Recipes that use lots of lemons!

:hello: Hi all,


Well my daughter's 90year old Great-Great-Uncle Leo gave us a ton of lemons yesterday off his 54year old lemon tree ... How gorgeous he & his late wife planted this tree with so much love :inlove: together all those years ago :hug:


Has gotta be the biggest lemon tree I have ever seen. And the lemons are just the best :dance:


... Anyway, my questions is - Does anyone care to share a recipe they have that has lemons ??? ... Pretty please :pray: ... I'm up for anything eg, slices, biscuits, cakes, ...
;)


Thanks in advance for any kind replies :D


Cheers from Lorelle (a citrus lover)

Ooooh my favourite!!!!

Lemon Tart

Base
1 cup (150g) plain flour
1/4 cup (40g) icing sugar mixture
90g butter, chopped
1 egg, separated

Filling
4 eggs
1 tablespoon grated lemon rind
3/4 cup (180ml) lemon juice
3/4 cup (165g) caster sugar
1/2 cup (125ml) thickened cream

Method
Blend or process flour, icing sugar and butter until combined. Add the egg yolk (reserve the egg white for the filling) and process until ingredients just start to come together. Knead the dough lightly on a floured surface until smooth; wrap in plastic, then refrigerate for 30 minutes.

Grease a 24cm loose-based flan tin. Roll the pastry between two sheets of baking paper until large enough to line the prepared flan tin. Ease the pastry into the tin and press it into the side. Trim the edge, then place the tin on an oven tray and freeze for 15 minutes.

Meanwhile, preheat the oven to moderate (180?C/160?C fan-forced). Cover the pastry with baking paper and fill with dried beans or rice. Bake in a moderate oven for 15 minutes. Remove the paper and beans and bake for a further 5 to 10 minutes or until browned lightly. Carefully shield the sides of the pastry with foil if over-browning.

Reduce the oven temperature to slow (150?C/130?C fan-forced).

For the filling, whisk the eggs, egg white, rind, juice, sugar and cream in a medium bowl.

Pour the strained filling into pastry case, then bake in a slow oven for about 25 minutes or until just set; cool.

Refrigerate until cold.

Dust with sifted icing sugar and serve with cream, if desired.

I made this last week, I think I got it from the Taste site, very, very yummy. Didn't last the day in my house!

Greek yoghurt and lemon loaf

Ingredients (serves 8)
? 125g butter, softened
? 1 cup caster sugar
? 1 lemon, rind finely grated
? 2 eggs, separated
? 1 cup Greek-style yoghurt
? 1/4 cup milk
? 2 cups self-raising flour, sifted
? 1/2 cup almond meal (ground almonds)
? Lemon icing
? 2 cups pure icing sugar, sifted
? 1 lemon, rind finely grated, juiced
? 2 teaspoons butter, melted
Method
1. Preheat oven to 180?C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
2. Using electric beaters, cream butter, sugar and lemon rind on high speed until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Combine yoghurt and milk in a jug. Fold flour, almond meal and yoghurt mixture, 1 at a time, into butter mixture.
3. Using electric beaters, beat eggwhites in a bowl until soft peaks form. Stir one-quarter of the eggwhites into batter. Gently fold in remaining eggwhites. Spoon into prepared pan. Bake for 45 minutes. Reduce oven to 160?C and bake for a further 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.
4. Make lemon icing: Combine icing sugar, 2 tablespoons lemon juice and butter in a bowl. Beat with a wooden spoon until smooth. Drizzle lemon icing over loaf. Sprinkle with lemon rind and serve.

Lemon Cheesecake

1pkt sweet biscuits (eg butternut snaps)
125g butter
Juice of 2-3 lemons
1tsp gelatine
250g cream cheese
1 can sweetened condensed milk
1pkt lemon jelly

Crush biscuits, mix with melted butter and press into a springform tin. Refrigerate.
Beat cream cheese and condensed milk together until smooth. Make gelatine by dissolving in 1/4 cup boiling water, then add 1/4 cup cold water. Add gelatine and lemon juice to cheese mixture and beat well.
Pour into base and allow to set approx 2 hours in fridge.
Make jelly up as per instructions and allow to cool. Pour over cheesecake. Set in fridge.

