1. Slice rind into 2-by-1/4-inch strips. Blanch in a pot of boiling water three times; start with fresh water each time.

2. In a medium heavy-bottom saucepan, bring sugar and 3 cups water to a boil, stirring to dissolve sugar. Add lemon juice and strips; return to a boil. Reduce heat to low; cook until strips are translucent, 1 to 1 1/2 hours. Let cool in liquid.

3. Using a slotted spoon, transfer strips to a wire rack; spread in a single layer. Let stand until completely dry, about 2 hours. Roll in sugar, coating thoroughly.