Candy & Confectionery Recipes > Lemon Creams

How to make lemon creams:
These simple sweets need no cooking yet they are good enough to serve to guests with coffee or drinks. Orange creams may be made in the same way by using orange juice and zest instead.



Ingredients

3 cups (1lb) icing/confectioner's sugar
strained juice and finely grated zest of a lemon
pinch tartaric acid
(see measure conversions for more information)

Method

- Put the lemon juice and zest into a bowl.
- Add the tartaric acid and enough icing sugar to form a stiff paste.
- Roll out the paste on a suitable surface sprinkled with icing sugar.
- Cut into fancy shapes with a sweet cutter and leave to dry on greaseproof paper.


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Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.