A sweet-tart lemon marmalade is straightforward to make and can be a flavorful addition to your morning toast or a yogurt parfait. Read on to learn how to make a two-ingredient lemon marmalade.

Lemon Marmalade Recipe: Make a Meyer Lemon Marmalade

Lemon marmalade is a sweet and tart condiment containing lemon peel, lemon juice, and lemon segments. Lemons and other citrus fruits, such as grapefruits and blood oranges, are high in [pectin](https://www.masterclass.com/articles/learn-about-pectin-ingredients-uses-and-substitutes)—a naturally occurring fruit starch that helps to set a marmalade recipe. Marmalades are similar in texture to jams; however, a marmalade uses only citrus fruits, whereas jam uses any fruit.

Both Meyer lemons and regular lemons will work for citrus marmalade, but the amount of sugar you must add to the recipe changes depending on the type of lemon you use. [Meyer lemons](https://www.masterclass.com/articles/meyer-lemon-vs-regular-lemon) are sweeter than regular lemons and have a slight orange flavor, while traditional lemons are larger and usually more tart.
Waxy and thin, lemon peel is a key ingredient in lemon marmalade. Peeling the lemons properly is important to produce an attractive marmalade with the best possible flavor. Follow these steps to peel a lemon for a [marmalade](https://www.masterclass.com/articles/whats-the-difference-between-jam-jelly-and-marmalade) recipe:

1. __Wash the lemons__. The peel will go into the marmalade, so wash off any dirt or residue with light soap and water. Alternatively, use a specific fruit and vegetable spray. Any debris on the lemon will impact the final product’s flavor.
2. __Remove the peel with a vegetable peeler__. The lemon-peeling process is similar to peeling a potato. Start at the top of the lemon and work down to the bottom to get one long piece of peel. Leave the peel whole or slice the pieces into thin strips.
3. __Scrape off any remaining pith__. The pith is the bitter, white layer between the yellow rind and the fruit. Because the peel is so thin, it’s easy to get a little of the pith during peeling. Use a spoon to scrape off any pith stuck to the peel.
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A sweet-tart lemon marmalade is straightforward to make and can be a flavorful addition to your morning toast or a yogurt parfait. Read on to learn how to make a two-ingredient lemon marmalade.

Lemon marmalade is a sweet and tart condiment containing lemon peel, lemon juice, and lemon segments. Lemons and other citrus fruits, such as grapefruits and blood oranges, are high in <a href='https://www.masterclass.com/articles/learn-about-pectin-ingredients-uses-and-substitutes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-pectin-ingredients-uses-and-substitutes","linkCopy":"pectin","category":null}'>pectin</a>—a naturally occurring fruit starch that helps to set a marmalade recipe. Marmalades are similar in texture to jams; however, a marmalade uses only citrus fruits, whereas jam uses any fruit.Both Meyer lemons and regular lemons will work for citrus marmalade, but the amount of sugar you must add to the recipe changes depending on the type of lemon you use. <a href='https://www.masterclass.com/articles/meyer-lemon-vs-regular-lemon' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/meyer-lemon-vs-regular-lemon","linkCopy":"Meyer lemons","category":null}'>Meyer lemons</a> are sweeter than regular lemons and have a slight orange flavor, while traditional lemons are larger and usually more tart.

What Is Lemon Marmalade?

Waxy and thin, lemon peel is a key ingredient in lemon marmalade. Peeling the lemons properly is important to produce an attractive marmalade with the best possible flavor. Follow these steps to peel a lemon for a <a href='https://www.masterclass.com/articles/whats-the-difference-between-jam-jelly-and-marmalade' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/whats-the-difference-between-jam-jelly-and-marmalade","linkCopy":"marmalade","category":null}'>marmalade</a> recipe:<ol class="mc-m-4"><li class="mc-my-4"> 1. Wash the lemons. The peel will go into the marmalade, so wash off any dirt or residue with light soap and water. Alternatively, use a specific fruit and vegetable spray. Any debris on the lemon will impact the final product’s flavor. </li><li class="mc-my-4"> 2. Remove the peel with a vegetable peeler. The lemon-peeling process is similar to peeling a potato. Start at the top of the lemon and work down to the bottom to get one long piece of peel. Leave the peel whole or slice the pieces into thin strips. </li><li class="mc-my-4"> 3. Scrape off any remaining pith. The pith is the bitter, white layer between the yellow rind and the fruit. Because the peel is so thin, it’s easy to get a little of the pith during peeling. Use a spoon to scrape off any pith stuck to the peel. </li></ol>

How to Peel a Lemon for Lemon Marmalade

Lemon Marmalade Recipe

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A sweet-tart lemon marmalade is straightforward to make and can be a flavorful addition to your morning toast or a yogurt parfait. Read on to learn how to make a two-ingredient lemon marmalade.

A sweet-tart lemon marmalade is straightforward to make and can be a flavorful addition to your morning toast or a yogurt parfait. Read on to learn how to make a two-ingredient lemon marmalade.
