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In a medium saucepan, combine the sugar, water, and lemon zest. Stir over medium heat until the sugar dissolves and the mixture simmers.
Drop peels into syrup, stir gently, and simmer for 15–20 minutes until soft and slightly translucent.
Transfer peels to a cooling rack or parchment tray using tongs. Let rest for 5 minutes.
Toss tacky peels in granulated sugar to coat evenly.
For chewy: air dry 2 hours. For crisp: bake at 200°F (90°C) for 30–45 minutes, flipping halfway.
Let cool completely, then store in an airtight jar or tin for up to 2 weeks.