Thinly slice lemons into 1/8‑inch (3 mm) rounds, removing seeds.

In a medium saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until sugar dissolves.

Add lemon slices in a single layer, reduce heat to low, and simmer gently for about 45–60 minutes, turning the slices occasionally, until they become translucent and the syrup thickens slightly.

Using tongs or a slotted spoon, carefully transfer slices to a wire rack set over parchment‑lined baking sheet to catch drips.

Sprinkle the lemon slices lightly with granulated sugar while still tacky and let them rest until dry and tacky to the touch, about 1–2 hours.

Optionally, finish with a light pinch of flaky sea salt for a sweet‑tart contrast.

Serve the candied lemon slices as-is, or use them to adorn desserts, cocktails, or cheese boards.