1 Peel the piece of pumpkin and removed the seeds and surrounding fibers.
2 Measure out the required weight.
3 Cut into thick slices and then cut these into small cubes.
4 In a bowl, put the pumpkin pieces and cover with cold water.
5 Let soak for 24 hours, then drain.
6 In a pan, melt the sugar in 2 1/4 cups water over low heat, stirring continuously.
7 Cook over low heat until the syrup temperature reaches about 244°F.
8 Use a candy thermometer to measure the temperature if you have one, or allow a large drop to fall into a saucer of iced water: if it forms a soft ball, it is ready.
9 Add the pumpkin, juice of the lemon, and finely grated rind.
10 Stir well.
11 Cover the pot, and cook gently for about 30 minutes or until the pumpkin is tender.
12 Let stand for 1 week at room temperature.
13 Take out the pumpkin pieces and spread out in one or more very large sieves.
14 Place in the oven at about 225°F or even lower to dry out gradually.
15 When dry, store in tightly sealed glass jars.
16 Excellent eaten as candy or with liqueurs at the end of a meal.