Meyer Lemon Simple Syrup Recipes

LEMON SIMPLE SYRUP

Lemon Simple Syrup image

Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

Ingredients

2 cups sugar
Zest from 1 lemon, plus 3/4 cup fresh lemon juice

Steps:

Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.

MEYER LEMON SIMPLE SYRUP

Meyer Lemon Simple Syrup image

Simple syrup is basically one part water to one part sugar, here I jazz it up with some Meyer lemon juice!

Provided by Dana at ThisSillyGirlsLife.com

Number Of Ingredients 3

Ingredients

1 Cup water
1 Cup granulated sugar
2 Tbls + 1 tsp Meyer lemon juice (fresh squeezed (about 2 Meyer lemons))

Steps:

Place water and sugar into a small sauce pot over medium heat. Bring to a boil stirring constantly until it comes to a simmer and the sugar is dissolved. Take off heat.
Add in the Meyer lemon juice and stir to combine. Cool completely, use as desired and enjoy!

MEYER LEMON PASTRY

Meyer Lemon Pastry image

This tart looks incredible, and is easy to make, too. Thin slices of Meyer lemons are poached in simple syrup to make sweet candied circles, and then arranged on store-bought puff pastry.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h35m

Yield Makes one 11-by-14-inch tart

Number Of Ingredients 9

Ingredients

2 cups water
1 cup granulated sugar
6 Meyer lemons, thinly sliced
1 package frozen puff pastry (14 ounces), thawed
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
Fine sanding sugar, for sprinkling
1 cup cold heavy cream
1/2 vanilla bean, split and scraped, pod reserved for another use

Steps:

Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
Bake pastry until golden, 22 to 24 minutes. Let cool completely.
Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
Top pastry with lemon slices. Serve with vanilla cream.

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2016-02-11 Carefully ladle the hot syrup into the sterilized jars, leaving a 1/2-inch space between the syrup and the top of the jar. Wipe the rims, apply the …
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Combine the sugar, salt, and water in a deep-sided medium or large saucepan. Attach a candy thermometer or deep-fry thermometer to the side of the pan. Place over medium-high heat and gently simmer, without stirring but instead gently tilting the pan on the burner to swirl the mixture, until the syrup reaches a honey-like consistency and darkens to an amber-ish color similar to that of a tarnished copper penny, 15 to 20 minutes. This should happen when the mixture reaches around 325°F (163°C). Be ready to move quickly when the mixture reaches this point.
Immediately remove the pot from the heat and stir in the lemon juice. It will bubble, spatter, and appear to seize up, so take care but keep stirring until it returns to a smooth syrupy consistency. (Quite honestly, you may want to use a long-handled spoon and maybe even wear oven mitts for this part.) When the syrup becomes smooth again, return the pan to the heat. Continue stirring and cooking until the lemon syrup reaches 218°F (104°C), which could take as little as 1 to 3 minutes. Remove the pan from the heat and carefully stir in the lemon zest. (We suggest you start with 2 tablespoons zest and add more only if desired, keeping in mind that Meyer lemon zest is more bitter than that of a typical lemon.)
If keeping the syrup in the fridge and consuming it within a few weeks, divide the syrup between 2 half-pint (250-milliliter) jars, screw on the lids, and refrigerate. You can’t leave the syrup at room temperature since it hasn’t been canned using a traditional water bath, but this makes a small batch, so you shouldn’t have any problems getting through it. Keep in mind the bitter and sweet flavors of the marmalade will meld with time, so give it at least several days prior to sampling. If properly processing the syrup so it’s shelf-stable, thoroughly wash 2 half-pint (250-milliliter) canning jars and their lids and screw bands. Place the jars, lids, and screw bands in a large pot and add water to cover. Bring to a boil and continue to boil for 15 minutes to sterilize them. Turn off the heat and leave the jars, lids, and bands in the hot water until ready to use. Place a small plate in the freezer for testing the jam. Lift the jars, lids, and screw bands from the water, using tongs if t

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