Candied Meyer Lemons Recipes

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CANDIED MEYER LEMONS



Candied Meyer Lemons image

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

1 cup sugar
1 cup water
2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick

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 KUMQUATS OR MEYER LEMONS



Candied Kumquats or Meyer Lemons image

Provided by Cathy Barrow

Categories     project, dessert

Time 1h

Yield 1 to 1 1/2 pints

Number Of Ingredients 2

1 pint kumquats or 4 Meyer lemons
1 1/2 cups sugar

Steps:

  • In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
  • In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
  • Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
  • Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
  • Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 1 gram, Carbohydrate 297 grams, Fat 3 grams, Fiber 23 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 273 grams

CANDIED MEYER LEMONS



Candied Meyer Lemons image

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

1 cup sugar
1 cup water
2 meyer lemons, washed and sliced into 1/4 inch slices

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 LEMON SLICES



Candied Lemon Slices image

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 2

1 large lemon
1 cup sugar

Steps:

  • Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
  • Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
  • Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
  • Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

CANDIED MEYER LEMON SLICES AND TOPPERS



Candied Meyer Lemon Slices and Toppers image

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

5 small Meyer lemons (2 to 3 ounces each)
2 cups sugar
1 cup Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake
5 small lemon leaves

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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2013-01-08 Step 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 …
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  • 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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