This recipe goes with Blueberry-Lemon-White Chocolate Tarts
Oxmoor House MARCH 2010
1. Carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pithy part of the rind. Cut rind into 1 x 1/8inch-thick strips.
2. Combine 1 cup sugar and 1 cup water in a medium microwave-safe bowl. Microwave at HIGH 2 minutes; stir in lemon rind. Microwave at HIGH 3 minutes, stirring every minute.
3. Spread remaining 1/2 cup sugar on a parchment-lined baking sheet. Using a fork, remove lemon peel from sugar syrup; add to sugar on baking sheet, and toss well. Spread rind in a single layer on baking sheet; let stand at room temperature until dry. Remove peel from sugar, and store in an airtight container. Discard remaining sugar.
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