Ingredients
6 lemons, peels removed in long, thin strips, fruit reserved for another use
1 1/2 cups sugar
Preparation
Combine lemon peels and sugar in a bowl. Using a muddler or the handle end of a thick wooden spoon, press sugar into peels, tossing occasionally, until sugar begins to clump and appear crystal-like. Transfer mixture to a resealable bag, pressing out any air, then seal and let stand at room temperature until sugar has consistency of very wet sand, at least 4 hours. Oleo saccharum can be stored in an airtight container at room temperature up to 1 week.
