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Candied Meyer Lemons

This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.

  • Yield: Makes 2 cups
Candied Meyer Lemons

Source: Martha Stewart Living, April 2010


  • 1 cup sugar
  • 1 cup water
  • 2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick


  1. Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.

  2. Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Cook's Note

Lemons can be refrigerated in syrup, covered, for up to 3 weeks.

Reviews (4)

  • kshindle1 31 May, 2013

    One of my favorites to make . . . Took a little practice, but once I mastered it, it has become a huge family and friend favorite. Thanks Martha and Staff


  • cwcd 26 Mar, 2010

    It was very tasty, but something didn't work. My Lemon Mousse was runny. Any ideas as to why? Maybe I didn't whip it long enough before I refigerated it??? Will be trying this again, and would love some tips before I make my next attempt. Thanks in advance.

  • Rahbakes 21 Mar, 2010

    yes. the lemons were super easy...the crepe cake, not so much. but it was worth the effort -- delicious and got raves.

  • suzrhayes 21 Mar, 2010

    Has anyone tried this yet?

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