How are Peruvian tejas made

Step 1 : The lemons are cut, their seeds and juice are removed, and they are boiled in a pot with water.

Step 2 : Once they start boiling, remove from heat and use a spoon to remove the inner membranes.

Step 3 : Change the water and boil again with a pinch of salt.

Step 4 : Repeat this process six times, changing the water and adding salt, until the lemons are no longer bitter.

Step 5 : Then, place them in a pot with a liter of water and sugar, boiling for an hour until reaching a honey-like consistency.

Step 6 : Next, strain them with a colander and re-boil the honey, pouring it over the lemons to confit them.

Step 7 : For the filling, boil the evaporated milk with sugar until reaching the point of manjar blanco, stirring constantly with a wooden spoon.

Step 8 : Fill the lemons with the prepared manjar blanco.

Step 9 : For the snowy topping, boil a cup of water with sugar and glucose in a pot.

Step 10 : Remove any foam that forms and add lemon juice.

Step 11 : Cook until reaching caramelization, checking that strings form when lifting the spatula.

Step 12 : Then, pour into a dish and beat until achieving a white color.

Step 13 : Dipped the filled lemons in this snowy topping and let them cool until they harden.

Step 14 : Finally, wrap them in white wax paper.