stir the above until sugar dissolved then let it go cool right down before adding .
Juice of 3 or 4 lemons 1 Tbspn citric acid
Stir well and keep chilled in the fridge.
Allowing the mixture to cool before adding the citric acid and lemon means you wont kill off all the vitamin C and the citric acid acts as a flavour enhancer and perservative.
Add this syrup to chilled water for a wickedly refreshing drink!
darlingmole,
Jan 17, 7:51pm
Lemon Syrup ~
2 Cups boiling water 2 C sugar
stir the above until sugar dissolved then let it go cool right down before adding ...
Juice of 3 or 4 lemons 1 Tbspn citric acid
Stir well and keep chilled in the fridge.
Allowing the mixture to cool before adding the citric acid and lemon means you wont kill off all the vitamin C and the citric acid acts as a flavour enhancer and perservative.
Add this syrup to chilled water for a wickedly refreshing drink!
bex5,
Jan 18, 4:41am
Lemon drink 3 small cups sugar 2 cups boilin water 1 tablespoon citric acid 6 large lemons Juice lemons, grate in rind.MMix all together, then strain.Makes concentrate to wter down.Everyone loves this
theanimal1,
Jan 18, 5:32am
LEMON/YOGHURT CAKE LEMON/YOGHURT CAKE 1 3/4 cup castor sugar, 2 eggs, rind of 2-3 lemons 1 cup oil(sunflower is recommended) 1/2 teaspoon salt, 1 cup plain yoghurt(not low fat)Greek is recommended) 2-3 teaspoons lemon juice, 2 cups SR flour. Beat eggs, sugar, oil and lemon rind, add yoghurt, salt, lemon juice, and flour in that order. Butter and flour tin before adding mixture. Bake at 180c for at least 30 min may take longer depending on your tin. It will be golden brown and will spring back when touched. THIS IS SO GOOD
theanimal1,
Jan 18, 5:33am
Lemon Cheesecake
Ingredients 300g toasted muesli 100g butter, melted 200g ricotta or light cream cheese 500g vanilla yogurt 85g Original Lemon, or 1/2 cup (125ml) boiling water Diced mango and passionfruit pulp
Method
1. Combine the toasted muesli and melted butter in a bowl, and mix well. Press into the base and 3/4 way up the sides of a 20cm spring form pan. Refrigerate while preparing filling.
2. Whisk or beat together ricotta and yogurt until smooth. Combine jelly crystals with boiling water and whisk until dissolved. Gradually pour the liquid jelly into the yogurt mixture, and whisk until all are well combined.
3. Pour into the chilled muesli base, and allow to set.
4. When set, top with diced mango and drizzle with passionfruit pulp
Serving Suggestion: Serve with extra yogurt, or ice cream. As a nice alternative, the fruit can be mixed through the filling and set.
theanimal1,
Jan 18, 5:33am
Lemon Honey Microwave method. great for Lemon Meringue Pies, for toast, scones etc. or giving as Christmas gifts: Place into a microwave proof jug or bowl: 3 eggs (and the 4 egg yolks from the lemon meringue pie topping if you're making that), 60gms butter, chopped, 1 cup sugar, the finely grated rind and the juice of 2 lemons. Mix together. Zap on high for 3 minutes, then swhisk together. Zap for one minute at a time, whisking each minute, till the mix is thick and smooth. Pour into hot jars. Cover when cold and keep in the fridge. It doesn't keep long, so make as needed
theanimal1,
Jan 18, 5:33am
Lemon Kisses
Ingredients
Top half 1 egg white 1 tsp cold water 1 cup Chelsea Caster sugar
Bottom half 1 egg 1 egg yolk 1 tsp cold water 1/2 cup (100g) Chelsea Caster sugar 1/2 cup (100g) plain flour 1/2 tsp baking powder
Lemon Curd 4 large lemons 100g butter 2 cups Chelsea White Sugar 4 eggs
Method
Top half Beat egg white with cold water, until stiff. Slowly add sugar and beat until thick and glossy. Pipe out or put small spoonfuls in little peaks the size of a 20-cent coin on an oven tray lined with baking paper. Bake at 120°C for 30-35 minutes until they easily lift off the paper. They should remain creamy-white like a meringue. These will keep for 2 weeks in an airtight container.
