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Lemon Gelée (Homemade Jell-O)

With a lemonade-like flavor this homemade giggly dessert is a treat for all ages, and it's a snap to make.

LemonGelee1

If making the whipped topping, use a ribbon zester to zest the lemons into long thin strips, set aside. Slice the lemons in half and extract their juice.

Activate the gelatin by placing in a small dish with a 1/4 cup of the club soda, stirring so crystals are fully moistened. Allow to sit until mixture gels. Meanwhile heat lemon juice and sugar until sugar is dissolved. Remove from heat and stir in gelatin mixture until dissolved.

Pour mixture into a large bowl and add the remaining 1 ½ cups club soda, stirring gently to combine. Keep the entire mixture in the bowl, or pour into individual cups. Chill until set, about 2-5 hours.

To make topping, start by making candied lemon strips by bring the water and 1/4 cup of sugar to a boil in a small saucepan. Add the thin lemon strips and allow to boil for about 10 minutes (add a bit more water if it evaporates too quickly). The mixture will by syrupy in consistency.
Use a fork to pull out the lemon and place in a dish with the remaining 2 Tbsp of sugar, tossing to coat. Spread out and allow to dry until hardened, about an hour. Chop sugar-coated lemon strips into fine pieces, or place them in a mini food processor and pulse until finely chopped.

Once the lemon gelée has fully set up in the fridge and you are ready to serve, whip the cream until soft peaks form then sweeten with some of the candied lemon bits. LemonGelee7

 

Lemon Gelée (Homemade Jell-o)
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Serves: 8
Ingredients
  • 1 envelope (1/4 oz) gelatin
  • 1 ¾ cups club soda, divided
  • ⅓ cup fresh lemon juice
  • ¼ cup sugar
Whipped Lemon Topping (optional)
  • ¼ cup water
  • ⅓ cup sugar, divided
  • 1 lemon zested using a ribbon peeler (keep in long thin strips)
  • ½ cup whipping cream
Instructions
  1. In a small dish combine ¼ cup club soda and the gelatin, let stand to thicken.
  2. In a small saucepan heat lemon juice and sugar until sugar is dissolved. Remove from heat and stir in gelatin mixture until dissolved.
  3. Pour mixture into a large bowl and add the remaining 1 ½ cups club soda, stirring gently to combine.
  4. Keep in bowl, or pour into individual cups. Chill until set, about 2-5 hours.
  5. To make topping, start by making candied lemon strips by bring the water and ¼ cup of sugar to a boil in a small saucepan. Add the thin lemon strips and allow to boil for about 10 minutes (add a bit more water if it evaporates too quickly). The mixture will by syrupy in consistency.
  6. Use a fork to pull out the lemon and place in a dish with the remaining 2 Tbsp of sugar, tossing to coat. Spread out and allow to dry until hardened.
  7. Chop sugar-coated lemon strips into fine pieces, or place them in a mini food processor and pulse until finely chopped.
  8. Whip cream until soft peaks form then stir in candied lemon bits to sweeten as desired.
Notes
Using fresh lemon juice (compared to bottled) really does make a huge difference in flavor.
*For a vegan version, use agar agar in place of gelatin. Refer to the package to know how much to substitute and how to prepare it.

 

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