This looks amazing...havn't tried it yet...still trying to swipe some Meyers out of someones yard!

1 1/4 lbs. Meyer lemons
5 cups water
5 1/2 cups (about) sugar
1 vanilla bean split lengthwise
pinch of salt

Working on a large plate to catch juice, cut lemons in half lengthwise, then very thin, crosswise. Discard seeds. Pack enough lemons any any juice to make 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water, bring to a boil. Reduce heat to medium, simmer 10 minutes. Remove from heat, let stand uncovered over night.

Measure lemon mixture (there should be about 5 1/2 cups). return to same pot. Add equal amount of sugar (5 1/2 cups or so). Scrape in seeds from vanilla bean and add bean. Add pinch of salt. Bring to a boil, stirring until sugar dissolves. Attach clip on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230 F, stirring constantly, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill.

From February issue of Bon appetit.

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