Prepare your workspace by laying parchment paper under candy molds.
Combine honey, sugar, water, ginger, cinnamon, lemon juice, and lemon zest in a saucepan over medium-high heat.
Heat mixture while stirring frequently until it reaches 300°F (hard crack stage) on candy thermometer.
Remove from heat and let bubbles subside for a few minutes.
If using lemon essential oil, stir it in now.
Carefully spoon hot mixture into candy molds.
Allow to completely harden for 30-60 minutes.
Store in an airtight container in the refrigerator for up to 6 months.