Meyer Lemon Fluid Gel
Chef Will Goldfarb of Room 4 Dessert – New York, NY
Adapted by
June 2009


300 milliliters water
300 grams sugar
9 grams agar agar
300 milliliters Meyer lemon juice


Bring water and sugar to a boil to dissolve agar. Allow to cool before mixing with lemon juice. Allow to set until cold. Process in Vita-Mix® blender until creamy, strain, reserve at ambient temperature.