Candied Myer lemon slices

Simple, I know, but if you’re a lemon person really really worth it. I used them to decorate my tarte au citron (oo la la) that I made from the She Eats Bears blog. A nice easy dessert recipe and a super end to last nights dinner, however,  I used my Myer lemons for the tart recipe and it was not nearly lemony enough for me, although the flavours were more pronounced when I had a piece for my post-yoga 2nd breakfast this morning. Oh, I also cut the sugar down to 2/3 of a cup of brown sugar and increased the cream to 1 cup. I can’t not fiddle with a recipe, it’s impossible.

If you want to cover a tart with the lemon slices then double the recipe, I only covered the perimeter, applying the candied lemon rounds about 10 minutes before the tart was done and drizzled any left over juices on as well. If you want a nice caremelized finish then blow torch these suckers before you put them on the tart, but take them off the parchment paper first.

2 meyer lemons thinly sliced, seeds removed

1/3 cup sugar

1/3 cup water

Combine the above, simmer covered for 30 minutes, uncover and simmer until the liquid is almost gone. Remove to parchment paper and allow to cool.

Tagged as: candied, lemon, tart