| 1 | if anyone had recipe for homemade lemonade and open to any other good uses for them too please. Thanks :) mowerman99 - 2009-10-02 23:01:00 |
| 2 | 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... |
| 3 | Juggling! You can also practice Juggling! |
| 4 | This message was deleted. shadow57 - 2009-10-03 05:35:00 |
| 5 | 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 hitzda - 2009-10-03 08:47:00 |
| 6 | This message was deleted. |
| 7 | 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. |
| 8 | 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. |
| 9 | They keep for months in the veg bin in the frig. gilligee - 2010-01-17 08:57:00 |
| 10 | 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 - 2010-01-17 14:34:00 |
| 11 | #8. That pickle is truly delicious. buzzy110 - 2010-01-17 14:40:00 |
| 12 | lemon salsa bobcat_6 - 2010-01-17 14:43:00 |
| 13 | I've always wanted to make Limoncello but never had access to enough lemons you could make that, it sounds easy enough. Edited by beaker59 at 9:40 pm, Sun 17 Jan beaker59 - 2010-01-17 21:40:00 |
| 14 | How many lemons do you need for Limoncillo Beaker59? redrustie - 2010-01-17 22:32:00 |
| 15 | Cheated from Google 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. jessie981 - 2010-01-17 22:45:00 |
| 16 | Tequila party! partsman - 2010-01-17 22:46:00 |
| 17 | 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. ruby19 - 2010-01-18 08:32:00 |
| 18 | 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! |
| 19 | 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 bex5 - 2010-01-18 17:41:00 |
| 20 | 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 - 2010-01-18 18:32:00 |
| 21 | 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 - 2010-01-18 18:33:00 |
| 22 | 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 - 2010-01-18 18:33:00 |
| 23 | 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 - 2010-01-18 18:33:00 |
| 24 | 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 Edited by theanimal1 at 6:35 pm, Mon 18 Jan theanimal1 - 2010-01-18 18:34:00 |
| 25 | 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 - 2010-01-18 18:35:00 |
| 26 | 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 - 2010-01-18 18:35:00 |
| 27 | 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 - 2010-01-18 18:35:00 |
| 28 | 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 - 2010-01-18 18:37:00 |
| 29 | Lemon Shortbread Gluten 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 - 2010-01-18 18:37:00 |
| 30 | 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 - 2010-01-18 18:38:00 |
| 31 | 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. theanimal1 - 2010-01-18 18:39:00 |
| 32 | Lemon Marmalade. gilligee - 2010-01-18 18:41:00 |
| 33 | ruby19 wrote:
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. Yum this is delish - made it last night, thanks :) antoniab - 2010-06-25 11:14:00 |
| 34 | 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 cordial withchilled 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) turksta3 - 2010-06-25 16:14:00 |
| 35 | Yuuuuuummmmmmmmyyyyyyyyyy!!!! I do so love lemons. horizons_ - 2010-06-26 12:01:00 |
| 36 | bumped for those needing recipes/uses for lemons. :-)) 245sam - 2011-06-21 21:11:00 |
| 37 | Yum Yum lovely recipes... I'm just making marmalade retailgirl - 2011-06-21 21:17:00 |
| 38 | This message was deleted. iman007 - 2011-06-22 19:09:00 |
| 39 | lemon curd, heaven in a jar motorbo - 2011-06-22 19:38:00 |
| 40 | Arrange through a Food Bank to send them Christchurch way ridgeline - 2011-06-22 20:07:00 |
| 41 | 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 |
| 42 | love lemons! bev00 - 2012-06-22 00:11:00 |
| 43 | I had an enormous amount of lemons given to me once, after asking for just 3 or 4! So I decided to squeeze the juice from them and freeze in ice cube trays. I managed to get around 4 cups of juice from all those lemons, and once frozen, I emptied the lemon (ice cubes) into snap lock freezer bags. I also freezed some peel which was also a success. Frozen lemon juice is very handy to have; the other day I wanted to make a Lemon Meringue Pie but had no lemons, and I really wanted the lumpy skinned variety that are so hard to find....and voila! i still had some frozen lemon juice in the freezer! (The knobbly skinned variety of lemons is much, much more flavoursome, and the only lemons I use for baking). Also, the advantage of freezing the juice in ice cube trays is that you only need to thaw 1 cube for a very small amount - no wastage!) Edited by carlosjackal at 5:43 pm, Sat 23 Jun |
| 44 | bumped for gojojo2 :-)) 245sam - 2012-08-11 23:19:00 |
| 45 | Lemony Lamb casserole,
1.5 kg boned trimmed lean lamb.
1onion peeled and quartered
2-3 celery stalks
1 each red and yellow pepper chopped
grated rind & juice of x2 lemons
1 1/2 cups chicken stock
2-3tbsp chopped fresh parsle (or 1tsp dried)
10-12 black olives (i didnt use, my family hate them)
4 tbsp rolled oats (optional, they nicely thicken, and are not noticable) cut lamb into 2cm cubes & brown in hot oil....in small batches so meat does not stew.
add onion, celery, lemon juice and rind, stock, parsley, oregano, salt and pepper.
cover and cook 180deg c for 1 hour covered.
stir in olives and oats, cook uncovered for extra 30 mins.
sprinle fresh herbs, serves x6
I got this recipe from the mad butcher,.
We like it, however we prefered it when i used chicken, as above. I tried the same with oranges and chicken....very nice! jude343 - 2012-08-12 17:17:00 |
| 46 | Lots of lemons means gingerbeer here! lol |
| 47 | This message was deleted. |
| 48 | This message was deleted. |
| 49 | elicinacream wrote:
Juggling! You can also practice Juggling! Your post made me laugh....one of my boys used to do that all the darn time with whatever was in the fruit bowl, very annoying at times :-) rainrain1 - 2013-08-12 11:50:00 |
| 50 | a resourceful thread for lemon lovers bev00 - 2014-08-12 22:43:00 |
