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Lightly oil an 8x8 inch or 9x9 inch baking dish and line with parchment paper and set aside.
If you're using freshly-squeezed juice, squeeze and strain your fruit juice. To a heavy-bottomed saucepan about 9 inches in diameter with a candy thermometer attached to the side, add the fruit juice and bring to a simmer.
In a medium-sized mixing bowl, whisk together the sugar and pectin, then slowly pour the mixture into the simmering fruit juice, whisking as you go to prevent clumping or sticking to the bottom of the pan.
Continue cooking over medium-high heat, stirring occasionally, until the mixture comes to a boil. Keep cooking until it reaches 223˚F. It will take 15-20 minutes or longer to get to the target temperature.
Turn off the heat, then add in the lemon juice, stir, and immediately pour into the prepared 8x8 inch baking dish.
Allow the pâte de fruit to sit uncovered at room temperature for 24-36 hours. A long period of drying out will help prevent weeping (moisture coming out) after they are rolled in sugar.
Spray a knife with cooking spray or lightly coat with oil and cut the pâte de fruit block into squares that are roughly 1.5-inches x 1.5-inches. Add about half cup of sugar to a plate and place each square into the sugar, flipping it over and coating all sides.