I love my grandfather. A lot. For the past few years, I gave him healthy baby Meyer lemon trees on Father’s Day. He diligently watered, fertilized, and nurtured these little twigs until they grew into beautiful fruit laden trees. And now, in the middle of winter, when my world is cold, white, and dark by five, my grandfather sends boxes of sunshine. I can think of nothing else I would rather receive than a box of Meyer lemons. When cutting open the box, I bury my nose inside and the fragrance nearly causes me to pass out from delight. It’s Meyer lemon heaven.

If you aren’t so lucky as to have a grandfather who kindly shares his citrus, before my grandfather’s twigs became trees I would frequently order boxes of Meyer lemons from La Vigne Organics . They grow beautiful citrus and the assorted box of lemons, limes, and blood oranges, can be a wonderful cure for the mid-winter blues.

There are many things that I like to do with Meyer lemons. A box always inspires creativity because I can’t bear to let any of them go to waste yet they’ll last for just a few weeks in the fridge. A few of my favorite things include: sorbet, candied lemon peel, Meyer lemon martinis, creme fraiche ice cream with aforementioned lemon peel, or simply in a glass with vodka, tonic and a few ice cubes. I will share more Meyer lemon recipes over the next few weeks but I want to start by giving you the simple steps to make candied lemon peel and use the resulting syrup and candied peel to make killer Meyer lemon martinis. (I realize that some purists will take issue with calling anything without gin a martini. I’m not a purist – they miss all the fun!)

Candied Peel Left Out to Dry

All you need is Vodka!

Candied Meyer Lemon Peel

Ingredients:
2-4 Meyer Lemons
1 cup water
2 cups sugar, divided

Directions:
Carefully peel long strips of skin off of the lemons, doing your best to leave behind all white pith which is just under the skin. Slice peel into thin matchstick-width strips. Meanwhile, in a small saucepan over medium heat, combine water and 1 cup of sugar, stirring occasionally until the sugar is dissolved, and the mixture starts to bubble around the edges. Remove pan from heat. Drop lemon skin strips into the sugar syrup and cover tightly with a lid. Allow lemon to steep in sugar syrup for 20 minutes.

Spread remaining 1 cup sugar on a large plate. Fish lemon strips out of the sugar syrup with a fork and drop onto the plate a few at a time. Toss lemon strips in sugar until well coated, and then place on a flat surface (a cutting board works well). Repeat until all lemon strips are coated with sugar, adding more sugar to the plate if necessary. Reserve lemon infused sugar syrup for use in the Meyer Lemon Martinis (recipe below). Allow lemon strips to dry for at least an hour. Store candied lemon peel in a covered container in the fridge for up to two weeks. Lemon infused sugar syrup will keep in the fridge for up to one week.

Meyer Lemon Martini
Serves One
I’m sorry I don’t have a photo of this – it just didn’t last long enough!

Ingredients:
2 oz Vodka
1 oz Meyer lemon sugar syrup (reserved from candied lemon peel above)
1 strip candied lemon peel

Directions:
Place martini glass in the freezer to briefly chill while drink is mixed. Fill a martini shaker with ice. Add vodka and Meyer lemon syrup to shaker. Shake gently to mix. Strain into chilled martini glass. Garnish with strip of candied lemon peel.