3 large lemons
1 cup sugar
1 cup water
1/4 cup pure maple syrup
2 tbsp. fresh lemon juice
1/4 tsp. cream of tartar or arrowroot powder
2 tbsp. brandy (optional)

Microwave lemons for 25 to 30 seconds, or bake in a preheated (slow) oven at 250°F for 5 to 7 minutes. Remove and let cool for a minute or two.

With a sharp knife remove top and bottom of lemon and cut in half lengthwise. Remove peel from both sides, then carefully remove as much of the pith (white part) as possible. Discard pith, and juice 2 tablespoons of lemon juice from one lemon. Refrigerate others for future juicing if desired.

Cut peels into three strips lengthwise, and then cut strips in half. Will have a total of 36 pieces.

In a heavy saucepan cover lemon peels with water, and cook on a medium heat, until water begins to boil. Reduce heat and let simmer for 15 to 20 minutes, until lemons begin to soften and get a translucent color. Remove and let cool for a few minutes on a paper towel.

In a heavy saucepan stir together sugar, water, maple syrup, lemon juice, cream of tartar or arrowroot, and brandy (if using). Heat on a medium heat for 2 to 3 minutes, until mixture begins to get a syrup-like consistency.

Reduce heat to a low heat and add lemon peels. Let simmer for 45 to 50 minutes, or until syrup is reduced by about half. Stir occasionally at first, then more frequently when closer to finish.

Remove from heat and pour lemon peels and syrup in an airtight mason or other jar. Store in a cool, dark place, like your pantry. Will stay good for 7 to 10 days.

CRYSTALLIZED LEMON PEELS:

Additional sugar (about a scant cup)
Ziploc bag

Place peels on a lined cookie sheet and pat dry with a paper towel. Place additional sugar in a large Ziploc bag. Working in bunches of 9, add lemon peels and toss together, until evenly coated. Place in and airtight jar, ideally with aluminum or wax paper between layers, in a cool dry place.

Submitted by: Daniel Lee Mishkin