Lemon Jelly

Ingredients

• 6 Lemons (Use hard, yellow lemons with unshrivelled peel.)
• 0.5 pound Granulated Sugar
• 1 pint Water
• 2 tablespoons Cornstarch (Cornflour) (Adjust based on desired thickness.)
• 0.5 pint Golden Sherry or Madeira (Optional) (For an adult version.)
• few leaves Angelica (Optional) (For decoration.)

Instructions

1. 1Wash and dry the lemons. Grate the zest from three of the lemons, being careful to only get the yellow part and not the white pith. Rub the sugar onto the zest of these three lemons to release their oils.
2. 2Squeeze the juice from all six lemons into a basin. Strain the juice to remove any seeds or pulp.
3. 3In a saucepan, combine the lemon juice, sugar (including the sugar rubbed with lemon zest), and water. If using, add the sherry or Madeira.
4. 4In a small bowl, mix the cornstarch with a little cold water to form a smooth slurry. Bring the lemon mixture to a boil over medium heat. Gradually add the cornstarch slurry to the boiling mixture, stirring constantly to prevent lumps. Continue to cook and stir until the mixture thickens to a jelly-like consistency, about 2-3 minutes.
5. 5Pour the hot jelly mixture into a mold. Let it cool slightly at room temperature, then refrigerate for at least 3 hours, or until completely set.
6. 6To unmold, dip the mold briefly in warm water. Invert the mold onto a serving dish. Decorate with thin slices of lemon and imitation green leaves cut from angelica, if desired.