| 1 | I love anything made with lemon so please share your best baking recipes that use lemons! Lemon slice is my favourite! http://aftertasteblog.wordpress.com/2011/10/14/lemon-slice/ bridget107 - 2012-02-13 20:49:00 |
| 2 | This is my favourite
http://www.grouprecipes.com/14998/delicious-lemon-cake.html
Makes two cakes! One for you and one for the purveyor of said lemons!! :) |
| 3 | dlmckay wrote:
This is my favourite
http://www.grouprecipes.com/14998/delicious-lemon-cake.html
Makes two cakes! One for you and one for the purveyor of said lemons!! :) Looks great. I am bookmarking that one! bridget107 - 2012-02-13 20:53:00 |
| 4 | Lemon Cornflake Biscuits 200gr softened butter
1/2 cup caster sugar
1+1/4 cup flour
finely grated zest of 1 lemon
2 Tblsp custard powder
1+1/3 cups cornflour
Heat oven to 180dC. Line 2 trays with baking paper.
Cream butter and sugar then add lemon zest. Sift flour and custard powder over creamed mixture, and stir to combine. Lastly stir in cornflakes.
Place heaped Tblsp of mixture on to trays. Bake 15 to 20min or until golden brown. Ice when cold with icing which you beat till creamy. LEMON ICING
50gr softened butter
1+1/4 cups sifted icing sugar
juice of 1 lemon
yum yum pigs bum! rainrain1 - 2012-02-14 08:40:00 |
| 5 | This one is very nice and very easy, yum. http://www.bestrecipes.com.au/recipe/Easy-Lemon-Self-Saucing
-Pudding-L3507.html taurus2005 - 2012-02-15 09:26:00 |
| 6 | This message was deleted. tehenga288 - 2012-02-15 19:58:00 |
| 7 | Gosh I miss my neighbours lemons! We moved away in September :( |
| 8 | I wish I had a good supply of lemons!! bridget107 - 2012-02-15 21:48:00 |
| 9 | This message was deleted. whitehead. - 2012-02-15 22:07:00 |
| 10 | whitehead. wrote:
keep an eye on your local op shops they often have them for sale Good to know! Thank you. bridget107 - 2012-02-16 14:43:00 |
| 11 | This message was deleted. |
| 12 | I saved this one posted a while ago by RKCroft: Passionfruit & Lemon Slice
120gm butter,
1/2c icing sugar,
1/2tsp vanilla,
1 1/2c plain flour,
1tsp grated lemon rind
Filling:
3/4c plain flour,
1/2tsp baking powder,
3/4c coconut,
3 eggs,
1c caster sugar,
170gm jar of passionfruit pulp,
2T lemon juice,
1 tsp grated lemon rind.
Cream butter & icing sugar.
Add vanilla, fold in flour & zest.
Press into slice tin & bake @180°C for 15-20mins.
Filling:
Sift flour & baking powder & add coconut.
Lightly beat eggs & sugar, add passionfruit pulp, lemon juice & zest.
Add in the dry ingredients and stir till combined.
Pour over the cooked base and return to oven for a further 20mins.
Cool & dust with icing sugar. juliewn - 2012-05-03 16:13:00 |
| 13 | And this one from Jenna68: LEMON COCONUT SLICE
1 cup flour, 2 tsp BP, 1 cup coconut, 1/2 cup brown sugar, 1/2 cup melted butter
Mix dry ingred, add butter, press firmly in sponge roll tin and bake 180oC 15 mins until golden and then ice with lemon icing using both rind and juice (I use a lot of rind for that intense lemon flavour as the base is quite plain, sometimes I add rind to the base too).
Can alternate the icings and use Orange icing and Passionfuit icing too! I double it because I have one of those older style sponge roll tins that are in 2 parts so you can extend them and I extend it right out for the double mix. juliewn - 2012-05-03 16:14:00 |
| 14 | This one was from Good Morning, with Simon Holst - not hard to see I love lemons!!! Marjie's lemon shortcake
With Simon Holst
This recipe is made all the more delicious for us, knowing that in true time honoured fashion it was passed on to us by a long time family friend, Marjie. Base & Topping Ingredients: 1 cup self-raising flour
1 cup standard (plain) flour
1 cup sugar
100g cold butter
1 large egg, lightly beaten
2 Tbsp milk Filling Ingredients:
100g butter
2 lemons, grated rind and juice
1 cup sugar
2 large eggs, lightly beaten Method: Heat oven to 180C (170C fanbake), with rack just below the middle. Line the base and sides of an 18x28cm cake pan with baking paper. To make the base, mix the sifted flours and sugar in a bowl. Grate in the cold butter, then rub it in until it looks like instant oats (or chop in butter cubes in a food processor). Make a well in the centre and add the lightly beaten egg. Add just enough milk so that particles will stick together when pressed, making a dough. Press half this over bottom of pan, keeping the rest to crumble on top. To Make the filling: melt butter in a medium-sized pot. Take off heat. Beat in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until mixture thickens to a pouring custard. Take off heat as soon as first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top. Bake for 35-45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan and leave to cool.
