You definitely need some lemon oil in lemonade -- and that comes from the zest.

If you want to be really fancy, first scrub and wash the lemons in the sink. Then slice off very thin slivers of skin -- just the yellow, no white. Get all the zest from each lemon you're using.

Next, put the zest into a bowl and pour all the sugar from your recipe over it. Mix it around to make sure the zest is well coated and let it sit for about an hour. During that time, the sugar will pull the oils out of the zest and turn a bit syrupy.

Juice the lemons as usual.

Boil some water and pour it over the sugar-zest mixture, making sure it's fully covered. This will help dissolve the sugar and get the rest of the flavor from the zest. Let it steep/dissolve for at least 10 minutes.

Now combine everything in your serving container with lots of ice, making sure to pour the zest syrup through a sieve. Add cold water to taste.