Lemon jelly, classic and strong version! Vegan and gluten free!

This is a simple, light, vegan and gluten-free dessert. Simple to prepare, composed of few ingredients, excellent as a light, aromatic and energizing dessert! It is a Sicilian dessert to which all my respect and admiration goes!

Maruzzella’s italian video recipe:


  1. Zest of 2 organic lemons.
  2. Juice of 1 lemon, about 70/80 ml.
  3. Corn starch oz 2.
  4. Water ml. 500.
  5. Sugar oz 3,5 (then you will decide whether to put a little less or more based on your taste).

Tools: ( By clicking on the photos you will find suggestions for the purchase)

Procedure for preparing classic jelly (scrolling down the page there is my version, for those who love the strongest flavors):

We put the lemon zest in the water (500 ml, in a closed container) and leave to infuse overnight, in this way the essential oils of the lemon are transferred to the water).

After the night, put the sugar, lemon juice and starch in a saucepan, then add the flavored water and mix with a whisk or spoon.

Let’s not worry about any lumps because they will melt during cooking. We put the pot on the fire and always stir until boiling, we will see that in 7/8 minutes it will thicken well.

As soon as it thickens, we remove from the heat and immediately put the cream in the molds quickly, because when it cools it hardens.

Strong frost process:

We combine the lemon and sugar and mince them together.

Then we combine this mixture with starch, plain water and lemon juice, mix and light the fire.

We always mix during cooking until it thickens well. At this point, exactly as for the classic version, we put the mixture quickly in the molds,

let it cool and then put it in the fridge, at least for a couple of hours, the next day this jelly will be very good.

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Et voila …



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