I found an interesting treat on my doorstep the other day: Meyer Lemons. Meyer Lemons are guessed to be a cross between an orange and a lemon, but more to the lemon side. Apparently they are now selling them at Giant Eagle and they thought I’d appreciate having them. Well they were right, because with them I was able to make delicious candied Meyer Lemon slices.
Candied Lemon Slices Recipe
3 Lemons (cleaned very well)
Water for boiling
Bowl of ice water
2 C Sugar
2 C Water
1. Put a pot of water (doesn’t matter how much) on the stove on high. That will come to boil while you are slicing the lemons very thinly. Slice all three lemons.
2. In a separate pot, combine the 2 cups of water and the 2 cups of sugar and place on medium-high heat. 
3. Place all of the sliced lemons in the pot of boiling water, turn down the heat a bit and let the lemons simmer in the water for a minute or two. This process softens the toughness of the peel and removes some of the bitterness.
4. Remove the lemon slices and place them in the bowl of ice water to cool down.
5. Once your sugar/water pot comes to a simmer, add the lemons. Do not boil this mixture! Keep it at a low simmer for 1 hour and 20 minutes. This amount of time will allow the sugar/water mixture to permeate the lemons and candy them.
6. Before you take your lemons out of the solution, setup a few baking racks. Place your lemons on the racks and let dry. Drying can take up to 24 hours and even then they may remain a bit sticky.
Once you’ve got your candied lemon pieces there are a number of things you can do with them. You can get them dry and crispy by putting them in a low oven for a few hours. You can coat them in sugar or if you’re really looking for something tasty, you can dip them in dark chocolate.
Whatever you decide to do, store your candied lemon in an airtight container for best shelf life.
Tagged with: candied lemon peel • candied lemon recipe • candied meyer lemon
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March 8th, 2010 at 11:11 am
Yum! Those look great!!!
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March 10th, 2010 at 3:47 pm
They also make lovely garnishes on cakes and cheesecakes. I have candied citrus before too, and I never bother with the pre-boiling step. I just let them simmer in the sugar water until they are softened and candied.
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March 10th, 2010 at 6:00 pm
[...] Candied Lemon Slices – Eatingcleveland.com [...]
March 15th, 2011 at 11:47 am
l like your photos. Gonna try your recipe and get back with you. Thanks. Pua from AZ
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April 30th, 2011 at 8:54 am
I used these as a garnish to my blueberry and lemon zest cupcake and they were a MAJOR hit. I plan to use them in a new recipe for rasberry spritzer cupcakes soon, I’ll let you know how it goes…
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August 25th, 2011 at 4:19 am
i like the recipe if u have any simple recipes with SIMPLE INGREDIENTS!
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