Zutaten für Candied Meyer Lemons
- 1 cup granulated sugar
- 1/2 cup water
- 1 pound Meyer lemon slices
- parchment paper
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Zubereitung von Candied Meyer Lemons
- In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
- Carefully add 1 pound Meyer lemon slices (about 4-6 lemons, thinly sliced). Cover the surface of the syrup with parchment paper to prevent browning. Reduce heat to low, and simmer gently for 30-40 minutes, or until the lemon rinds are translucent and tender.
- Remove from heat and let the lemon slices cool completely in the syrup.
- Using a slotted spoon, carefully lift the lemon slices and place them on a wire rack set over a baking sheet to drain excess syrup.
- Let the candied lemons air dry completely, about 2-3 hours. Store in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
0g
Carbs
7g