This low-calorie dessert with a pleasant citrus note will definitely appeal to everyone who wants to lose weight. In its preparation, lemon juice and a thickener are used: gelatin or agar-agar. They bind all the components of the dessert into a single jelly mass. Dessert can be consumed both independently and used to make cakes and pastries. Photos and recipes for lemon jelly are presented in our article.
Tasty and healthy lemon jelly
In the summer heat, this dessert is more suitable for a sweet table than any other. It refreshes, tones, gives true pleasure and benefits our immunity. Lemon jelly contains vitamin C, which stimulates the body's protective functions in the fight against viruses during the exacerbation of seasonal diseases.
But the benefit of the dessert is due not only to the presence of citrus juice in the composition. Gelatin favorably affects the state of the body. The substances contained in it strengthen joints and bones, improve the condition of the skin and hair. Thanks to gelatin, the dessert is perfectly absorbed by the body, gives a pleasant aftertaste.
When preparing lemon jelly at home, you should follow these recommendations:
- If you want to get a jelly of higher density, then the amount of water indicated in the recipe should be reduced. For example, instead of two glasses of liquid, take one and a half.
- In the same way as lemon, you can make jelly from oranges, grapefruits, lime or tangerines. The dessert will turn out no less tasty.
- Jelly can be served in transparent glasses or lemon slices. In the latter case, the fruit is cut into two halves, cleaned and poured with a liquid mass with gelatin. After the jelly has solidified, the halves are cut into slices with a sharp knife.
Dessert Ingredients
Even a child can cook lemon jelly. It will take no more than 30 minutes of free time to prepare it, 3-4 hours will be needed for solidification.
According to the recipe for lemon jelly with gelatin, it is necessary to prepare the following products:
- large lemon - 1 pc.;
- sugar - 75 g;
- water - 400 ml;
- gelatin powder - 1 tbsp. l (with a slide).
To make juice, you will need a manual citrus juice squeezer , cutting board and knife. From the above amount of ingredients should be 6 servings of dessert.
Step by step recipe
Learn how to make lemon jelly from the following detailed instructions:
- Pour lemon over with boiling water, wipe and dry. Put it on a cutting board and roll on it, pressing it against a hard surface with your palm. This will produce more juice from the fruit.
- Using a fine grater, remove the zest from the lemon without affecting the white part of the peel.
- Cut the lemon in half and, using a manual juicer, squeeze the juice from it.
- Pour water into the pan and boil it on the stove. Add lemon zest and sugar. Let it boil for 7 minutes so that the yellow peel gives the syrup its pleasant aroma. Remove pan from stove
- Intensively stirring with a whisk, pour gelatin into hot water. Let it dissolve and pour in lemon juice.
- Filter hot and liquid jelly through a fine sieve to get rid of the zest.
- Pour the mass into cups, cool at room temperature, then tighten the containers with cling film and refrigerate until completely frozen.
How to make lemon jelly on agar agar?
This dessert has a softer consistency, like marshmallows or soufflés, but it turns out to be no less tasty.
A recipe for lemon jelly from agar agar looks like this:
- Take 3 lemons and squeeze the juice out of them. Pour sugar (3 tbsp.) Into the pan and add 25 ml of water. Heat the container to completely dissolve the sugar. Pour juice from three lemons and cool. Lemon syrup is ready.
- Agar-agar (5 g) pour 100 ml of cold water. After a few minutes, put the container with the thickener on the stove, bring to a boil and cook for 30 minutes.
- Combine lemon syrup (100 ml) with hot water. Add dissolved agar-agar, mix and pour in a bowl.
- As the jelly cools, it will become more and more dense. Then it should be refrigerated.
Cheesecake Lemon Jelly Recipe
This cottage cheese dessert may well replace fatty and high-calorie cake at any holiday. Making lemon jelly cheesecake is easy:
- Grind cookies (400 g) to a crumb state, combine with melted butter (100 g) and lay on the bottom of a split mold. Put the workpiece in the refrigerator for 1 hour.
- Grate the cottage cheese (500 g) through a sieve and beat until smooth.
- Beat cream (150 ml) with sugar (100 g) until a dense foam forms. Combine with cottage cheese or cream cheese. Add the zest and juice of one lemon. Stir and put on top of cookies. Flatten the surface.
- Put the mold in the refrigerator for 5-6 hours.
- Prepare lemon jelly with a recipe from sheet gelatin. The whole plate must first be soaked in water according to the instructions on the packaging, and then combined with the lemon juice of three fruits and sugar (100 g) dissolved in half a glass of hot water. Mix the mass well so that it becomes homogeneous, without lumps. Cool the jelly to room temperature and pour it onto the surface of the cheesecake. Cool until completely solidified.
Milk jelly with juice and lemon zest
The following dessert is prepared in the following order:
- Gelatin (1 tsp) pour milk (½ tbsp.) And leave on the table for 40 minutes to swell.
- In a saucepan, combine ½ cup of milk, 25 g of sugar and a teaspoon of coconut. Bring to a boil and pour in the swollen gelatin. Remove the stewpan from the heat and mix thoroughly its contents. Gelatin should completely dissolve. Cool the mass to room temperature and pour into a mold. Send to the refrigerator until completely solidified.
- To prepare the next layer of lemon jelly according to the recipe, you need to dissolve the gelatin (1 tsp) in ½ cup of water. Leave on for 30 minutes.
- Remove the zest from the lemon and squeeze the juice. Pour it into a clean stewpan. Add sugar (50 g) and put on fire. Bring the mass to a boil, pour in the gelatin and mix thoroughly so that there are no lumps left. After cooling the contents of the stewpan, pour ½ cup of milk into it.
- Remove the jelly from the refrigerator. Pour a lemon gelatin mass onto the hardened layer. Refrigerate and allow to freeze.
- The third layer is prepared similarly to the first of the same ingredients. After complete solidification of the jelly, it is cut into portioned pieces.
Jelly Lemon Jam
This fragrant dessert can be enjoyed in the winter. It will be perfectly stored in the apartment for at least a year. And this jam is prepared as follows:
- Pour large lemons (7 pcs.) With boiling water, cool and cut into circles. Remove the bones.
- Put the lemon circles in the pan, pour them with water (1 liter) and cook over medium heat for 45 minutes.
- After the indicated time add sugar (1.2 kg) and a bag of vanillin. Cook without covering the pan for another 60 minutes.
- Remove the lemon peel from the pan.
- Pour the jam into the jars and roll it with a can wrench. As it cools, it will begin to thicken and turn into a real jelly.