Have you ever wondered how to make those deliciously candied limes that professional bakers present with their key lime pies? Candied limes are typically used as a sweet and savory garnishment for key lime pies and can also be used to garnish other desserts or drinks. Some people enjoy them as a stand-alone delicious snack.
You will be surprised to find out how easy it is to make them. With our step by step instructions on how to candy limes, we will guide you through the simple process of making your next delicious dessert garnish or snack. Be sure to make plenty to go around!
Note: Make the candied limes a couple days before required as they need to sit for 1 to 2 days before they are ready.
Step #1. Prepare Ingredients
You will need the following to candy limes:
- 6 limes
- ¾ cup water
- 2 tbsp. lime juice
- 1 cup sugar
Step #2. Slice the Limes
Cut the limes into thin rounds.
OPTIONAL: At this point, you may wish to blanch the lime slices in boiling water for 2 minutes in the pot and then drain and chill them in ice water. Do this a few times, using fresh water each time. This will help to remove some bitterness. Then proceed to step #3. This is optional and depends on your preference.
Step #3. Add Ingredients to Deep Pot
Mix water, lime juice and sugar in a deep pot.
Step #4. Dissolve Sugar & Add Limes
Bring to medium heat. When the sugar is dissolved, add the lime slices.
Step #5. Simmer
Simmer for 15 minutes, until they look translucent (thicker slices may take longer).
Step #6. Remove Limes
Place the lime slices on a non-stick baking sheet (like these silicone mats here) or foil.
Step #7. Pour Syrup Over Lime Slices
Pour some extra syrup over each slice.
Step #8. Let the Limes Sit & Serve
Let the limes sit for 1-2 days to dry. Serve.
As you can see, it doesn’t take a professional baker or chef to transform plain lime slices into a sweet and delicious candy treat. Not sure where to put the limes? They can be served as a garnishment on a drink, on cakes, cupcakes, cookies, and pies, or even in a bowl.
Candied limes are such a quick and easy treat to make. This makes them desirable for dinner parties and birthdays. They can be served to one person or to a whole group. No matter how you use them, these treats are irresistible.
Store the candied limes in an airtight container and in a cool, dry place for up to 1 month. Leftover syrup can be refrigerated and used to sweeten beverages.
How do you plan to serve your candied limes?
How to Candy Limes
- 6 limes
- ¾ cup water
- 2 tbsp. lime juice
- 1 cup sugar
- Cut the limes into thin rounds.
- Mix water, lime juice and sugar in a deep pot.
- Bring to medium heat. When the sugar is dissolved, add the lime slices.
- Simmer for 15 minutes, until they look translucent (thicker slices may take longer).
- Place the lime slices on a non-stick baking sheet (like these silicone mats here) or foil.
- Pour some extra syrup over each slice.
- Let the limes sit to dry for 1-2 days. Serve.
- As an optional step (after slicing the limes), you may wish to blanch the lime slices in boiling water for 2 minutes and then drain and chill them in ice water a few times (using fresh water each time). Then proceed to simmering. This will help to remove some bitterness if that is your preference.
- The leftover syrup can be cooled and stored in the refrigerator. It can be used to sweeten drinks.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking to further enhance your cooking skills? Check out…How to Make Ketchup
If I used them for a cake, would they be ok on the cake for a few days in the fridge? Cake would be decorated Thursday and the event is Sunday
Hi, Hattie. I think the candied limes would be fine as they can last quite a long time.
I blanched whole limes for 2 minutes,
put in ice water, sliced them, blanched them in fresh boiling water, then am cooking in the simple syrup.. after 40 minutes they still "finish" extremely bitter. Will cooking longer get rid of the bitterness?
Hi Rena, I don’t think you can completely get rid of the bitterness, but you can try blanching the lime slices 2 or 3 times. This should at least reduce it.
Hi JB, the ‘syrup’ is just the sugar liquid that was simmered in the pot with the lime slices. The recipe isn’t asking for extra syrup. Thanks for the question.
Hi! How do I store these after?
Hi Emily, you’ve got options when it comes to storing them. They can be stored in an airtight container either in a cool, dark place or in a refrigerator if you want to keep them longer. They can also be frozen for a few months. Try to keep them away from moisture.
Can you put them in a low oven to dry out faster?
Hi Jennifer. I personally haven’t tested drying them in the oven, but I have seen others dry them on a parchment-lined baking sheet in the oven at the lowest temperature for an hour or so, until they start to stiffen. You would have to keep a close eye on them.
I did! I wasn’t successful in leaving them to dry so after two days of attempted air drying i just chucked them in the oven for 1-2 hours on 90C. Worked great
I just made these per your instruction to use as garnish for a key lime pie. Actually first went to Sur la table’s recipe which I didn’t like the instructions for and didn’t follow, so landed on your site. Thanks for the great recipe!
Oh wow, thank you! That’s a nice compliment. I’m glad you liked the recipe!
I have got to try this! Thanks for sharing. Love the step by step!
No problem! They are so cute as a garnish and tasty too. Thanks for the comment.