I love the fact that citrus is an in-season fruit in the dead of winter. It’s like nature knows we need a ray of sunshine and she gives us beautifully colored and bright tasting lemons, oranges, and grapefruits!
I was shopping earlier this week and found Meyer lemons at Whole Foods. They were so beautiful – a much deeper yellow color than regular lemons. The color reminded me of a pastured egg yolk in the middle of summer – so yellow it’s almost orange. They were calling to me, so I answered and bought them!
I knew right away that these little guys were going to be made into a gummy treat! I started thinking about my favorite lemon desserts and wanted to create something similar in taste to a lemon curd or a lemon meringue pie filling. Something slightly sweet and slightly creamy.
You guys know that I love making gummy treats – two of my other favorites are Mango Lime ‘n Coconut Gummies and Elderberry Gummies with Ginger and Turmeric. Not only are they yummy, but they’re good for your tummy. Gelatin is made up of the amino acids arginine and glycine. These amino acids aid the body in digestion and encourage the body to utilize proteins more efficiently. Gelatin rich foods like gummy treats and homemade stock are great ways to partake of all the goodness gelatin has to offer! For more detailed information of this topic, check out this post.
So let’s get to the recipe!
- 3/4 cup freshly squeezed Meyer lemon juice (You could sub regular lemons, but may want to up the honey a little.)
- 1/2 cup water
- 1/2 cup of coconut milk (Homemade or from a can - not coconut milk beverage from a carton.)
- Seeds from 1/2 of a vanilla bean (This is for SCD. If you do not follow SCD, you can use 1/2 teaspoon vanilla extract.)
- 6 Tablespoons gelatin
- 2 Tablespoons local honey
- Combine the lemon juice, water, coconut milk, and vanilla in a saucepan over medium low heat.
- When the liquid is just shy of simmering (small bubbles will be forming around the edges), turn the heat to low and add in the gelatin one Tablespoon at a time, whisking well after each addition to avoid clumps.
- Once all of the gelatin has been added, remove the saucepan from the heat and let it cool for 5-10 minutes before adding in the honey. You don't want to overheat honey - you will loose all of the benefits of that beautiful raw honey you spent so much money on!
- Pour the gelatin mixture into an 8x8 baking dish and place it in the refrigerator for a few hours, until set.
- You can cut them up into squares or use a pretty cookie cutter to make fun shapes.
- Store in the fridge in an airtight container for up to a week - but I bet they'll be gone long before then!
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