Meyer Lemon Candy
Source: June Taylor, June Taylor Company
This recipe was demonstrated for CUESA’s Market to Table program on December 19, 2015.
Makes about ½ cup
3 medium organic Meyer lemons
3¼ cups organic sugar, plus more for final coating
¾ teaspoon cream of tartar
Gently wipe the lemons clean with a cloth. Cut them in half and juice them. Reserve the juice for another use. Cut each half shell into quarters. With a small knife, separate the membranes from the pith and peel. Discard the membranes. Cut the trimmed lemon shells into bite size pieces.
Bring a large pot of water to a boil, add the lemon pieces, and cook in a steady but gentle simmer until the peels are completely cooked and offer no resistance when chewed. Drain the water.
In a large pot over medium-low heat, combine 3¼ cups water with the sugar and the cream of tartar. Heat and stir to dissolve the sugar. Add the lemon pieces to the syrup and very gently bring to a simmer and cook, stirring occasionally, for about 50 to 55 minutes. The temperature should read 226 to 230°F on a candy thermometer.
When the candy is ready, drain it through a mesh strainer and gently scatter it on a cooling rack in a single layer. Dry the peel for a few days until it feels less sticky. Gently toss the candy in sugar. Store in a cool, dry place. Do not store in the refrigerator.