~~~~~~~~ Versatility is always good in a recipe, and this one is no exception. The shortcake is delicious cut into larger squares, dusted with icing sugar and served warm for dessert, with whipped cream or ice-cream, but it's also delicious served cold in smaller pieces with tea or coffee. (To store, arrange in a single layer in a loosely covered container, or refrigerate in an airtight container for longer periods). juliewn - 2012-05-03 16:17:00 |
| 15 | I've missed saving the name of the poster for this recipe.. thanks to the person who did.. LEMON COONUT SLICE -
1 cup flour
2 tsp BP,
1 cup coconut
1/2 cup brown sugar
1/2 cup melted butter. Mix dry ingred, add melted butter and stir till 'clumpy', push into sponge roll tin.
Cook 15 mins 180°C till nice and golden brown.
Cool, ice with lemon icing juliewn - 2012-05-03 16:19:00 |
| 16 | Thanks to Susieq9... make it with lemon rind and juice too.. Orange Slice....
Packet of malt or wine biscuits, crushed
100gm butter
Grated rind of 1 orange (or lemon)
1/2 tin condensed milk
3/4cup coconut Melt butter, condensed milk and orange (lemon) rind.
Add crushed biscuits and coconut.
Press into tin.
Ice with icing made with the juice of the orange (lemon). Keep in the fridge.. cut into small pieces.. juliewn - 2012-05-03 16:22:00 |
| 17 | Last one.. from Donna Hay.. Lemon squares.
Give treats a sunny, citrus flavour with a hint of fresh lemon.
Serves 10-12 Preheat oven to 180°C. Base
120g butter, melted
1 3/4 cups plain flour, sifted
3/4 cup caster sugar Topping
4 eggs, lightly beaten
1 1/3 cups caster sugar
1/4 cup plain flour
1 cup lemon juice Icing sugar, for dusting Base:
Place the butter, flour and sugar in a medium bowl and mix until well combined.
Press mixture into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
Bake for 15-20 minutes or until golden. Topping:
Place the eggs, sugar, flour and lemon juice in a bowl and whisk until well combined.
Pour over the base and bake for 15-20 minutes or until slightly golden. Refrigerate for 2 hours until just set.
Dust with icing sugar to serve. juliewn - 2012-05-03 16:27:00 |
| 18 | Jo Segar All Things Nice Cookbook. Citrus Tart.
125g Butter
1 C Flour
1/2 C Icing Sugar
Place it all in Food Processor and run till it clumps together. Use floured hands, press mix into base of loose bottomed flan tin. Refrigerate for at least 30 mins.
1 Cup Caster Sugar
1/2 C Lemon Juice
Grated rind of 2 Lemons
2 Tablespoons of Custard Powder, but I used cornflour as I was out. (I liked in better than when I used custard powder personally).
1/2 tsp Baking Powder
3 Eggs
Icing Sugar to dust.
Place all the filling into the food processor and run till combined. Pour into chilled base. Bake for 25 mins until pastry crisp and golden and filling set. Dust with icing sugar. molly37 - 2012-05-03 18:51:00 |
| 19 | Thanks dlmckay - I just made this, one in a round cake tin and the other in a ring tin and they turned out fantastic, super easy recipe and great result. Thanks az-em - 2012-05-03 20:41:00 |
| 20 | If you have the Edmonds cookbook, the lemon and sour cream cheesecake is amazing. I add lemon juice n grated lemon zest as I like it to be real lemony :) |
| 21 | This message was deleted. rthomas80 - 2012-05-31 16:55:00 |
| 22 | juliewn wrote:
This one was from Good Morning, with Simon Holst - not hard to see I love lemons!!! Marjie's lemon shortcake
With Simon Holst
This recipe is made all the more delicious for us, knowing that in true time honoured fashion it was passed on to us by a long time family friend, Marjie. Base & Topping Ingredients: 1 cup self-raising flour
1 cup standard (plain) flour
1 cup sugar
100g cold butter
1 large egg, lightly beaten
2 Tbsp milk Filling Ingredients:
100g butter
2 lemons, grated rind and juice
1 cup sugar
2 large eggs, lightly beaten Method: Heat oven to 180C (170C fanbake), with rack just below the middle. Line the base and sides of an 18x28cm cake pan with baking paper. To make the base, mix the sifted flours and sugar in a bowl. Grate in the cold butter, then rub it in until it looks like instant oats (or chop in butter cubes in a food processor). Make a well in the centre and add the lightly beaten egg. Add just enough milk so that particles will stick together when pressed, making a dough. Press half this over bottom of pan, keeping the rest to crumble on top. To Make the filling: melt butter in a medium-sized pot. Take off heat. Beat in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until mixture thickens to a pouring custard. Take off heat as soon as first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top. Bake for 35-45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan and leave to cool.
