12 ounces of lemon, halved and thinly sliced
12 ounces of sugar
microwaved for 12 minutes, stirring every two minutes or so.
Sure, it's thicker than it was, but the pith is still chewy and is nowhere near that translucent state it gets to when I use the more traditional method. Does it really get there?
I'm going to let it macerate overnight and then cook it a bit more. If it works, I'll let you know; if not, I'll put it on gingerbread or something.