Lemon paste

Category: Blanks
Lemon paste

Ingredients

lemons

Cooking method

  • Sometimes we come across very dry lemons or we need a lot of lemon juice and not enough lemons, or just lemon juice is too thin or .... there are 101 reasons to cook this way!
  • We take lemons (how many are), wash, remove the zest, fill the lemons with water and set to cook.
  • Lemon paste
  • To remove the bitterness, you can change the water several times five minutes after boiling. Boil them for about an hour, drain the water (it is bitter).
  • Lemon paste
  • Cool lemons, cut and rub through a sieve. Add fresh zest and skin without seeds and partitions to the resulting mass and punch with a blender. You will get such a paste.
  • Lemon paste
  • The pasta lends itself well to freezing, I used it to make Kurdish, marshmallows, mousse, candy filling.
  • Lemon paste
  • Lemon paste
  • Pamper yourself and your loved ones!

Time for preparing:

hour

Note

I learned this method of making lemon puree / pasta from the wonderful chef Mark, for which I am grateful to him! True, the recipe was not intended for confectionery, but who said that I didn't need it ?!

Ikra
Quote: prona
and skin without seeds and septa
Here I did not understand. Where do we get it from, if everything has already been wiped? Or do we wipe it in some special way?
Shl. In Israel, a mango dessert was served in glasses at a hotel for Saturday dinner. While "eating off the mind", I remembered you, your various pictures with desserts
prona
Quote: Ikra
Here I did not understand.
All the pulp will pass through the sieve, and the skin, partitions and bones will remain in Chita. Add this skin to the puree.

Unfortunately, it was not possible to cross my mother moved the apartment ...
GuGu
I really liked this recipe, thanks !!!
Svettika
Natasha, thanks for the paste and ideas for implementation! All the best!
Ikra
prona, I myself would not move in such heat. We almost never looked up from the sea, even dined at the nearest eatery, exactly 25 steps from the hotel (I counted. I hope someday to come back in a cool time and travel, and see everyone.
And thanks for the clarification! Now I understand! On the sieve, you need to tinker with the cut lemon from the side of the pulp, and then put the remaining clean skin in this puree, then to whip it all together. Hurrah!
prona
Quote: Ikra
I hope someday to come back in a cool time and travel and see everyone.
Come, we are not bad in October too
Quote: Ikra
Now I understand!
Eugene
prona, Natashathanks for the lemon paste recipe
Irina Dolars

And when to add sugar to make it tastier?
Natasha, looking at your desserts, spit out Lemon paste
I love it when there is a lot of filling in the box sweets!
prona
Girls, thank you very much for your attention to the recipe
Quote: Irina Dolars
when to add sugar to make it tastier?
And the sugar depending on the purpose In the sweets, glucose syrup and white chocolate, in the marshmallow there is a lot of sugar, so further according to the recipe
kristina1
prona, Natasha, bookmark, thanks ..
Twig
I read the name, hung up a bit. I thought the virgins in the Phillips pasta machine piled some extraordinary pasta with lemon

