I am in love with Meyer Lemons! You can just sit them on your counter and enjoy the incredible scent. Of course, we actually used them though. More on that later, but don’t forget to use the zest too. The most incredible mist sprays out at you as you peel it, making the process just as enjoyable as the result.
Candied Meyer Lemon Zest
-adapted from RecipeTips.com
- 2 Meyer lemons
- 1/3 cup water + water to cover
- 1/3 cup sugar
- turbinado sugar and white sugar to coat
1. Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut zest strips lengthwise to create thin julienne strips.
2. Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until the water comes to a simmer. Continue to simmer for 6 minutes.
3. Remove from heat, drain strips and then return them to the sauce pan. Add water and sugar to the lemon strips in the sauce pan. Bring the mixture to a simmer. Continue to cook over low heat until the lemon strips turn translucent. The water and sugar should be starting to thicken. Cooking time will be approximately 10 to 15 minutes.
4. When done cooking, remove strips from the pan and spread out on a sheet of wax paper. Separate the strips on the wax paper so they are not in clumps.
5. Once they have cooled slightly, roll in the two sugars until they are well coated. I used about 3/4 turbinado and 1/4 white sugar.
why turbinado sugar instead of regular?
Bill, honestly, it’s because I’ve run out of sugar completely and I’m not grocery shopping till we get back from Playa Del Carmen.
However, it’s no better or worse, just a different alternative for look and texture.
Great for decorating!
good for decorating? yes. even better for snacking. 🙂
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