Lemons!!

Hi everyone.. I have a bucket load of lemons that i cut from one of our lemon trees yesterday!!

has anyone any suggestion/recipes for lemon cake/deserts?...

thanks

Ohhh...here's a recipe for yummy lemon muffins...so quick and easy...and delicious...I made a batch 2 days ago...

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LEMON MUFFINS

2 cups SR flour
3/4cup sugar

75 grams butter
1 cup milk
1 egg
Grated rind of l large or two small lemons

¼ cup lemon juice
¼ cup sugar

Measure the flour and sugar into a bowl and toss to mix and aerate.

Melt the butter and warm the milk a little. Add the milk, egg and lemon rind to the butter 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. So stop while the mixture still looks lumpy.

Coat medium sized muffin pans with non stick spray or butter. Divide the mixture between the pans. Bake at 200 degrees centigrade for 10 minutes. Test with skewer.

Stir together the lemon juice and sugar without dissolving the sugar and drizzle this over the hot muffins as soon as they are removed from the oven. Leave to stand in the pans for only a few minutes after this, just in case the syrup hardens as it cools and sticks the muffins to the pans. If this happens, it may be necessary to use a knife to lever the muffins from the pan, taking care not to damage the pan’s non stick finish.

They freeze.

Totally decadent when warmed in the microwave and then split with butter added.

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lemon merangue(sp) pie!!!!!!!

or lemon butter - mmmm yummy!!!!! my nanna used to make that all the time...
lemonade!!hahahah

lemonaide???

I do it to taste so it depends on the lemons, but I use lemon juice (around 1/2 cup to a cup) and around 1/2 cup of sugar or to taste into a large glass jug & then top it up with water.

Mamalade........I love the stuff, but I know it is an aquired taste. Let me know if you want me to post the recipe.......

YUMMO thanks ladies! will be making lemonade and lemon muffins!!

maybe today..lol...

Lemon Curd YUM YUM YUM!

Lemon Tart, Lemon Sherbet...

*hugs*
Cailin

Marmalade would probably use up the most lemons if you were wanting to perserve them rather than freeze the juice which you could also do... but lemon curd/butter is divine!

Yumm.. how do you make lemon sherbet Cailin?

Its like a cross between Sorbet and Gelati... and you don't need an ice cream maker *WOO*

Here's the recipe I use from Joy of Baking:

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Lemon Sherbet Recipe

Wash the two lemons and cut them in half. Squeeze and strain the juices from the lemons to remove any pulp and seeds. With a dessert spoon, scrap out the leftover pulp and seeds from the just squeezed lemon halves. If the lemon halves do not sit flat on the counter, cut off a little of the lemon rind on the bottom of the lemon so they will sit level. Cover the lemon halves with plastic wrap and place in the refrigerate until ready to fill.

Measure the lemon juice to see how much you have and then pour the juice in a shallow bowl that can be put in the freezer. Stir in equal amounts of milk and cream to the lemon juice. Add the lemon zest and sugar and stir to combine. Taste and add more sugar if needed. Cover the bowl with plastic wrap and place in the freezer for about four hours, stirring the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, spoon into the lemon halves. Cover the lemon halves with plastic wrap, and return to the freezer until serving time. I like to make the sherbet the day before serving to give the lemon flavors time to mellow.

Note: Can also be served in tall wine glasses.

Makes 4 servings.

2 large lemons (about 1/2 cup (120 ml) of lemon juice)

Zest of 1 large lemon

1/2 cup (120 ml) heavy whipping cream

1/2 cup (120 ml) milk

1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

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Yum Yum!

*hugs*
Cailin

What about "Angel Food" Cake. Yum, Yum. My MIL makes it & it's great.

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Erin

Thanks Cailin.. yummmm! I love Lemon Sorbet in summer.. im so gonna have to try that one!!

wow they all sound good!! gonna give the sorbet a go too.. i got an ice-cream machine and have a couple recipes in a book i think!! YUMMO

ohh YUMMO to the lemonade and the muffins!!! made them yesterday! thanks ladies!!!!!!!