Cut both ends from a lemon. Using a very sharp knife or a vegetable peeler, cut the yellow zest from the lemon, leaving the bitter white pith behind. Julienne the lemon peel. Repeat this process with the second lemon. In a small, heavy nonreactive saucepan, combine the
Using a slotted spoon, transfer the lemon zest to a plate. Separate the strips of lemon zest and toss in granulated sugar to coat. Spread on a baking sheet or wire rack to dry, about 1 hour.
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