Step 1

Place the lemons on the counter, and use firm pressure to roll the lemons. This will help loosen up the internal membranes and release more juice.

Step 2

Next zest 6 of the lemons. In a small bowl, combine the granulated sugar and the lemon zest. Stir and press the lemon zest into the sugar to encourage the release of the lemon oils. Cover tightly with plastic wrap and allow the sugar and zest to sit at room temperature for 2 hours.

Step 3

Remove the plastic wrap from the sugar and lemon zest and transfer to a large heat safe bowl.

Step 4

Pour 4 cups of steaming hot water over the sugar and zest. Stir until the sugar dissolves. Cover with plastic wrap and refrigerate for 2 hours.

Step 5

Slice the 6 zested lemons in half and squeeze or juice them. Set aside the lemon juice (you should get a little over 1 cup).

Step 6

Remove the cooled lemon sugar water from the refrigerator and stir in the lemon juice.

Step 7

Place a mesh strainer over another large bowl. Carefully pour the lemonade through the strainer.

Step 8

Remove the strainer and discard the pulp and zest.

Step 9

Add 2 cups of cold water and stir.

Step 10

Slice the 2 remaining lemons into thin slices.

Step 11

Add ice to a pitcher and several of the lemon slices, and pour the lemonade over the ice. Serve immediately.