ISO Favorite Lemon Recipes

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PA, have some recipes for artichoke lemon pesto & artichoke pesto dip (think I posted it somewhere). Also have Ina's recipe for Pasta, Pesto & Peas. If you're interested, let me know. This one looks like fun.

Mighty Lemon Drop
Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Polenta Guidance is Advised
Prep Time: 5 minutes
Yield: 4 servings

6 ounces lemon-flavored vodka (a.k.a. Citron)
2 ounces Cointreau, or triple sec
4 tablespoons freshly squeezed lemon juice
2 teaspoons simple syrup, or to taste (equal amounts of sugar and water heated until sugar dissolves)
2 cups ice
1 lemon or 4 candy lemon drops or jelly lemon slices

Fill a martini shaker or a large glass with ice. Add vodka, Cointreau, lemon juice and simple syrup and shake or stir. Strain into chilled martini glasses. Garnish with a candy lemon drop or a lemon twist.
 
jkath......you big meany. I am sitting here drooling for lemon pie or lemon ice cream or lemon lemon. I use to peel the big ponderosa lemons and eat them with salt. UMMMMMM now that was LEMON. :) Just teasing about calling you a meany. :)
 
Oh, dear. Did I miss it? A pretty jar of preserved lemons is a great idea. Wash and "almost" quarter the lemons (cut in quarters almost to the bottom, you want them to hold together). Use kosher salt to "stuff" them, then place in a jar and fill the jar with a lemon juice/water solution (I think half and half). Cap and let sit for a few days. YUMMY. I do sterilize the jar and lid, but this is NOT a canning technique, I'm sure someone here can tell you how to do it properly and safely, this is just a mild pickle. You'd be amazed at how yummy these lemon quarters become as an ingredient for cooking. Now that I think of it, I haven't done this since I left FLorida (where I wouldn't think twice about knocking on a stranger's door and asking if they were going to use all those lemons. The answer was always NO, please take what you want!)
 

Just thought I’d add a simple, yet yummy recipe for Lemon Meringue Pie.



Lemon Meringue Pie






For Crust:

1 cup flour

1/3 cup Crisco

3 – 4 T. ice water

½ tsp. salt



For Filling:

1 cup sugar

1/3 cup cornstarch

1/8 tsp. salt

2 cups cold water

zest of 1 lemon

¼ cup butter

½ cup lemon juice

4 egg yolks

For Meringue:

4 egg whites

½ cup sugar




Crust:

Preheat oven to 450°F. In a medium bowl, combine flour and Crisco. Blend until mealy. Add water and salt and gather into a ball. Roll out on a floured board, and then transfer to a 9” pie dish. Prick crust with a fork. Place on low baking rack in oven for 12 – 15 minutes or until crust is golden.



Filling:

In a large glass bowl combine 1 cup sugar, cornstarch, and salt. Stir in water and lemon zest. Cook on HIGH until mixture thickens, stirring several times. (About 7 minutes) Add butter; stir until melted. In a small bowl, combine egg yolks and lemon juice. Stir a little hot sugar mixture into egg yolks. Blend yolks back into sugar mixture. Cook on HIGH 4 – 5 more minutes, until thickened. Pour mixture into pie shell.



Meringue:

Preheat oven to 400°F. In a large bowl beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form and whites are glossy. Pile meringue on pie and spread to the edge. Place pie on low baking rack and bake 8 – 10 minutes or until meringue is golden brown.
 
Oops! I guess I didn't do the cut & paste thing very well. Didn't mean to make my entry so BIG! Oh well, live and learn.
 
mellryn - that lemon meringue pie does sound simple - I'll need to try it!

And Daisy - lemon chutney! Wow - great idea!
 

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