Using a vegetable peeler, peel lemons, being careful not to remove pith. Cut peels into thin strips.
In a medium saucepan, combine lemon peels and 2 cups water. Bring to a boil over medium-high heat; let boil for 5 minutes. Strain. Repeat procedure with 2 more cups water to remove any bitterness from lemon peels.
In another medium saucepan, heat 1½ cups sugar and remaining 2 cups water over medium-high heat. Cook, stirring occasionally, until sugar is dissolved. Stir in lemon peels, and bring to a boil. Reduce heat to medium-low; cover and simmer until peels are transparent, about 1 hour.
Strain liquid into a bowl or jar, if desired, to use for cocktails or desserts. Place lemon peels on a rimmed baking sheet lined with parchment paper. Let cool until peels feel tacky to the touch, about 15 minutes.
In a small bowl, toss lemon peels with remaining ¼ cup sugar until well coated; return to pan, and let stand for 2 hours. Cover and refrigerate for up to 3 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-buttermilk-panna-cotta/