To candy the peels:

Line a half sheet rimmed baking tray with parchment. Set aside.

Thoroughly wash and dry each lemon. With a sharp paring knife, remove the ends of each lemon, then carefully remove the peel in halves or quarters. (You won’t need the fruit for this recipe, so save it to make homemade lemonade.)

With a sharp chef’s knife, slice the peel into 1/4-inch thick strips.

Add the peels to a medium saucepan and fill with water, competely covering the peels. Bring to a boil and boil for 15 minutes.

Pass peels through a fine mesh strainer, then rinse thoroughly with cold water.

In a large saucepan, bring 420 milliliters (about 1 3/4 cups) water and 400 grams (2 cups) sugar to a boil, stirring until sugar dissolves.

Add the blanched peels and reduce heat to low. Simmer 1 hour.

Pass peels through a fine mesh strainer, or use a slotted spoon to remove the peels from the syrup.

Arrange on prepared tray and proceed to one of the drying methods below.

Quick dry method:

Preheat oven to 200° F / 95° C.

Bake peels for 1 hour. Remove from heat and toss in remaining 100 grams (1/2 cup) granulated sugar.

Allow peels to dry, uncovered, at room temperature. Drying can take anywhere from 2 hours to a full day, depending on the temperature and humidity level in your home.

Air dry method:

Toss peels in remaining 100 grams (1/2 cup) granulated sugar.

Dry, uncovered, at room temperature, until completely dry. This can take 1-3 days, depending on the temperature and humidity level in your home.

Store candied lemon peels in an airtight container* at room temperature for up to 1 month.