Lemon Mold 106ml

The mold features 6 individual 3D volume cavities, each reproducing the complete shape of a lemon. Volume 106 ml per lemon, which corresponds to a generous individual portion, slightly larger than the high-end entremets standard (which is usually around 80 to 90 ml). This size is especially appreciated in gourmet restaurants where guests expect a visible portion, and in shops for visually striking pieces that stand out in the display.

Total mold capacity, 636 ml (6 × 106 ml).

Length: 85 mm

Width: 59 mm

Height: 42 mm

Volume: 106 ml

These elongated proportions (85 mm long by 59 mm wide) give a lemon shape that is more oval than spherical, faithfully respecting the morphology of a natural lemon. Unlike some molds that stylize the shape by making it almost round, Silikomart has chosen the path of absolute realism here.

Made in Italy from platinum silicone LSR (Liquid Silicone Rubber, liquid injected for maximum molding precision) according to the most demanding professional standards:

Natural non-stick, perfect release without prior greasing

Optimal flexibility, easy extraction that preserves all the details of the peel

Odorless and neutral, no flavor transfer in preparations

Extreme resistance, range from -60°C to +230°C for direct freezer-to-oven use

Each cavity faithfully reproduces the characteristic zested texture of the peel with its natural micro-reliefs. This textured surface is the ideal base for:

Lemon yellow mirror glaze, for a bright shine with a "fresh fruit" effect

Yellow velvet spray, for an ultra-realistic matte velvety look

Professional colorants, for shades from pale yellow to intense lemon

It is this texture that distinguishes a high-end 3D Design mold from a standard silicone mold. Without relief, no trompe-l'œil effect.

The mold is compatible with:

Oven, up to 230°C for financiers, cakes, madeleines, or individual sponge cakes

Freezer and blast freezer, down to -60°C for mousse desserts and frozen parfaits

Microwave, for possible reheating or quick preparations

Dishwasher safe, up to 70°C on normal cycle

This versatility allows using a single mold for four completely different uses, optimizing the investment for both amateurs and professionals.

The Delizia al Limone is a classic dessert from the Amalfi Coast in Italy, created in the 1970s by pastry chef Carmine Marzuillo in Sorrento. Traditional composition: small sponge dome soaked in limoncello, filled with lemon custard, coated with limoncello whipped cream, and topped with a shiny lemon sauce. Now emblematic of contemporary Italian pastry, this dessert is today found in all the major pastry shops of Naples, Sorrento, Positano, and Amalfi.

This Silikomart mold takes the name of this iconic dessert while modernizing its shape, changing from a simple dome to a full lemon trompe-l'œil.

For a version suitable for all audiences, we recommend replacing traditional limoncello with a lemon-vanilla syrup or a lemon-orange blossom syrup. Ingredients: 150 ml water + 100 g sugar + zest of 2 lemons + 1 split vanilla pod (or 2 tablespoons orange blossom). Bring to a boil then let infuse for 20 minutes. This syrup perfectly replaces limoncello to soak the non-alcoholic sponge cake, while maintaining a strong aromatic intensity that balances the sweetness of the cream.

Silikomart is the leading Italian manufacturer of silicone molds for pastry since 2002, based in Veneto. Its molds are used in many professional kitchens worldwide and are particularly recognized for their molding precision and durability. The 3D Design range includes Silikomart's most technical molds, with complex volumetric shapes that require special industrial expertise to be manufactured with the precision needed for trompe-l'œil effects.

Lemon-yuzu mousse, modern combination of classic lemon with the Japanese citrus for an Asian aromatic depth

Lemon-basil bavarois, original herbal pairing appreciated in summer gourmet catering

Lemon frozen parfaits, summer dessert version to serve directly frozen

Creamy inserts, to incorporate into larger composed entremets (for example a large entremet housing a 3D lemon as an inner surprise)

Lemon-poppy seed financiers, original individual version that completely breaks away from standard rectangular financiers

Moist lemon cakes, with or without royal icing for finishing

Giant madeleines lemon flavor, for a gourmet breakfast or premium snack

Individual genoises, perfect base for traditional Delizia al Limone (soaked genoise + cream)

Recommended baking, 180°C for 15 to 20 minutes depending on the dough. Place the mold on a rigid tray to facilitate handling and ensure stability during baking.

White chocolate bonbons filled with lemon ganache, poured into shells with ganache filling

Citrus pralines, for a premium "citrus and yellow fruits" collection

Various filled shells, yellow colored white chocolate filled with lemon cream, citrus gel, passion fruit compote, or various inserts according to your creativity

Platinum silicone is particularly well suited for working with chocolate, with a clean release that preserves the shine and details of the shell.

