Lemons can be refrigerated in syrup for up to 1 week.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 1.0 stars
Did anyone else have a problem with the lemons falling apart after cooking for 1 1/2 hours? A complete loss of 6 Meyer lemons & time!
I used a mandolin to get uniform 3/16" slices and removed the seeds. Followed remaining directions exactly.
The result was the lemon flesh pulled away from the rind as the slices were removed from the pan. I had a pile of rind and a mash of lemon flesh. There was no way that this tart could bear any resemblance to the picture.
Wish the directions were more specific regarding: slice thickness, seed removal (before cooking or after?), & simmer heat level,
Will try again but with changes to slice thickness and cooking time.
I made this with regular lemons, and the lemons were so bitter we had to pitch them. Also, I left the seeds in during the cooking process, which may have increased the bitterness. I will try again with Meyer lemons, and I'll remove the seeds.