I have a new addiction.
Candied Meyer Lemon slices. This tart yet sweet citrus-y treat is easy to make, and is delicious on its own. I also use them to garnish and add flavor to baked goods, like these Meyer lemon cupcakes. You could also replace the Meyer lemons with regular lemons.
The method gives you little citrus wheels turned soft and ever-so-slightly chewy after cooking in sugared water for a while. You’ll know they’re ready when the rinds take on a translucent tone.
Candied Meyer Lemon Slices (via Tyler Florence Family Meal)
- 2 cups sugar
- 2 large Meyer lemons, ends trimmed and sliced about 1/8-1/4 inch thick
Bring the sugar and 4 cups of water to a boil in a heavy sauce pan or large pot. When the sugar-water is clear and bubbling, reduce your heat to medium low and add the lemon slices. Simmer the Meyer lemon slices until the rinds are translucent. This takes between 30 minutes to an hour, depending on the thickness of the slices. I didn’t have a mandolin handy so I had to slice them by hand. This resulted in slices that were uneven, but still tasted delicious!