Lemon sorbets, poured directly into the mold then frozen (excellent for plated desserts in catering)

Lemon-mint granitas, shaped as 3D lemons for a very visual presentation

Frozen Yule logs for Christmas, refreshing summer version

Portion-controlled frozen desserts, ideal for restaurants wanting precise control over portions and ingredient costs

Recommended method for multi-texture entremets:

1. Fill the lemon mousse molds 3/4 full

2. Insert a small spherical insert (lemon curd, passion fruit compote, fruit cream) previously frozen

3. Fill with mousse up to the edge of the mold

4. Smooth perfectly with an angled spatula to get a flat base that will be invisible once the lemon is turned over

5. Freeze for at least 6 hours at -18°C, ideally overnight for perfect core freezing

The dessert must be frozen solid at -18°C minimum before unmolding. Without this complete freezing, the textured rind details do not stand out properly, the mousse deforms, and you lose the trompe-l'œil effect. Unmolding technique:

1. Remove the mold from the freezer at the last moment

2. Turn the mold over onto a rack or tray

3. Gently press under each mold to release the lemon from the bottom

4. Let the piece slide out without forcing

The flexibility of Silikomart silicone allows perfect extraction without tearing or loss of detail.

For a realistic "frosted lemon" effect with a velvety matte texture, spray yellow velvet spray (colored cocoa butter) on frozen lemons from 25 to 30 cm away. Apply 2 or 3 light coats to avoid drips. The velvet instantly sets on contact with the frozen pieces. This matte finish is especially suitable for winter desserts or creations with vintage accents.

For a "fresh lemon" shiny and wet effect, dip each lemon in a yellow mirror glaze at exactly 35°C (critical temperature, too hot the glaze will be too fluid, too cold it will be too thick). Use a high-quality water-soluble yellow dye to achieve the perfect color of a ripe lemon. This shiny finish is seasonal, ideal for spring and summer where it immediately evokes freshness.

To push the trompe-l'œil even further:

Add a small green sugar paste leaf glued to the top of the lemon using a drop of glucose.

Place a few drops of sweetened water on the peel to imitate "natural dew."

Optionally place a small piece of fresh candied lemon zest next to it, which enhances the illusion by visual comparison with the fake lemon.

Serve on a wooden tray or black slate for a striking chromatic contrast that makes the yellow color "sing."

Two different approaches to the 3D lemon entremet:

Silikomart Delizia al Limone (this mold), 6 cavities of 106 ml, realistic oblong shape like a "Menton lemon," dimensions 85 × 59 × 42 mm. Modern Italian approach, rooted in the Delizia al Limone tradition of the Amalfi coast.

Trompe-l'œil Citron Mold Cédric Grolet, 8 cavities of 85 ml, more spherical and compact shape, dimensions Ø 5.3 × h 7 cm. Contemporary French approach, signature of chef Grolet at Le Meurice.

Both are of excellent quality; the choice depends on the aesthetic you are looking for (Italian oblong or French spherical) and your production volume (6 vs 8 per batch).

Completely different formats:

Silikomart Delizia (this mold), 6 individual portions of 106 ml each. Daily use in shops or restaurants.

Citron Mold KE057 Pavoni Pavocake, a large single piece of 1215 ml (Ø 18 cm), to be cut for 8 to 10 people. Event use, wedding centerpiece, or ceremonial cake.

These two molds address different needs and are perfectly complementary in a complete professional range.

The special patented Silikomart inner edge that eliminates any visible demarcation line is the technical signature of the 3D Design range. Combined with the ultra-realistic zested texture and platinum LSR silicone, it provides a finish particularly sought after by pastry chefs who want an "Italian" finish for their creations. The 106 ml size, slightly larger than average, also allows for easy integration of gourmet inserts without compromising external textures.

Pastry chefs offering Italian creations on their menu (tiramisu, panna cotta, sfogliatelle, cassata) find in this mold the perfect tool to complement their offerings with a modernized Delizia al Limone. The realistic oblong shape immediately evokes lemons from the Amalfi Coast, a strong Italian identity marker.

For gourmet restaurants, this individual 3D lemon is a spectacular plated dessert. The 106 ml size is perfectly suited to a restaurant portion (neither too small nor overwhelming). Presented on a slate with a lemon coulis streak, candied zest, and a sugar paste leaf, it becomes a highlight of the meal. Chefs appreciate the consistent quality of Silikomart silicone, which guarantees the same result on every piece, service after service.

Artisanal ice cream makers use this mold for premium lemon sorbets served directly in a 3D lemon shape. Guaranteed "wow" effect that immediately elevates the creation compared to a simple classic cone. Ideal for seaside ice cream shops (French Riviera, Normandy, Brittany) that evoke Mediterranean citrus fruits.

Passionate amateurs appreciate this mold as an entry point into the world of trompe-l'œil. Less technical than a two-part clip mold but producing a visually very similar result, it allows enthusiasts to create their first trompe-l'œil with a high success rate. A natural progression: start with this Silikomart mold, master the basic techniques, then move on to the more demanding Cédric Grolet molds.

For culinary photo sessions and content creators on Instagram or TikTok, these 3D lemons naturally generate engagement. Instantly recognizable shape, bright color that stands out on a neutral background, texture that plays with light. If you want to create viral images, this type of dessert is statistically one of the top performers on culinary social networks.

