When I opened my box I found not six but eighteen petite yellow lemons. I immediately contacted customer service and offered to return them. The quick response: “We can’t take them back, can you use them?”
Oh can I? When life hands me Meyer lemons, I feel very lucky indeed.
I started with candied Meyer lemons. I spent 30 minutes focused with a sharp knife slicing thin strips of lemon and picking out the seeds.
Then I simmered them in sugar syrup until the rind turned translucent, enjoying the sweet summery scent as it wafted through the house. Finally, I moved the slices to a drying rack to drain the excess syrup.
Unlike the failure of a lemon meringue pie, candied lemons are a delight. I could see using them as a translucent garnish for nearly any dessert, chopping them into scones, or slipping the sweet slices in between cake layers.
But to be honest, I doubt they will make their way into any recipe at our house. We are eating a sticky slice or two with herbal tea in the afternoon and as a snack after dinner. The bright, bitter intense flavor adds moments of light to our days.
Candied Lemon (or Grapefruit)
2 cups sugar
2 cups water
3 lemons, sliced thinly and quartered, seeds removed
1 cup sugar (optional)
1. Simmer sugar and water over low heat in a wide non-reactive skillet until sugar is dissolved and a syrup forms.
2. Layer fruit slices in syrup. Cook at a low simmer until peels are translucent, 45-90 minutes.
3. Remove candy from syrup and drain on a cooling rack. Optionally, roll in more sugar before syrup dries.
4. Store in an airtight container for up to two weeks.
Added to Hearth & Soul Blog Hop.