Cover countertop or work surface with a silicone baking mat.

Spray kitchen shears with nonstick spray. Set aside.

In a medium saucepan, combine granulated sugar, water, and cream of tartar. Cook over medium heat, stirring occasionally until the sugar dissolves.

Once sugar dissolves, stop stirring* and add a candy thermometer to monitor the temperature (or keep a hand-held digital thermometer nearby!)

Continue cooking, periodically brushing down sides of pan with a wet pastry brush, until syrup reaches 300° F (149° C) on a candy thermometer, about 15 minutes.

Remove from heat. Stir in lemon oil, yellow food coloring, and citric acid if using.

Pour hot sugar syrup onto prepared silicone mat. Put on cotton gloves, then add rubber gloves over top.**

Allow sugar syrup to rest on the mat, periodically folding the mat over itself. As you do this, you’ll start to see the sugar sticking to itself and forming a mass, rather than immediately running back into a puddle.

You’ll know the sugar is ready to pull when it comes together into a ball, and does not lose its shape. It will still be hot and easily pliable, but no longer “gooey” or runny.

With gloved hands, fold the sugar over itself several times (it will start to feel thicker and slightly less pliable, and you’ll see fine white streaks in the sugar). Do this 4-5 times, then pull it into a short, thick tube. For more opaque hard candy, continue pulling a few minutes longer.

With your hands, pull a section of the tube into a long rope, about 1/2-inch in diameter. Use kitchen shears to cut the rope into 3/4-inch pieces.***

Add lemon drop candy pieces to the bowl confectioner’s sugar, and toss to coat.

Store lemon drop candy in an airtight container at room temperature for up to 6 weeks.