i need a simple recipe on lemons! anyone have an idea for me?
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)