Thinly slice lemons, preferably with a mandoline.

Combine lemon slices, 1 cup sugar, and 2 cups water in a saucepan.

Bring to a boil over high heat.

Reduce heat and simmer until lemons are translucent and liquid is syrupy (about 30 minutes), stirring occasionally.

Cool lemons completely in syrup.

Chop the cooled candied lemons finely.

Reserve the lemon syrup.

Boil edamame until tender (about 2 minutes).

Drain and cool edamame under running water; pat dry.

Transfer edamame to a large bowl.

Add sliced celery, fennel, parsley, and shallot to the bowl.

In a small bowl, whisk soy sauce, rice vinegar, sesame oil, Sriracha, and remaining 1 tablespoon of sugar.

Season the dressing lightly with salt and pepper.

Whisk in the chopped candied lemon.

Add dressing to the salad and toss to coat.

Sprinkle with white and black sesame seeds.

Serve immediately.