I can't wait to try this method- I made a big batch today and I always cook it in a double boiler whilst stir, stir, strirring! Also I do put the rind into the sugar and whiz it in the food processor- I like the extra tang that it gives without adding more juice- does that make sense? Also, to the person who asked what to do with an abundance of lemons- I zest them first, extract the juice, and it can be stored in the frig for a couple of weeks. I have also frozen it in small quantities to be used at will. Hope this helps. Yes, pulverizing the peel with sugar makes a lovely lemon sugar - don't know why I didn't do that, but I surely will next time! When I have a lot of lemons, I juice them, add sugar to the juice, and use the resulting syrup to make lemonade, one glass at a time. SOOO good... PJH

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