Home » Recipes » Desserts » » Candied Meyer Lemon Recipe
posted by Amy Johnsonon March 8, 2014 (updated Feb 7, 2019) 34 comments »
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Use this Candied Meyer Lemon Recipe to create a special treat and a lovely garnish for many baked goods.
Candied lemons are great way todress-up many baked goods. Sometimes adding a special touch can elevate an otherwise basic treat. These candied Meyer lemons do just that.And they are edible too!Although they may look fancy they’re really very easy to make. Here let me show you how:
How to Make Candied Lemons
First, slice lemons very thinly. I used Meyer lemons but lemons, limes, or any citrus will work.Next, begin the blanching process by bringing a pot of water to a boil and boiling the lemon slices for about a minute, the lemon slices then go for a cool swim in an ice bath.A water and sugar syrup is created and brought to a simmer where lemon slices will hang for about an hour until the rinds are translucent.
They become very jewel-like-like a stained-glass window. They’re so pretty. I sure hope you enjoy these!
Candied Meyer Lemon Recipe
Candied Meyer Lemon Recipe
Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 15 minutes
Total Time: 2 hours
Use these to garnish cakes or other baked goods.
Ingredients
- 4 Meyer lemons (or two regular lemons)
- ice water
- 2 cups granulated sugar
- 2 cups water
Instructions
- Thinly sliced lemons and remove any seeds. You should have about 24 thin slices, give or take.
- Prepare a medium-size bowl with ice and water.
- 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.
- Add lemon slices in a single layer and simmer for about an hour, until rinds are translucent.
- Remove lemon slices and cool on wire rack.
Notes
Use candied lemon slices to garnish cakes and other baked goods.
Candied lemon slices may be kept refrigerated up to one month in a sealed, airtight container.
Adapted slightly from Martha Stewart.
Did you make this recipe?
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originally published on March 8, 2014 (last updated Feb 7, 2019)
34 commentsLeave a comment »
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34 comments on “Candied Meyer Lemon Recipe”
Faye —Reply
I am absolutely in LOVE with Meyer Lemons and am always looking for new ways to use them. This recipe looks great and I can’t wait to use it!!
Sally T. —Reply
I saved this recipe just because I Love Mayer Lemons~and they will
go into my Sweet Tea~so pretty
Thanxcheri —Reply
These are so pretty, I can see adding these to so many things. Just pined.
Robin Wenrick —
Use the leftover syrup as a base for lemonade.
Phi @ The Sweetphi Blog —Reply
WOW ! These photos are just breathtakingly beautiful! And the recipe is awesome, I love love love lemons, so I can’t wait to try it!
Ljuba Ohrnberger —
I ALSO LOVE LEMONS AND THE FACT IS THAT THEY ARE GOOD FOR YOU, FOR THE SKIN AND HAIR ALSO IT KILLS BAD BACTERIA IN THE BLOOD, I daily slice a big lemon and slowly eat it every time I pass by it. Will try this recipe very soon.
Sommer @ASpicyPerspective —Reply
These lemons are just gorgeous! There is just some many uses for these!
Paula – bell’alimento —Reply
These lemons are just stunning!
First of all, these little babies are so pretty. But secondly, they wouldn’t last long enough to look at around here because I would eat. them. all.
Daricia —Reply
I bought a Meyer lemon tree this winter to grow on my windowsill. It is blooming now and the whole house smells wonderful! There are tiny lemons forming at the base of the flowers. Oh I hope I get full grown lemons so I can try this! Your photos are gorgeous, by the way.
Amy Johnson —
Oh! I want one too. That has got to be the coolest—to be able to walk out and pick a lemon. Lovely!
Charlotte L Hale —
I used honey instead of sugar with less water and added ginger for a natural cough and nausea suppressant. Eatej in moderation, of course. We shall see how they work…
Shaina —Reply
Oh my. That top photo with it’s little glint of light on the drip is perfection. You should sell prints of this entire post. I need some lemon love in my life.
Amy Johnson —
You’re so sweet. I need more lemons in my life too. They make me happy!
Country Cook —
Any ideas on how to use the leftover lemon syrup? Thanks for any suggestions!
Mel —
Hey, hi! Have you tried sweetening a pitcher of tea with the syrup?
Lenora Yuen —Reply
I love Meyer lemons and tried this recipe but I hung them to dry,
Then coated them with sugar in baggie and froze on cookie sheet.
I have these little babies all summer.Amy Johnson —
What a great idea, Lenora! I bet they are gorgeous coated with sugar.
Megan {Country Cleaver} —Reply
I just can’t get over that drippy candy falling off that slice!! I have got to try this ASAP!
Heather —Reply
If I want to cut these in to 4 pieces, should I do that before or after they are candied?
Amy Johnson —
I think before would be easier. They get pretty sticky.
Nikki —Reply
Can you tell me what is the reason for blanching them and doing the iced water bath first? This is so fun and yummy! What a treat! I can NOT WAIT for spring and fresh fruit at the peak of the season! I might try this with every citrus I can find! he he
Hope —
I believe that the blanching rids any bitterness that might be in the pith.
Karen @ The Food Charlatan —Reply
These photos are STUNNING Amy!
Pam —Reply
I’m trying this now! My husband loves anything lemon. Is there left over lemon infused simple syrup? Any ideas what to do with it. It seems a shame to throw it out. I pinned a recipe for lemon crepes, I could use it on that I guess. Thanks for the recipe, they are stunning.
Amy Johnson —
Crepes would be nice as would drizzling over pancakes or whipping into cream.
Tracy Middleton —Reply
I was wondering if these candied Meyer Lemon slices could be made to hardened, like a hard-version candy? If so, would you know what next would be done to get them to the hard candy texture?
Amy Johnson —
I’m not sure as I haven’t done that before, Tracy.
Lisa —
I made candied lemon peel last winter, from a Martha Stewart recipe. The recipe instructions are similar to this and then you bake them at a low oven temp (approx 180 – 200°) until they are a sort of sticky dry, if that makes sense. So if you bit into it it’s still chewy and sticky. If they’re too dry then they’re crispy and crumbly. So maybe in the oven or a food dehydrator would work.
David —
Just keep simmering until the sugar thickens, but watch closely… once the sugar begins to caramelize, get them off the heat quickly so you don’t burn them. They will cool to a hard candy, so cool on wax paper or a lightly greased pan so they don’t stick. Enjoy!
Kim —Reply
This is a good simple recipe! 🙂
But please fix the time of simmering (of sugar, water, lemon slices) because mine turned out brown only after 30 minutes (with super low heat).
Will try again later 🙂 thank you for taking time to put a recipe up!
Tami —Reply
I cannot eat cane sugar so tried this recipe with honey, which didn’t work at all. The lemons were inedible. Have you tried coconut sugar by chance? Just wondering if anything else would work. They are beautiful!!!
Janet E —Reply
Best thing in all the world and — note — I used sub-par meyer lemons. And it still kicked butt. At the end, I didn’t drain mine on a rack, but instead just layered them, with their syrup in a jar, like marmalade. While doing so, I set one aside on a plate to eat after it cooled. To help it cool, I put a little piece of Valrhona bittersweet chocolate on top of it, so the heat could melt the chocolate a little. Then I ate the warm chocolate, and chased it with the bite of lemon. I am a changed woman for the experience. I’ll probably stop procrastinating, I’ll probably become more stylish, I’ll probably learn to dance tango now. I’m a much better person now. Thank you. Delish. (and go heels, by the way)
Melanie Rose —Reply
Great simple instructions!! I made a bunch of candied lemon slices from local lemons!!
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