Homemade Lemon Drops

Name: Homemade Lemon Drops
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup granulated sugar; 0.5 cup water; 0.5 cup fresh lemon juice; 1 tablespoon lemon zest; 0.25 teaspoon cream of tartar; 0.5 teaspoon lemon extract; Cornstarch

25m

Serves 12

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Homemade Lemon Drops

facebook.com

25m

Serves 12

Directions

1In a medium saucepan, combine the granulated sugar, water, fresh lemon juice, lemon zest, and cream of tartar.
2Place the saucepan over medium heat and stir gently until the sugar is completely dissolved.
3Once dissolved, increase the heat to bring the mixture to a boil.
4Do not stir during this stage to avoid crystallization.
5Attach a candy thermometer to the side of the saucepan and continue boiling until the mixture reaches the hard crack stage (300°F or 149°C).
6Once the desired temperature is reached, immediately remove the saucepan from the heat.
7Let it sit for about 1 minute to slightly cool.
8If using, add the lemon extract at this point and stir gently to combine.
9Carefully pour the hot candy mixture onto a greased baking sheet.
10Spread it evenly into a thin layer using a spatula or by tilting the pan.
11Allow the candy to cool and harden completely at room temperature.
12Once set, break or cut the candy into small lemon drop-sized pieces using a sharp knife or candy cutter.
13Lightly dust the pieces with cornstarch to prevent sticking.
14Store the lemon drops in an airtight container at room temperature.

Ingredients

1 cup granulated sugar
0.5 cup water
0.5 cup fresh lemon juice
1 tablespoon lemon zest
0.25 teaspoon cream of tartar
0.5 teaspoon lemon extract
Cornstarch

Equipment

medium saucepancandy thermometergreased baking sheetspatulasharp knifecandy cutterairtight container

Tips

Do not stir during boiling to avoid crystallization.
Dust the pieces with cornstarch to prevent sticking.

Homemade Lemon Drops

25m

Serves 12

facebook.com

Homemade Lemon Drops

facebook.com

25m

Serves 12

Directions

1In a medium saucepan, combine the granulated sugar, water, fresh lemon juice, lemon zest, and cream of tartar.
2Place the saucepan over medium heat and stir gently until the sugar is completely dissolved.
3Once dissolved, increase the heat to bring the mixture to a boil.
4Do not stir during this stage to avoid crystallization.
5Attach a candy thermometer to the side of the saucepan and continue boiling until the mixture reaches the hard crack stage (300°F or 149°C).
6Once the desired temperature is reached, immediately remove the saucepan from the heat.
7Let it sit for about 1 minute to slightly cool.
8If using, add the lemon extract at this point and stir gently to combine.
9Carefully pour the hot candy mixture onto a greased baking sheet.
10Spread it evenly into a thin layer using a spatula or by tilting the pan.
11Allow the candy to cool and harden completely at room temperature.
12Once set, break or cut the candy into small lemon drop-sized pieces using a sharp knife or candy cutter.
13Lightly dust the pieces with cornstarch to prevent sticking.
14Store the lemon drops in an airtight container at room temperature.