Lemon Zest Pâte de Fruit - The Perfect Puree of Napa Valley
• 1600 g. Meyer Lemon Juice (1:1 Water and The Perfect Purée Meyer Lemon Concentrate, thawed) • 200 g. The Perfect Purée Lemon Zest, thawed • 180 g. sugar • 44
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at perfectpuree.com.
Cooking tools:
- Kitchen scale
- Candy thermometer
- Double boiler
- Saucepan
- Whisk
- Spatula
- Sifter
- Candy mold
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Airtight container
Ingredients
- 1600 g. Meyer Lemon Juice (1:1 Water and The Perfect Purée Meyer Lemon Concentrate, thawed)
- 200 g. The Perfect Purée Lemon Zest, thawed
- 180 g. sugar
- 44 g. apple pectin
- 1800 g. sugar
- 360 g. glucose
- 27 g. tartaric acid
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Orange Zest Pâte de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Lemon Tart - The Perfect Puree of Napa Valley
perfectpuree.com
Lime Zest Madeleines - The Perfect Puree of Napa Valley
perfectpuree.com
Pate de Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Meyer Lemon Ganache for Macarons - The Perfect Puree of Napa Valley
perfectpuree.com
Lemon Zest Panna Cotta - The Perfect Puree of Napa Valley
perfectpuree.com
Lemon Meringue Tarts - The Perfect Puree of Napa Valley
perfectpuree.com
Citrus Curd - The Perfect Puree of Napa Valley
perfectpuree.com