Remove the skin from lemons using a vegetable peeler, trying not to go too deep -- you don't want too much of the white pith.
Place the peels in a small- to medium-sized saucepan and add enough water to cover the peels by about an inch. Place over high heat and bring to a boil. Immediately drain the peels and repeat this process one more time.
Return the peels to the pan, and this time add about 1 cup of water (just enough to cover the peels by about an inch again) and the sugar. Return the pan to the stove and keep them at a low simmer for about 1½ hours. You'll notice the peels will become translucent and the liquid will be a very sweet lemon syrup. The sugar preserves the natural flavor of the peels.
Let the peels cool in the syrup. The candied citrus peels should be stored in the syrup, covered and refrigerated. They should keep for about 3 weeks.
When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.
When you're ready to use them, drain them on a rack on top of a baking sheet for an hour or so to remove excess syrup.
Now you can finely chop the peels to use in recipes. Or you can place them in a bowl with granulated sugar to coat them. Or why not dip them in chocolate?