This classic, hands-on preserve is made by boiling lemon peels repeatedly to remove their bitterness, then simmering them in sugar syrup until translucent. It takes patience, but is worth the effort; serve small portions as an appetizer at a gathering.
Peel the lemons into thin strips. To remove bitterness, boil the peels in water three times, changing the water each time.
Soak the boiled peels in cold water for 2 hours; this helps remove the bitterness completely.
Boil the sugar and water to make a syrup. Add the peels and lemon juice, then cook over low heat until thick and translucent.
Change the water at least 3 times while boiling the peels, or the preserve may remain bitter; do not shorten this step. Stir the syrup continuously as it cooks to keep it from sticking and scorching.
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