turkish delight is "grainy"
Grainy means your sugar formed crystals during the heating process. Lemon and other acids retard the formation of crystals, which is why one came out better than the other.

I'd suggest adding some cream of tartar to the other one (which should do the same as the lemon, but without changing the flavor). 

In general, to lower crystallization, you should make sure the pots are absolutely clean, and then take great care not to stir or jostle the mix during the heating process. You can also add a little corn syrup, if you roll that way (adding acid actually inverts some of the sucrose into glucose and fructose, which is why it helps to add acid, but you can also just add glucose, in the form of corn syrup. I wouldn't use honey, because of it's water content.)

Hope that helps.