2 teaspoons (10 ml) gelatin

2/3 cup (150 ml) water

1/4 cup (60 ml) sugar

1 lemon, grated zest only

1/2 cup (125 ml) lemon juice

Lightly oil a 23 x 13cm (9 x 5inch) loaf pan and line with plastic wrap. Set aside.

In a small bowl, sprinkle the gelatin over 45 ml (3 tablespoons) of the water. Let bloom for 5 minutes. Set aside.

In a saucepan, gently heat the remaining water with the lemon zest, lemon juice, and sugar, stirring until dissolved. Add the gelatin and stir with a whisk until completely dissolved. Pour into the loaf pan. Let cool. Cover and refrigerate for about 3 hours or until the jelly has set. Remove from the pan and remove the plastic wrap. Dice.

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