Lemon juicer
Recipe created by Cheryl Slocum
Servings: Makes 2 cups (about 48 servings)
  • Zest of 2 lemons
  • 2 cups sugar
Cut away any white pith from zest. Pack zest with sugar in an airtight jar; keep jar unopened for 24 hours.

Spread sugar on a baking tray, and remove zest. Let dry uncovered and undisturbed for 2 hours. Repack sugar in jar. Keep for up to 2 weeks, resealing lid tightly after each use.