{"id":47144,"date":"2025-10-21T16:46:51","date_gmt":"2025-10-21T14:46:51","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=47144"},"modified":"2025-10-21T16:46:51","modified_gmt":"2025-10-21T14:46:51","slug":"lemon-pate-de-fruit-jelly-candies","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/lemon-pate-de-fruit-jelly-candies\/","title":{"rendered":"Lemon pate de fruit (Jelly candies)"},"content":{"rendered":"

Homemade Lemon pate de fruit (jelly candies)<\/h1>\n
\"Foolproof

The Best Lemon pate de fruit<\/p><\/div>\n

The Easy and Foolproof Lemon p\u00e2te de fruit<\/span><\/strong><\/p>\n

I love p\u00e2te de fruits<\/a>, and lemon p\u00e2te de fruit<\/strong> is one of my favorites. These soft and melt-in-your-mouth jelly candies are a delicious French specialty, with a delightful lemon flavor and a slightly tangy taste. Since I was little, I\u2019ve adored these little treats. My grandma used to make us quince paste<\/a> from the garden, and I would hover around her to sneak some before it had even fully set. Who could resist that intense fruit flavor?<\/p>\n

This lemon p\u00e2te de fruit<\/strong> has a perfectly balanced acidity, pleasant on the palate. It\u2019s ideal as a gourmet gift for Christmas<\/a> or to serve with coffee. Making homemade p\u00e2te de fruit is very simple: this lemon recipe requires no artificial coloring or flavoring, unlike store-bought versions. Here, it\u2019s packed with real fruit and natural flavor!<\/p>\n

\"The<\/p>\n

Which Pectin to Use for Making Lemon P\u00e2te de Fruit<\/h2>\n

To make this homemade lemon p\u00e2te de fruit<\/strong>, you need to use yellow pectin. You can find it from online stores. If you have a specialty baking supply store nearby, they usually carry it as well. I haven\u2019t tested this recipe with apple pectin, agar-agar, or confectionery sugar containing a gelling agent.<\/p>\n

Tips for a Perfect Lemon P\u00e2te de Fruit: <\/h2>\n
    \n
  • If you find the pate de fruit too tart for your taste, add 150 ml (5 fl oz) of water at the beginning of the preparation with the lemon juice.<\/li>\n
  • If you want firmer fruit jelly candies, add an additional 2 g (1\/2 tsp) of pectin. I find them perfect as they are.<\/li>\n
  • Use sanding sugar rather than granulated sugar to coat the fruit pastes, as it resists humidity better.<\/li>\n
  • You can replace fresh lemon juice <\/strong>with orange juice, grapefruit juice, or passion fruit juice.<\/li>\n<\/ul>\n

    I haven\u2019t tested this recipe with other fruits yet. I will soon share the version I use with raspberry, strawberry, or mango coulis in a future post. <\/p>\n

    \"french<\/p>\n

    Video Recipe<\/h2>\n