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... .
hitzda,
Oct 2, 7:47pm
Make a Yakka use all lemons juice then mix vodka(at least a bottle) and sugar to taste and your away to A GOOD NIGHT
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, 7:20pm
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! !
buzzy110,
Jan 17, 1:40am
#8. That pickle is truly delicious.
harrislucinda,
Jan 17, 1:43am
lemon salsa
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?
* 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.
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, 5:34am
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 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 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
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