Candied Meyer Lemons





I spent this past week in Utah skiing with my mother, father, brother Malcolm, and Matt. The snow/skiing was okay, but seeing my family was great. Although it had been a whole 368 days since I last saw my brother (but who is counting anyway?), we fell into our usual routine right away–skiing until exhausted, eating desserts under the disapproving eye of my mom, and watching trashy YouTube videos late into the night.

When Matt came back from visiting his mother’s house during Christmas, he brought back about a billion meyer lemons from her lemon tree. It’s pretty crazy just how many lemons one tiny little tree can produce. I began researching what kind of recipes involve 20+ lemons and came to realize that even pies, preserves, curd, etc. generally take only 2 or so lemons at most. Then I began wondering if you could candy lemons and decided to give it a try.

While this recipe has very few ingredients, it is pretty labor intensive. Washing, cutting, and de-seeding the lemons is most of the work, but you also need to keep an eye on them while they boil in simple syrup and dehydrate in the oven. After tasting the outcome, I definitely think I will make these again, possibly with lemons and possibly with another kind of citrus. The candied meyer lemons are chewy, sweet, tart, and taste like real rather than artificial fruit.


  • 6-8 meyer lemons
  • 3 cups sugar
  • 3 cups water


  1. Wash and cut meyer lemons into thin slices, removing all seeds in the process.
  2. In a medium pot, dissolve sugar into water and bring to a low simmer.
  3. Add lemon slices to pot and simmer for 45-60 minutes.
  4. Remove and drain lemon slices and place on parchment-lined cookie sheets.
  5. Bake at 250 F for about 30 minutes or until the lemons are no longer wet (i.e. firm/chewy texture).










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