These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.
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4.67 from 3 votes

Candied Lemon Chips

Beautiful slices of lemon, candied to garnish your favorite lemon dish.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins


  • 1-2 large lemons
  • 3 cups water , divided
  • 1 cup sugar


  • Thinly slice the lemons using the second setting on a mandoline. (Or use a knife to carefully slice the lemons.)
  • Bring 2 cups of water to a boil in a large deep skillet. Meanwhile, prepare an ice bath by combining cold water and ice in a large bowl; set aside.
  • Place the lemon slices into the boiling water and boil for 1 minute, flipping once halfway. Use a slotted spoon or tongs to remove the lemon slices from the water and place them in the ice bath.
  • Wipe out the skillet with a paper towel and combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat, stirring until the sugar is dissolved. Transfer the lemon slices to the pan of sugar water in one layer. Turn down the heat and simmer for 1 hour.
  • Remove the lemon slices from the pan and transfer to a silicone lined baking sheet to cool and dry. They will be sticky. Use to garnish over Lemon Cupcakes or for decorating any lemon dish.