candied lemons and limes

Candied lemons and limes


Candied fruit colours the windows of all the best pastry shops and undoubtedly attracts the curious eye of the little ones. Preparing it is easy, and the methods are various. In this recipe, you’ll find one of the fastest ways.

Lemons, limes, and oranges are among the candied fruit we find most in cakes and biscuits, also used to garnish desserts. So why not prepare candied lemons and limes to decorate a classic cheesecake and make it so irresistible.

The syrup can be kept in a jar, stored in the fridge and added to homemade jams or used in your granola and yoghurt in the morning.


For about 250g of candied fruit, preparation time 5 minutes, cooking time 20-25 minutes:

  • 1 lemon
  • 2 limes
  • 125g sugar
  • 150ml water


1 – Wash the lemons and limes very well, using warm water. Slice them about 0.5cm thick and arrange the slices in a large bowl with water and ice.

2 – In a saucepan, weigh the necessary sugar and add the water, stir lightly and then put on the stove, cooking over medium heat. The sugar will have to dissolve completely, and the syrup will begin to simmer. Let it simmer for about 5 minutes.

3 – Dry the lime and lemon slices with kitchen paper or a clean tea towel and dip them in the syrup. Then cook them over low heat for about 15 minutes. For best results, don’t put too many slices all at once. Use candied fruit to garnish a cake or dessert.


– Alternatively, you can put the slices in water and leave them in the freezer for at least 30 minutes. This should reduce the bitterness of the fruit. It is important to note that this also depends on the thickness of the lime and lemon peel.

– Try not to let the syrup simmer for more than 5 minutes. Otherwise, the liquid may reduce caramelising the fruit.

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