Sugared lemons and limes are the perfect garnish for special desserts and pretty cakes! They are sweet and sour and are a fun twist for the summer treats.
The method is simple but a little time consuming; you have to be patient to boil and dry the lemons and limes before you sugar them. I like to make them a day or two ahead and let the lemons and limes air-dry overnight so I can do other things.
I’ve heard of people offering sugared lemons with black tea at fancy bridal and baby showers. I actually think it’s a cute idea but have yet to try it myself. Has anyone tried this?
When slicing your lemons and limes you want them thin but not too thin that the pulp will disappear while boiling them. You also want to try and keep the slices as consistent as possible so they all boil at the same time.
If you plan on eating them (which you should) I suggest only using organic lemons and limes and make sure you give them a good wash.
Would love to know what you do with your sugared lemons and limes. Leave a note in the comments.
Happy sugaring 😉
See my Lime Lemon Zucchini Cake Recipe using sugared lemons.
Sugared Lemons and Limes
Sugared lemons and limes are the perfect garnish for special desserts and pretty cakes!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1–2 cups 1x
- Category: candy
- Cuisine: Canadian
Ingredients
- 4 cups water
- 3 cups granulated sugar
- 2 large organic lemons
- 3 organic limes
- 1/2 cup extra fine sugar
Instructions
- Wash lemons and limes, pat dry and thinly slice into approx. ¼ inch slices. Make sure you don’t slice them too thin or you will lose the pulp of the lemons and limes as they boil.
- In one large pot add 2 cups water and 1½ cups of the granulated sugar. Bring to a boil and stir until sugar has dissolved. In another large pot do the same, this is so you have one pot for the lemons and one pot for the limes.
- Lower to a simmer and add a layer of sliced lemons (don’t overcrowd them) to one pot and sliced limes in the other pot. Simmer lemons and limes for 15-20 mins or until skins are translucent. Carefully transfer to a drying rack, lined with paper towel. Repeat until you’ve used all the lemon/lime slices.
- Let lemon and lime slices air dry overnight (you can remove the paper towel at this point). Then press each slice into a bowl of extra fine sugar and place back on the drying rack. Let sugared lemons and limes dry for approx. 1 hour (depending on how sticky your slices are).
Notes
Store sugared fruit between pieces of waxed or parchment paper and place in an airtight container for 1 week.
Reserve syrup for another use.
Nutrition
- Serving Size: 1 slice
- Calories: 56
- Sugar: 14g
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 1mg
- Trans Fat: 0
- Carbohydrates: 14.9g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0
Keywords: Sugared Fruit, Lemon, Lime, Treat, Garnish
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Question.
I am making your sugared berries for one of my cakes. For my other cake I want to make sugared lemons. On the berry recipe you said to use fine sugar but didn’t say what type of sugar to use for the lemons. Would you please reply I would really appreciate it. My aunt was a beautiful entertainer and she always made these for parties. I cannot wait to try your recipe and I will let you know how they work out!
Thank you!
Hi Karen thanks for the message and taking the time to ask a question. You use granulated sugar (or you could use fine sugar if you like) to boil the lemons and to coat the lemons you use fine sugar. I use fine sugar as it’s more delicate (and you’ll have less of a ‘crunch’ if consuming the lemons/limes). I hope your entertaining goes as well as your Aunts, happy baking. 🙂 Let me know if you have any other questions.