Best 3 Candied Kumquats Or Meyer Lemons Recipes

Embark on a culinary adventure with candied kumquats and Meyer lemons, transforming these citrus fruits into delectable treats. Delight your taste buds with a trio of tantalizing recipes that showcase the unique flavors of these special ingredients. Create vibrant candied kumquats, bursting with citrusy sweetness, perfect for snacking or adding a touch of zest to desserts and cocktails. Discover the magic of Meyer lemon marmalade, a delightful spread that captures the essence of sunshine in every jar. Last but not least, indulge in the irresistible Meyer lemon curd, a velvety indulgence that elevates pastries, scones, and toast to new heights. With step-by-step instructions, helpful tips, and stunning visuals, these recipes will guide you in crafting these culinary gems. Get ready to elevate your pantry and impress your loved ones with these candied kumquat and Meyer lemon creations.

Here are our top 3 tried and tested recipes!

CANDIED KUMQUATS RECIPE

Candied Kumquats Recipe image

Learn how to make and use candied kumquats, also called calamondin or kumquat glass; kumquat recipe.

Provided by Leda Meredith

Categories Dessert Ingredient Candy

Time 1h25m

Yield 24

Number Of Ingredients 3

Ingredients

12 kumquats
1 cup sugar
1/2 cup water

Steps:

Wash the kumquats. Slice them crosswise into thin rounds (no thicker than 1/16 inch). Remove and discard any seeds as you come across them. Put the kumquat slices into a bowl.
In a small saucepan, make a simple syrup by bringing the sugar and the water to a simmer over medium heat. Stir constantly until the sugar has completely dissolved.
Pour the still warm simple syrup over the kumquat slices in the bowl. Stir gently to make sure that all of the kumquat rounds are coated with the syrup. Let the fruit sit in the syrup at room temperature for 1 hour.
Preheat oven to 175F. Alternatively, you could use your dehydrator set to 155F (expect a slightly longer drying time).
Drain the kumquat pieces in a colander set over a large bowl (be sure to save the delicious citrus-flavored syrup for another use-try it in cocktails or use it to make preserved whole kumquats).
Line a baking sheet with parchment paper. Spread the syrup-coated kumquat slivers out on the sheet in a single layer with none of the pieces touching. Bake the sugared kumquat for 1 hour and 10 minutes.
Take the baking sheet out of the oven. Turn over each piece of candied kumquat. Yes, this part is a bit labor intensive. Trust me, it's worth it. Bake for another 10 minutes.
Let the candied kumquat pieces cool completely before transferring them to storage containers. They will keep for several months if stored away from moisture and heat. Additional serving suggestions:

Nutrition Facts : Calories 81 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 17 g, Fat 0 g, ServingSize 1 bowl (24 servings), UnsaturatedFat 0 g

CANDIED MEYER LEMONS

Candied Meyer Lemons image

Make and share this Candied Meyer Lemons recipe from Food.com.

Provided by threeovens

Categories Lemon

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup sugar
1 cup water
2 meyer lemons, washed and sliced into 1/4 inch slices

Steps:

In a medium saucepan, bring sugar and water to a boil, stirring frequently, until sugar dissolves.
Add lemon slices, cover surface with parchment paper, reduce heat, and simmer until rinds are translucent, about 30 minutes.
Let cool in syrup.
Using a slotted spoon, remove slices to a wire rack positioned over a rimmed baking sheet.
Let syrup drip off.

Nutrition Facts : Calories 82.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.6, Fiber 0.5, Sugar 20.4, Protein 0.2

CANDIED MEYER LEMONS

Candied Meyer Lemons image

This recipe makes more than enough for the Meyer Lemon Crepe Cake. Spoon the leftover candied citrus over yogurt or ice cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

1 cup sugar
1 cup water
2 Meyer lemons (do not peel), preferably organic, washed well and sliced 1/4 inch thick

Steps:

Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Tips for Making Candied Kumquats or Meyer Lemons:

Choose the Right Fruit: Select firm, ripe kumquats or Meyer lemons with smooth, unblemished skin.
Thoroughly Clean the Fruit: Wash the fruit thoroughly under running water to remove any dirt or debris.
Score the Fruit: Use a sharp knife to score the fruit lengthwise, making sure not to cut all the way through.
Remove the Seeds: Carefully remove the seeds from the scored fruit using a spoon or your fingers.
Soak the Fruit: Soak the scored fruit in cold water for at least 24 hours, changing the water every 8 hours.
Make the Simple Syrup: Combine equal parts sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the sugar dissolves completely.
Add the Fruit to the Syrup: Carefully add the soaked fruit to the simple syrup and bring to a gentle simmer. Cook for about 30 minutes, or until the fruit is translucent and tender.
Cool and Store: Remove the fruit from the syrup and let it cool completely. Store the candied fruit in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Candied kumquats and Meyer lemons are a delicious and versatile treat that can be enjoyed in many different ways. They can be eaten on their own, used as a topping for desserts, or added to baked goods. With their sweet and tangy flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give candied kumquats or Meyer lemons a try!