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–+ servings
lemon fruit paste

Lemon pate de fruit (Jelly candies)

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Easy and Quick Lemon Pâte de Fruit Recipe. Homemade lemon jelly candies with a delightful lemon flavor, soft and tangy, perfect as a gourmet Christmas gift.
SERVING:26
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Course: Christmas recipe, Confectionery
Cuisine: French
Author: Rachida

INGREDIENTS
 
 

Ingredients for 26 jelly candies

  • 250 ml fresh lemon juice
  • Zest of 5 lemons the ones used for the juice
  • 100 g granulated sugar (for pectin)
  • 200 g granulated sugar (for cooking)
  • 100 g glucose syrup
  • 7 g yellow pectin
  • 1 tablespoon fresh lemon juice
  • Sanding sugar for coating Coating the candies with sanding sugar gives them a prettier finish and helps prevent stickiness though granulated sugar works fine if preferred.

PREPARATION

  • Prepare a small 14 cm (5.5 inches) frame by lining its base with plastic wrap. You can also use small silicone molds.
  • Mix the pectin with 100 g (3.5 oz) of granulated sugar.
  • In a saucepan, combine the lemon juice, zest, and glucose syrup.
  • Heat over medium heat.
  • When the mixture is warm (around 40°C / 104°F if using a thermometer), gradually add the pectin-sugar mixture while whisking.
  • Bring to a boil (when it starts bubbling), then gradually add the remaining 200 g (7 oz) of sugar in 3 or 4 batches, stirring to maintain the boil.
  • Once all the sugar is incorporated, monitor the temperature with a thermometer. The mixture should reach 107°C / 224°F.
  • Remove the saucepan from the heat at 107°C (224°F), then add 1 tablespoon of lemon juice and mix well.
    From this point, work quickly to fill the molds, as the mixture sets rapidly. If you are using a frame, there is no problem since you will pour the preparation all at once.
  • Pour into the prepared frame on a Silpat mat or into silicone molds. You may strain the mixture to remove the zest, but I usually leave it in as it adds flavor without affecting the texture of the pate de fruit.
  • Let set until the next day, preferably, but after 2 hours, the lemon pâte de fruit are already quite firm.
  • Unmold and roll them in granulated sugar. Place on a serving dish or store in an airtight container, separating each layer with parchment paper.