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Cut the lemons in half and juice them. Reserve ½ cup of the juice for this recipe and refrigerate or freeze the balance of the juice for another use. Scrape the membrane lining the inside of the lemon halves with a spoon and discard. Cut the lemon shells in half, cut the stem ends off, and then cut the peels lengthwise in ⅜″ strips. You should have 4 cups of lemon strips.
Step 1:
Fill a medium saucepan with water and bring to a boil. Add the lemon peels and boil for 5 minutes. Strain and repeat this process 2 more times, boiling a fresh pot of water each time. (This will remove the bitterness.) Drain peels thoroughly and set aside.
Step 2:
Place the sugar, water and lemon juice in a medium saucepan and bring to a boil. Add the lemon peels, reduce heat to medium-low and slow-simmer for about 1 hour until the peels are translucent. Strain the peels and place them on a cooling rack, spreading them so they are not touching. Let stand 12 to 24 hours to air-dry. Alternatively, place in a food dehydrator and dry the peels for 2 to 3 hours at 135ºF (57°C). To coat the peels, place the sugar on a plate. Roll each peel in the sugar, pressing the sugar into each slice with the tips of your fingers. Store in an airtight container at room temperature (preferably below 70ºF (21°C)) for up to three months.
Step 3: