Rating: 3 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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

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Recipe Summary test

Yield:
Makes 2 cups
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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.

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  • 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.

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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