No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Meyer Lemon Peel

Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.

  • yield: Makes about 1 cup

Ingredients

  • 3 medium Meyer lemons, preferably organic, rinsed and dried
  • 3 1/4 cups sugar, preferably organic, plus more for coating
  • 3/4 teaspoon cream of tartar

Directions

  1. Step 1

    Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside.

  2. Step 2

    Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside.

  3. Step 3

    Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes.

  4. Step 4

    Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate.

Source
The Martha Stewart Show, February 2011

Reviews (2)

  • 10 Apr, 2011

    This method is great with Yuzu peels as well. Thanks for sharing :-)

  • 1 Mar, 2011

    Uh-oh, I'm in the middle of this and I don't have any cream of tartar, will it work without it or is there a substitute? What does cream of tartar do here?