Whisk sugar and water together in a sauce pan. Bring to a simmer and stir until sugar is dissolved. Slice lemons into uniformly thin slices, about 1/8 inch thick. Lay in a single layer in the simple syrup and lightly simmer for about 15 minutes, until rinds appear softened and slightly translucent. Carefully remove from pan, letting excess syrup drip off, and lay on parchment at room temp until dry, yet tacky to the touch (they will always be sticky). May store in the fridge for several days. Dip in granulated sugar for a sparkly look.

Repeat with syrup for as many lemons as you like.