Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.