An unexpected surprise a few weeks ago from some very dear friends left me with a box of gorgeous homegrown Meyer lemons. And as you very well know, when life gives you lemons, especially Meyer lemons, you sure as heck don't waste them, even if you do happen to be hopping on a plane to Disney World the very next morning. It's a rare occurrence when you find yourself in the possession of Meyer lemons and strawberries at the same time. It's like a planetary alignment of fruit. And seeing as how much I enjoyed the combination of citrus and strawberries last year, I applied that same strategy to these beauties. Ever since last year, I've decided that I prefer a more delicate texture in my marmalade; the large chewy slivers that marmalade commonly contains are a bit too sinewey for my taste. So rather than halving and thinly slicing the entire fruit, I used this OXO zester to completely strip the lemons naked. This particular zester produces perfect ribbons of zest, thicker than the

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