Blanching isn’t necessary

Cut lemons into 1cm slices. Thin slices will dissolve during candying.

Simmer lemons in simple syrup 3 hours @ 140°. Too high of a temperature makes the lemons tough and destroys inside.

Try simmering for more time at a lower temperature

Arrange flat on a wire cooling rack. Dry overnight @ 95°

Toss in sugar after drying overnight