Step 1: Slice the Lemons Thinly

• Wash your lemons thoroughly. Slice them into even, thin rounds—about 1/8-inch thick. Remove any seeds gently with the tip of your knife. Try to keep the peel intact for visual appeal and flavor.

Step 2: Blanch the Slices

• Bring a pot of water to a boil. Drop in the lemon slices and blanch for 1–2 minutes. This step softens the rind and removes some of the bitterness.
  Drain the lemons and rinse under cold water to stop the cooking.

Step 3: Prepare the Sugar Syrup

• In the same pot, combine 2 cups of water and 2 cups of granulated sugar. Bring to a gentle simmer over medium heat. Stir until the sugar dissolves completely and the syrup is clear.

Step 4: Simmer the Lemon Slices

• Carefully place the lemon slices into the simmering syrup in a single layer. Let them simmer on low heat for 40–50 minutes, flipping occasionally. They should look translucent but not fall apart.
• Avoid boiling the syrup should be bubbling gently throughout.

Step 5: Dry the Slices

• Use a slotted spoon or tongs to transfer the slices to a cooling rack or parchment-lined baking sheet. Let them dry for 24 hours at room temperature or speed up the process by placing them in an oven at 200°F (93°C) for about 1–2 hours.
• For an extra sparkle and crunch, you can coat the slices in granulated sugar before drying.