~~~~~~~~ Versatility is always good in a recipe, and this one is no exception. The shortcake is delicious cut into larger squares, dusted with icing sugar and served warm for dessert, with whipped cream or ice-cream, but it's also delicious served cold in smaller pieces with tea or coffee. (To store, arrange in a single layer in a loosely covered container, or refrigerate in an airtight container for longer periods). I make that all the time though its called something else in my recipe book. I always have a batch of lemon Honey in the fridge as I make it when we run out. I just make the base and use that instead of making it fresh for the recipe. Cuts down on time . Really yummy if you have used your lemons to make lemoncillo and you flavour the cream with that. Freezes well as well if you make a double batch |
| 23 | "Lazy Lemon Pie" 1 Cup Sugar 100g Melted Butter 1/2 cup Plain flour
3/4 cup Coconut Zest of 2 Lemons 1 cup Milk
1/3 cup Lemon Juice (juice of 2-3 lemons)
4 Eggs Put all the ingredients into a food processor or bowl and
blend together--Just stir it all up till it's all mixed if no processor. Pour into a round lightly greased 23 cm pie dish. Bake at 170c for 45 minutes or until pie is turning
dark golden on top and the filling is set nana_gee - 2012-06-03 21:24:00 |
| 24 | any gluten free cake recipes please?..tree is overloaded still and new crop starting to come thru soon mtbotrev - 2012-06-03 21:32:00 |
| 25 | My favorite Lemon Slice:
1 1/2 c flour 1 /2 c sugar
1 egg 125gm butter
Juice 1 lemon 1 heaped tsp baking powder
1/2 pkt glace peel 1 tsp vanilla essc. Cream butter & sugar, add egg, vanilla,juice & peel, mix well.
Add sifted flour & baking pwd., mix well. Press lightly into greased sponge roll tin.
Bake 180c 15-18 min until light brown & spring back when pressed.
Ice while warm with Lemon icing - 1c icing sugar, 1 tbsp lemon juice, 1 tsp butter, little hot water. Mix all together until quite runny, spread over slice.
ENJOY! bambi58 - 2012-06-03 22:30:00 |
| 26 | I bake every Thursday nite for Friday for the guys I work with, this is by far their favourite. Lemon Yoghurt Cake Zest of 2 big lemons. Beat this with:
1 cup oil (I use rice bran but any cooking oil is fine)
2 eggs
1 3/4 cups sugar
Add 1/2 teaspoon salt
1 cup yoghurt (plain)
3 tablespoons lemon juice
2 cups of flour & 2 tsp baking powder
Bake at 180°c for 40-60 mins or until cooked. I use a 23cm square, oiled tin (Lined with baking paper works fine) |
| 27 | Julie Biuso's "Sticky Lemon Slice" is insanely good, but very rich: http://www.juliebiuso.com/recipes/recipe.php?rid=42&pref
=nz miri_s - 2012-06-04 13:37:00 |
| 28 | For those that hate all the cake and pudding stuff: Pan-fried lemon fish fillets
Linguine with Lemon, and Thyme Mushrooms
Citrus Roast Chicken
Lemon caper sauce lythande1 - 2012-06-04 17:00:00 |
| 29 | Whoops! Post #4 should read 1+1/3 cups cornflakes, NOT CORNFLOUR. rainrain1 - 2012-08-29 18:40:00 |
| 30 | This message was deleted. |
| 31 | I found this one last night, just wandering recipe sites, but it sounds good, kind of like thick lemon honey on a base hopefully, I havn't made it yet. http://www.theitaliankitchen.org/recipes/lemony-fresh-lemon-
bars.html#.Uh01UD_w_XV dezzie - 2013-08-28 11:31:00 |
| 32 | This message was deleted. |
| 33 | This message was deleted. elliehen - 2013-08-28 12:46:00 |
| 34 | This message was deleted. |
| 35 | This message was deleted. |
| 36 | This message was deleted. |
| 37 | tangy lemon fingers....has a delicious wholemeal base and topping with a tangy lemon filling. This was my grandmothers favourite and it's really nice.
