The long-lasting lemon paste is used to flavor desserts, ice creams, creams, and many leavened doughs. It has a more intense and natural aroma. Just add a teaspoon of paste to any recipe. The recipe I propose today is long-lasting compared to the recipe I had already proposed here.
For this recipe, we also use the peel, so it must be organic and it should be washed carefully to remove all impurities.
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- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,060.00 (Kcal)
- Carbohydrates 273.75 (g) of which sugars 273.75 (g)
- Proteins 3.00 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 9.50 (g)
- Sodium 12.50 (mg)
Indicative values for a portion of 700 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LEMON PASTE INGREDIENTS
- 1.1 lbs lemon (pulp and peel)
- 1.25 cups sugar
Tools
- 1 Hand Blender
LEMON PASTE PREPARATION
After thoroughly washing the lemons, cut the peel thinly without cutting the white part and set aside.
Cut the ends of the lemon and peel to remove the white part.
Cut the pulp into pieces removing the seeds.
At this point weigh the pulp and the peels set aside. Add sugar that should be equal to half the weight of the lemons.
Let the pulp and peels macerate together with the sugar for about half an hour. During these thirty minutes, the sugar will dissolve in contact with the lemon juice.
Put all the mixture in a pot and then on the fire. Stir and from the moment it boils cook for 15 minutes. Meanwhile, sterilize the jar.
Blend the mixture and pour into the newly sterilized jar. Close with the lid and turn the jar upside down to promote the vacuum. Once cold, store the jar in the pantry.
Adriana’s Advice
It also keeps perfectly in the freezer because the presence of sugar prevents the paste from freezing.
Store in the pantry and once opened keep the jar in the fridge.
