How to make
Put the water and lemon juice in a small saucepan. Once heated, add the butter and half of the powdered sugar.
Leave it on low heat, by stirring constantly for about 1-2 minutes and remove iy from the heat.
Gradually, add the remaining powdered sugar and knead it.
If the paste starts to stick to your fingers, add a little more powdered sugar and if it is too thick, add a little more butter and/or a little water.
After a soft and smooth sugar paste has been obtained, it is wrapped tightly in cling film to store it until the moment when the fondant will be used.
