This weekend, I found myself standing face to face with a bag of meyer lemons.
All weekend long I had been obsessively pondering what would be next on my baking list. I perused all the local apple varieties at my Whole Foods dreaming up apple cakes, but failing to feel inspired. I even considered the ruby-red fresh cranberries stacked up so nicely along the back wall.
But it was the meyer lemons who spoke to me. Face to face with them, I knew only wonderful things could come from their purchase.
You see, it was nearly a year ago that I was converted by these cookies. Never before had I really enjoyed lemon desserts. Who knew that a thing so simple as a lemon sandwich cookie could be so life-changing?
Now, I dreamt up a lemon-buttermilk cupcake topped with buttercream and a candied lemon slice.
We'll begin with how to make the candied lemon slices.
Candied Meyer Lemon Slices
Recipe adapted from Zen Can Cook
Meyer lemons are only in season during the winter months. They are sweeter and juicier than the typical lemon varieties available at most grocery stores, and I do my best to use them when they are available.
- 3 Meyer Lemons
- 3 1/2 Cups Sugar
- 4 Cups Water
Remove the lemons from the freezer and slice as thinly as possible (warning: this part is tricky).
Place the lemon slices into the simmering syrup and process for fifteen minutes.
Strain and set aside for ten minutes. (Note: save the strained lemon syrup as a holiday drink mixer.)
Combine the remaining sugar and water (2 cups each) in your sauce pan and bring to a boil again.
Place the lemons in the boiling water; simmer for 30 additional minutes.
Strain the lemons.
Place the candied lemon slices on a single layer of parchment. Allow to come to room temperature. Cover with another layer of parchment and refrigerate until further use.
Resist the urge to eat them all.
Now, for those cupcakes. . . . stay tuned.
