Start by scrubbing the fresh lemons under running water to remove any residues. Once clean, cut off both ends of each lemon and slice them crosswise into 1 cm thick rounds. Set aside.

Fill a pot with water and bring it to a rolling boil. Carefully place the lemon slices into the boiling water and blanch them for about 1 minute. Transfer to a bowl filled with ice water.

In a clean pot, combine equal parts filtered water and granulated sugar. Heat over medium heat, stirring until the sugar fully dissolves. Bring the syrup to a gentle simmer until glossy.

Gently place the blanched lemon slices into the simmering syrup without overlapping. Simmer for approximately 1 hour until soft and translucent.

Remove the lemon slices from the syrup and lay them out on a wire rack set over a cookie sheet. Allow to air dry for 1 to 3 days or bake in the oven at a low temperature for about 2 hours.

Once dried, roll the slices in extra granulated sugar to enhance sweetness. Store in an airtight container in a cool, dark place.