The Sicilian lemon jelly is a classic Sicilian spoon dessert, perfect to serve at the end of a meal, especially after a heavy lunch or dinner. Fresh, digestive, and citrusy, this lemon pudding is ideal for cleansing the palate and concluding the meal with lightness. Like all Sicilian “jellies” – from melon jelly (watermelon) to orange jelly or strawberry – lemon jelly also has the consistency of a soft and velvety pudding, achieved by using a natural thickener like starch (corn, rice, or wheat) instead of gelatin. This makes it a vegetarian dessert, suitable for those following a vegetarian diet. One of its strengths is its simplicity: to prepare the lemon jelly you only need 3 ingredients: lemons, cornstarch, and sugar. A minimal recipe, perfect even when you have few ingredients at home but want a genuine and refreshing dessert. For an extra touch, you can decorate it with fresh mint leaves, crushed pistachios, or seasonal strawberries: perfect combinations that enhance the citrus flavor of the lemon. If you love lemon desserts or are looking for an easy and quick summer dessert, Sicilian lemon jelly is the recipe for you!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
- Energy 154.15 (Kcal)
- Carbohydrates 40.95 (g) of which sugars 32.40 (g)
- Proteins 0.12 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.02 (g)
- Sodium 4.68 (mg)
Indicative values for a portion of 125 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
Ingredients for 2 lemon jelly puddings
If you are celiac, ensure the cornstarch is labeled “gluten-free.”
- 70 ml lemon juice (about 2)
- 180 ml water
- cup sugar
- 2 ½ tbsps cornstarch
- A few leaves mint (for decoration)
Tools
- 1 Peeler
- 1 Bowl
- 1 Juicer
- 1 Strainer
- 1 Saucepan with thick base
- 1 Wooden spoon
- 2 Molds single-serving pudding
How to prepare Sicilian lemon jelly
To prepare the lemon jelly, start by thoroughly washing the lemons. Choose untreated lemons, as you will need both the peel and the juice. Using a peeler or a sharp knife, remove the peel from 2 lemons, being careful not to cut into the white part (1). This would give the jelly a bitter taste. In a bowl, pour 180 ml of water and add the lemon peels (2). Let them steep for 4-6 hours, or better yet, overnight. After the time has passed, remove the peels and set aside the water (3).
In a saucepan with thick base combine the cornstarch and sugar and stir briefly (7). Gradually pour in the lemon juice (8), stirring with a wooden spoon to dissolve the cornstarch perfectly without forming lumps. When the mixture is smooth and homogeneous, add the water in which the peels were steeped (9) and mix well.
Place the mixture on the stove over low heat (10) and bring it to a gentle boil, stirring constantly. Cook for 4-5 minutes, continuing to stir, until the jelly reaches a thicker consistency (11). Turn off the heat and divide the mixture into 2 pudding molds (12). Those I used are very practical because they have a lid that can be unscrewed, making it easier when you go to unmold the puddings. Alternatively, you can use two disposable aluminum molds, which can be easily cut to unmold the dessert.
Let the lemon jelly cool first at room temperature, then in the refrigerator for 6 hours. When it’s time to serve the puddings, turn them over onto a plate and gently unmold them. Decorate with a few fresh mint leaves.
Storage
The lemon jelly keeps in the refrigerator for 3 or 4 days. Freezing is not recommended.
Tips and Variations
Some recipes suggest boiling the lemon peels in water for a few minutes instead of steeping them. This is a practical solution because it allows you to prepare the dessert just a few hours before serving, but keep in mind that boiling causes some water to evaporate, so it should be remeasured before combining with the other ingredients.
