After about 10 batches of this, my tips:
1) if you are going to do this, invest in a microplane zester. Worth the price for the amount of time / quality.
2) Infuse in everclear, not vodka. Seems to get more lemon flavor out of the peels. Of course, you need to dilute to about 30 proof after you finish infusing.
3) The most important step is the zesting. You want zero percent pith. Zero. Very important. Much better to throw away a lot of questionable zest than to have even one micro bit of zest in your lemon peel. The pith is insanely bitter.
4) I prefer to make this with Meyer lemons, but either are good. I just feel like Meyer adds a bit more complexity.
5) Wash your lemons in very hot water and lightly scrub before you zest. Most lemons are coated with just a bit of wax to keep them looking good. If you buy organic, you might be able to skip this step.
Overall, this is a really easy process. It takes me and my wife 3 or 4 hours to carefully zest a 10 lb crate of lemons, which we use all of the best zest for one handle of everclear. We then give the lemons to the daughters, who squeeze them, freeze the juice, and make lemonade whenever they want.