In 1 1/2 quart saucepan combine gelatin and sugar.
Add fruit juice;wait 5 minutes.
Bring to boiling; reduce heat.
Cook and stir till gelatin dissolves.
Add lemon juice.
Pour into shallow pans or paper bake cups.
Cool; chill till firm.
(If desired loosen sides. Carefully turn out of pans, using a wide spatula. Cut with cookie cutters. Place on wire rack to dry.) Cover pans or store cutouts in single layers, between waxed paper, in airtight containers up to 5 days.