filling:
1c lemon juice
1/4c custard powder
1c sugar
2Tbsp grated lemon rind
1Tbsp butter Pastry:
1c rolled oats
2c wholemeal flour
1tsp BP
1c sugar
250g butter
2 eggs icing sugar to sprinkle over top filling: Combine lemon juice, custard powder together in pot. Add sugar, rind and butter. Slowly bring to boil, stirring constantly til thick and glossy. Remove from heat, allow to cool.
Pastry:
Combine oats, flour, BP, sugar together.Rub in butter til resembles breadcrumbs.Lightly beat eggs and add to dry ingredients to form a stiff dough.
Split into 2. press one half into sandwhich tin, spread filling evenly over. Roll out second half and place on top of filling.
bake 180 20-30 mins or until cooked and golden brown. When cold sprinkle with icing sugar..Cut into fingers.
This freezes really well. tasmum - 2013-09-02 19:25:00 |
| 38 | This message was deleted. |
| 39 | From the former Trademe Cooks..... "Heres one I got off here ages ago - quick, easy and yummy. Mix together 3/4 cup self raising flour, 1/3 cup sugar and a pinch of salt. Add 2 beaten eggs, 1/4 cup of milk and 100g of melted butter. Mix well. In a buttered pudding bowl pour 1/2 cup of either golden syrup, lemon butter or jam and top with the batter mixture. Microwave on high for 5 - 10 mins (5 for 1000Watt 10 for 700Watt) until centre is cooked and springy. Let stand a few minutes and turn out. Feeds 4 adults. OOps........sorry left out one ingredient - add 2 dessertspoons of custard powder with the flour/sugar mix. Also for a chocolate variation change the custard powder to cocoa and pour in the bowl chocolate sauce (I use Hersheys) instead of golden syrup, jam etc.
REposted by ace441" "self-saucing pudding that has a smooth custard –like sauce under a fluffy golden sponge. Serve with gently whipped cream.
1 cup plain flour, 2 tsp bp, ¼ cup sugar, 50 grams butter, Grated rind of two lemons, ½ cup milk, sauce, ¾ cup sugar, 2 tblsp butter, ½ cup lemon juice, ½ cup boiling water. Method 1. Preheat the oven to 180ºC. Grease a 6-cup capacity ovenproof dish. 2. Sift the flour, baking powder and sugar into a bowl. Rub in the butter and make a well in the centre. 3. Stir in the lemon rind and milk and mix well. Spread into the prepared dish. 4. Stir the sauce ingredients together in a saucepan over a low heat until the sugar has dissolved. Pour over the batter. 5. Bake in the preheated oven for 40 minutes.
posted by pam.delilah" "Lemon sponge
50 grms butter, Grated rind of two lemons, ¼ cup flour, ¼ cup lemon juice, 2 eggs separated, ¾ cup milk, ¾ cups sugar. Melt butter and mix in flour and egg yolks. Beat egg whites, add ¼ cup sugar and beat again. Set aside. Add remaining sugar to butter mixture followed by lemon rind and juice. Beat again, add milk and beat again. Lastly, fold in egg whites mixing thoroughly but gently. Stand in a baking dish in a roasting pan of water and bake at 180o C for 30 minutes if using 4 small dishes or 40-45 minutes for a large dish. Serve hot or cold. (Should have a spongy top with thick sauce underneath).
posted by greerg" "Lemon Self Saucing Pudding
Pudding: 125gms butter, 1/2 cup sugar, 2 eggs, Grated rind of one lemon, 3/4 cup flour 1 1/2 tsps baking powder, about 1/4 cup milk. In a large wide bowl (you can cook the pudding in this too), cream butter and sugar and lemon rind. Add eggs and beat very well. Sift flour and BP together and fold into creamed mix. Add sufficient mix to make a thinnish batter. Mix well then spread out evenly in the bowl. Set aside while you prepare the sauce. Turn your kettle on to boil. Sauce: In a heat proof jug or bowl, combine 1/4 cup sugar, 1 tablespoon cornflour, the grated rind of 1 lemon and the juice of the two lemon's you've used. Mix well and add 1 1/2cups just boiled water. Stir together.. Pour carefully over the top of the batter. Microwave uncovered on high for 10 minutes or till the pudding is just cooked. And.. enjoy... Hope you like this..