Italian Lemon Biscuits

1 1/2 cups self raising flour
60g butter
1 1/2 tblsp milk
1/3 cup sugar
1/2 tsp vanilla
1 egg

Sift flour into large basin, rub in butter until mixture resembles fine breadcrumbs.
Put milk and sugar into small saucepan, stir over low heat until sugar has dissolved, add vanilla.
Add lightly beaten egg and warm milk gradually to flour mixture, mix well.
Turn out onto a lightly floured surface and knead until dough is smooth.

Lemon Icing
3/4 cup icing sugar
2 tblsp lemon juice
1/2 tsp grated lemon rind

Combine the sifter icing sugar, lemon juice and rind, beat until mixture is smooth.


Take teaspoon fulls of the dough and roll each portion into a thin roll measuring 13cm long.
Twist 2 rolls together, form a circle, press ends together.
Place on lightly greased oven trays, bake in moderate oven 15 to 20 minutes or until the biscuits are light brown/golden.
While still warm, dip tops of biscuits into the lemon icing. Leave biscuits to cool on wire racks.

I made these biscuits while in home ec at school, so they are pretty easy, and I remember them being yum!


Lemon Chicken

2 chicken breasts
1/4 cup cornflour
1 egg
salt and pepper
oil for frying

Cut the chicken lengthwise into strips, pound lightly.
Make the batter with the rest of the ingredients, except oil.
Dip chicken into batter and place in heated oil. Cook (turning once only) until golden brown and cooked through. Drain on absorbent paper, keep warm.
To serve: place in individual serving dishes (maybe on some steamed rice), spoon hot lemon sauce over chicken.

Lemon Sauce
1 1/2 tblsp corn flour
1 cup water
1 chicken stock cube
1/2 tsp grated green ginger
salt and pepper
1 1/2 tblsp sugar
1/3 cup lemon juice
1 tsp soy sauce
2 spring onions, finely chopped
1 tsp margarine or soft butter

Heat butter or margarine in saucepan and lightly cook spring onions.
Combine cornflour, sugar, lemon juice and water. Add to saucepan and stir over low heat until the sauce boils and thickens.
Add crumbled stock cube, ginger, soy sauce and salt and pepper.
Reduce heat and simmer for 3 minutes.

I got this recipe at home ec too, but I don't remember if I made it or not.


Lemon Cordial

Combine in saucepan over low heat equal amounts of citrus juice of choice and caster sugar. Stir until sugar dissolves. Remove from heat and pour into sterilised bottles.
Add soda water or water and lemon slices. Or, add some white rum or vodka and bruised mint leaves.

An old fashioned favourite! Can't wait not to be pg of bf, so I can have some with vodka!


Golden Syrup and Lemon Parfait

175mL water
200g caster sugar
1/2 vanilla bean
1 lemon, grated rind
3 egg whites
cream of tartar, a 'pinch'
300mL cream
4 tblsp any lemon liqueur
1 lemon, grated rind (extra)
juice of 1 lemon
3-4 tblsp golden syrup

Combine water, sugar, vanilla and lemon rind in saucepan. Bring to the boil, turn off and leave to cool for 15 minutes. Remove bean, turn back on and boil for 3 minutes.
Whisk egg whites, with cream of tartar, until soft peaks form.
Turn off syrup, beat egg whites until shiny, about 10 minutes, while adding syrup little by little, whisking continuously.
Whip (in separate bowl, but can use the beaters or whisk from egg white mixture) cream and liqueur until fairly firm.
Fold cream into egg white mixture with spatula.
Very gently mix in extra lemon rind and juice. Taste to see has strong lemon flavour (if not strong enough, add more rind/juice or liqueur).
Line a bowl with glad wrap and pour in mixture.
Pour golden syrup on top of mixture and 'cut' syrup through mixture.
Freeze overnight.
Serve with sugar glass and strawberries.


