Serve finished lemon peel rolls with a glass of water on their own, as dessert, or slice rolls and use as topping for vanilla ice cream, thick yogurt, or cakes.
To juice lemons, quarter the peeled lemons remove the pips, and process in a blender. Drain on a sieve, pushing to extract as much lemon juice as you need, and freeze the rest in ice cubes trays, to add later to sweet or savory dishes.
Makes about 5 cups
7 lemons, outer zest partially removed for lemon liqueur
41/2 cups sugar
21/2 cups spring water
4 tablespoons light corn syrup
5 tablespoons freshly squeezed lemon juice (see headnote)
Trussing needle and cotton thread
Cut top and bottom of each lemon and, with a sharp knife, slit skin lengthwise in 7 to 8 places and carefully peel skin segments off. Roll each piece with skin side out. Prick with a trussing needle threaded with cotton thread, and thread rolls of peel as if making a necklace.
After threading 15 to 20 rolls on one thread, cut the thread, leaving about 5 inches at each end. Tie ends, and set aside until you have threaded all peels.
Place rolled peels in a medium pot and add 31/2 cups sugar and spring water, and bring slowly to a boil. Simmer for 10 to 15 minutes, stirring often to dissolve sugar. Turn off heat, and leave pot on stove until completely cooled, 5 to 6 hours or overnight.
Add remaining sugar and corn syrup and slowly bring to a boil. Simmer for 10 minutes. With a fork, remove threaded rolls and place on a sieve to drain completely, reserving syrup that drains off. Pour drained syrup back into pot, add lemon juice and increase heat to medium-high. Cook syrup, stirring, until it reaches 220°F on a candy thermometer.
Cut and discard thread and return rolled peels to syrup. Boil another minute, and pack in clean sterilized jars.