Using a Y-shaped peeler, peel lemons, taking care to avoid pith. Cut peel into thin strips (reserve lemons for another use).
In a medium saucepan, bring 2½ cups sugar and 1½ cups water to a boil over medium-high heat, stirring until sugar dissolves. Stir in lemon peel, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes.
Strain lemon peel, reserving liquid. In same saucepan, bring remaining 1½ cups water and reserved liquid to a boil over medium-high heat. Stir in peel, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes. Strain peel, discarding liquid.
On a large piece of parchment paper, arrange peel in a single layer, and let stand for 2 hours. In a medium bowl, toss together peel with remaining ½ cup sugar. Twist peel around the handle of a wooden spoon to curl, if desired. Place peel on another piece of parchment, and let stand until dry, at least 2 hours. Store in an airtight container for up to 1 week.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/glazed-lemon-angel-food-cake-with-candied-lemon-recipe/