Roll lemons on a counter to release juices, then cut each lemon in half and juice to yield 1 cup fresh lemon juice.

Strain the lemon juice through a fine-mesh sieve into a bowl to remove pulp and seeds.

In a small saucepan over medium heat, combine 1 cup granulated sugar and 1 cup water and stir for 3 to 4 minutes until the sugar dissolves completely to form simple syrup.

Remove the saucepan from heat and let the simple syrup cool to room temperature, about 5 minutes.

Pour the strained lemon juice and cooled simple syrup into a large pitcher, add a pinch of salt, and whisk until the mixture is uniform.

Add 6 cups cold water to the pitcher and stir well to combine.

Taste the lemonade and adjust sweetness or tartness by adding more sugar, lemon juice, or water as needed.

Refrigerate the lemonade in the pitcher for at least 30 minutes before serving, or serve immediately over ice.