lemons–however many you want to use. Three large lemons will yield about 1/4 cup of candied lemon.
simple syrup (Depending on the amount of lemons you are using–equal parts of water and sugar. 1/2 cup and 1/2 cup would work well for 1–6 lemons.)
additional granulated white sugar
Wash lemon well.
Using a lemon zester/scorer, remove the thinnest layer of peel from the whole outside of the lemon. If you do not have one of these tools, peel the very outer layer (no white!) very carefully from the lemon. Try to get the longest peels you can. It’s easiest to go from tip to tip all the way around the lemon. Then take these strips and cut them into very narrow (1/16 inch) strips.
Place the peels into a pan of water, covering the peels by a 1/2 inch. Blanch the strips by simmering them for 5 minutes.
Drain the strips.
Into the same pan, combine sugar and water in equal parts to make a simple syrup. Bring to a boil. Add the blanched lemon strips and reduce heat to a simmer.
Simmer in the syrup for 5–10 minutes, or until the strips begin to turn translucent. The syrup will have started to thicken.
Strain the strips from the syrup and separate them out onto a sheet pan lined with waxed paper, parchment, or a silpat liner. Let them sit until cooled, but still slightly sticky.
Toss the strips in granulated white sugar and lay out on a clean sheet pan to dry. Use to garnish desserts.