Introduction

Lemon drops are classic, tangy candies that perfectly balance sweet and sour flavors. These homemade treats are simple to make and bring a bright, cheerful burst of lemon in every bite. Whether for a special occasion or a sweet snack, lemon drops delight with their refreshing taste.

A close-up image of a wooden bowl filled with small, round, yellow sugar-coated gumdrops stacked on top of each other, each gumdrop textured with visible sugar crystals giving a sparkly effect. Behind the bowl, there are whole and halved lemons with bright yellow skin and visible juicy segments, all set on a light beige fabric with frayed edges, resting on a white marbled surface. The warm lighting highlights the glossy, granular texture of the gumdrops and the fresh look of the lemons. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
½ cup light corn syrup (or golden syrup)
⅓ cup water
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp lemon extract
Yellow food coloring (optional)
Additional granulated sugar, for coating

Instructions

Step 1: Line a baking sheet with parchment paper and lightly dust it with granulated sugar. Measure and prepare all ingredients before starting.
Step 2: In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring gently until the sugar dissolves, about 3–4 minutes.
Step 3: Stop stirring and attach a candy thermometer to the pan. Boil the syrup until it reaches 300°F (150°C), the hard crack stage, which takes about 10–15 minutes.
Step 4: Remove the pan from heat and stir in lemon juice, zest, lemon extract, and yellow food coloring if using. The mixture will bubble—this is normal.
Step 5: Quickly spoon small drops of the syrup onto the prepared baking sheet. If the syrup hardens in the pan, gently reheat for 20–30 seconds to soften.
Step 6: Once the drops have cooled slightly, roll them in additional granulated sugar to coat.
Step 7: Let the candies harden completely at room temperature for 20–30 minutes before storing or serving.

Tips & Variations

Add ½ teaspoon of dried culinary lavender with the lemon zest for a floral twist.
Try a few drops of raspberry extract and a tiny drop of red food coloring for a lemon-raspberry variation with a swirled effect.
Use sanding sugar instead of granulated sugar to give the candies a sparkling finish.
Substitute Meyer lemon juice and zest for a sweeter, more floral lemon flavor.
Add ¼ teaspoon ground or finely minced crystallized ginger for a spicy ginger-lemon version.

Storage

Store lemon drops in an airtight container at room temperature to keep them from sticking or becoming sticky. They can last up to 2 weeks when stored properly. If they soften, simply let them air out on parchment paper for a few hours. Avoid refrigeration as it may cause moisture buildup.

How to Serve

A wooden bowl is filled with a pile of bright yellow lemon gummy candies, each candy covered in sparkling sugar crystals that make them look shiny and textured. The candies are round and stacked, with some resting on the bottom of the bowl and others forming a small mound on top. Around the bowl are whole and halved lemons with a fresh yellow color, all placed on a soft beige cloth. The surface beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon extract instead of fresh lemon juice?

Fresh lemon juice provides bright acidity and freshness that enhance the flavor, but lemon extract can be used if fresh juice is unavailable. For best results, use both if possible.

Why do I need to cook the syrup to the hard crack stage?

The hard crack stage at 300°F (150°C) ensures the candy will set properly and become hard and crunchy once cooled. Cooking to lower temperatures will result in softer candies that don’t hold their shape well.