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Lemon pate de fruit (Jelly candies)

Homemade Lemon Pâte de Fruit: Irresistible Jelly Candies

Discover how to make delicious Lemon Pâte de Fruit, a delightful jelly candy free from artificial additives.
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Prep Time 15 minutes
Cook Time 30 minutes
Setting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 20 candies
Course: Desserts
Cuisine: French
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jelly Candies
  • 250 ml Fresh Lemon Juice Always opt for freshly squeezed
  • 1 tablespoon Lemon Zest Use from the same lemons
  • 100 g Granulated Sugar (for pectin)
  • 200 g Granulated Sugar (for cooking) No substitutions recommended
  • 50 g Glucose Syrup Light corn syrup is a workable substitute
  • 20 g Yellow Pectin Skip alternatives like agar-agar
  • 1 tablespoon Additional Lemon Juice For extra zing
  • as needed Sanding Sugar Optional for a shiny finish

Equipment

  • Saucepan
  • Whisk
  • candy thermometer
  • 5.5-inch frame or silicone molds

Method
 

Step-by-Step Instructions for Lemon Pâte de Fruit
  1. Prepare a small 5.5-inch frame lined with plastic wrap or use silicone molds.
  2. In a bowl, combine 100 g of granulated sugar with the yellow pectin.
  3. In a saucepan, combine 250 ml of fresh lemon juice, lemon zest, and 50 g of glucose syrup.
  4. Gradually whisk the pectin-sugar mixture into the warm lemon mixture.
  5. Slowly incorporate the remaining 200 g of granulated sugar into the boiling mixture.
  6. Continue cooking until the mixture reaches 107°C (224°F).
  7. Quickly pour the hot mixture into the prepared frame or molds.
  8. Let your Lemon Pâte de Fruit set for at least 2 hours at room temperature.
  9. Carefully remove the jelly candies from the molds or frame.
  10. Store in an airtight container at room temperature, separating layers with parchment paper.

Nutrition

Serving: 1candyCalories: 70kcalCarbohydrates: 18gSugar: 16gVitamin C: 15mg

Notes

Measure ingredients accurately and work swiftly after cooking to achieve the perfect jelly texture.

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