Homemade lemon loaf topped with sugar glaze and candied lemon

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Home » HowTo » How To Make Candied Lemons?
Poached lemons (semi-candied lemons) are an important ingredient in pastry, added to desserts, and cakes, or only used as a garnish. Use any kind of citrus, like Orange, blood orange, grapefruit, and lime. Poached lemons can be kept in the refrigerator for up to two months, in a well-tightened bottle.

Semi-Candied Lemons Recipe

  • 2500 g                superfine sugar
  • 1 l                        water
  • 500 g                   Meyer or Menton lemon (weigh lemon once prepared)


  1. Wash lemons, and slice each one into equal slices (8 wedges). Remove stems, trim wedges, and remove seeds and any excess membranes.
  2. Blanche lemons: In a medium saucepan, place lemon wedges and cover with cold water, bring to boil, and drain, repeat this step twice in order to remove lemons’ bitterness.
  3. Cover them with sugar and water. Bring to boil, reduce the heat, and let simmer on low heat for about 10 to 20 minutes. To get syrup, not caramel, keep a close eye, to void sugar burning.
  4. Drain lemons. Keep the syrup and cook it to 218 º F. Let cool and pour over lemons to cover. Store in the refrigerator for months.
  5. Use as directed in recipes.

La Dorure’s Notes:

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