Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

60 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 1
Rating: Unrated
04/10/2011
This method is great with Yuzu peels as well. Thanks for sharing :-)
Rating: Unrated
03/01/2011
Uh-oh, I'm in the middle of this and I don't have any cream of tartar, will it work without it or is there a substitute? What does cream of tartar do here?