Make these Lemon jellies as an Easter treat for all the family!
Makes: 54-77 pieces
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Skill level: Bit of effort
- 4 sachets gelatine
- 500g (1lb) granulated sugar
- Finely zested rind and juice of 2 lemons
- Concentrated yellow liquid food colouring
- Approx. 100g (31⁄2oz) caster sugar, for coating
- 18 x 28cm (7 x 11in) traybake tin, buttered and lined with baking parchment
- Pour 150ml (1⁄4 pint) water into a small bowl and sprinkle over the gelatine. Leave it to sponge for a few mins, then melt over a pan of hot water or in a microwave.
- Pour 150ml (1⁄4 pint) water into a pan and add the sugar. Place pan over a low heat and stir until the sugar crystals dissolve. Use a damp pastry brush to wash down any crystals around the pan’s sides. Increase heat and bring mixture to the boil. Add the gelatine and gently simmer the mixture, stirring occasionally, for 15-20 mins.
- Add the lemon zest and juice to the pan and a few drops of yellow colouring. Simmer the mixture for a further 5 mins. Remove the pan from the heat.
- Strain the mixture through a fine sieve into the lined tin, then leave it to set overnight.
- Use lining paper to lift the jelly out of the tin. Cut it into 2.5cm (1in) squares, wiping knife clean between cuts. Coat them in sugar. Store in an airtight container.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.