Wash Meyer lemons and lemon well.

Thinly Meyer lemons as thin as possible using serrated knife or mandolin, removing seeds as you go.

Stack and slice them into quarters and place them in a 3 to 4 quart pot.

Add zest and juice from one lemon to pot.

Add 3 cups water and bring to a boil. Boil 10 minutes.

Turn heat down to medium and simmer 40 minutes, or until rinds are tender.

Add sugar, stir to combine (don’t worry that there’s not much liquid). Bring back to a boil. Turn heat to medium so it is gently boiling.

Continue cooking until it reaches 220°F (check with a candy thermometer) about 7 to 15 minutes. Watch it carefully as it could burn quickly (don’t walk away).

It will thicken as it cools so don’t worry if you still have some liquid at this point.

Let cool to room temperature. Transfer to a container and refrigerate until ready to use.

Marmalade keeps for about a month.