Soak lemons in hot water for 10 minutes to get the most juice from your lemon.
Make the syrup while the lemons are soaking: Combine 1 cup water and sugar in a saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat and allow to cool.
Once the syrup has cooled to room temperature, cover, it and place it in the refrigerator to chill for 30 minutes. Gently remove lemons from hot water. Let cool until ready to handle.
Firmly roll each lemon on the countertop a few times. Cut lemons in half and juice them. Keep the pulp to use, but remove all seeds. Set Juice aside until syrup is cool.
Combine chilled syrup, lemon juice, and the remaining 7 cups water in a pitcher. Stir lemonade well, and serve over ice.