In a medium saucepan, stir together sugar and ¾ cup (180 grams) water; bring to a boil over high heat. Add lemon slices, and reduce heat to medium-low. Cook until lemon rind is translucent and softened, 20 to 30 minutes.
On a rimmed baking sheet, place a wire rack.
Using tongs, remove lemon slices from syrup, and place flat on prepared rack. Reserve syrup for another use, if desired. Let lemon slices cool completely before using.
Notes
pro tip
If Meyer lemons aren’t in season or you cannot find them in your area, you can use regular lemons for both the batter and the candied slices, as well as plain olive oil.