Lemon Slice (from Body Shop Cookbook)

1 pkt marie biscuits
1/2 tin condensed milk
1 cup coconut
1 lemon rind
125g butter

Lemon Icing
2 cups icing sugar
1 tblsp butter, melted
1 lemon rind

Combine lemon icing ingredients together and set aside.
Mix marie biscuits in whiz machine.
Add condensed milk, coconut, lemon rind and butter.
Push mix into a lined slice tin and top with lemon icing.
Place in fridge to set.
Cut into uniform size squares.
Store in an airtight container.


Lemon Passionfruit Mousse (from Body Shop Cookbook)

360mL cream
3 eggs
30mL lemon juice
90mL passionfruit pulp
5 leaves gelatine
85g caster sugar

Whip cream to form peaks.
Beat eggs with sugar in an electric mixer until thick and creamy (approximately 5 to 8 minutes).
Bring lemon juice and passionfruit pulp to the boil.
Add soaked gelatine leaves to the lemon mix and cool.
Fold cream through mixture.
Pour into 20cm souffle dish lined with silicon paper.
Set in refrigerator for 1 to 2 hours.

Can serve in one large bowl, or individual glasses.


Lemon Pudding (from Body Shop Cookbook)

1 tblsp butter
3/4 cup sugar
3 tblsp self raising flour
2 eggs, separated
2 lemons, rind and juice
1 cup milk

Cream butter and sugar.
Add flour, yolks, rind and juice.
Add milk.
Lastly fold in stiffly beaten egg whites.
Place in an aluminium foil lined and buttered pudding dish.
Bake for 1 hour at 180c in oven (160 fan forced).


Lime (or Lemon) Souffle Tart (from Body Shop Cookbook)

4 large eggs, separated
6 tblsp caster sugar
2/3 cup lime or lemon juice
4 tblsp butter
pre baked pastry case
1/2 cup caster sugar, extra

Whisk or fork yolks with sugar until pale colour.
Stir in warmed juice.
Return to gentle heat, until mixture coats the back of wooden spoon.
Add butter and refrigerate.
Beat whites until stiff and add 1/2 cup extra caster sugar.
Fold egg whites into cooked custard mix.
Place into pre baked pastry case.
Cook for 30 minutes at 180c in oven (160 fan forced) or until firm.


Tarte au Citron (from Body Shop Cookbook)

1 blind baked 22cm sweet pastry shell
2 lemons, zest and juice
5 eggs
180g sugar
150mL cream

Beat eggs, sugar and cream, add juice and mix well.
Let stand overnight. Skim foam on top of mix, pour into pastry case.
Cook for 30 to 40 minutes at 180c in oven (160 fan forced) or until firm.
To serve, sprinkle with icing sugar and slices of lemon zest. This can be made by peeling the outside of a washed lemon with a potato peeler, then slicing with a knife into thin strips.


I think that's about all I got. Well, no probably not. That was only two books. But it should be enough to get you through some of your supply! Enjoy! :D

Can I even say Honey, Lemon and Ginger tea after all those awesome recipes?!?

Putting lemon inside roast chicken...

Any Jamie Oliver recipe seems to use oodles of lemon juice.

... A massive THANK YOU to everyone :dance: ... I'm gonna have a go at all of these recipes as long as good old Uncle Leo keeps providing me with his beaut lemons ;)

:hooray: NETIX ... Thanks a million for the ALL those fantastic recipes ... I made the ITALIAN LEMON BISCUITS tonight !!
They are just the easiest to make with the such basic ingredients - Just loved em :heartbeat: Infact DP was eating them at the given second when the icing set :) ... Go down nice with a cuppa tea :D

Gonna make the LEMON SLICE tomorrow ... gotta get me some coconut first ;)

... Would still love to hear of " more recipes " as I think these lemons are gonna be coming my way from Uncle Leo's lemon tree for sometime & I LOVE CITRUS FRUIT FOODIES !!!

KEEP EM COMING :pray:

Lemon Butter - yum, reminds me of my Nanna

Lemon Butter
4 egg yolks
1 cup of sugar
100 grams butter
juice of 3 lemons
rind of 2 lemons

beat eggs with sugar and put in a saucepan with butter and lemon juice.
Stir over low heat until the mixture is the consistency of honey , add the lemon rind.
Store in jars in the fridge.

