Home › The Principles of Cookery › Lemon Paste for Dessert

Lemon Paste for Dessert

Choose sound fresh lemons, boil them in two or three waters, and season the first with a handful of salt. When they are tender, drain and let them cool, then put them into a bowl, and beat them to a pulp with a rolling-pin. Pass this pulp through a sieve, and squeeze it well to cause as much as possible to go through. Weigh the pulp. Mix with it an equal quantity of pounded sugar, and stir it without ceasing until it is so dry as to leave the sides of the saucepan and come up with the spoon. Press it into shallow dishes, and put these into a cool oven until the paste is quite dry. It may then be cut into small squares, strips, or any other shape. These should be placed in single layers in a tin box, with foolscap paper between the layers. Time, altogether, about four hours. Probable cost of lemons, 1d. each.