Lemon Gelèe

Lemon Gelèe



  • 113 Grams Lemon Juice
  • 4 Grams Gelatin Sheets
  • 14 Grams Water
  • 75 Grams Granulated Sugar


  • Soften the gelatin in a bowl with ice water for 5 minutes for it to bloom.
  • Warm the lemon juice and sugar, just enough to dissolve the sugar.
  • Gently warm the gelatin and add to the lemon/sugar mixture.
  • Freeze in prefered molds until set.

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Hi, Chrysty here...

Pastry Chef & Content Creator

“It all started with an Easy Bake Oven.” That is where my passion for baking started. It was a gift from my Grandmother and once I started baking, I just couldn’t stop. Be on the look out for me. You never know what I am up to at any hour.

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