Bottom half Beat egg and extra yolk with cold water. Stir in sugar, flour and baking powder. Roll into little balls the same size as the top halves and press flat on a well greased or baking-paper-lined oven tray. Bake for 10 minutes at 200°C and cool on a wire rack. These will firm up as they cool and can be kept for 2 weeks in an airtight container. Join the tops and bottoms together with whipped cream or a little lemon curd and cream.
Lemon Curd Finely grate lemon rind and squeeze the juice of the lemons. Place in a heatproof bowl, add butter and sugar. Place the bowl over a saucepan of hot water and heat until the butter has melted. In a separate bowl, beat the eggs and then add to the lemon mixture stirring constantly until the mixture thickens. Cool.
Makes:approx. 40
theanimal1,
Jan 18, 5:33am
Lemon Honey Microwave method.. great for Lemon Meringue Pies, for toast, scones etc.. or giving as Christmas gifts: Place into a microwave proof jug or bowl: 3 eggs (and the 4 egg yolks from the lemon meringue pie topping if you're making that), 60gms butter, chopped, 1 cup sugar, the finely grated rind and the juice of 2 lemons. Mix together. Zap on high for 3 minutes, then swhisk together. Zap for one minute at a time, whisking each minute, till the mix is thick and smooth. Pour into hot jars. Cover when cold and keep in the fridge. It doesn't keep long, so make as needed
theanimal1,
Jan 18, 5:34am
Lemon Marshmallow Slice
Ingredients
Shortcake 125g butter 3/4 cup Chelsea Icing sugar 1 egg, beaten 1 1/2 cups self-raising flour 1/2 tsp vanilla essence
Filling 1 cup Chelsea white sugar 1 cup water juice and grated rind 2 lemons 1/2 cup milk 2 Tbsp custard powder 2 Tbsp cornflour
Marshmallow 2 Tbsp gelatine 1 cup boiling water 1 cup Chelsea White sugar 1 tsp lemon essence 1 cup Chelsea Icing sugar
Method
Shortcake Cream butter and sugar. Add egg, flour, and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray. Bake for 15-20 minutes at 160°C until pale golden coloured. Cool.
Filling Put sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil. Separately mix the milk, custard powder and cornflour to a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and boil for 3 minutes. Pour over the shortcake.
Marshmallow In a medium-large saucepan dissolve gelatine in the water. Add the sugar and boil for 8 minutes, then cool. Add the lemon essence and icing sugar and beat until thick and creamy. Pour at once over the shortcake and filling and leave to set. Cut when cold.
Makes: 20 pieces
theanimal1,
Jan 18, 5:35am
Lemon Meringue Pie Line dish with puff pastry, cook quickly until light brown. Filling: 21/2c water, 5 lemons, 3TBSPs cornflour, 11/2c sugar, 6 eggs, 1TBSP butter. Put water, sugar, butter, grated rind & juice of lemon into a saucepan. Bring to boil, thicken with 3TBSPs cornflour, & beaten egg yolks. Boil apporx 5 mins, allow to cool before filling the pastry case. Finally whip 6 egg wites till stiff, add 3TBSPs sugar & place on top. Return to oven to brown slightly.
i use custard powder not cornflour gives a richer yellow colour.
theanimal1,
Jan 18, 5:35am
Lemon Pudding
1 cup sugar 1 Tbsp butter or margarine 2 Tbsp flour Juice and zest of 1 lemon 1 cup milk 2 eggs (separated)
1. Preheat the oven to 180°C and grease a baking dish. 2. Cream butter and sugar together. 3. Add flour, lemon juice and zest. 4. Add in milk and beaten egg yolks. 5. Beat egg whites until stiff peaks form then fold into mixture. 6. Pour mixture into greased dish. 7. Put dish in roasting pan that is filled with hot water. The water needs to come half way up the dish holding the pudding mixture. 7. Bake for about 3/4 hour.
theanimal1,
Jan 18, 5:35am
LEMON MUFFINS 2 cups self raising flours ¾ cup sugar 75grams butter 1 cup milk 1 egg Grated lemon rind or 2 small lemons ¼ cup lemon juice ¼ cup sugar Measure the flour and sugar into a bowl and toss to mix. Melt the butter, add the milk, egg and lemon rind and beat well with a fork to combine. Add the liquids to the dry ingredients and combine only until the dry ingredients have been lightly dampened but not thoroughly mixed. Divide the mixture evenly between 12 medium sized muffin pans that have been well coated with chef mate non stick spray. Bake 200c for 10 mins.Stir together lemon juice and the sugar. Drizzle over the top of the muffins as soon as they are removed from the oven.
theanimal1,
Jan 18, 5:37am
Lemon ShortbreadGluten free
Ingredients
250g butter, softened but not melted 1 1/2 cups maize cornflour 3/4 cup rice flour 3/4 cup Chelsea Icing Sugar 1 tsp grated lemon rind
Method
Preheat oven to 150°C.
Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray and prick with a fork. Bake for 25 - 30 minutes until pale but crisp (longer slower baking is the trick with shortbread). Cool on a wire rack and store in an airtight container.
Makes: 35 - 40 pieces
theanimal1,
Jan 18, 5:37am
Lemon Self Saucing Pudding
Batter: 125 g butter, ¾ cup flour, ½ cup sugar, 1 ½ tsp baking powder, 2 eggs, ¼ cup milk, 1 tsp grated lemon rind Sauce: 1 tsp grated lemon rind, 1 ½ cups boiling water, ¼ cup castor sugar, ½ cup lemon juice, 1 tbsp cornflour Pudding: Cream butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Stir in the lemon rind. Sift flour and baking powder together. Fold flour into creamed mixture. Add sufficient milk to make a thin batter. Spoon batter into a lightly greased glass casserole dish. Sprinkle cornflour mixture on top and then carefully spoon boiling water mixture over the pudding. Microwave on high power (100%) for 10 minutes or until pudding is just cooked. Serve dusted with icing sugar if wished. Sauce: Combine lemon rind, sugar and cornflour. Mix boiling water and lemon juice together. Serves 6
theanimal1,
Jan 18, 5:38am
lemon slice
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, 5:38am
lemon slice
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.
245sam,
Jun 21, 9:11am
bumped for those needing recipes/uses for lemons.:-))
retailgirl,
Jun 21, 9:17am
Yum Yum lovely recipes... I'm just making marmalade
iman007,
Jun 22, 7:09am
ineed heaps for my g and ts, pity you in aucks??
motorbo,
Jun 22, 7:38am
lemon curd, heaven in a jar
ridgeline,
Jun 22, 8:07am
Arrange through a Food Bank to send them Christchurch way
pam.delilah,
Jun 22, 8:27am
this is what i just had for dessert to night. Very nice
Tarte au citron Try to keep the pastry very cool, and handle it as little as possible to make it really short, crumbly and melt-in-the mouth. For the pastry: • 150g (5oz) plain flour • Pinch of salt • 100g (3½oz) unsalted butter • 50g (1¼oz) caster sugar • 1 medium egg • Few drops of vanilla extract For the filling: • 3 medium eggs • 100g caster sugar • 142ml carton double cream • Finely zested rind and juice of 3 lemons • Icing sugar, for dusting • 23cm (9in) fluted flan tin Method 1. To make the pastry: Place all the ingredients into the bowl of a food processor and whizz until the mixture starts to bind together. Alternatively, tip the flour and salt into a bowl, and add the butter, cut into chunks. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and then add the egg and vanilla extract, and mix to bind the ingredients together. 2. Tip the dough out on to a floured worktop and knead it very lightly to give a smooth surface, then roll it out and use it to line the flan tin. Chill the pastry case for at least 15 minutes. Set the oven to Gas Mark 5 or 190°C and place a baking sheet in the oven to heat up. 3. Line pastry case with a sheet of baking parchment and fill with baking beans. Bake for 12 minutes, then carefully lift out the parchment paper with the baking beans and return the case to the oven for a further 3-5 minutes, or until light golden. Remove from oven. Reduce oven temperature to Gas Mark 4 or 180°C. 4. To make the filling: Beat the eggs, then add sugar, cream and lemon rind and juice, and mix well. Pour mixture into the pastry case, filling it almost to the top. 5. Bake the tart in the centre of the oven for 20-30 minutes, or until the edges of the filling have set and it is just slightly wobbly in the centre. Remove from the oven, slide the flan tin on to a wire rack and leave the tart to cool in the tin for about 20-30 minutes. Remove from the tin and leave to cool completely. Chill the tart well, and dust it with icing sugar just before
retailgirl,
Jun 22, 9:17am
Yum Yum lovely recipes. I'm just making marmalade
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