Yigit Pura: Candied Meyer Lemons (0213)
Photo by Alex Farnum
Total Time 1 hr 30 mins Cool Time 1 hr Total Time 2 hrs 30 mins
AuthorYigit Pura

Yigit Pura of Tout Sweet Pâtisserie in San Francisco uses these citrus slices as a garnish, both the way they are here (on the softer side, halfway between candied and poached) and one step further (dried overnight on a rack, then turned in sugar for a sparkly look). Sometimes he adds cut-up lemongrass to the syrup.

 

How to Make It

Step 1
1

Preheat oven to 300°. Squeeze enough lemons to make 1/4 cup juice. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife. Discard seeds and end pieces. Layer slices in an 8- or 9-in. square glass baking dish.

Step 2
2

Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.

Step 3
3

Bake until fruit is tender and somewhat translucent but still keeps its shape, 50 to 55 minutes. Uncover and bake until syrup reduces by a third, about 30 minutes. Let cool to room temperature, then use or chill, covered. Lift out slices with a fork and drain to use.

Step 4
4

Make ahead: Up to 3 days, chilled.

Ingredients

 1 pound Meyer lemons
 1 1/4 cups sugar
 2 tablespoons light corn syrup

Directions

Step 1
1

Preheat oven to 300°. Squeeze enough lemons to make 1/4 cup juice. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife. Discard seeds and end pieces. Layer slices in an 8- or 9-in. square glass baking dish.

Step 2
2

Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.

Step 3
3

Bake until fruit is tender and somewhat translucent but still keeps its shape, 50 to 55 minutes. Uncover and bake until syrup reduces by a third, about 30 minutes. Let cool to room temperature, then use or chill, covered. Lift out slices with a fork and drain to use.

Step 4
4

Make ahead: Up to 3 days, chilled.

Candied Meyer Lemons

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