Choose fruit with good colour and thin skins.  Cut the lemons in half,  juice them and either freeze or use in another recipe.   Then remove some but not all of the pith and the excess flesh from the fruit.  Cover the skins with water, add 2 tsp of water and boil the skins until soft but not mushy.  Drain.

Make a syrup with ½ c sugar to 1 cup of water and boil the cooked peel in this for 5-10 minutes.  Store in the syrup.  (Can also be frozen)

• 250 g softened butter
• 1 cup icing sugar
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 2 ½ c flour
• ½ c finely chopped walnuts

Preheat the oven to 170C. Beat the butter and sugar until light and fluffy and then add in the vanilla extract, flour and walnuts. Mix well and turn out onto a lightly floured board. Devide the mixture in four and shape these into logs – chill these in the fridge while you work on one piece at a time. Cut the log into small pieces and then roll these into crescent shapes and bake on a tray for about 15 mins until golden and firm.

Cool and dust with extra icing sugar.