Random header image... Refresh for more!

candied lemons

Meyer lemon bunch

Nearly all of my Meyer lemon crop has been juiced out.  I saved a few to candy.

chocolate dipped meyer lemon slice

Candied Meyer lemon, as well as regular lemon, slices are lovey as a garnish on dessert plates and delicious when added to salads, either whole or chopped. The slices are a sweet tangy treat on their own or dipped in chocolate.  They would be a lovely hostess gift, packed in a small Mason jar.

dry

Candied Meyer Lemons

3 pounds Meyer lemons, well washed
3 cups sugar
3 tablespoons light corn syrup
Additional sugar, for coating

Preheat oven to 300 degrees.

juice a few

Squeeze enough lemons to make 1/2 cup juice.

slice the rest

Slice remaining lemon 1/4-inch thick, using your sharpest knife.

get those seeds out

Discard seeds and end pieces.

layer in pyrex

Layer slices in a large rectangular glass baking dish.

juice on top

Meanwhile, bring 1  1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover baking dish tightly with foil.

cover with foil

Bake until fruit is tender and somewhat translucent but still keeps its shape, about 50 minutes.

bake

Uncover and bake until syrup reduces by a third, about 30 minutes. Let cool to room temperature.

drain and sugar

Lift out slices with a fork and drain on a rack. Turn over and let drain for a couple more minutes.

orange slices in jar

Dip each lemon slice in sugar on both sides, and place on a clean rack. Let dry, uncovered, overnight.

Use, or place in an air-tight container and chill until ready to use. Will last, refrigerated, for 10 to 14 days.


Print pagePDF pageEmail page
Related Posts with Thumbnails

2 comments

1 lara { 08.17.13 at 10:27 AM }

Yummy looks great, I think it’s a very good idea to use them in cakes for decoration.

2 Candied Meyer Lemons Recipe { 08.28.15 at 7:26 PM }

Leave a Comment