Directions
- 1In a medium saucepan, combine the granulated sugar, water, fresh lemon juice, lemon zest, and cream of tartar.
- 2Place the saucepan over medium heat and stir gently until the sugar is completely dissolved.
- 3Once dissolved, increase the heat to bring the mixture to a boil.
- 4Do not stir during this stage to avoid crystallization.
- 5Attach a candy thermometer to the side of the saucepan and continue boiling until the mixture reaches the hard crack stage (300°F or 149°C).
- 6Once the desired temperature is reached, immediately remove the saucepan from the heat.
- 7Let it sit for about 1 minute to slightly cool.
- 8If using, add the lemon extract at this point and stir gently to combine.
- 9Carefully pour the hot candy mixture onto a greased baking sheet.
- 10Spread it evenly into a thin layer using a spatula or by tilting the pan.
- 11Allow the candy to cool and harden completely at room temperature.
- 12Once set, break or cut the candy into small lemon drop-sized pieces using a sharp knife or candy cutter.
- 13Lightly dust the pieces with cornstarch to prevent sticking.
- 14Store the lemon drops in an airtight container at room temperature.
Ingredients
- 1 cup granulated sugar
- 0.5 cup water
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 teaspoon cream of tartar
- 0.5 teaspoon lemon extract
- Cornstarch
Equipment
medium saucepancandy thermometergreased baking sheetspatulasharp knifecandy cutterairtight container
Tips
- Do not stir during boiling to avoid crystallization.
- Dust the pieces with cornstarch to prevent sticking.
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