An interesting recipe, on a note
Alycha
Thank you. And through the screw, I think it is also possible instead of a sieve
prona
Veta, I thought first to name mashed potatoes
Ella, I think so, but I don't have one
Alycha
I will try to make a report
prona
Ella, I will wait
Just to remind you that this is not a separate dish
Anna1957
Quote: prona
All the pulp will pass through the sieve, and the skin will remain in Chita,
Isn't she bitter? Or an hour's digestion will eliminate this bitterness? I'll have to try, we have cheap lemons now.
prona
Quote: Anna1957
Isn't she bitter?
If you change the water several times, then there is practically no bitterness. In all the variations where I used lemon paste, the tasters did not feel anything
Try first on a couple of lemons, the thing is still specific and was not originally intended for confectionery, but I liked it
kristina1
Quote: Anna1957
Isn't she bitter? Or an hour's digestion will eliminate this bitterness?
eliminates, I did something other than lemon paste, but I also had to cook lemons, the bitterness is boiled down.
Mandraik Ludmila
prona, cool recipe, I think so and will fit in the filling for pies, otherwise I do everything according to my husband's order, but everything is not the same as it was in Soviet times in public catering. Maybe it will turn out right
kristina1
Quote: Mandraik Lyudmila
I think so and will fit in the filling for pies
will definitely fit
prona
Quote: Mandraik Lyudmila
Maybe it will turn out right
Try it, maybe you get lucky
Marina22
prona, Natasha, thank you. I come across inedible oranges more often. Surely it will work too?
kristina1
Quote: Marina22
I come across inedible oranges more often.
inedible oranges make a good cake
prona
Marina, I don’t know ... but I think that it’s not quite that will be the maximum, experiment with a couple of pieces and write to us
Marina22
prona, certainly as soon as I do. But I think it's not soon.
Irina Dolars
Marina, I think it would be nice to add lemons to oranges
kristina1
Irina Dolars, no lemons separately, oranges separately ....
Irina Dolars
Are they incompatible? It's a pity ... otherwise I would cook
kristina1
Quote: Irina Dolars
Are they incompatible? It's a pity ... otherwise I would cook
do not spoil the product
Irina Dolars
The fact of the matter is that the oranges after processing are rather weak in taste.
But tangerines and lemons can give a brighter taste and aroma.
This, in my opinion, is the case when you need to attach oranges
kristina1
Irina Dolars, Irina, try .. I didn't eat very well .. but as they say the taste and color .. we are all different
Premier
Quote: Irina Dolars

Are they incompatible? It's a pity ... otherwise I would cook
They are perfectly compatible.
This is a pure lemon .. the jar is on its side - appreciate how it freezes!
Lemon paste

And this is lemon with orange at the rate of 3: 2
Lemon paste
In this version, such a strong jelly does not work.
However, I make this blank a little differently. I cook whole lemons with zest, then twist them in a meat grinder and add sugar at the rate of 1: 1 by volume with mashed potatoes.
kristina1
Premier, olga-olga, so I wrote
Quote: kristina1
I didn't eat very well .. but as they say the taste and color .. we are all different
62.228.134.191
Anna1957
Quote: Premier
I fall asleep with sugar at the rate of 1: 1 by volume with mashed potatoes.
So this is a completely different calico. The good thing about this lemon paste is that it is sugar-free. And you can sweeten it with stevioside.
Fotina
Fainted from the beauty of sweets!))
And the recipe, of course, is wonderful - I'll be back home in a week, I will definitely make such a pasta.




I saw "in Chita", after reading it inattentively, I decided that they were almost fellow countrymen at one time, as a child in Transbaikalia, wherever I lived. And then I realized that it was auto-correction.
Alim
And how much zest should you put? Anything cut from all the lemons, or less?
prona
Svetlana, Thank you!
Alim, how much patience I have enough to rip off, I began to add zest for a stronger smell, in the original it was without it.
Alim
Thank you, Natasha, I cook now ... I changed the water once, cooked for an hour, tasted the water, bitter and sour. Some of the lemons were cut - maybe you shouldn't have cut it?
Wildebeest
prona, thanks for the recipe, I'm taking it into service. I really love lemon additives here and there and here and there.
prona
Alim, Wow! Already done? Where will you let it go?
And from lemons, it should be sour and yes, there is a little bitterness. There is nowhere to add water.
I've never cut lemons, why waste time?




Wildebeesthope it comes in handy
Alim
Already rubbed on a sieve. The white skin was also rubbed, did not put the zest - tired and too lazy. I had not thought to let it in yet, the task was to attach a bunch of lemons, which were already "at the limit" (my husband "made happy" in the evening). It turned out 1.5 liters - put it in the refrigerator. I tried it - a little bit bitter, but tolerable.
Anna1957
Quote: Alim
Already rubbed on a sieve
Which?
Alim
On this, only took off the spatula and rubbed it with a wooden spoon
Lemon paste
Anna1957
Quote: Alim

On this, only took off the spatula and rubbed it with a wooden spoon
Lemon paste
Damn, why with a spoon? I have it too.but just to get away from the spoon
Alim
The spoon gives 100% wipe quality, but the spatula is not mine, unfortunately.

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