Smiles, so glad they went down a treat!

I will try to find some more lemon recipes for you.

ENJOY!

i made a risotto which use jusice of 1/2 a lemon adn lemon rind.

just your basic risotto recipe with chicken stock mixed with chill

Smiles, i was also thinking that with all the lemons you could make preserved lemons. You could probably google a recipe but they make nice little gifts to give to your friends/families or even sell if you wanted.

I saw this recipe on the TV over the weekend and we had it for dinner last night...it was just awesome.

Marinade 3-4 chicken breasts in white wine, wine vinegar, chopped red chilli, bay leaves and the juice of 3 lemons - leave in the marinade for at least a couple of hours.

Chop 4-6 carrotts into battons, Chop some fennel to about the same size as the carrots and find a bag of frozen peas in the back of the freezer. Finely chop 2-3 shallots or an onion. Pre-heat the oven to 180.

Once the chicken has marinated, put an oven proof pan on the hob and fry the veg in a little olive oil until it has started to soften and colour, remove the veg and set aside in a bowl - then fry the chicken in a fresh oil over a high heat for 3-4 minutes on each side until they are well coloured. Return the veg to the pan along with the husks of the lemons that you juiced for the marinade, then pour the marinade in through a sieve to remove the bits of chilli and put the whole pan into the oven for about an hour.

Whilst it is cooking in the oven, put a good pinch of saffron into a cup with some cold water to soak - 15 minutes before the hour is up, add the saffron and some frozen peas to the pan then return to the oven.

To serve, place the chicken on top of the veggies in a serving plate and pour the juices over the top...

Bear you are making my mouth water!!! Will try that one on the weekend!

Almost forgot - use the zest from the lemons in the marinade too

Hope you enjoy it...nice simple one pot cooking

Linguine with smoked salmon and peas

375g linguine or spaghetti
1 cups (180g) frozen peas
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons grated lemon rind
6 green onions (green shallots), sliced
200g smoked salmon, sliced
1 tablespoon chopped fresh chives
1/4 cup (60ml) lemon juice
salt and freshly ground black pepper

Add the pasta to a large pan of boiling, salted water, cook until almost tender. Add the peas, boil until the pasta and peas are just tender; drain. Return the pasta and peas to the pan.

Meanwhile, heat the oil in a frying pan; add garlic, rind and green onion; cook, stirring, until fragrant, but not coloured.

Add onion mixture to hot pasta mixture with the smoked salmon, chives and lemon juice; season to taste with salt and pepper. Toss gently.

A friend just sent me this and says it is super yummy and so easy! I'm going to try it next week.

ooh, have you watched Alive and Cooking? He made a delicious Lemon Iced Macadamia Shortbread a couple of weeks ago. DH and DD made it and it was absolutely scrummy!

Lemon Iced Macadamia Shortbread.
250g plain flour
125g castor sugar
250g butter
125g rice flour
150g macadamia nuts

Icing
200g icing sugar
Zest and juice of 2 lemons

Method
1. Pour caster sugar, rice flour, plain flour and softened butter into a bowl and rub together until smooth, then knead for 5 minutes. (DH threw it all in the mixmaster)

2. Place onto flour dusted bench and roll out to about 2 cm thick and cut into required shapes.

3. Lightly smash the macadamias and stud into shortbreads pressing into the surface. (DH didn't smash the macadamias either, DD just pushed them into the shortbread whole)

4. Bake at 150-175C for 20 minutes or until golden brown.

5. Mix together icing sugar and lemon, refrigerate to thicken slightly. Pour icing over cooled shortbreads.

Nic

We have a lemon tree that is very produtive, so this thread is great, thank you all!

I will add that I use loads of lemon juice in tabbouleh.

:

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Tabbouleh

Makes 4 to 6 side-dish servings.

1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper


~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.

Indicentially, I have risked the berb chopping in a blender: it worked like a charm!

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To keep your rice from sticking together in a gloppy mass, add a spoonful of lemon juice to the boiling water when cooking. When the rice is done, let it cool for a few minutes, then fluff with a fork before serving.