This Meyer lemon syrup, made with lemons and sugar, has a very giftable sweet tart lemon thing going on that's luscious as caramel.
This Meyer lemon syrup recipe was created, explains the author, during a time of her life when she had discovered that you could mimic caramel sauce by using fruit in place of dairy. Though it’s every bit as luscious as caramel, the resulting recipe produces a syrup that, to us, is closer to honey with distinct bitter notes. [Editor’s Note: Kindly keep in mind that Meyer lemon zest is more bitter than regular lemon zest and adjust your expectations accordingly.]–Renee Schettler Rossi
What To Do With This Meyer Lemon Syrup
The magnificence of this bittersweet Meyer lemon syrup is, quite frankly, a matter of personal preference. For some it’s too tart. For others it’s too sweet. And for some it’s just right. This Goldilocks effect can be experienced in many ways, including the following…
Drizzle it over cake
Stir it into Greek yogurt
Incorporate it into cocktails
Lavish it on vanilla ice cream
Drown your waffles in it
Sweeten your tea with it
Gift it to everyone you know.
Kindly tell us how exactly you’ve been indulging in this sweet tart Meyer lemon syrup by leaving a comment below.
Special Equipment: Candy or deep-fry thermometer; 2 half-pint (250-milliliter) jars with lids and screw bands
Meyer Lemon Syrup Recipe
- Quick Glance
- 1 H
- 1 H, 15 M
- Makes 2 half-pint (250-milliliter) jars
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (300 grams) granulated sugar
- 3/4 cups (180 milliliters) cold water
- Zest and juice from 1 pound (460 grams) Meyer lemons (about 4 lemons)
- 1. Combine the sugar, salt, and water in a 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.
- 2. 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.)
- 3. 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 the water is still hot, and thoroughly dry them. 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 lids and rings, and process in a boiling water bath for 10 minutes. Let the jars cool overnight at room temperature. Label the jars with the recipe name and date. You can store them, unopened, for up to 3 months. Once opened, use within a week or so. 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.
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