Rinse the lemons in hot water, give them a brush. Take the peel (without the white part) and chop. Squeeze the lemons. Put everything in a bowl, marinate 2 hours.
Put the sugar in the bowl with water (¼ L of water per kilo of sugar) and make a syrup (until it coats a spoon) . Add the fruit and cook again to the thread stage.
Filter and put in bottles previously boiled. This syrup can be consumed as soon as it is cooled, but it is also possible to sterilize for longer storage.