Hi BamaShine, you could do a variation on the Jolly Rancher recipe or cut the zest off 8 to 12 lemons and let it soak to taste. The latter will allow you to sweeten it the way you want it and control the amount of flavor also. I use the zest method from 10 lemons to 1/2 gallon 110 proof, stired and aired daily for 1 month. Usually proof it to 75 or 80 max. Sweeten with 3 tbs honey and 1/8 cup sugar. Makes about 3/4 gallon proofed.

You could also use lemon essence from the spice rack and sweeten to taste.

Oh Yeah or Lemon Drops.

Try them all and see what you like.