Candied Meyer Lemon Slices And Toppers Recipes
CANDIED MEYER LEMONS
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
- Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.
CANDIED MEYER LEMONS
Make and share this Candied Meyer Lemons recipe from Food.com.
Provided by threeovens
Categories Lemon
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
- Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
- Let cool in syrup.
- Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
- Let syrup drip off.
Nutrition Facts : Calories 82.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.6, Fiber 0.5, Sugar 20.4, Protein 0.2
CANDIED MEYER LEMON SLICES AND TOPPERS
Make these for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 35 slices and 5 toppers
Number Of Ingredients 4
Steps:
- Cut 1/4 inch off lemon ends; reserve 5. Cut each lemon into 12 paper-thin slices.
- Bring sugar and 2 cups water to a rolling boil in a medium-size, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices and reserved ends in a single layer. Simmer until rinds are translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper. Let cool completely.
- Fill a pastry bag fitted with a 1/4-inch round tip (such as Ateco #10) with buttercream. Pipe buttercream into center of 5 slices of varying size. Stack, starting with smaller slices, increasing to larger ones, and then decreasing to smaller ones again. Top with an end piece. Make a hole in top of end piece with a skewer; insert stem of a lemon leaf. Repeat to make 4 more toppers. Candied lemons can be refrigerated up to 2 days.
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HOW TO MAKE CANDIED LEMON SLICES | DESSARTS
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4.5/5 (148)Total Time 1 hr 50 minsCategory Dessert GarnishCalories 41 per serving
- Do this step if you want to blanch the slices: Set up a bowl of ice water. Heat water in a medium pan until boiling and then remove it from the heat. Add the lemon slices and stir for 1 minute and drain. Immediately, place the slices in the ice bath for 30 seconds and drain.
- In a wide bottomed pot, add the sugar and water and heat until the sugar is dissolves.Add the lemon slices and poach until translucent. Be patient, this can take 25-45 minutes depending on how thin you sliced it.
- Lay them out on a silcone or parchment lined baking sheet. Let them dry overnight or alternatively, bake the chips at 200°F turning them over occasionally. Bake them for about an hour or until they start to stiffen up. Let them cool.
HONEY CANDIED MEYER LEMON SLICES - HEALTHY WORLD CUISINE
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Ratings 1Category DessertsCuisine AmericanTotal Time 20 mins
- Add honey and juice from a lemon to a frying pan. Stir. Add slices of Meyer lemons or regular lemons and cook over medium heat. The honey mixture will bubble. Turn the lemon slices over a few times during the cooking process.
- The Honey Candied Meyer Lemon Slices are done when the peel is tender, and the honey glaze mixture has reduced to ½. The glaze will become golden. Cook time is from 12-14 minutes.
- Cool and dry your Honey Candied Meyer Lemon slices on a greased wire rack or a waxed paper lined baking sheet that has been greased first. DO NOT THROW AWAY the honey glaze.
- If you wish to make our delicious NO FUSS super easy Lazy Lavender Lemon Cake, add a few springs of fresh culinary lavender to the pan and a couple of drops of water and let it sauté for about 5 minutes or until aromatic. Remove from heat and transfer to sealable container for storage. Allow to cool completely before covering and putting it in the refrigerator. (This Lemon Lavender Honey glaze is like liquid gold. Fabulous to add to teas, desserts, cocktails and the list goes on.
CANDIED MEYER LEMON RECIPE - SHE WEARS MANY HATS
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- Thinly sliced lemons and remove any seeds. You should have about 24 thin slices, give or take.
- Bring a pot of water to boil, add lemon slices and boil for one minute. remove slices from boiling water and plunge into ice water for a couple of minutes until cool, then drain.
- In a medium-size skillet bring sugar and water to a simmer, stirring occasionally until sugar is dissolved.
CANDIED MEYER LEMONS RECIPE -SUNSET MAGAZINE
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3/5 (13)Total Time 2 hrs 30 minsAuthor Yigit PuraCalories 51 per serving
- 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.
- 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.
- 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.
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