Lightly grease silicone molds with a neutral oil or keep them dry if nonstick. If using a tray, line it with parchment and lightly oil.

Zest one lemon and juice enough lemons to make 1 cup of juice. Measure water and sugar so everything’s ready to go.

For gelatin: sprinkle the gelatin evenly over 1/2 cup of the cold water in a small bowl. Let it sit for 5–10 minutes until it blooms.

For agar: combine agar powder with 1 cup water in the saucepan and let it hydrate for a couple of minutes; agar generally needs boiling to activate.

In a small saucepan, combine the remaining 1/2 cup water and sugar. Heat gently over medium heat, whisking until the sugar dissolves.

Add lemon zest and honey or corn syrup if using. Turn off the heat briefly and let the syrup cool slightly.

Whisk the fresh lemon juice into the bloomed gelatin until smooth.

Pour the lemon-gelatin mixture into the warm syrup in the saucepan and return to very low heat, stirring until everything is fully combined.

Use a dropper or small spoon to fill silicone molds. For a baking tray, pour evenly and let it set to a thickness of about 1/4–1/2 inch.

Refrigerate for at least 2 hours, or until fully set.

Pop gummies from molds; if they’re sticky, dust them lightly with cornstarch or roll them in extra sugar.

Trim any rough edges if using a tray, then cut into squares.