Candied Meyer Lemons

Photo: Alex Farnum

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

Yield: Makes 32 slices (serving size: 2 slices)
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 30 Minutes
Cool: 1 Hour

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 1 pound Meyer lemons
  • 1 1/4 cups sugar
  • 2 tablespoons light corn syrup

Preparation

  1. 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. 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. 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.
  4. Make ahead: Up to 3 days, chilled.
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