New This Month

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

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 Notes

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

Reviews Add a comment

  • Kirk Shindle
    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 Kirk
  • 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?