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Bring lemons to room temperature, then roll firmly against the counter to soften their rinds.
Halve and juice; pour juice into a sealable container and refrigerate.
Cut rinds into 1-inch chunks.
Toss with minced chiles and sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours.
Add water and 8 ounces (1 cup) of reserved lemon juice.
Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container, pressing to express liquid; discard solids.
When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice.