Peel 6 lemons (don’t worry about taking the pith off, that will be done later) and place the peel in a saucepan. Cover with water, bring to a boil, lower the heat and simmer for 30 minutes. Drain, and cover with fresh water, and simmer again until tender. Drain. Refresh the peel under cold water. Scrape away any remaining pith using a spoon. Cut the peel into strips.
Combine 1 cup sugar and ¾ cup water in a large saucepan. Stir over low heat until the sugar dissolves, and add the peel and cook gently over low heat until most of the syrup is absorbed. Cover and let stand overnight.
Heat over low heat, and simmer again, then let cool slightly.
Spread several layers of paper towels on a counter and spread 1 cup sugar over the towels. Roll the peel in the sugar until well coated. Transfer the peel to a sheet of waxed paper and let air dry for at least 1 hour.
Candied peel can be stored between layers of waxed paper in an airtight container in the refrigerator for up to 4 months.
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