Bright, tangy citrus candy made the old-fashioned way
If you’ve ever unwrapped a classic lemon drop and wondered if you could make them yourself, the answer is yes—and the results are even better than store-bought. These homemade Lemon Drops are crisp, glossy, and bursting with fresh citrus flavor. Whether you prefer them sweet or with a sour kick, this recipe gives you full control.
I first made these lemon drops during a rainy afternoon when I was craving something nostalgic. The smell of warm sugar and lemon oil took me straight back to childhood, and from that moment on, they became a staple in my candy-making repertoire. It’s a fun, hands-on process that yields beautiful results—and they make charming gifts, too.
Why You’ll Love These Lemon Drops
- Old-fashioned charm – A classic candy made entirely from scratch
- Big lemon flavor – Thanks to real lemon oil and optional citric acid
- Fun and rewarding – A hands-on recipe perfect for creative candy makers
- Customizable – Adjust the sourness, shape, and color as you like
Ingredients
- 200 g granulated sugar (1 cup)
- 110 ml water (½ cup)
- ¼ teaspoon cream of tartar
- 1 teaspoon natural lemon oil
- 2–3 drops yellow gel food coloring (optional)
- 1 teaspoon citric acid (optional, for added sourness)
- 70 g confectioner’s sugar (½ cup), for coating
- Vegetable oil or nonstick spray, for greasing scissors
Tools You’ll Need
- Heavy-bottomed saucepan
- Candy thermometer
- Silicone baking mat
- Heatproof gloves (cotton gloves plus rubber gloves)
- Kitchen scissors
- Bowl for confectioner’s sugar
- Pastry brush (to prevent crystallization)
How to Make Lemon Drop Candy
1. Prep your tools
Lay a silicone baking mat on a clean, heatproof surface. Grease your kitchen scissors with vegetable oil or nonstick spray. Place the confectioner’s sugar in a wide bowl and set it aside for later.
2. Cook the sugar mixture
In a saucepan, combine granulated sugar, water, and cream of tartar. Heat over medium heat, stirring gently until the sugar dissolves completely.
3. Bring to hard-crack stage
Once dissolved, stop stirring. Attach a candy thermometer to the side of the pot. Continue cooking until the temperature reaches 300°F (149°C). Occasionally brush down the sides of the pot with a wet pastry brush to prevent sugar crystals from forming.
4. Flavor the candy
Immediately remove the pot from heat and stir in the lemon oil, yellow food coloring (if using), and citric acid for a sour kick.
5. Shape the candy
Carefully pour the hot sugar syrup onto the silicone mat. Let it cool briefly until it’s safe to handle, then put on cotton gloves topped with rubber gloves.
6. Pull and fold the candy
Using your gloved hands, fold the sugar mass over itself repeatedly. As it becomes pliable, stretch and fold it until it thickens and gains a glossy, streaked texture.
7. Form and cut
Stretch the candy into ropes about ½ inch wide. Use the greased scissors to cut them into small pieces, about ¾ inch each.
8. Coat and cool
Toss the pieces in the confectioner’s sugar to prevent sticking. Let them cool completely, then store in an airtight container.
Storage Tips
Store lemon drops in an airtight container at room temperature. They’ll stay fresh for up to 6 weeks if kept cool and dry. Avoid humidity, which can make the candy sticky.
Make It Your Own
- Try other citrus oils like orange or grapefruit for a twist
- Add food-safe glitter or shimmer for a festive touch
- Use molds for uniform shapes if you prefer not to hand-pull
Final Thoughts
Making Lemon Drops at home is a rewarding process that transforms just a few ingredients into bright, beautiful candies. Whether you’re filling a candy jar, prepping party favors, or just indulging your inner candy-maker, this recipe delivers the charm of old-fashioned sweets with modern flexibility. The next time you need a citrusy pick-me-up, skip the store and try these homemade gems instead.