Meyer Lemon Candy | CUESA

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Meyer Lemon Candy


June Taylor, June Taylor Company

This recipe was demonstrated for CUESA’s Market to Table program on December 19, 2015.

Makes about ½ cup


3 medium organic Meyer lemons
3¼ cups organic sugar, plus more for final coating
¾ teaspoon cream of tartar


Gently wipe the lemons clean with a cloth. Cut them in half and juice them. Reserve the juice for another use. Cut each half shell into quarters. With a small knife, separate the membranes from the pith and peel. Discard the membranes. Cut the trimmed lemon shells into bite size pieces.

Bring a large pot of water to a boil, add the lemon pieces, and cook in a steady but gentle simmer until the peels are completely cooked and offer no resistance when chewed. Drain the water.

In a large pot over medium-low heat, combine 3¼ cups water with the sugar and the cream of tartar. Heat and stir to dissolve the sugar. Add the lemon pieces to the syrup and very gently bring to a simmer and cook, stirring occasionally, for about 50 to 55 minutes. The temperature should read 226 to 230°F on a candy thermometer.

When the candy is ready, drain it through a mesh strainer and gently scatter it on a cooling rack in a single layer. Dry the peel for a few days until it feels less sticky. Gently toss the candy in sugar. Store in a cool, dry place. Do not store in the refrigerator.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »