Slice the lemons into four quarters lengthwise. Peel the lemon flesh away from the peels. Reserve for another use. (Martha says: With a sharp paring knife, slice off ends of lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.)

Use a small, sharp-edged spoon to scrape the tough fibrous parts off of the inner peel, leaving a medium thin layer of white left behind on the peel.

Slice the peels into thin strips. Place the peels into a saucepan and cover with water. Bring the water to a rolling boil for 30 seconds. Drain the peels in a colander. Using freshwater, boil again to cook oiut bitter flavor.

Pour 4 cups of water into the saucepan along with 3 cups of sugar. Stir till all of the sugar is dissolved.

Add peels to the saucepan and bring to a rolling boil.

Reduce heat to the a low simmer. Let the peels simmer for 60-90 minutes, stirring every 15 minutes. Different sized peels will take different amounts of time to cook. The peels are ready when theyre transparent and easy to bite through. Err on the side of cooking them longer, if youre unsure. Undercooked peels will have a slightly bitter flavor.

Strain the peels, letting the liquid stream into a jar. The leftover lemon flavored simple syrup can be used to flavor drinks and cocktails. It will be a thick syrup, and sugar crystals may collect in the jar over time. You can reconstitute the syrup by adding water and stirring over moderate heat if the syrup becomes overly thick.

Spread the peels out in an even layer on parchment. Let cool for about 15 minutes till tacky to the touch.

You may let the peels dry as-is for a deeper yellow color and a gel-like texture. (Might be good for fruitcakes) Or...

Pour 1/4 cup of sugar into a small bowl. Dip the peels into the sugar till coated. Sugar coating the peels will add sweetness and help to keep them from sticking together.

Place the peels back on the parchment. Let them dry for 2-3 hours longer if they are sugar coated, and overnight if they are not.

If youre jarring them and giving them away, I recommend sugar-coating the peels to keep them from sticking to each other. Thicker peels are more candy-like, and taste similar to lemon drops.

Thinner peels (using a serrated peeler) will dry curly and slightly crunchy. Theyre perfect for decorating daintier dishes like cakes and cupcakes.