Two questions. First, would using confectioners' sugar work? You'd lose the pointy edges of the sugar crystals, but it would definitely dissolve, and you'd have the starch (either corn from traditional confectioners' sugar, or tapioca from organic confectioners' sugar) already built in. And second, how is it that lemon oil can work as a flavoring agent, given that it's basically fat, which is a no-no?

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