Base: 2 cups plain flour 1/2 cup icing sugar 125 gm cold butter Topping: 1 1/2 cups sugar thinly peeled rind 1/2 lemon 3 large eggs 1/4 cup lemon juice 1/4 cup SR flour Oven to 160*C For base measure flour icing sugar and cubed butter into food processor and process till butter is chopped finely through dry ingredients. Tip mixtre into a lined pan and press firmly and evenly with back of spoon . Bake for 15-20 mins until firm and straw coloured. While it's baking prepare topping.
For topping put the sugar in thr dry unwashed processor with the rind. Process until rind is finely chopped through the sugar, then add eggs - juice and flour. process till smooth. Pour over partly cooked base and bak a further 30mins r top is lightly browned and centre does not wobble when pan is jiggled. When quite cold cut into squares or fingers using lightly oiled knife.
theanimal1,
Jan 18, 5:39am
Salted Preserved lemons Wash lemons, cut into quarters lengthwise, pack tightly into jars with pure salt (not iodised). Top up with lemon juice and seal tightly, leave to ferment at least a month, shaking occasionally until all of the salt is dissolved. Use in Moroccan and Middle Eastern dishes. We particularly like them chopped into a yoghurt sauce with dried and fresh mint, served with lamb.
gilligee,
Jan 18, 5:41am
Lemon Marmalade.
antoniab,
Jun 24, 11:14pm
Yum this is delish - made it last night, thanks :)
turksta3,
Jun 25, 4:14am
LEMON CORDIAL! !
6 lemons, 750g sugar, 25g citric acid, boiling water
Peel the rind off 3 lemons- no white pith. Place the peel and 2 cups of sugar in the food processor and run the machine until the rind is really ground up and the sugar yellow and oily looking. squeeze all 6 lemons and add the juice and citric acid to the lemon sugar in the food processor. Add boiling water to dissolve the sugar. Make up to 1. 5 litres with cold water and store in the fridge. To serve, dilute the cordialwithchilled sparkling mineral or soda water, about 1 part cordial to 4 parts water to taste. Add mint leaves and lemon slices and crushed ice. (should be able to use plain water of lemonade with this)
horizons_,
Jun 26, 12:01am
Yuuuuuummmmmmmmyyyyyyyyyy! ! ! ! I do so love lemons.
mowerman99,
Oct 2, 10:01am
if anyone had recipe for homemade lemonade and open to any other good uses for them too please. Thanks :)
elicinacream,
Oct 2, 10:20am
Hot water lemon and honey Great for your skin, body and great when its cold.
Also Lemons a great for making mayo, avocado salads, fish, grilled chicken...
shadow57,
Oct 2, 4:35pm
JUICE THEM and freeze in ice cube trays, once set tip into a container....
judy.orsborn,
Jan 16, 10:11am
You could make lemon honey or as some say lemoncurd. It is a lovely spread and can be used for quite a few receipes like cheese cake and in muffins. You can find the receipes on the internet or in the Edmonds cook book. The jars can make lovely presents as well good luck. Happy at heart.
pam.delilah,
Jan 16, 7:17pm
HOMEMADE LEMONADE Place 1 cup of sugar in a 1.5 litre bottle add the juice of 1 or two lemons. Half fill the bottle with cold water, lid on and shake till the sugar is dissolved. Fill to the top with cold water and chill. Made into sparkling lemonade by adding 6 sultanas to the bottle once it's made. Place the lid on tightly and leave in a warm place till the sides of the bottle are tight with pressure. Chill ginger beer same, plus add 1 tsp ground ginger to the mix in the bottle - leave till tight. chill.
pam.delilah,
Jan 16, 7:17pm
HOMEMADE LEMONADE Place 1 cup of sugar in a 1.5 litre bottle add the juice of 1 or two lemons. Half fill the bottle with cold water, lid on and shake till the sugar is dissolved. Fill to the top with cold water and chill. Made into sparkling lemonade by adding 6 sultanas to the bottle once it's made. Place the lid on tightly and leave in a warm place till the sides of the bottle are tight with pressure. Chill ginger beer same, plus add 1 tsp ground ginger to the mix in the bottle - leave till tight.. chill.
