Wash the lemon well. Cut into 1/8 to 1/6 inch (3-4mm) thick slices with a sharp knife or a mandoline slicer. Remove the seeds gently.
If you prefer to blanch to avoid bitterness and soften rind of lemon, you should place the lemon slices in a pan, cover with enough water and bring to a boil. Remove the slices and keep them in ice cold water while you prepare the syrup.
Put the water and sugar in a medium pan and place it over med-low heat and stir until the sugar dissolves. Let it boil.
When it boils, take the pan from the heat immediately and add the lemon slices. Let the slices simmer without stirring at low heat for 15 minutes or until they are translucent.
Take the slices from the pan and let the excess syrup drip off back into the pan. Place the slices on a baking sheet covered with parchment paper or on a wire rack and let them cool at room temperature. It takes almost 16-24 hours to dry completely. You can keep them in an airtight container in the refrigerator.