Cook to Cook: Since you are actually eating the peel, please use organic lemons if at all possible. Be sure to save the lemon syrup, as it is delicious in iced tea.
2. In a small saucepan, combine the peels with 2 cups of cold water and bring to a boil. Immediately drain, refill the pan with water, bring to a boil and drain again. Repeat this process three times to remove the bitterness from the peel. After the third dunking remove the peels from the pan and set aside.
3. Measure 2 cups of the sugar into a saucepan, and add one cup of water. Set over medium high heat, bring to a boil and whisk until the sugar dissolves. Drop in the peels, reduce the heat to medium-low and simmer uncovered until the peels are tender and translucent. Drain and cool the peels. Keep the syrup for other uses.
4. Place the remaining 1/2 cup sugar in a large bowl and add the peels. Toss with your fingers until the peels are thoroughly coated. Remove one peel at a time shaking off the excess sugar. Store in an airtight container. Keeps for several weeks in an airtight container.
Recipe by Lynne Rossetto Kasper. Copyright © 2012.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.