Honey Candied Lemon Slices (Meyer or Regular Lemons)

A prepared honey lemon candied slice held up to the light so you can see the stained glass chewy coating.

5 from 5 votes

Honey Candied Lemon Slices (Meyer or Regular Lemons)

Honey candied lemon slices are made with 2 ingredients in less than 15 minutes. Soft, chewy, with no refined sugar and works with Meyer or regular lemons.

Prep Time5

Cook Time10

Total Time15

Course: Desserts

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose, Low Salt

Servings: slices

Calories: 31kcal

Author: HWC Magazine

Equipment

parchment paper to prevent sticking
spray oil to prevent sticking

Ingredients

1 Lemon (Meyer or Regular lemons) sliced thinly about ⅛ inch.
⅓ cup Honey (we used raw honey but use whatever you prefer)

US Customary - Metric

Instructions

Slice lemons into symmetrical ⅛ inch slices and remove any seeds.
Over low-medium heat, add ⅓ cup honey to a large frying pan. Add slices of Meyer lemons or regular lemons and cook until the honey mixture is warm and bubbly. Turn the lemon slices over a few times during the cooking process.
The Honey Candied Lemon Slices are done when the peel is tender, and the honey glaze mixture has reduced to ½. The glaze will become golden and thick. Cook time is from 7 to 10 minutes.
Cool and dry your Honey Candied Meyer Lemon slices on a greased parchment paper lined plate or baking tray. Spoon the remaining golden honey sauce from the pan over the lemon slices to cover any gaps or holes in the slices before it gets hard.
Finish the drying process in the freezer. Line a freezer safe container with greased parchment paper to prevent sticking and place the candied lemon slices on top. Freeze until you are ready to use. The texture will remain chewy like toffee with delicious sweet and tart flavor, even straight out of the freezer.
Optional: (DO NOT THROW AWAY the leftover honey glaze because it is liquid gold! Delicious in tea, cocktails, drizzled over desserts and more.)
Then, immediately rinse off your pan and all of your utensils you used during the cooking process. Don’t wait! Remember, you are making candy so that cooked honey will harden on your surfaces making it difficult to clean later. At least get them soaking. You can thank us later. Enjoy!
Enjoy decorating cakes, cupcakes, desserts, cocktails and more with these beautiful Meyer or regular honey candied lemon slices.

Video

Notes

Recipe Tips

Cook the lemons and honey on the stovetop over low-medium heat. If the heat is too high, the honey will overbrown before the lemons had to chance to cook down. Keep the heat moderate and not too hot because honey can scorch quickly.
It takes between 7 to 10 minutes for the lemon pith (the white part next to the rind) to turn from white to lightly translucent while cooking. This step removes the bitter taste from the lemon.

Storage:

The candied lemons will stay chewy even when dried or frozen
Store in the freezer for up to 2 months.

Nutrition