium: 1 mg
Fat: 0 g
Carbohydrates: 9.8 g
Fiber: 1 g
Protein: 0.1 g
Cholesterol: 0 mg

Find it online: https://rosebakes.com/how-to-make-easy-candied-lemons/