Lemon Paste
Comments: Lemon paste can be useful for cooking purposes throughout the year, long past the time the lemons have finished fruiting.
As this recipe comes from the 1600s, it has been updated somewhat to reflect the realities of blenders and electric ovens!
If you are using a mortar and pestle instead of a blender, be sure to strain any juice or pulp remaining.
If you choose to sun dry, this will take several days and should also be turned frequently. Keep sun-drying lemon paste protected from insects.
Lemon paste will keep for up to 1 year, into an aitight container.
IngredientsPreparation
  • 6 thick skin lemons
  • 2 pounds [900 g] sugar
  • Half lemons through the middle.
  • Transfer lemon halves into a saucepan filled with boiling water.
  • Leave to boil until tender.
  • Remove from heat and allow to cool.
  • Preheat oven to 250°F [120°C].
  • Blend cooled lemon halves into a paste.
  • Strain any excess liquid or pulp.
  • Mix in sugar.
  • Roll out paste onto a baking sheet already lined with baking paper.
  • Transfer into preheated oven; leave to dry, for several hours, turning frequently.