Fast forward 2 months to Spring and I had a beautiful, thriving lemon tree with dozens of tiny lemons on the ends of its long healthy branches. It's been 9 months now since that day I yanked my little tree from it's pot and today, I've got a bumper crop of lemons.
4 cups of chopped lemons (about 10 lemons)
4 cups water
4 cups sugar
Remove seeds from fruit and cut white core from top. Cut into 1/4 inch triangles.
Carefully filet white skin from the inside of the peel.
Add water, cover and refrigerate 3-4 hours.
Pour into a pot and bring to a boil. Cover, reduce heat and simmer 1 hour.