LEMON CANDLE

Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.

Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.

Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.

Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.

Whisk all the ingredients together in a planetary mixer for 8-10 minutes on high speed. Evenly pour out the mixture onto sheets of baking parchment to a depth of half a centimetre and bake briefly at 220-230°C with the valve closed. Remove from the oven and leave to cool for a few minutes before covering with sheets of plastic to prevent it from drying out. Place in the refrigerator until needed.