pam.delilah,
Jan 16, 7:20pm
Lemon Pickle 3 lemons, washed and thinly sliced, 1 small onion finely sliced, 2 teaspoons vegetable oil, 1 teaspoon salt, 1 teaspoon chilli flakes, 3/4 cup caster sugar 1 cup white wine vinegar. Blanch lemons three times in pots of boiling water. In a heavy based pot on low heat, sweat the onions until transparent. Add chilli and cook for 3 minutes being careful not to let it brown. Add lemon, sugar and vinegar, bring to the boil and gently cook for 1/2 hour until syrupy. Pour into sterilised jars. Makes around 400-500 mls.
Note
blanch them put them in a pot of cold water and brought that to the boil, then drained and covered with cold water again, bring back to the boil and then drained and covered with cold water and brought back to the boil ie three times and then drained quickly. Once blanched three times, quickly whizzed them in the food processor putting them in with the onion. This will give a more pickle/chutney texture. It is lovely with tasty cheese on crackers.
pam.delilah,
Jan 16, 7:20pm
Lemon Pickle 3 lemons, washed and thinly sliced, 1 small onion finely sliced, 2 teaspoons vegetable oil, 1 teaspoon salt, 1 teaspoon chilli flakes, 3/4 cup caster sugar 1 cup white wine vinegar. Blanch lemons three times in pots of boiling water. In a heavy based pot on low heat, sweat the onions until transparent. Add chilli and cook for 3 minutes being careful not to let it brown. Add lemon, sugar and vinegar, bring to the boil and gently cook for 1/2 hour until syrupy. Pour into sterilised jars. Makes around 400-500 mls.
Note
blanch them put them in a pot of cold water and brought that to the boil, then drained and covered with cold water again, bring back to the boil and then drained and covered with cold water and brought back to the boil ie three times and then drained quickly.. Once blanched three times, quickly whizzed them in the food processor putting them in with the onion. This will give a more pickle/chutney texture.. It is lovely with tasty cheese on crackers.
gilligee,
Jan 16, 7:57pm
They keep for months in the veg bin in the frig.
seaspray1,
Jan 17, 1:34am
Iced Lemon Tea.Pour 1 litre of boiling water over 3 teabags (I use Liptons yellow label) then steep for one hour.Top up with 1 litre of cold water.Add 3/4 cup sugar and 1/2 cup lemon juice.Chill.Had a moment where I was concerned about the sugar so subsituted sweetener - it's disgusting - stick with the sugar!
seaspray1,
Jan 17, 1:34am
Iced Lemon Tea.Pour 1 litre of boiling water over 3 teabags (I use Liptons yellow label) then steep for one hour.Top up with 1 litre of cold water.Add 3/4 cup sugar and 1/2 cup lemon juice.Chill.Had a moment where I was concerned about the sugar so subsituted sweetener - it's disgusting - stick with the sugar!!
buzzy110,
Jan 17, 1:40am
#8. That pickle is truly delicious.
beaker59,
Jan 17, 8:40am
I've always wanted to make Limoncello but never had access to enough lemons you could make that, it sounds easy enough.
beaker59,
Jan 17, 8:40am
I've always wanted to make Limoncello but never had access to enough lemons you could make that, it sounds easy enough.
redrustie,
Jan 17, 9:32am
How many lemons do you need for Limoncillo Beaker59!
redrustie,
Jan 17, 9:32am
How many lemons do you need for Limoncillo Beaker59?
* 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.
partsman,
Jan 17, 9:46am
Tequila party!
ruby19,
Jan 17, 7:32pm
Easy self saucing pud, very tasty, could substitiute oranges when lemons run out.50g butter, 200g caster sugar,1 lemon , zested, 100ml lemon juice (include the zest from the zested lemon),3 eggs , separated,50g plain flour , sifted, 250ml milk, icing sugar for dusting.1.Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.