OH. MY. GOD. Soooooo good. I halved the recipe and made it in my largest microwave-safe bowl; no spillovers. I zested one of my lemons, then combined the zest with part of the sugar in my mortar and pestle, and ground the zest into a paste before adding it back to the sugar and continuing with the recipe. This stuff is OUTRAGEOUSLY good. I'm going to experiment with substituting half the lemon juice with lime (I think all lime would be too tart) and with orange (I think all orange would be too sweet). Maybe even grapefruit. All sound good, Randy... it's a versatile recipe, for sure. PJH

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