First zest the lemon for 5 grams of lemon zest. Set it aside for later.
Then mix the 500 grams of water with the 10 grams of lemon thyme and bring it to a boil.
Meanwhile mix the 50 grams of sugar with the pectin jaune. You need to mix it beforehand to prevent lumps from forming.
Once the water is boiling add the pectin sugar and mix it well. Let it boil for 3 minutes.
Keep on heating the water and then in 2 or 3 parts add the 310 grams of sugar together with the glucose syrup. Heat it up till the temperature is 108 °C. Stir it every now and then to prevent it from burning.
Meanwhile add a thin layer of baking spray on a metal tray and mix the citric acid with the 20 grams of water. Mix it well to dissolve the citric acid.
Once the sugar syrup has reached the right temperature add the 5 grams of lemon zest and the citric acid water. Bring it to a boil once more and then take it off the heat.
After that pass the pate de fruit through a fine sieve on the greased tray and tap it a couple of times to level it. Let it cool down at room temperature.
