Candied Meyer Lemon Recipe
Use this Candied Meyer Lemon Recipe to create a special treat and a lovely garnish for many baked goods.
Candied lemons are great way to dress-up many baked goods. Sometimes adding a special touch can elevate an otherwise basic treat. These candied Meyer lemons do just that. And they are edible too! Although they may look fancy they’re really very easy to make. Here let me show you how:
First, slice lemons very thinly. I used Meyer lemons but lemons, limes, or any citrus will work. Next, begin the blanching process by bringing a pot of water to a boil and boiling the lemon slices for about a minute, the lemon slices then go for a cool swim in an ice bath. A water and sugar syrup is created and brought to a simmer where lemon slices will hang for about an hour until the rinds are translucent.
They become very jewel-like-like a stained-glass window. They’re so pretty!
I sure hope you enjoy these!
- 4 Meyer lemons (or two regular lemons)
- ice water
- 2 cups granulated sugar
- 2 cups water
- Thinly sliced lemons and remove any seeds. You should have about 24 thin slices, give or take.
- Prepare a medium-size bowl with ice and water.
- Bring a pot of water to boil, add lemon slices and boil for one minute. remove slices from boiling water and plunge into ice water for a couple of minutes until cool, then drain.
- In a medium-size skillet bring sugar and water to a simmer, stirring occasionally until sugar is dissolved.
- Add lemon slices in a single layer and simmer for about an hour, until rinds are translucent.
- Remove lemon slices and cool on wire rack.
Candied lemon slices may be kept refrigerated up to one month in a sealed, airtight container.
Adapted slightly from Martha Stewart.