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1
Make the candied kumquats and syrup:
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2
Slice off the ends of each kumquat, 1/16 inch round sliver.
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3
Slice the remaining fruit into 3 to 5 slices depending on its size.
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4
Combine the sliced kumquats, sugar, 1/3 cup water, and corn syrup in a small saucepan and bring the pan to a boil over medium-high heat.
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5
Immediately turn down the heat and slowly simmer until the kumquats become somewhat translucent, 6 to 10 minutes.
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6
Remove from the heat and allow to cool in the syrup.
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7
These kumquats in their syrup keep, in a sealed container and refrigerated, for several weeks.
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8
Make the candied Meyer lemon zest and syrup:
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9
Using a peeler with a square head, remove the zest of the lemons in long, even strokes.
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10
Slice the zest into long thin strips to make 1/2 cup of julienned Meyer lemon zest ( 1/2 inch long x 1/16 inch thick).
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11
In a small saucepan, combine the zest and 2 cups cold water and bring to a boil.
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12
Strain out the zest and discard the water.
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13
Repeat this process 3 more times.
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14
Combine the blanched zest, sugar, 1/3 cup water, and corn syrup in the saucepan and bring to a boil.
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15
Turn down the heat and simmer the lemon peel for about 30 minutes.
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16
This candied peel in its syrup will keep, in a sealed container and refrigerated, for several weeks.
