Once you have zested the lemons, chop them into smaller pieces.

In a blender or food processor, add about half the sugar and all the zest, pulsing until the zest is ground finely and fully dispersed in the sugar.

Then add remaining sugar, pulsing again until mixed well.

Line a cookie sheet with wax or parchment paper, and spread the lemon sugar mixture on it.

Allow to dry for about 2 hours, then store in an air-tight container, sealing well.

Must be kept refrigerated!