Homemade lemon paste made in a genuine way with ingredients we always have at home is a no-cook mixture to have a natural aroma that we can use to flavor sweets and various desserts.
The homemade LEMON paste can be prepared in the same way with other citrus fruits and can be stored in the refrigerator well sealed in appropriate containers for 15 days or frozen in small sterilized airtight jars for use as needed within 3 months of preparation.
In the same way, using the same quantities and procedure, we can prepare orange paste or citrus paste in general to flavor sweets, leavened doughs, and desserts in general.
Homemade lemon paste is creamy and fluid so it is much easier to incorporate it into all mixtures to flavor and make our family desserts unique.
Lemon paste is the recipe of a natural aroma without preservatives or colorings and it will give our sweets an amazing taste!!!!!!!
Homemade lemon paste without cooking has a high concentration of sugars and even when frozen it will not freeze and we can add it to any sweet mixture.
The pulp and zest lemon cream is an easy-to-make ingredient at home and will be very useful for our sweet preparations, giving an intense and enveloping flavor and aroma!
I leave you with some simple recipes where we could add this homemade and genuine citrus aroma such as:
HOMEMADE LEMON PASTE WITHOUT COOKING
I leave you with other lemon-flavored recipes….
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for HOMEMADE LEMON PASTE without cooking
- 1.76 oz lemon pulp (organic)
- 1.41 oz lemon zest (organic)
- 1.76 oz acacia honey (or glucose syrup)
- 3.17 oz powdered sugar
- 3.53 oz granulated sugar
Tools
#ADV
- Vegetable Peeler
- Mixer
- Plastic Bags
- Jars
- Food Scales
Steps
1) For this simple recipe to have natural aromas to flavor our homemade desserts, just use a vegetable peeler to take the zest of the citrus from organic or untreated lemons, just the yellow part not the bitter-tasting white albedo, and also the lemon pulp by scooping the fruit with a teaspoon.
2) In a food processor, blend the granulated sugar for 10/15 seconds to turn it into powder.
3) Then add the pulp and the zest of the LEMON, clearly without filaments and any seeds.
4) Now add the rest of the ingredients, blending all the elements to obtain a homogeneous and fluid mixture, perfect for our homemade desserts.
5) I confess that while pouring it into jars to freeze, I licked my fingers… delicious!Bon Appetit!
Annalisa
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Copyright 2023© Annalisa Altini, All rights reserved.
Basic recipe by Cristina Lunardini
Annalisa says…
1) Homemade lemon paste without cooking can be stored in the refrigerator for 7 days or frozen in sterilized airtight jars for about 3 months.
2) Lemon paste is also a great ingredient to add to water for making lemonade, and here is the lemonade recipe already on the blog → https://blog.giallozafferano.it/asilannablu/limonata-veloce-e-dissetante/
