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
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)
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!
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