I just want to thank BlindLemonLars for this recipe. I have brewed this recipe 11 times! I've fiddled with it a few times, experimenting with one thing or another and keep coming back around to the original recipe which is just perfect. The only thing I recommend changing is to Kolsch yeast.
Zest: This should be obvious, but only use organic lemons. I've had the best luck using one average size lemon and freshly grating just the *very* outside of the thing...just the yellow part.
I like making it with Kolsch yeast and fermenting at about 58 degrees. On one batch, I put it in a secondary at about 52 degrees for a couple months and it was amazing that way.
If you are wondering at all if you should brew this recipe, the answer is YES. And don't change a thing (except the yeast)!