Prep 10 mins
Cook 20 mins
Not as sickly sweet as the traditional candy, but still wonderfully lemony. Use a regular lemon and an orange if Meyer lemons aren't available.
- 3 (1/4 ounce) envelopes unflavored gelatin
- 1⁄2 cup cold water
- 2 cups sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup hot water
- 2 large meyer lemons, juice and grated rind
- yellow food coloring (optional)
- confectioners' sugar
- Soften the gelatin in the cold water.
- Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
- Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
- Remove from the heat and stir in the grated rind and lemon juice, and a little yellow food coloring to tint the mixture, if desired.
- Let stand 3 minutes.
- Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
- Let stand without disturbing until slightly jellied (to prevent filming the sides of the pan); then refrigerate overnight. Loosen around the sides of the pan with a wet spatula.
- Slip the spatula down one end and underneath the jellied mixture, then pull it out of the pan with your hands onto a surface liberally dusted with confectioner's sugar.
- Cut into 1-inch squares.
- Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
- The candies will stay moist for about 2 weeks.