Candied Lemons

Photo: Jennifer Davick; Styling: Linda Hirst

We use Candied Lemons as a garnish for our Lemon-Coconut Cake, but they make tasty snacks and edible embellishments for cocktails as well.


This recipe goes with Coconut Angel Food Cake

Yield: Makes 4 cups
Recipe from Coastal Living

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  • 6 large organic lemons, sliced
  • 3 cups sugar


  1. 1. Cook lemons in boiling water to cover 5 minutes. Drain.
  2. 2. Combine sugar and 2 cups water in a saucepan over medium heat, stirring until sugar dissolves. Stir in lemon slices. Simmer 30 minutes or until soft and translucent.
  3. 3. Remove pan from heat; cool completely. Remove lemon slices with a slotted spoon, reserving sugar syrup for another use, if desired. Drain lemons on a wire rack; let stand until dry.
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