Chocolate Dipped Lemon Rounds

Chocolate Dipped Lemon Rounds

Semi-sweet dark chocolate and tangy lemon come together with a look and taste lit up by contrasts. It’s the perfect addition to your sweet or buffet table at a Halloween or other holiday party, or a special treat to share at anytime at home.
Course Dessert


  • 2 large lemons
  • 2 cups granulated sugar
  • 2 cups water
  • 2 vanilla beans
  • 6 ounces dark chocolate
  • sea salt


  • Add ice and cold water to a large bowl, preferably a metal one, to create an ice water bath.
  • Cut the lemon into rounds as thinly as you can. Remove any seeds.
  • Add water to a saucepan and bring to a full boil.
  • Remove from the heat and add the lemon rounds to the hot water. Let them soften for about 2 minutes, stirring gently once or twice.
  • Drain the saucepan and then dip the lemon rounds into the ice water bath for a minute. Drain, and place the lemon rounds on a plate.
  • Add the sugar and 2 cups water to a heavy skillet. Bring to a boil and stir until the sugar is dissolved.
  • When the mixture is clear, reduce the heat to a low setting and add the lemon rounds and vanilla beans.
  • Heat without boiling for about 1 hour. The lemon rinds should be translucent.
  • Line a baking sheet with parchment paper, and, using tongs, transfer the lemon rounds in a single layer. Allow them to cool to room temperature.
  • Once the lemon rounds are cool, create your own double boiler by filling a medium sized saucepan about half full with water. Bring to a boil. Now place the chocolate into a heat-proof bowl and place it over the saucepan with water in it. Stir occasionally as the chocolate melts.
  • Remove the bowl from the hot saucepan, and dip the lemon rounds half into the melted chocolate.
  • Allow to cool on the parchment paper.
  • Sprinkle with sea salt as the chocolate cools.
  • Refrigerate for at least 1 hour before serving.
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