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i have heaps of spare lemons.. what should i cook?
- Thread starter angela
- Start date
You could do lemon garlic chicken
Chicken breast
Lemon juice and zest (the yellow part of the peel where the yummy oils are)
Garlic to your liking
salt and pepper to taste.
Juice and zest the lemons place over the chicken breast,add garlic,salt,and pepper. poke the chicken with a fork all over then let marinate for 1/2 hour or so then add cooking spray to a frying pan pour everything in and cook the chicken about 10 mins per side or until cooked through and no longer pink. You could also bake in the oven at 350 degrees for 30 mins. Serve with a salad or broccoli or whatever you like.
Chicken breast
Lemon juice and zest (the yellow part of the peel where the yummy oils are)
Garlic to your liking
salt and pepper to taste.
Juice and zest the lemons place over the chicken breast,add garlic,salt,and pepper. poke the chicken with a fork all over then let marinate for 1/2 hour or so then add cooking spray to a frying pan pour everything in and cook the chicken about 10 mins per side or until cooked through and no longer pink. You could also bake in the oven at 350 degrees for 30 mins. Serve with a salad or broccoli or whatever you like.
This Lemon Cheesecake is a variation on our Classic version. Swap out graham cracker crumbs for lemon cookies and substitute lemon for vanilla.
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
+++++++++
lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
+++++++++
lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
This Lemon Cheesecake is a variation on our Classic version. Swap out graham cracker crumbs for lemon cookies and substitute lemon for vanilla.
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
+++++++++
lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
+++++++++
lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
This Lemon Cheesecake is a variation on our Classic version. Swap out graham cracker crumbs for lemon cookies and substitute lemon for vanilla.
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
+++++++++
lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
INGREDIENTS:
1 recipe Classic Cheesecake (see recipe below)
1 1/4 cup(s) lemon-nut cookie crumbs
1 tablespoon(s) grated lemon zest
2 tablespoon(s) lemon juice
1/3 cup(s) bottled lemon curd
Julienne strips of lemon, optional
PROCEEDURE:
Make our Classic Cheesecake with the following changes:
Crust:
Substitute lemon-nut cookie crumbs for graham cracker crumbs and use 1 tablespoon melted butter.
Filling:
Substitute 1 tablespoon grated lemon zest and 2 tablespoon lemon juice for vanilla bean seeds and vanilla extract. Omit the topping. Bake refrigerate, and unmold the cheesecake. Before serving spread 1/3 cup bottled lemon curd over top of cake. Garnish with julienne strips of lemon, if desired.
----
Lemon Zest Cupcakes:
1 cup butter
2 cups white sugar
3 eggs
zest of 1 lemon
2 cups all-purpose flour
Juice of 3-4 lemons
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one and a half 12 cup muffin pans and line with paper baking cups. (enough for 18 cupcakes)
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon zest. Stir in the flour, alternating with the lemon juice, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
++++++++++++++++++++++
Lemon Zest Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup solid shortening
3/4 cup milk
3 eggs
2 1/2 teaspoons baking powder
3/4 tablespoon lemon juice
1/2 tablespoon lemon zest
Heat oven to 350 degrees F. Grease cupcake pans or line with paper liners.
In the bowl of electric mixer, combine all ingredients. Mix at low speed, then at high speed as flour becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
++++++++++++++++++++++
lemon muffins?
Ingredients
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
Method
Sift the flour with the baking powder and soda and keep aside.
Beat the eggs till they are light and fluffy.Blend the sugar, eggs and oil and lemon rind in a mixer till they are well blended and the mixture is smooth
Add the flour mixture to the egg mixture.
Pour the batter into greased muffin cups and bake in an oven for 10 minutes at 300 degrees and then lower ove to 250 degrees and bake for 7-8 minutes or until the muffins are golden brown and a skewer comes out clean when inserted in the middle of the muffin.
For an easy glaze, combine 1 cup confectioners' sugar with 2 tablespoons cream, half & half or milk. Add 1 teaspoon of lemon juice if desired
______
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
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lemon cud
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhi
Lemoncello
15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water
* Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Step One:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.
Step Two:
In a large glass jar (1-gallon jar), add one bottle of vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Step Three:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.
Let the syrup cool before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Four:
After the rest period, strain and bottle: discarding the lemon zest.
Keep your bottles of Limoncello in the freezer until ready to serve.
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Mellocello Recipe
Roger Elliott of Cocoa, Florida sent me his version of limoncello adding vanilla beans. Roger says, "The vanilla adds a wonderful smoothness. I now add vanilla to every batch. I call it Elliomelliocello or Mellocello."
30 lemons
5 vanilla beans
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water
Split the vanilla beans and scrape out the seeds, adding the split beans and seeds to the alcohol when the lemon zest goes in.
Follow directions for limoncello in the above recipe.
15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water
* Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Step One:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.
Step Two:
In a large glass jar (1-gallon jar), add one bottle of vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Step Three:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.
Let the syrup cool before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Four:
After the rest period, strain and bottle: discarding the lemon zest.
Keep your bottles of Limoncello in the freezer until ready to serve.
--------------------------------------------------------------------------------
--------------------------------------------------------------------------------
Mellocello Recipe
Roger Elliott of Cocoa, Florida sent me his version of limoncello adding vanilla beans. Roger says, "The vanilla adds a wonderful smoothness. I now add vanilla to every batch. I call it Elliomelliocello or Mellocello."
30 lemons
5 vanilla beans
2 bottles (750 ml) 100-proof vodka
4 cups sugar
5 cups water
Split the vanilla beans and scrape out the seeds, adding the split beans and seeds to the alcohol when the lemon zest goes in.
Follow directions for limoncello in the above recipe.
go to bettycrocker.com and you will find plenty to do just type in lemon recipes in the search box and you will be on your way.here is one to start you off.
Lemon Velvet Cream Cake Whipped cream and cream cheese create a dreamy frosting and filling for a mix-easy lemon cake.
Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 12 to 16 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
About Concordance™
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
Lemon Velvet Cream Cake Whipped cream and cream cheese create a dreamy frosting and filling for a mix-easy lemon cake.
Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 12 to 16 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
About Concordance™
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
E
Evelyn's Mommy
Guest
This is one of my favorite websites. I've directed you to a page filled with sweet and savory possibilities for lemons. Here's my favorite in case you don't make it there for the rest.
Lemon Bars
INGREDIENTS
1 1/8 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners' sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners' sugar
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.
Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.
Lemon Bars
INGREDIENTS
1 1/8 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 cup butter, softened
2 eggs
2/3 cup confectioners' sugar
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/4 teaspoon baking powder
1 tablespoon confectioners' sugar
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.
Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.