Food & Cooking Recipes Dessert & Treats Recipes Candied Meyer Lemon Slices and Toppers 2.7 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 35 slices and 5 toppers Make these for Martha's Meyer Lemon Anniversary Cake. Ingredients 5 small Meyer lemons (2 to 3 ounces each) 2 cups sugar 1 cup Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake 5 small lemon leaves Directions Cut 1/4 inch off lemon ends; reserve 5. Cut each lemon into 12 paper-thin slices. Bring sugar and 2 cups water to a rolling boil in a medium-size, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices and reserved ends in a single layer. Simmer until rinds are translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper. Let cool completely. Fill a pastry bag fitted with a 1/4-inch round tip (such as Ateco #10) with buttercream. Pipe buttercream into center of 5 slices of varying size. Stack, starting with smaller slices, increasing to larger ones, and then decreasing to smaller ones again. Top with an end piece. Make a hole in top of end piece with a skewer; insert stem of a lemon leaf. Repeat to make 4 more toppers. Candied lemons can be refrigerated up to 2 days. Rate it Print