Lemon jelly

1 serving


lemon is peeled from the skin, from which white pulp is cut, and juice is squeezed out of it. the yellow part of the skin (zest) is cut into thin strips and placed in hot syrup simultaneously with gelatin. then the syrup is heated to a boil with continuous stirring and strained. lemon juice is introduced into syrup, poured into portion moulds and maintained at 8 ° for 1- 2 hours.