We use Candied Lemons as a garnish for our Lemon-Coconut Cake, but they make tasty snacks and edible embellishments for cocktails as well.
Cook lemons in boiling water to cover 5 minutes. Drain.
Combine sugar and 2 cups water in a saucepan over medium heat, stirring until sugar dissolves. Stir in lemon slices. Simmer 30 minutes or until soft and translucent.
Remove pan from heat; cool completely. Remove lemon slices with a slotted spoon, reserving sugar syrup for another use, if desired. Drain lemons on a wire rack; let stand until dry.