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Honey Candied Meyer Lemon Slices / https://www.hwcmagazine.com
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5 from 1 vote

Honey Candied Meyer Lemon Slices

Honey Candied Meyer Lemon Slices are a fun sweet and sour bite perfect for garnishing cakes, cupcakes, breads or fabulous all on their own for a treat.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Desserts
Cuisine: American
Servings: 12 slices
Calories: 44kcal
Author: HWC Magazine


  • 2 Meyer Lemons
    (or Regular lemons) sliced thinly about ¼ inch.
  • 2 tablespoon lemon juice from either a meyer lemon or regular lemon
  • ½ cup Honey (we used raw honey but use whatever you prefer)


  • Add honey and juice from a lemon to a frying pan. Stir. Add slices of Meyer lemons or regular lemons and cook over medium heat. The honey mixture will bubble. Turn the lemon slices over a few times during the cooking process.
  • The Honey Candied Meyer Lemon Slices are done when the peel is tender, and the honey glaze mixture has reduced to ½. The glaze will become golden. Cook time is from 12-14 minutes.
  • Cool and dry your Honey Candied Meyer Lemon slices on a greased wire rack or a waxed paper lined baking sheet that has been greased first. DO NOT THROW AWAY the honey glaze.
  • If you wish to make our delicious NO FUSS super easy Lazy Lavender Lemon Cake, add a few springs of fresh culinary lavender to the pan and a couple of drops of water and let it sauté for about 5 minutes or until aromatic. Remove from heat and transfer to sealable container for storage. Allow to cool completely before covering and putting it in the refrigerator. (This Lemon Lavender Honey glaze is like liquid gold. Fabulous to add to teas, desserts, cocktails and the list goes on.
  • 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!
  • Honey Candied Meyer Lemon slices can be stored in a sealed container in the refrigerator for a week but they won't last that long. (If you want to make this recipe vegan, exchange the honey with 1 cup granulated sugar and ⅔ cup water and increase your cooking time to about 40 minutes over a low medium heat until the lemon rinds are tender and the sugar water begins to thicken to a syrup)


The leftover honey lemon glaze that is left in the pan after cooking your lemon slices is like liquid gold! Honey lemon glaze can be used to sweeten teas, cocktails, desserts and much more. 
If your throw in a few culinary lavender sprigs during the last part of the cooking process, you can have an amazing Lavender Lemon Honey Glaze. How delicious is that!  You are so going to want to do that as we have a spectacular recipe coming your way that uses this very ingredient. Book mark and PIN it to your recipe boards. Be sure to check out our Icebox Lavender Lemon Angel Food Cake.
The candied lemons will stay chewy even when dried.


Serving: 1g | Calories: 44kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg