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Candied Meyer Lemons

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    This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
    Martha Stewart Living, April 2010
    • Yield Makes 2 cups
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    Ingredients

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

    Directions

    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.

    Recipe Reviews

    • 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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