Wash all eight lemons under cool running water and gently roll them on the counter to soften before cutting.

In a small saucepan, combine 0.375 cup sugar with 0.375 cup water over medium-high heat and stir until the sugar dissolves, about 2 minutes, then remove from heat and let cool for 5 minutes.

Cut each lemon in half and juice them using your preferred juicer or a fork, aiming for about 1.5 cups of juice total.

Strain the fresh lemon juice through a fine mesh strainer into the pitcher, pressing on the pulp to extract maximum juice and remove seeds.

Pour the cooled simple syrup into the pitcher with the strained lemon juice and stir gently for about 30 seconds to combine.

Add six cups of cold water to the pitcher and stir for 1 minute to fully incorporate the ingredients.

Add 1/4 teaspoon of sea salt and stir for an additional 30 seconds to balance the flavors.

Chill the lemonade in the refrigerator for at least 30 minutes before serving, or serve immediately over ice and adjust sweetness or tartness to taste.