When Life hands you Meyer Lemons, you candy them!

As a child, the forays into candy-making were virtually nonexistent. Our family had no attempts into finicky fudge, tempting little truffles, or glossy little caramels. “Softball” and “Hardball” were terms we knew in reference to idioms or baseball, and the only homemade candies I really recall were the Buckeyes we bought from the Holiday Cookie Sale at our church. I did always have an affinity for candies such as PB Cups and Snickers, even over things like cake. I was not one that was overly drawn to fruit flavored candies. If given a choice, I would always go for the chocolate.

As I grew older, I think my “curiosity killed the cat” mode switched on more as I started being able to choose where to spend any pocket money I acquired through gifts and eventually working. Dried Apricots, Candied Ginger, and natural Fruit Leathers were much more pleasing to my palate in contrast to their artificial counterparts sold commercially. I wanted a grown up version of those sugary fruit snacks that would still contain that terrific gummy, chewy texture, yet retain a natural fruit flavor.

The rinds become completely translucent during the process of simmering them in the simple syrup in these Candied Meyer Lemons.

It took a little research on different approaches, and by no means am I claiming that this method of candying Citrus fruits is new, inventive, or requires even a thermometer like true candies. But it is easily accessible, totally doable in just about an hour, and the result is spectacular. All you need is some water, sugar, and for this recipe, Meyer Lemons.

Slightly tinged with a floral orange flavor, these Candied Meyer Lemons make such a beautiful statement on baked goods, not to mention they are incredibly delicious.

When we first moved to our house, I did a lot of research on the Citrus trees we had in our little backyard. We had been told there was one lemon tree and one orange tree, though truth be told those oranges looked quite green that first year. I was determined to learn about the specific type of lemons we had as they did not smell like the ones in the grocery store, nor did they look quite the same. Turns out, those grocery store lemons are Eureka Lemons, and have that tart, puckery taste we so often include in both sweet and savory recipes alike. My lemons, however, turned out to be Meyer Lemons. Meyer Lemons are not a true lemon, they are a cross between a Eurkea Lemon and a Mandarin Orange, which is why when you look at it its shape is slightly more round than the traditional football shape of Eureka Lemons. The flesh inside is tinted with just a hint of orange, and that lovely floral orange flavor of the Mandarin Orange softens the tartness of the lemon. It is an absolutely delicious, somehow light flavor that still packs a wallop of flavor.

I found that first boiling the sliced Meyer Lemons for a minute or two then shocking them in an ice water bath BEFORE starting the process of candying them really made all the difference in the world in terms of eliminating that bitter aftertaste citrus fruit peels contain. This way, the peel retains a bit of that earthy flavor that counteracts and balances the tart, sweet, and floral flavors that are in the finished Candied Meyer Lemon pieces. The Candied Meyer Lemon slices then can be used to garnish cakes, cheesecakes, cupcakes, and so on if you wish to present an extra fancy dessert, but I actually prefer to eat them just on their own. They are the perfect adult, gummy candy to wipe away all those terrifying gummied candy nightmares that got stuck in my braces in the years I was a metal mouth.

Before I forget, I wanted to address the fact it has been a little extra quiet around here as of late. The end of April into May is really when the heat starts ramping up into triple digits where I am, and the increased heat pretty much knocks me off my feet. So I have been adjusting to the weather changes here, BUT there is also another reason. I have agreed to do some writing for Nanny Magazine, so I have been focusing a lot of energy on an article that will be coming out in their next issue! I am also developing a few recipes specifically for them as well. I am so incredibly excited and honored to collaborate with them!! :)

Ridiculously pretty, full of the signature lemon flavor you're accustomed to with a bit of orange notes floating around, these Candied Meyer Lemons are ferociously delicious.

Candied Meyer Lemons

Author: Iris Anna Gohn, though this method has been written about and adjusted by thousands of cooks.

Servings: 22 to 24 pieces

These Candied Meyer Lemons are probably the easiest introduction ever to making a candied anything, and this method is pretty foul proof. The infused simple syrup that results from the candy making process is EXCELLENT when you mix it with a strong, dark tea, iced or hot, so I recommend that you save it and store it in an airtight container for that purpose. It will have the consistency and viscosity of molasses that is extra slow to move.

This method can be applied to any type of Citrus fruit. You can also choose to add to the skillet things like a vanilla bean, crushed cardamon pod, or cinnamon stick if you would like to seriously infuse the fruit with extra flavor. A Cardamon pod, in particular, would pair really well with the suggested Meyer Lemons as Cardamon would pair beautifully with the slightly orange floral notes of the Meyer Lemon.

Ingredients

4 Meyer Lemons, sliced into circles 1/4 inch thick. You end up with roughly 20 to 24 slices.
2 Cups Water
2 Cups Granulated White Sugar

Directions

Bring a large pot of water to boil over high heat. Take a large mixing bowl and fill with ice and water. Set aside. Take a large piece of parchment paper and place a wire cooling rack over it for later.
While waiting for the water to boil prepare your lemons by slicing them into 1/4 inch thick circles. Take care to remove any seeds you may come across.
When the water has reached a roaring boil, gently slide the sliced lemons into the water and let boil for 1 to 2 minutes. I prefer to let mine boil closer to the 2 minute mark, as I dislike anything more than a hint of bitterness in the final candy.
Using a Slotted Spoon, transfer the lemons into the ice water bath once they have boiled the 1 to 2 minutes. Shocking them like this in the ice cold water bath stops the cooking process immediately.
In a large skillet over medium to medium high heat, combine the water and sugar and stir slowly until the sugar has dissolved and the mixture has come to a boil.
Add in the sliced lemons to the skillet and try to not have them overlap. Reduce the heat to medium, medium low and simmer the lemons, uncovered, for about an hour, stirring occasionally to ensure that all the lemons are thoroughly coated and cooking evenly.
After the hour has passed, check the lemons to see if the peel has become translucent.. If it has, turn off the heat and very carefully transfer to the prepared wire cooling rack. If the peels are not quite translucent, simmer for an additional 15 minutes and check again. You may find that there are a ton of bubbles in the syrup, you can skim them off before transferring the candied lemons to the cooling rack.
Cool on wire cooling rack for at least an hour, preferably two. Store on parchment paper in an airtight container until ready to use or eat.