Lemon Drop Jell-O Squares
Makes 25-36 gelatin squares
Ingredients
For First Layer
- ⅔ cup water
- 2 packets powdered gelatin
- ¼ cup sugar
- ⅔ cup lemon juice
- ⅔ cup limoncello (Italian lemon liqueur)
- zest of 1 lemon
For Second Layer
- ¾ cup water
- 3 packets gelatin
- ½ cup sugar
- 1½ cups lemon juice
- 1½ cups vodka
Suggested Garnish
- sugared or candied lemon twists
Equipment
- baking pan (8" x 8" works best)
- nonstick cooking spray
- plastic wrap
How-to
Make First Layer
- In a medium saucepan, add water and 2 packets of powdered gelatin. Stir and let sit to bloom, 1 minute
- Place over low heat, add sugar and stir. Allow to heat slightly and dissolve, about 5 minutes
- Remove from heat and mix in lemon juice, limoncello, food coloring and lemon zest
- Coat an 8" x 8" square baking pan with nonstick cooking spray. Pour in first layer, cover with plastic an refrigerate 30 minutes to 1 hour. You want the first layer to have some solidity (but, it doesn't have to be completely firm — you just don't want the two layers to mix)
Make Second Layer
- In a medium saucepan, add water and 3 packets of powdered gelatin. Stir and let sit to bloom, 1-2 minutes
- Place over low heat, add sugar and stir. Allow to heat slightly and dissolve, about 5 minutes
- Remove from heat and add lemon juice and vodka
- Carefully pour atop the first layer. Cover with plastic wrap and refrigerate 6 hours (but overnight refrigeration is recommended)
Invert & Slice
- Run a knife along the outside of the gelatin. Place a plate atop the baking pan, and flip. Tap the pan's bottom a few times to release the gelatin. It should slide right out of the pan
- Cut into squares (as large or as small as you'd like!) and garnish (if desired) upon serving. Refrigerate if not serving immediately