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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.

Source: Martha Stewart Living, April 2010
Yield

Ingredients

Directions

Cook's Notes

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

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8
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • suzrhayes
    21 MAR, 2010
    Has anyone tried this yet?
    Reply

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