In the large bowl of an electric mixer, beat one cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in the eggs, one at a time, until smooth. Gradually stir in three cups of the flour, mixing well. Cover and chill until dough is firm enough to handle easily, at least three hours or as long as two days. For easier handling, chill the dough before you form the ring-shaped cookies. Divide the dough in half. Cover and chill one portion. Divide the other half into eight equal pieces. With floured fingers, roll each piece on a lightly floured board to make a ten-inch rope. Overlap the ends of each rope slightly to form a ring. Place the rings about one inch apart on a greased 14x17-inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35 to 40 minutes. Remove the cookies from the pans and let cool completely on racks. Repeat with the remaining dough. Serve or store airtight up to ten days.
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