Choose fruit with good colour and thin skins.  Cut the lemons in half,  juice them and either freeze or use in another recipe.   Then remove some but not all of the pith and the excess flesh from the fruit.  Cover the skins with water, add 2 tsp of water and boil the skins until soft but not mushy.  Drain.

Make a syrup with ½ c sugar to 1 cup of water and boil the cooked peel in this for 5-10 minutes.  Store in the syrup.  (Can also be frozen)