Start with fresh Meyer lemons, slice into quarters and peel the flesh away.
Using a sharp edged spoon (here I used a metal measuring spoon) remove the inner membrane.
Slice lemon peel into thin, long Julienne strips.
Place in a sauce pan of boiling water and allow to boil for 30 seconds. Drain and repeat (only twice to preserve the lemon flavor). Boiling helps kill a lot of the bitter taste.
Next measure 3 cups water and 3 cups sugar. Add peel, cover and let come to a boil. Then reduce heat and simmer for about 1 1/2 hours or until the peels are translucent in appearance.
Spread peels out on baking paper to cool for about 20 minutes.
Measure 1 cup sugar in a bowl and lightly toss cooled lemon peels to coat.
Spread out a second piece of parchment paper and allow to set (should harden a little). Then use to top cakes, cupcakes, chocolate or just enjoy as a sweet snack ! You can also dip these in white or dark chocolate (without the sugar) and they make nice little gifts, Enjoy!