How to Make Lemon Paste

Last Updated: November 5, 2020

Lemon paste can be useful for cooking purposes throughout the year, long past the time the lemons have finished fruiting. This recipe comes from the 1600s, so has been updated somewhat to reflect the realities of blenders and electric ovens!

Ingredients

1/2 dozen thick skinned lemons
2 pounds sugar = 12 cups

Steps

1
Cut the lemons through the middle.
2
Put them into a saucepan of boiling water and boil them until tender.

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3
Remove from the heat and allow to cool.
4
Blend them to form a paste. Strain any excess liquid or pulp (see "Tips" below for using a mortar and pestle at this step.)
5
Add the sugar to the paste.
6
Roll it out onto a baking tray lined with baking paper.
7
Place in the oven on a very low heat for several hours until dried. Turn frequently. If you choose to sun dry, this will take several days and should also be turned frequently. Keep sun-drying lemon paste protected from insects.
8
Put it into an air-tight storage container. It will keep for up to one year.

Community Q&A

Question

In step 4, what is being blended? The whole lemon?

Denzel Delgado

Community Answer

The whole lemon is being blended. The picture shows the lemons being strained from the water.
Question

What is the desired texture of the finished product?

Community Answer

It should be a thick, gooey, honey-like consistency. The final image shows it dripping into a bowl.
Question

Usually the rule of thumb in the kitchen is 2 cups equals a pound. Is that amount of sugar (12 cups) correct for two pounds of sugar?

Community Answer

Close, but not quite. Two pounds of sugar are about 4 1/2 cups, not 12 cups.