CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
CANDIED MEYER LEMON SLICES AND TOPPERS
Make these for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 35 slices and 5 toppers
Number Of Ingredients 4
Steps:
- Cut 1/4 inch off lemon ends; reserve 5. Cut each lemon into 12 paper-thin slices.
- Bring sugar and 2 cups water to a rolling boil in a medium-size, heavy skillet, swirling skillet to dissolve sugar. When liquid is clear and bubbly, reduce heat to medium-low. Add lemon slices and reserved ends in a single layer. Simmer until rinds are translucent, 30 to 35 minutes. Transfer to baking sheets lined with parchment paper. Let cool completely.
- Fill a pastry bag fitted with a 1/4-inch round tip (such as Ateco #10) with buttercream. Pipe buttercream into center of 5 slices of varying size. Stack, starting with smaller slices, increasing to larger ones, and then decreasing to smaller ones again. Top with an end piece. Make a hole in top of end piece with a skewer; insert stem of a lemon leaf. Repeat to make 4 more toppers. Candied lemons can be refrigerated up to 2 days.
CANDIED MEYER LEMON PEEL
Make sweet Meyer lemons even sweeter with this candy recipe from June Taylor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Halve lemons crosswise and juice, if desired, reserving juice for another use. Cut each half into 4 equal pieces. Using a small sharp knife, remove the flesh from skin; if flesh has not been juiced, reserve for another use. Cut skin (pith and peel) into 1/2-inch pieces; set aside.
- Fill a large saucepan with water and bring to a boil over high heat; reduce to a simmer and add lemon skin; let cook until skin offers no resistance when chewed, about 45 minutes. Drain and set aside.
- Fill a large saucepan with 3 1/4 cups water. Add sugar and cream of tartar. Place over medium high heat and cook until sugar has dissolved. Add lemon skin to saucepan and bring to a simmer; let cook, stirring occasionally, until mixture reaches 230 degrees on a candy thermometer, 50 to 55 minutes.
- Drain lemon skin and place on a wire rack set over a parchment paper-lined rimmed baking sheet; let dry until less sticky, about 2 days. Gently toss in sugar to coat. Store in an airtight container in a cool dry place; do not refrigerate.
CANDIED LEMON SLICES AND LEMON SYRUP
Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes. With a slotted spoon, transfer slices to a sheet of waxed paper; set aside. Add juice to pan, stir, and set aside.
CANDIED MEYER LEMONS
This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
- Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.
CANDIED MEYER LEMONS
Make and share this Candied Meyer Lemons recipe from Food.com.
Provided by threeovens
Categories Lemon
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
- Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
- Let cool in syrup.
- Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
- Let syrup drip off.
Nutrition Facts : Calories 82.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.6, Fiber 0.5, Sugar 20.4, Protein 0.2
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