Slice lemons in 1/8-inch thin round slices and set aside.
In a large skillet, combine water, sugar, and lemon juice and bring to a boil.
Once sugar has dissolved, turn heat to medium-low.
Add lemons in a single layer on top of the liquid, simmer for 15 to 30 minutes, turning the lemons over gently with tongs halfway through.
Keep an eye on it to make sure it doesn't burn, turn to a lower heat if necessary.
Remove lemons gently from the pan with tongs, keep liquid in pan, place lemon slices on wax or parchment paper and allow them to sit for at least 4 hours.
Shelf Life: Candied Lemons should be stored in an air-tight container in the refrigerator or in a cool dry area for up to 6 months.
Lemon Simple Syrup Option: After making the candied lemons, you can make a lemon simple syrup. Simply add 1/2 cup of water to the existing liquid, stir and let cool. Transfer to a air tight container and store in the fridge for future use.
Sugared Lemons Option: Toss the candied lemons in granualted sugar for an even sweeter finish.