1 . Stage
Remove the zest and squeeze the juice from one lemon.
2 . Stage
Boil 750 ml of water in a saucepan.
3 . Stage
Dissolve the starch in the remaining 250 ml of water.
4 . Stage
Pour the sugar and zest into the hot water. Pour in the diluted starch and, stirring, bring to a boil. Remove from the heat and pour in the lemon juice.
5 . Stage
Pour the kissel into a glass and garnish with candied lemon. I make it this way: I put the lemon in boiling water and cut it into half rings. Then I put it in a glass jar in layers, pouring sugar up to the lid. And the candied lemons are ready for tomorrow.