Caramelized Lemon (candied lemon slices in syrup)

Ingredients

• 500 glemon slices
• 500 gsugar

Instructions

1. 1

   Slice the lemons

   Wash the lemons thoroughly and cut them into ¼-inch-thick slices. Remove all the seeds, as they can make the syrup bitter. Weigh the deseeded slices and use the same weight of raw cane or granulated sugar; for 500 g of lemon slices, measure 500 g of sugar.

2. 2

   Layer with sugar

   In an Instant Pot or rice cooker, arrange the lemon slices in layers, sprinkling sugar over each layer. Continue until you have used all the slices and sugar. Do not add water.

3. 3

   Cook the lemons

   Put the lid on the pot. In an Instant Pot, cook at low pressure for 40 minutes, then use the warm setting for a further 2.5 hours. In a rice cooker, use porridge mode, or regular rice mode if porridge mode is unavailable, for 40 minutes, then switch to warm for 2.5 hours.

4. 4

   Cool and store

   When cooking is complete, remove the lid and let the lemon syrup cool to room temperature. Use it straight away or transfer it to a sanitised glass jar, seal it tightly and refrigerate for up to 6 months.

5. 5

   Serve the syrup

   For lemonade, put a caramelised lemon slice and 1–2 tablespoons of syrup in a glass of ice, then top up with sparkling or still water. Add the slices and syrup to iced or hot tea, or use them in salads, marinades, dressings or as a dessert topping.

What is caramelised lemon?

This is a simple American-style lemon preserve: thin slices are cooked slowly with sugar until they soften and release a plentiful syrup. The result is both a sweetener and a ready-to-use citrus flavouring.

This version relies on equal weights of lemon and sugar, with no added water. A pressure cooker or rice cooker handles the long, gentle cooking with little active attention.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 0g protein, 0g carbs, 0g fat.

The sugar supplies nearly all the carbohydrate and energy in a serving, while the lemons contribute their tangy flavour. There is little protein or fat in the listed ingredients; serve a modest amount in a drink alongside a meal with a source of protein and fibre.

Choosing and preparing the lemons

Even slices: Cut the lemons to about ¼ inch thick so they cook at a similar rate and are easy to lift into a glass.

Remove the seeds: Check each slice before layering. Seeds left in the pot can give the syrup a bitter taste.

Layering without water

Sugar between layers: Sprinkle it across each layer of lemon rather than tipping it all in at once. This distributes the sugar through the pot as the fruit releases its juices.

No added liquid: The recipe depends on the lemons and sugar to form the syrup. Keep the cooker closed during cooking as directed.

Using the cooker settings

Instant Pot: Cook on low pressure for 40 minutes, then leave the cooker on warm for 2.5 hours.

Rice cooker: Choose porridge mode for 40 minutes, or regular rice mode if porridge mode is unavailable. Switch to warm for another 2.5 hours.

Checking the finished texture

The recipe gives a set cooking time rather than a separate visual test. After cooking, the lemons should be sitting in syrup; let the contents cool to room temperature before using or jarring.

The syrup is intended to be spoonable into drinks, while the slices can be served whole. Handle the slices gently when transferring them so they stay intact.

Ways to serve it

Cold drinks: Add a slice and 1–2 tablespoons of syrup to a glass of ice, then top with sparkling or still water for a quick lemonade.

Tea and more: Stir the slices and syrup into hot or iced tea. They can also bring a sweet-tart note to salads, marinades and dressings, or serve as a topping for desserts.

Recipe notes & tips

• Weigh the lemon slices after removing the seeds so the sugar matches their weight.
• Cut the slices evenly to help them cook at a similar rate.
• Remove every visible seed to avoid bitterness in the syrup.
• Layer the sugar between the lemon slices instead of adding water.
• Let the syrup cool to room temperature before transferring it to a jar.

Variations

• Sparkling lemonade: Add a slice and 1–2 tablespoons of syrup to ice, then top with sparkling water.
• Still lemonade: Use still water instead of sparkling water and adjust the syrup to taste.
• Hot lemon tea: Stir a slice and some syrup into a mug of hot tea.
• Iced tea: Add the lemon slices and syrup to chilled tea for a sweet-tart finish.
• Dessert topping: Spoon a slice and a little syrup over a dessert.

Common mistakes to avoid

• Leaving in seeds: They can make the syrup bitter, so inspect and deseed every slice.
• Adding water: The method needs no added water; leave the lemon and sugar to make the syrup.
• Uneven slicing: Thick and thin pieces may cook differently, so aim for slices about ¼ inch thick.
• Using the wrong setting: Follow the specified low-pressure or rice-cooker mode, then switch to warm for 2.5 hours.
• Jarring while hot: Let the syrup cool to room temperature before transferring it to a jar.

How to store

Once cooled, transfer the slices and syrup to a sanitised glass jar, seal tightly and refrigerate for up to 6 months. Use a clean utensil to take out slices or syrup.

Frequently asked questions