Candied Meyer Lemons
Yigit Pura of Tout Sweet Pâtisserie in San Francisco uses these citrus slices as a garnish, both the way they are here (on the softer side, halfway between candied and poached) and one step further (dried overnight on a rack, then turned in sugar for a sparkly look). Sometimes he adds cut-up lemongrass to the syrup.
This recipe goes with Rhubarb Verrines with Salty Macadamia Crumble, Honey Custards with Blood Oranges and Candied Lemon
More From Sunset
1 Hour, 30 Minutes
Cool: 1 Hour
- Calories: 51
- Calories from fat: 1.5%
- Protein: 0.2g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 14g
- Fiber: 0.5g
- Sodium: 1.6mg
- Cholesterol: 0.0mg
- 1 pound Meyer lemons
- 1 1/4 cups sugar
- 2 tablespoons light corn syrup
- 1. Preheat oven to 300°. Squeeze enough lemons to make 1/4 cup juice. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife. Discard seeds and end pieces. Layer slices in an 8- or 9-in. square glass baking dish.
- 2. 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 dish tightly with foil.
- 3. Bake until fruit is tender and somewhat translucent but still keeps its shape, 50 to 55 minutes. Uncover and bake until syrup reduces by a third, about 30 minutes. Let cool to room temperature, then use or chill, covered. Lift out slices with a fork and drain to use.
- Make ahead: Up to 3 days, chilled.
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