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Lemon or Orange Paste for Panettone

This is a quick and easy recipe for making citrus paste (lemon or orange paste) needed for some panettone recipes. This recipe is from the Italian language panettone book, "pH4.1 The Science and Craftsmanship of Leavened Dough" (Author, Montanari). Available from Amazon.it
Makes about 2 pints.
Course Dessert
Cuisine Italian
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Author Marie


  • 75 grams cornstarch
  • 400 grams sugar
  • 500 grams lemon juice or orange, fresh
  • 75 grams lemon zest or orange zest
  • 20 grams lemoncello or Grand Manier


  • Add sugar and cornstarch to a medium sized pot and whisk to combine
  • Add juice, and zest and heat over medium high heat until soft boil
  • Stir well, reduce heat to medium low, and keep heating until thickened. Note that this can burn quickly around edge so watch carefully and stir continuously when thickening.
  • Remove from heat and stir in liquor after it has cooled.
  • Store in glass jar in the refrigerator.