Fresh lemon jello. Make lemonade to your taste. Put one cup in a bowl and sprinkle with a packet of Knox gelation. Bring another cup to a boil. Add to gelatin mixture. Put in single serving cups and chill.
For larger quantities the formula is 2 cups liquid for each gelatin packet.
1 stick butter, creamed with about 1 cup sugar
mix in 2 eggs
mix in 1 tsp lemon zest, 1/2 cup (ish) lemon juice
mix in 2 to 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt
fold in 1 cup total milk and yogurt (I usually do 1/2 milk, 1/2 yogurt)
pour into loaf pan, bake at 350
mix lemon juice and powdered sugar (there is probably some sort of amount, but I usually just eye it/make it up) together and pour over top of cooked loaf.
Here's my grandmother's recipe for the best lemon dessert I've every tasted (and I seek out lemon anything!) It's the old-fashioned Lemon Pudding Cake that separates in baking into a top layer of lemony sponge cake with a layer of lemon pudding on the bottom.
When it's chilled you can cut an 8" panful into 12 beautiful shape-holding 2X2X2" squares, top with whipped cream, garnish with mint leaves and fresh berries, and have the thriftiest, easiest, most elegant, delicious dessert anyone could wish for.
(The 2X2" squares might sound stingy, but with berries and whipped cream they do not look meagre and it's the perfect palate-refreshing complement to a big meal.)
There are many recipes for it. This is the best. It is foolproof--never varies, never fails.
4 eggs, separated
1/2 C. fresh lemon juice
1/2 tsp. grated lemon rind
1 Tbsp. melted butter
1 1/2 C. sugar
1/2 C. sifted flour
1/2 tsp. salt
1 1/2 C. Milk
Preheat oven to 350. Place kettle of water to boil.
Beat together egg yolks, lemon juice, rind, butter. Combine sugar, flour, salt. Add to egg mixture alternately with milk, beating after each addition.
Beat egg whites until stiff. Blend into batter with low speed of electric mixer.
Pour into 8" baking dish. Set in pan of hot water, bake at 350 for 45 minutes or until golden.
Makes 8-9 family-size or 12 banquet-size servings.
This is absolutely the BEST lemon pie in the world..Simple and delicious...This recipe makes two pies...eat one and surprise someone else with the other one..
6 egg yolks, lightly beaten
3 cans of eagle brand milk
1 1/2 cups of lemon juice, fresh
2 ready made 9 inch graham cracker crusts, or you can make your own
2 cups heavy whipping cream
1/4 cup sugar
Whisk the first three ingredients together
Pour evenly into crusts
Bake at 350 degrees for 15 minutes
Cool on a wire rack
Cover and chill for 4 hours
Beat the whipping cream with an electric mixer until foamy...gradually add sugar until soft peaks form
Spread evenly over chilled pies
Top with fresh lemons slices and a mint sprig for serving, if desired
The key to this pie, is to be sure to chill for at least 4 hours...Trust me, this one is a keeper!
That is another of the great old recipes. My daddy died when I was 12, and within an hour of his death that Saturday morning, ladies in our little Texas community were bringing covered dishes of every kind. Literally buried us in delicious food for weeks.
Someone brought one of these Eagle Brand lemon pies, and I thought it was the very best thing I'd ever put in my mouth. Haven't made one in a long time; must do so.
(Jinet, you should edit your post to specify Eagle Brand Sweetened Condensed Milk, not the evaporated. Someone could be really disappointed :o)
If you'd like non-dessert recipes too, I love lemon juice in pasta. I'll add it to a pasta tossed with vegetables and tuna or salmon.
This recipe was in the NY Times a few months ago. Nice.
Spaghetti al Limone
Time: 45 minutes
11/2 cups dry white wine
3/4 to 1 1/2 cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 1/2 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.
1. Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
2. Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
3. Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
4. Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
5. Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.
Yield: 4 to 6 servings.
My dad makes a great lemon curd (custary lemon spread to eat on toast or use in pies) -- think he got the recipe from one of Jane Grigson's books.
In the savory department, I'm a big fan of preserved lemons. Here's the rec
(paraphrased from Patricia Wells' At Home in Provence)
2 lemons (organic -- if waxed scrub hard to get as much off as poss.)
1/2 cup coarse sea salt (( tend to use kosher salt and works fine)
1/2 cup fresh squeezed lemon juice
About 1/2 cup exta-virgin olive oil
- Scrub lemons and dry well, cut each lengthwise into 8 wedges
- In bowl toss lemon wedges, salt and lemon juice to coat evenly
- Transfer to a 2 cup glass container w/non metal lid
- Close the container tightly and let lemons ripen at room temp for 7 days. Shake daily to evenly distribute salt and juices
- To store, add olive oil to cover and refrigerate for up to 6 months.
- To use bring to room temp.
** I generally quarduple this recipe as we use a lot of them.
Funny, I have a ton of fresh early spring mint and was looking for a partner recipe. Perhaps you can use your lemons the same way! Very easy.
1/2 cup water
1/2 cup sugar
1/2 cup fresh lemon juice
Sprig of mint for each serving
In a saucepan combine water and sugar, bring to a boil, remove from heat, cool and add fresh lemon juice. Transfer lemon sorbet mixture to a shallow pan, cover and freeze until firm. Remove from the freezer and place in a blender or food processor, blend the sorbet until smooth then freeze again in a small bowl.
When ready to serve use a melon baller to place one to three scoops in a stemmed glass per person. Garnish each lemon sorbet glass with a mint sprig and serve just before the main entree.