Squeeze lemons through a superbag. Alternately you can use a spoon to remove any seeds if you don’t mind the texture of citrus pulp.
Bloom the gelatin in the water for 5 minutes.
Heat the lemon juice and sugar on low in a small heavy bottomed pot.
Once the mixture is hot add the bloomed gelatin and stir until dissolved.
Pour the jelly into the serving dishes.
Allow the gel to set in the refrigerator for at least 2-3 hours.
Serve or cover and hold for up to 7 days.