Note: This recipe must be prepared in advance. Author Joyce White often scatters aromatic candied peel on the top of custard and sweet potato pies while they are still warm. The sugar melts a little and seeps into the pie and imparts a sweet but tart flavor. A jar of candied peel also makes a nice hostess gift.

• 4 large lemons

• 11/4 c. granulated sugar, divided

• 1 c. water

• 1 tbsp. light corn syrup

• 1/2 tsp. vanilla extract

Directions

Rinse the lemons well. Using a small sharp knife or vegetable peeler, cut off the peel into 1/2-inch wide strips, avoiding the white pith, which has a bitter taste. Cut the strips into thin straw-like or matchstick slivers.

Place the peel in a medium saucepan, cover with cold water, bring to a boil and blanch for 5 minutes.

Drain the peel, discard the cooking water and rinse with cold water. Return the peel to the pan, cover with cold water and simmer for 20 to 25 minutes, or until just tender. Drain, rinse with cold water and return to the pan.

Add 1 cup sugar, water, corn syrup and vanilla extract. Bring to a boil, stirring until the sugar dissolves.

Cook the peel uncovered on low heat for 30 to 35 minutes, or until tender and the syrup is thick and the peel is translucent and candied.

Pour the syrup and peel through a sieve and drain well. (Save the syrup. Boil it down and use as a topping for ice cream or cake. It is especially delicious when flavored with melted chocolate or orange liqueur, or both.)

Spread the well-drained peel on a sheet of wax or parchment paper and allow to dry in a sunny or warm spot for at least an hour. Sprinkle the peel with the remaining 1/4 cup sugar, and toss to cover all.

Transfer the peel to a doubled sheet of paper towel, spread out and continue drying at room temperature for several hours.

Store the candied peel in an air-tight jar or container. The peel will keep at room temperature for about 1 week; if keeping longer, refrigerate.

LEMON VANILLA WAFERS

Makes 35 to 40 wafers.

Note: The recipe for these wafers was passed on to me years ago by my late and only sister, Helen, whom I remember saying that the recipe had been passed on to her years before by our maternal grand-aunt. The wafers are pale, elegant and delicious, and a Southern favorite.

• 1 c. unbleached or all-purpose flour

• Pinch of salt

• 10 tbsp. (1 1/4 sticks) unsalted butter, at room temperature

• 3/4 c. powdered sugar

• 1 tbsp. finely grated lemon peel

• 2 medium egg whites, at room temperature

• 1 tsp. vanilla extract, or more if desired

• 2 tbsp. freshly squeezed lemon juice

Directions

Sift together the flour and salt and set aside. Combine the butter, powdered sugar and grated lemon peel in a large mixing bowl. Using an electric mixer at medium-high or creaming speed, beat until light and fluffy for 2 or 3 minutes, scraping bowl once or twice with rubber spatula.

Add the egg whites and beat 1 minute longer, scraping the bowl as needed. Stir in the vanilla extract and lemon juice and mix well.

Using a wooden spoon, stir in the flour, mixing only until blended. Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 30 minutes to an hour.

Preheat the oven to 375 degrees. Lightly butter a baking sheet and dust lightly with flour, inverting to shake off excess flour.

Using a round teaspoon of dough for each wafer, push the dough onto the baking sheet with a rubber spatula, placing the cookies 2 inches apart. (Or, fit a pastry bag with a 1/2 -inch tube. Fill about half full with the dough. Press out strips of dough about 11/2 inches long for each cookie, spacing 2 inches apart.)

Set the pan of cookies in the center of the hot oven on the middle shelf. Bake the wafers for 11 to 13 minutes, or until the edges are golden brown and crispy, and the centers puffy and firm, switching the pan around midway through baking. The center of the cookies will not brown during baking.

Remove the baking sheet from the oven, set on a wire rack and cool the cookies for a few minutes, and then transfer wafers to a wire rack and cool completely.

Bake the remaining batter in batches, one pan at a time, in the same way.

APPLE OR PEAR SALAD WITH CHEESE AND LEMON VINAIGRETTE

Makes 4 generous servings.

For salad:

• 1 head red or green leaf lettuce

• 3 eating apples, such as Gala, Empire or Winesap, or ripe pears such as Bosc

• 1/2 lb. (or more if desired) hard cheese such as Cheddar or soft cheeses such as feta, brie or Camembert

• 1 c. pecan halves or shelled pistachio nuts

For lemon vinaigrette:

• 3/4 c. grapeseed or mild olive oil

• 3 tbsp. lemon juice

• 2 tbsp. cider vinegar

• 1 clove crushed garlic

• 1 tsp. brown mustard, preferably Dijon style

• 1/2 tsp. salt

• Coarsely ground black pepper

Directions

To prepare salad: Rinse the lettuce two or three times in cold water, making sure that it is free of grit. Drain the lettuce and then spin in a lettuce spinner, if available. Dry the leaves with paper toweling and wrap in a clean towel. Chill the lettuce for at least an hour or until the leaves are crispy.

When ready to serve, rinse and pat dry the apples or pears. Then, using a small stainless steel knife or corer, core the apples or pears (but don't peel), discard the seeds, and then cut into very thin slices. Dice the cheese.

Place the lettuce leaves, apples or pears, cheese and the nuts in a large bowl, mixing lightly with a large spoon. Set aside, preferably in the refrigerator.

To prepare lemon vinaigrette: Combine in a small bowl or jar the oil, lemon juice, vinegar, garlic, mustard, salt and black pepper. Beat the mixture rapidly with a fork or whisk or shake vigorously to combine.

Pour about 1/4 cup of the vinaigrette over the bowl of salad and toss with a large spoon, mixing gently but well, adding more vinaigrette if needed or desired.

Serve immediately.