Candied Lemons (French Citron Confit)

12 Meyer lemons (about 3 lbs)
13½ cups granulated sugar
8½ cups filtered water
2 cloves (optional)
1 star anise (optional)

Two days before...

Wash the lemons and prick them using a sharp (metal) skewer. Place them in a stockpot. Cover with cold water and let soak overnight.

The next day...

Drain the water and replace it with fresh water. Bring to a boil. Cook for 10 minutes. Drain the water and let the lemons cool to room temperature. Cut them in half and delicately remove the seeds, which can be discarded.

Combine 9 cups granulated sugar and the filtered water in the stockpot. Stir until the sugar is dissolved. Add the cloves and star anise (if using). Bring to a boil, then lower the heat to a simmer and cook uncovered for 30 minutes. Remove from the heat. Let cool to room temperature, cover with a lid and store in the refrigerator overnight.

The following day...

Remove and reserve the lemons from the syrup. Add 2¼ cups granulated sugar. Stir until the sugar is dissolved. Heat the syrup until it's bubbling, then return the lemons to the pot. Lower the heat to simmer and cook uncovered for 30 minutes. Remove from the heat, let cool to room temperature, then chill for at least 2 hours.

Repeat the same procedure (remove the lemons, add 2¼ cups sugar to syrup, then return the lemons and cook them for 30 minutes). Discard the star anise, cloves and lemon seeds (if any). Let cool to room temperature.

You have 3 options to store them:

Transfer the lemons to a jar and cover with the thick syrup (see tips). Place a heavy weight so the lemons remain in the syrup and seal the jar. Store in the refrigerator. It can be kept for up to 6 months.

Remove the lemons from the syrup. Place the lemon halves, rind side down, onto a baking sheet lined with parchment paper. Place in a pre-heated oven for 1 hour at 170°F. Store in an airtight container, stacking the lemons with parchment squares between them to prevent them from sticking to each other.
Same procedure as #2, but let the lemons air-dry for 24 hours instead.

The applications for the citron confit are varied; you can use it in savory dishes, especially for poultry or in desserts. It's delicious if you steep it with tea too. I'll post more recipes soon.

Makes 24.