So I've done about 5 batches of this so far.
My super easy way -
5 gal batch
10 Cans Minutemade
2# cane sugar, into syrup
4 tsp yeast nutrient
2 tsp yeast engerizer
4 crushed campden tablets
Mix the above with water to make 5 gal. Pull off about 2 qts. (this is a 1.070)
With a cup of warm water, hydrate
packs of EC1118. Just trust me on this one
Make that into a starter, adding about 400ml every couple of hours - let the yeast foam on top.
I let that sit overnight to build up some yeast, and pitch it. It takes right off at room temps.
I will usually add another 10 points of sugar (~1#) after about 3 days to give the yeasties some more crack
This will dry out to <1.0, and I've found about 30g/gal of Splenda to do the trick for a nice lemonde with about 6.5-7 abv.