Cut lemon peel from 1 lemon into thin strips and add it to a pot with enough water to cover the peel. Bring to a boil over high heat, then drain the water. Combine the peels with 2 cups of water and 1/2 cup granulated sugar and bring it to a boil. Reduce heat to low and continue to cook until the white pith is translucent. Strain the peel and allow them to dry. Then, toss the dry candied peels in sugar and store them in an airtight container.