Candying Meyer lemons, today!

7 years ago

Hi yall!
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I started to work on my lemon bounty... Today, I'm candying zest in thin julienne for decorating cakes and the likes, and small peel wedges, to roll in sugar or dip in chocolate.
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That's 6 or 7 lemons out of 83. I used the bigger ones. For those who are curious, those lemons yielded 4 cups of juice.
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The strips are already cooking in 2/1 sugar syrup. The peels still need to simmer in water for another 25 minutes first, before taking their sugar bath.
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I'll post pics of the process.
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God bless,
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Atheen

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Atheen - 7a - in Maryland, USA
Original Author

7 years ago

The candied peels are done as well! After drying for 24 hours, and carefully lifting up each and every one of them off the rack and rolling them into sugar, they are now addicting little bites of lemon deliciousness!

John, it's time consuming to be sure, but it's really worth it. Next batch I'll make the peels bigger and dip half of them into chocolate after rolling them into sugar. Yum! ;)

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Comments (9)

John 9a
7 years ago
Yum! I'm taking notes as I have some meyers about ready to pick.

Did you cut the strips with a knife? Sure did a nice job and I'm sure your whole house smells wonderful!
Atheen - 7a - in Maryland, USA
Original Author
7 years ago
Strips have cooked in their syrup for 15 minutes, they will now rest, covered, until tomorrow.

Peels were drained, & are now simmering in a 3/3 sugar syrup with 3/4 of a tsp of cream of tartar (to prevent crystallization) for 45 to 55 minutes, or until the temp gets to 230F.
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Jeff, yes, the knife you see on the pic. And yes, my house smells incredible, lol.
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God bless,
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Atheen
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Atheen - 7a - in Maryland, USA
Original Author
7 years ago
The wedges are now going to have to dry for at least a day, up to two, before being tossed in sugar.
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Whatever was left of that wonderful, thick, lemon (almost caramel) syrup, had been saved to drizzle or spread on... well... Anything.
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Atheen
bklyn citrus (zone 7B)
7 years ago
whats 1/2, 2/2 and 3/3 mean
nanzjade z5 MA
7 years ago
Atheen, they all looks so delicious! Well done too, they are translucent, no pith to be seen. I have a sweet tooth, lol, I can almost imagine how they taste :)

Have you heard of a lemon chiffon cake? Many, many years ago it was a favorite from a bakery. I found one similar to what I had in the past, except it had a sticky lemon glaze over it (which your glaze could come in handy).

https://www.justonecookbook.com/meyer-lemon-chiffon-cake/

Hopefully this Fall, I'll try to make above (except with FG flour).
Atheen - 7a - in Maryland, USA
Original Author
7 years ago
Brklyn, 2/1 means 2 volumes of sugar for 1 volume of water. When you talk about syrups, the unit is typically a cup. 3/3 means 3 volumes of sugar and 3 volumes of water. So, 3 cups of each. I couldn't find the "1/2" :)
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Jade, I had not. But I'm going to bookmark it for later... ;)
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Atheen
John 9a
7 years ago
Atheen, many thanks for sharing your candied peel recipe and the photos are great!

I also want to try nanzajade's lemon chiffon cake recipe. I just printed a few copies; one for me and a few extras, optimistically expecting others to want a copy :>)

Perfect timing on the lemon recipes as mine are ready to begin picking!
Laura LaRosa (7b)
7 years ago
You’ve made me hungry! I wish I were a fly on the wall and could watch you cook. They look incredible. Thanks for sharing the recipes/methods.