Meyer lemons taste like a cross between an orange and a lemon, with a sweet-tart, citrusy flavor.
3 lbs. organic Meyer lemons (about 12)
3 cups sugar
Carefully wash the lemons under cool running water and pat dry. Cut the lemons in half crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves and discard. Using a sharp knife, slice the peels 1/8 inch thick.
In a large, heavy saucepan, cover the lemon peel strips with 2 quarts of cold water and bring to a boil; boil for 1 minute. Drain the peel and rinse under cold running water. Blanch two more times; the final time, drain the water from the peel but do not rinse them.
Return the lemon peel strips to the saucepan. Add the reserved juice and the sugar. Bring to the boil, stirring to dissolve the sugar, then immediately turn down heat and simmer over moderate heat, then skimming any foam, and stirring occasionally until the marmalade sets, about 30 minutes.
Decant the marmalade into 5 hot 1/2-pint sterilized canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Allow to stand at room temperature for two days before serving.
Store in a cool, dark place for up to 1 year. Refrigerate after opening.
SOURCE: Adapted from recipe by Emily Kaiser, Food and Wine