Lemon paste can be useful for cooking purposes throughout the year, long past the time the lemons have finished fruiting. This recipe comes from the 1600s, so has been updated somewhat to reflect the realities of blenders and electric ovens!
Things you'll need:
Cutting board and knife
Stirring implement (wooden spoon)
Baking tray (sheet) lined with baking paper (parchment)
Blender or mortar and pestle (or a food processor)
Place in the oven on a very low heat for several hours until dried. Turn frequently. If you choose to sun dry, this will take several days and should also be turned frequently. Keep sun-drying lemon paste protected from insects.