There are many recipes for making candied lemon peel for garnishes on deserts or inclusion in ice cream or baking. One of the tricks I found is to get a Dash Go vegetable peeler and let the lemon peel itself. This inexpensive device ($20) will make a continuous string out of the peel that can then be made into all sorts of goodies. While you can do this by hand, it is slow and somewhat difficult. You can see it here: https://www.youtube.com/watch?v=DE7LzybQjY8
The trick with making candied lemon peel is to boil it in clean water twice before boiling in simple sugar. This gets out the bitterness and lets the flavor come out. One of my favorites is to cut the peel into strips about ½ inch wide and a few inches long and candy them, finally dipping them into melted chocolate half way makes a beautiful confection with incredible taste.
Here are some recipes for candied peel:
In my experience, you can use a lot less sugar for the final boiling. Just enough sugar water is needed to keep the peel immersed and infuse it with flavor but watch carefully not to overheat since the sugar will begin to turn color if it gets too hot. These will keep for a long time if they are kept in a closed container or frozen so make a batch and freeze the extras. The next time you make a desert, add them to the mix or garnish with them for a mouthwatering delight. I also love them in salads where they add a fruitiness that is hard to beat.