Candied Meyer Lemons

It’s been super busy for us since my hubby and I started to house hunt, again!  We’ve been looking on and off for a long while.  Luckily, we are not in a rush to move since we can still buy some time before the kids start grade school.  Yes, better school district and neighborhood are the main reasons we want to move.  Not too sure if these factors would make a significant difference on my kids academic achievement in the future.  That just seems like the right thing to do at the moment.  I guess this is what parents do, try to provide the best for the kids within our abilities.  Plus, the new location would be a shorter commute for my hubby.  Over the weekend, we’ve found something we really like.  Hopefully, it’s the end of our house hunt! The house shopping process is quite time consuming and exhausting (especially when you can’t find what you like, or worse, you found something that you really like but can’t afford it)!  We’ll keep our fingers crossed!    



When life gives you Meyer lemons, life is sweet.  I can’t get enough of these Candied Meyer Lemons!  They’re tangy and sweet.  A little bit sticky and chewy, in a good way.  They are super addictive!  These little goodies not only taste great, they are also beautiful to look at.  When they’re done, each one looks so different and yet, they taste just as wonderful as the previous one.  Don’t they look like a stained glass window?  Almost too beautiful to eat, almost!  hahaha…You can eat them as is, put on top of cakes and pastries, dip in dark chocolate, or whatever ways you preferred.  Love love love these lemony beauties.






Candied Lemon Slices:
Makes 2 dozens

• 2 large lemon
• 1 cup sugar

Directions
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut each lemon into 12 thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a boil. Remove from heat, and add lemon slices; soak for 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs or chopsticks.  Simmer until rinds are translucent, about 40 to 45 minutes.

Transfer to a baking sheet lined with parchment paper.  Air dry for 24 hours on baking sheet.