Cut the lemons in half or quarters. Scoop out all the pulp.

Cut the rind into strips as thinly as you can. It's fine to leave the pith attached.

Put the strips in a small pot, cover with cold water, bring to a boil, then drain. Do this three times. This is to reduce the bitterness of the pith.

After the third boil, drain off the water, remove the strips and set them aside.

Combine two cups of sugar with two cups of water and heat, stirring, until the sugar is dissolved. Return the citrus strips to the pot. Simmer, stirring often, until the pith is translucent.

At this point you have a few options:

(a) You can keep the citrus peels in the sugar water and store it that way. They are less decorative this way, but they will keep in the refrigerator; or

(b) You can drain the sugar water off and spread the citrus peels out on a tray to dry. Toss them with more sugar, or colored sugar, and powdered ginger if you like. They will be dry enough to use as garnishes in about half an hour, but they will feel more candied if you let them dry overnight. They will keep for several weeks if you store them in an airtight container.