Candied Meyer Lemon Cookies
I’m excited to announce that as of this month, I’ll be a contributor to Food Fanatic. If you haven’t checked out Food Fanatic yet, it’s a food and recipe website featuring some of the best food bloggers around. Each blogger is a “fanatic” about something, and the recipes they contribute each month focus on that item or type of cooking. Who’s surprised that I’m now the resident lemon fanatic?
This means that once a month, I’ll be sharing a lemony lovely on Food Fanatic, and also sharing it here, too. I figured I would dive right in with an EPIC lemon recipe.
These Candied Meyer Lemon Cookies highlight my favorite type of citrus. Meyer lemons are thought to be a cross between a regular lemon and an orange. They are slightly smaller than standard lemons, and have a sweeter, less tart taste. While some grocery stores now carry them all year ‘round, I prefer to use them when they’re most in season (January through April).
For this recipe, I started with my family’s favorite Christmas recipe for Sour Cream-Nutmeg Sugar Cookies, but got rid of the holiday-ish nutmeg in the dough and added ground ginger instead. I also whipped up a simple cream cheese frosting, but the true star of the show is the candied Meyer lemon. Candying citrus is actually a very simple process. The trickiest part is getting the seeds out of each slice of lemon, but even that isn’t too bad. It’s kind of fun.
After your lemon slices are de-seeded and ready to go, you give them a very quick cook in boiling water to soften them up a touch. Then you dump a bunch of sugar and water in a skillet, throw in your lemon slices, and let them simmer for an hour. It’s tempting to go binge-watch something on Netflix like I did, but you DO need to check on the lemons every 10 minutes or so, to make sure they’re not simmering too rapidly and that the sugar syrup isn’t getting brown. Because then you’ll end up with caramelized lemons, which are delicious, but not really what we’re going for here.
While each component here (cookies, frosting and candied lemons) can be made in advance, these cookies are best eaten the day they are frosted and decorated. I think this Candied Meyer Lemon Cookies recipe would be perfect for a spring bridal or baby shower, or just to give yourself a little treat to beat the mid-winter blues. Enjoy!