Using a mandoline or very sharp serrated knife, thinly slice the lemons (⅛ to ¼ inch) and remove the seeds.
Bring a pot of water to a rapid boil and blanch the lemons for 1 minute and then transfer them to an ice bath to cool. This step helps maintain that bright yellow color and removes some of the bitterness from the rind.
In a large skillet, bring the water and sugar to a simmer. When the sugar is fully dissolved. Add the lemon slices and simmer for 45 minutes to an hour or until the rinds are translucent.
Remove the lemon slices and let cool completely on a wire rack.
Tip: Strain and use the leftover simple syrup for cocktails!
You can either let the lemons cool on the wire rack at room temperature for about 24 hours. This option is great for when you want the candied lemons to be flexible and sticky. Or you can bake them in the oven at 200°F for 30 minutes to an hour, or until they start to stiffen up.
Sugared Lemons - You can leave the candied lemons plain, or you can roll them in granulated sugar for a pretty, sparkly garnish!
Just note that the candied lemons will be sugary and tacky even after drying.