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 together all those years ago
Has gotta be the biggest lemon tree I have ever seen. And the lemons are just the best
... Anyway, my questions is - Does anyone care to share a recipe they have that has lemons ??? ... Pretty please ... I'm up for anything eg, slices, biscuits, cakes, ...
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.
Last edited by Aimz; August 21st, 2008 at 02:16 PM.
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.
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.
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!
... A massive THANK YOU to everyone ... 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
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 Infact DP was eating them at the given second when the icing set ... Go down nice with a cuppa tea
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 !!!
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, 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...
Recipes that use lots of lemons!
Hi all,
together all those years ago
... I'm up for anything eg, slices, biscuits, cakes, ...
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NETIX ... Thanks a million for the ALL those fantastic recipes ... I made the ITALIAN LEMON BISCUITS tonight !!
Infact DP was eating them at the given second when the icing set 
... Go down nice with a cuppa tea 
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