In a medium saucepan, combine granulated sugar, water, and cornstarch, whisking until smooth. Place the saucepan over medium heat and continue to stir for 2–3 minutes.

Once your mixture is smooth, add the fresh lemon juice and lemon zest to the saucepan. Stir thoroughly to incorporate all the ingredients, keeping the heat on medium.

Cook the mixture over medium heat, stirring constantly for approximately 5 minutes until it reaches a rolling boil.

Once boiling, reduce heat to low and let the mixture simmer for 15 minutes. Stir occasionally to prevent sticking.

Remove the saucepan from heat and allow the lemon drop mixture to cool slightly for about 5 minutes.

Line a baking tray with parchment paper, drop spoonfuls of the mixture onto the tray, aiming for evenly spaced drops.

While the drops are still warm, dust them with powdered sugar and allow to cool completely on the tray for about 30 minutes.