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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 (1)

8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
05/31/2013
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