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Preheat an oven to 150 degrees F (65 degrees C) and line a baking sheet with parchment paper. Carefully scoop the lemon peels out of the syrup and put them on the baking sheet. Bake the peels for 1 hour. They should be completely dry. You can garnish your favorite desserts with the candied lemon peel or dip them in melted chocolate. Let the chocolate harden and serve the chocolate dipped lemon peels with other candied fruits. Store any leftover candied lemon peel in an airtight container in the refrigerator. You can store the lemon peel for 6 to 8 weeks.
Bake the lemon peels for 1 hour. Use and store the lemon peels.