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Using a vegetable peeler, remove the yellow peel from the lemons in long strips. Cut the peel lengthwise into 1/8 inch wide strips.
Stir 3/4 cup sugar and 3/4 cup water together in a saucepan, until the sugar dissolves. Bring to a boil. Reduce heat and let simmer.
Add the lemon peel. Let simmer for 15 minutes.
Place the remaining 1/4 cup sugar in a bowl. Using a slotted spoon, remove the peel from the saucepan and transfer to the sugar bowl. Toss to coat. Let cool, then cover the bowl and let stand at room temperature over night.
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