Prepare the lemons — Wash the lemons and cut them into very thin, even rounds, discarding any seeds.

Blanch the slices — In a pot of boiling water, add the lemon slices, and simmer for about a minute, reducing their bitterness. Drain and set aside.

Make the syrup — In a pot, mix together sugar and water, then heat it until integrated into a smooth syrup.

Simmer the lemons — Add the lemon slices to the syrup and cook on low heat, stirring from time to time, until the slices are translucent (but not brown — they say “the color of glass”) and fully candied.

Cool and dry — Move the slices to a rack lined with parchment paper, spacing them out to cool and dry for several hours.

Store or Use — When fully set, use the candied lemon slices for garnishing, snacking, or store them in an airtight container for later use.