posted by juliewn" "Lemon Self Saucing Pudding
1c sr flour, 3/4c sugar, 1 egg, 40gm melted butter, 1/2c milk, 2 lemons rind grated and juiced, 1T cornflour, 1T custard powder, 1 1/2c boiling water. Combine flour and 1/4c caster sugar in a bowl. Add egg, butter, milk & lemon rind. Beat with electric beater. Pour batter into oven proof dish. Combine cornflour, custard powder and remaining 1/2c sugar. Sprinkle over top of batter. Combine lemon juice & boiling water and pour this over the back of a spoon onto of the batter mix. Bake @ 180° for 30-40mins or until skewer inserted comes out clean. Dust with icing sugar and serve with vanilla icecream. Yum.
posted by rkcroft" :-)) Edited by 245sam at 9:37 am, Fri 6 Sep 245sam - 2013-09-06 09:33:00 |
| 40 | continued from #39 "Lemon self-saucing pudding
Beat together 1/2c sugar and 1T butter. Then add @t flour, 1/4t salt, rind and juice 1 lemon, 1c milk, 2 egg yolks and mix until combined. Beat egg whites until stiff and fold through lemon mixture. Pour into a buttered pie dish and stand in a basin of water in a moderate oven until golden and starting to come away from the sides. Serve with lightly whipped cream or soft vanilla icecream. This is to die for. I have to triple this recipe and ration the kids!
posted by bisloy" 245sam - 2013-09-06 09:34:00 |
| 41 | continued from #40 Basic Self Saucing Pudding with Variations (including Lemon)
Grease the base and side of a 1 litre Pudding basin with melted butter. Place a round of baking paper in the bottom. Put the empty basin in a saucepan on an upturned saucer and pour enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil. Sift 1 ¼ cups self-raising flour into a bowl, add a pinch of salt, 120g softened butter, 2/3 cup sugar and 3 eggs and beat together well. Pour into basin. Cover a sheet of foil with a sheet of baking paper and make a large pleat in the middle. Grease the paper with melted butter. Place paper-side-down on top of the basin and tie with string securely around the rim of the basin and over the top to make a handle. Lower the basin into the simmering water and cover with a tight-fitting lid. Cook for 1 hour 45 minutes. Check the level after an hour and top up to the original level with boiling water as needed. Try putting a coin in the base of the saucepan – it will stop rattling when the water is getting low. TOP TIP: To reheat a steamed pudding after cooking, bring it back to room temperature and reboil for half the original cooking time. Alternatively cut into slices and reheat gently in the microwave individually. The following flavours can be used with this basic Steam Pudding. Treacle
Mix 2 tablespoons treacle into the pudding mixture and place 2 teaspoons of treacle in the base of the pudding bowl. When you turn the pudding out, drizzle with a little golden syrup. Serve with ice cream and custard. Jam
Place 2 tablespoons of strawberry jam in the base of the basin before adding the pudding mix. Lemon
Peel and remove the pith from a lemon. Slice and arrange slices over the base and up the sides of the basin. Sprinkle with 2 teaspoons of sugar. Add 1 tablespoon grated lemon rind to the pudding mix. Fruit Mince
Sift 1/4 teaspoon mixed spice with the flour, and stir 1/3 cup fruit mince into the pudding mix. Serve with custard. Chocolate
Sift 2 tablespoons cocoa powder with the flour, and stir ½ cup milk choc bits into the pudding mixture. Serve with hot chocolate sauce. Banana Caramel
Pour 30g melted butter into the pudding basin and sprinkle with 2 tablespoons soft brown sugar. Place slices of banana over the base and slightly up the side of basin. Add 1 mashed ripe banana to the pudding mixture and mix well. Serve with freshly whipped cream.
posted by valentino :-)) Edited by 245sam at 9:39 am, Fri 6 Sep 245sam - 2013-09-06 09:35:00 |
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| 44 | This message was deleted. elliehen - 2013-09-16 12:29:00 |
| 45 | I made Annabel Langbein's Lemon & Ginger icecream for the first time a couple of days ago & I know it's been given on here before but after a sneaky taste today, I reckon it's worth repeating, it's to die for! samanya - 2013-09-16 14:11:00 |
| 46 | This message was deleted. |
| 47 | cookessentials wrote:
Oh, recipe please. oops, sorry about that, I meant to post the link ..... 'd'uh'!
http://www.annabel-langbein.com/recipes/lemon-and-ginger-ice
-cream/432 samanya - 2013-09-16 14:28:00 |
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