Combine everything in an stainless steel pot, put on the fire and stir until it thickens. 85 C or possibly thereabouts.
Do not use bottled juice, it tastes awful.
Zest of lemons, finely chopped. Unsprayed lemons! Whatever it takes to make 50g.
A quality lemon compound from Doehler, Hero, etc. Has more flavor and is guaranteed chemical free.
Related Recipes:
Gooseberry Jelly with Cardamom and Vanilla1. in a juicer boil 5 liters of water. Gooseberries in the fruit basket form and juice in the closed saucepan...
Oil Lemon DressingMix the juice of one lemon with the remaining ingredients in a small baking bowl cooled and pour over the...
Styrian Spring Roll with Pumpkin Ginger DipFor the Styrian Spring Roll with Pumpkin Ginger Dip, first seed and dice the pumpkin for the dip. The Hokkaido...
Crab Tails in Red Curry SauceRinse the scampi, peel off the tail so that its flesh is exposed but the tip is still covered by the shell...
Sauser MousseFor the mousse, beat the egg yolks with the sugar to a light, plump cream. Soak the gelatin in enough cold...
Fillet of Lemon Sole with Mushroom SauceClean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and...
Scalloped CauliflowerFor the recipe for scalloped cauliflower, first divide the cauliflower into florets, wash and chop the coarse...
Hormasice (Bosnian Specialty)Mix well eggs, the oil, sugar, baking powder and lemon zest. Add flour as needed (experience shows that about...
Curry Apricot DipFinely dice onions, seeded peppers and garlic. Sauté everything in the oil. Drain the apricots, reserving the...
Loose Curd Rolls and Cereal BarsFor the rolls, stir the yeast with the water until the yeast is dissolved. Add the salt and flour until a soft...