To achieve a realistic lemon yellow in your mousses and mirror glazes, use a water-soluble yellow food dye. Patissland offers several professional references with varying pigment intensities depending on the desired look (pale yellow like "storage lemon" or bright yellow like "fresh lemon").

Essential for the frosted lemon effect: the yellow velvet spray made from colored cocoa butter is applied to frozen pieces. Patissland stocks several professional brands. One can usually covers 30 to 50 pieces depending on the layer intensity applied.

If you want to make yellow colored white chocolate shells, you need a fat-soluble dye (compatible with fats). Water-soluble dyes do not work with chocolate; they solidify the cocoa butter into an unusable grainy paste. Patissland offers both types (water and fat-soluble) with clear specifications for each use.

The neutral glaze is the essential base for mirror glaze. It provides shine without adding flavor or color, leaving the dye free to give the final shade. Patissland offers several professional neutral glazes with different gelling powers depending on the desired effect.

Complete your trompe-l'œil range with other Silikomart 3D Design molds available at Patissland. The range offers several fruit, flower, and geometric shape variations that allow you to build a dessert menu with a strong and coherent visual identity.

For the spherical inserts to place at the center of your 3D lemons (lemon curd, passion fruit compote, passion fruit cream), Patissland offers silicone half-sphere molds in various diameters. Recommended size for an insert at the center of a Delizia al Limone lemon: Ø 2.5 cm to 3 cm, which fits perfectly in the heart of the mousse without ever surfacing.

The combination of lemon + pistachio is a modern classic that works wonderfully. Place your Delizia al Limone lemon on a bed of creamy pistachio (made with Patissland's 1 kg Sosa pistachio paste) for a striking color contrast (bright yellow on soft green) and a balanced aromatic pairing. A classic proposal in modern Italian gourmet dining.

No. The Silikomart platinum silicone has exceptional natural non-stick properties that make greasing unnecessary. Greasing the mold would even be counterproductive as it would create visible marks on the surface of the unmolded lemons. Use the mold as is, directly after washing and drying.

Yes, provided you follow the golden rule of complete core freezing before unmolding. All the micro-reliefs of the rind are perfectly reproduced on the surface of the unmolded dessert. If you get smooth lemons without texture, it usually means the preparation was not frozen enough (surface set but core still soft) or the unmolding was done too abruptly by stretching the silicone before the shape was fully out.

Yes, absolutely, the mold withstands up to 230°C. Ideal for financiers, small cakes, or madeleines in individual "3D lemon" version. Typical baking at 180°C for 15 to 20 minutes depending on the batter used. Important advice: always place the mold on a rigid tray before baking, as the flexible silicone cannot be handled alone once filled with liquid batter. The rigid tray allows stable transport to the oven and also facilitates removal after baking.

It depends on the base:

Mousses, creamy fillings, mirror glazes, yellow water-soluble coloring, it dissolves in water and aqueous preparations

White chocolate, cocoa butter, velvet spray, yellow fat-soluble coloring, it dissolves in fats

Both types are available at Patissland with detailed specifications for each use. Never substitute one for the other, chemical incompatibility results in a grainy and unusable outcome.

6 hours at -18°C minimum for safe unmolding. Ideally, a full night (12 hours) ensures perfect freezing even for preparations rich in fats (ganaches, creamy fillings) which freeze more slowly than light mousses. In the case of a professional blast freezer (temperature dropping to -40°C or -60°C), you can reduce the time to 2 to 3 hours, but be cautious and check the core freezing before unmolding.

Yes, although pastry use is the main one, nothing prevents you from using this mold for savory preparations: lemony fish mousse, citrus terrine, aspic, lemon sorbet as a fish dish accompaniment. Platinum silicone does not retain odors or tastes, so you can alternate sweet and savory use without risk of flavor contamination between preparations.

Two options:

Hand wash, warm soapy water, soft sponge (recommended method to extend silicone lifespan)

Dishwasher safe, up to 70°C on normal cycle

Avoid absolutely abrasive sponges (green scrubbing sides, steel wool, metal brushes) which would damage the texture of the mold’s surface and compromise the realism of future unmoldings. Rinse thoroughly and let dry completely in open air before storage.

With proper care (preferably hand washing, flat storage, no sharp objects), a Silikomart 3D Design mold can last several years under intensive professional use. For occasional amateur use, the lifespan can exceed 5 to 10 years. Signs of end of life include loss of elasticity, difficulty unmolding, small cracks at the corners. At that point, replace with a new one to maintain a flawless professional finish.

Store the flat mold in a dry place, away from direct sunlight (which could slightly yellow the silicone over the very long term) and heat sources (oven, radiator). You can stack it with other silicone molds of similar size without risk of deformation. Avoid folding or rolling the mold for storage, as this will eventually mark the edges and impressions over time.

Yes. For large-scale production, the standard approach is to have multiple identical molds that are filled in series. With 4 molds in parallel, you produce 24 lemons per freezing batch, which corresponds to a good daily capacity for a medium-sized pastry shop. Silikomart's manufacturing consistency ensures that each mold delivers exactly the same result, which is essential in serial production for display uniformity.