Homemade Lemon Pâte de Fruit – A Tangy Sweet Delight

This recipe for Lemon Pâte de Fruit (jelly candies) delivers refreshing tang and wholesome ingredients.

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Prep Time 15

Cook Time 30

Resting Time 2

Total Time 2 45

Servings: 10 candies

Course: Desserts

Cuisine: French

Calories: 50

For the Candy Base

200 g Granulated Sugar Sweetens the candy and helps achieve the desired texture during cooking.
100 g Granulated Sugar Aids the gelling process when mixed with pectin.
7 g Yellow Pectin Essential for gelling; use yellow pectin for optimal results.
1 tablespoon Fresh Lemon Juice Adds a burst of flavor at the end of cooking.
1 tablespoon Additional Lemon Juice Enhances the overall taste when added at the end.
Fresh Lemon Juice Provides the primary flavor; ripe, high-quality lemons are best.
Lemon Zest Intensifies the flavor; use zest from the same lemons.
Glucose Syrup Improves texture and prevents crystallization.

For Coating

Step-by-Step Instructions

Prepare the molds by lining a small frame with plastic wrap or using silicone molds.
In a bowl, combine the yellow pectin with 100 g of granulated sugar until well mixed.
In a saucepan, combine fresh lemon juice, lemon zest and glucose syrup. Heat over medium heat until warm (about 40°C/104°F).
Gradually whisk in the pectin-sugar blend until combined. Bring to a rolling boil for about 5 minutes.
Slowly add the remaining 200 g of granulated sugar in batches, stirring to dissolve completely.
Cook until mixture reaches 107°C (224°F), about 10 minutes.
Stir in additional tablespoon of lemon juice after removing from heat.
Pour the hot mixture into prepared molds, smoothing the surface. Let sit at room temperature to set for at least 2 hours.
Once firm, unmold and dust with sanding sugar to finish.

Serving: 1candyCalories: 50kcalCarbohydrates: 12gPotassium: 10mgSugar: 10gVitamin C: 3mg

Use ripe lemons for the best flavor and maintain a rolling boil when adding sugar for proper gelling.

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