Candied Meyer Lemons
February, 2016 · By Coryanne Ettiene
What’s not to love about a fresh from the tree Meyer lemon? I mean, I’m a big fan of the ones you buy in the shop, but fresh from the tree, now that is a game changer. And with a bag of lemons to play with, the first thing I did was whip up a few trays of candied Meyer lemons s and then quickly shared them with everyone within arms reach. When my dear friend Gina returned from a weekend trip to Louisiana, she brought me a bag of handpicked Meyer Lemons, hours plucked and bursting with a sweetness that tugged at the heart and matched her gesture.
Sticky, sweet, tangy, juicy… seriously, life is just that bit better when you have a candied Meyer lemon slice in your hand, in your drink, on a cake or even in your salad. I made extra so I could mince them up to create a chutney ….but they were too good to save, so there will be no chutney on offer in our house this week. The process of making candied Meyer lemons is not the quickest process, but it is effortless. Like all candied citrus, the trick is to simmer them down to a soft translucent slice in sugar water, then allow them dry on a cooking rack before using them. Regardless of where you get your recipe, one thing is for certain, everything depends on how thick your slices are. Too thick and the flesh of the lemon is cooked away by the time the rinds are translucent because you have to add more cooking time, and too thin, and the same thing happens because you need an equal rind to hold it all in place and need to watch your cooking time like a hawk. The trick with the perfect slice, is to get it as close to a centimeter in thickness as possible. Sometimes a really sharp mandolin will work, but I prefer to eyeball it with a sharp knife.
When slicing them, use every last drop of lemon juice and keep the ends. Nothing should be wasted when you make candied Meyer lemons. And everything can be used with glorious results. I used a cutting board with a rim around it so I could catch all the juice that falls when you slice them, and then I used the rinds to add a little added flavor to the cooking syrup.
Candied Meyer Lemons
- 2 Cups of Meyer lemon slices
- 2 Cups of white granulated sugar
- 1/2 Cup of liquid (I used a 1/2 cup of Meyer Lemon Juice and 1/2 cup of water)
Add the sugar and liquid to a warm wide bottom sauce or frying pan and stir until the sugar is dissolved. Once simmering, add the lemon slices one at at time to blanket the pan. Allow them to simmer until they are translucent; Usually around 20 -30 minutes. There are some that will tell you that a quick dunk in boiling water before hand is what makes them cook faster, I find that this an extra step does nothing to the cooking time, and breaks down the flesh of the lemon leaving them a bit worn by the time they are ready. Next week I’ll be sharing my recipe for Meyer Lemon Syrup… you know, waste not, want not. But if you are in hurry, in the even that you make these candied Meyer Lemons this week, remove the lemons and keep simmering until you have a nice thick syrup. Yum!