This Meyer lemon marmalade–made with just three ingredients: lemons, sugar, and water–is a sensational spread for breakfast, brunch, or a surreptitious snack.
Meyer Lemon Marmalade
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes about 1 1/2 cups
Scrub the lemons and trim the ends. Cut 4 lemons into eighths lengthwise (yes, peel and pith and all), remove the seeds, and cut each length crosswise into very thin slices. Set aside.
Trim the peel and pith from 2 of the remaining lemons. Hold the peeled lemons over a small bowl and cut the segments free from the membranes, allowing the segments and juice to fall into the bowl and discarding the membranes, peel, and pith.
Juice the remaining lemon (you should have about 1/4 cup juice).
Bring a small pot of water to a boil over medium-high heat. Add the sliced lemons, return to a boil, and cook to remove some of the bitterness, 2 to 3 minutes. Drain, pat dry, and set aside.
In a small saucepan, bring the cold water, sugar, and the 1/4 cup lemon juice to a boil over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Add the sliced lemons and the lemon segments and return to a boil. Reduce the heat to low, skim any foam from the surface, and simmer very gently until the mixture breaks down and thickens, 40 to 60 minutes, checking frequently to prevent scorching or overcooking.
To test for doneness, chill a small dish in the refrigerator. Drop a small dollop of marmalade on the dish, let it cool briefly, and then run your finger through it. If the mark remains, the marmalade is ready; if it doesn’t, cook the mixture for a few more minutes and retest. Cool completely, cover, and refrigerate for up to 2 weeks.
Recipe Testers' Reviews
I LOVE this Meyer lemon marmalade. The preparation is somewhat tedious and a bit messy but the end result is really quite stunning. It took me almost 45 minutes to prepare the lemons and another 45 to 50 minutes for simmering on the stove. The marmalade isn’t only beautiful, it has an amazing lemon flavor. I’ll most certainly use this recipe for the special people in my life.
It’s sometimes the more subtle things in life that truly impact our perceptions and experiences. This simple but decadent Meyer lemon marmalade took me back immediately to dining experiences on the Amalfi Coast and, interestingly, in Normandy, France. Simple to prepare and extremely forgiving, this recipe delivers marmalade to devour! I’ve visions of this marmalade on a variety of breads, paired with other ingredients too, if desired: sprigs of mint, a drizzle of honey, a couple of fresh berries to name a few. With a tight schedule today, I set up my mise en place ahead of time so that I could stir and observe the marmalade during the cooking process. Unexpectedly my son’s event ended early, when the marmalade was just beginning to thicken. I’d no choice but to turn off the heat, put a lid on the saucepan, and pick up my son. Fifty minutes later I finished the cooking, and voila—the marmalade is superb. I used 7 large lemons, which added up to about 2 1/3 pounds (along with the stated 1 cup of water and 2 cups of sugar), and yielded almost double the 1 1/2 cups stated. I wasn’t sure what the definition of “thin” was in step 1. I guessed <1/4 inch. Might be helpful to know if the sliced lemons should be as thin as possible or perhaps a 1/8-1/4-inch thickness. I assumed in step 5 that I should simmer the mixture in an uncovered saucepan to prevent steaming/condensation during cooking. The test for doneness was worded well.