2 Meyer lemons
1 cup sugar
1/2 cup water
1. Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips.
2. In a small saucepan over medium heat, combine the zest, sugar and water, stirring until the sugar is dissolved. Let the mixture reach a boil, then reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to cool. Strain out and discard the zest. Cover and refrigerate until needed. Keeps for several weeks.