For the recipe, you need a pair of scissors, a pair of thin disposable gloves, and a silicone mat. Make sure to have the tools ready before you start, as it is much easier than having to find them when you need them.

Put the isomalt in a pot and melt it until completely liquid.

Remove the pot from the heat.

Put on the disposable gloves and pour the mixture onto the silicone mat. Let it rest for 3 minutes.

Drip lemon oil and yellow food coloring in the center of the caramel mixture.

If necessary, let the mixture rest a little until a "skin" forms around the edge.

Fold the edges of the silicone mat alternately towards the center and out again, so the candy mixture blends into a uniform clump that forms a "skin" again.

Repeat the process a few more times.

When the sugar mixture has cooled enough so you can start touching it, "pull" the mixture into a long sausage, which is then folded in the middle.

Repeat the process until the candy mixture begins to set; it should not harden completely, as it still needs to be possible to cut it into candies.

Pull the candy mixture into a long, thin sausage about 2 cm in diameter.

Immediately cut small candies into uniform, slanted pieces.

Pour powdered sugar into a deep plate. 

Coat the lemon candies in powdered sugar. Make sure they are covered on all sides; otherwise, they will stick together. 

Let the lemon candies cool completely at room temperature.

Store your candies in an airtight container, such as a jar with a patent lid or another jar with a lid.