Food & Cooking Recipes Dessert & Treats Recipes Candied Meyer Lemon Peel 3.5 (60) 2 Reviews 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 July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 1 cup Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor. Ingredients 3 medium Meyer lemons, preferably organic, rinsed and dried 3 ¼ cups sugar, preferably organic, plus more for coating ¾ teaspoon cream of tartar Directions Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside. Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside. Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes. Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate. Rate it Print