Lemon Jelly
Ingredients
Directions
Prepare
Soak the gelatin in cold water.
Heat the lemonade in a pot until it boils.
Combine and set
Slowly pour the hot lemonade over the beaten egg yolks while continuously beating.
Pour the mixture into a mold and let it set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Provides the firm, wobbly set once the jelly cools.
- Lemonade
- Supplies the liquid base and the tart, lemon flavour.
- Egg yolks
- Add richness and help thicken the mixture as they gently heat.
The step that matters
Pouring the hot lemonade over the egg yolks. Egg yolks thicken and can scramble if they meet hot liquid too quickly. Pouring slowly while beating gently raises their temperature so they blend smoothly instead of curdling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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