Line a 13x9x1-inch baking pan with parchment paper; set aside.

In a small bowl, mix lemon juice and lemon extract; set aside.

In a saucepan over medium heat, stir together sugar, corn syrup and water. Heat mixture until it reaches 310°F “hard crack” stage on a candy thermometer without stirring. Remove from heat and rest mixture for one minute.

Add lemon juice/extract mixture, carefully, as the mixture will steam up. Quickly, but gently, stir to blend.

Add food coloring and stir.

Working quickly, pour the mixture into the middle of the prepared pan. Immediately spread to sides. Please note: the mixture will not fill the pan; this is so you will have room to cut while it has cooled for four minutes.

Pour powdered sugar into a bowl. Break candies into desired shapes. Place candy into the bowl of powdered sugar to coat. Tap candy to remove excess sugar.

Store candy in an airtight container for up to one month.