In a pot, add 1000g of white granulated sugar and 500g of water.

Stir the mixture evenly until the sugar is fully incorporated.

Turn the heat to high and bring the mixture to a boil, ensuring the sugar dissolves completely.

Once the mixture reaches a boil, add 130g of lemon juice to the pot. To extract the lemon juice, you can use a lemon squeezer. Simply cut the lemon in half and place it in the squeezer to extract the juice. Alternatively, if you don't have a lemon squeezer, you can use your hand to squeeze out the juice. After squeezing the lemon, it's a good idea to strain the juice to remove any pulp or seeds.

Reduce the heat to low and let it simmer.

Do not stir the mixture during the simmering process. Stirring can cause the sugar to crystallize, ruining the syrup's consistency.

Use a brush dipped in water to clean any sugar syrup off the sides of the pot. This prevents burning and ensures a smooth syrup.

Simmer the mixture on low heat until it develops a beautiful amber color, typically taking around 15 minutes, but keep in mind that cooking times may vary. If you have a thermometer, measure the temperature to ensure it reaches between 110-115 degrees Celsius. Once it reaches this temperature range, it's time to turn off the heat.

However, if you don't have a thermometer, rely on visual cues instead. Carefully observe the color change of the syrup as it simmers. When it reaches a deep amber hue, resembling the color of honey, it's likely done. At this point, you can turn off the heat and proceed with the next steps of the recipe.

After simmering, skim off any foam that forms on the surface of the syrup. This helps maintain its clarity and purity. Next, carefully pour the syrup into a sterilized, sealed jar for storage. It's important to avoid letting it cool in the pot, as this may cause it to stick and become difficult to remove.

After transferring the syrup to a sealed jar, allow it to cool and thicken at room temperature. As it cools, you'll notice its color deepening, which is a sign of its richness and flavor intensifying.

The syrup will be ready to use in mooncakes after 48 hours of resting. However, for the most optimal results, it's advisable to let it sit for one to two weeks.