Lightly oil an 8x8 inch or 9x9 inch baking dish and line with parchment paper; set aside.

If using freshly-squeezed juice, squeeze and strain your fruit juice.

In a heavy-bottomed saucepan with a candy thermometer attached, add the fruit juice and bring to a simmer.

In a medium bowl, whisk together the sugar and pectin, then slowly pour into the simmering fruit juice while whisking to prevent clumping.

Cook over medium-high heat, stirring occasionally, until the mixture boils and reaches 223°F, which may take 15-20 minutes.

Turn off the heat, stir in the lemon juice, and pour into the prepared baking dish.

Allow the pâte de fruit to sit uncovered at room temperature for 24-36 hours to dry and set.

Spray a knife with cooking spray or coat with oil and cut the pâte de fruit block into approximately 1.5-inch squares.

Coat each square in sugar, flipping to cover all sides.