Home › The Waldorf Kitchen › Lemon Paste

Lemon Paste

Squeeze the juice out of some lemons, then boil the rinds until very tender. Drain, scrape out all of the pulp, place the rinds in a mortar and pound them. Put the paste onto a sieve, press it through with a spatula into a preserving-pan, and reduce until thick, weight the pulp, and for every pound use two pounds of loaf sugar. Clarify the sugar and boil to the feather degree, then mix in the lemon paste and boil up again. Spread the paste on plates, put it in the stove for a day, then remove it, cut it into strips, and shape it into any form desired.