Lemon Recipes
Lemon recipes are a great way to use one of the world's favorite citrus fruits. Some of these recipes are quite complex, while others are simple to prepare. Be sure to read through all of the directions before you begin, so there aren't any surprises! Lemon Bars (from joyofbaking.com) This lemon recipe is a favorite! What you need: For the Crust:
What you do: Place rack in center of oven. and preheat to 350 degrees. Grease an 8 x 8 inch pan. Crust: Using an electric mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool. Filling: In an electric mixer, beat the sugar and eggs until smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour filling over the crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares and dust with powdered sugar. Best consumed the day they are made but can be covered and stored in the refrigerator for up to 2 days. Makes approx. 16 squares *Remove the zest before halving and squeezing the lemon. This is a fantastic lemon recipe to share at potlucks and family gatherings. Lemon Cream Pie Everyone will want a copy of this lemon recipe once they try it! What you need:
What you do: Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate until cold and thick, at least 3 hours and up to 3 days. In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon curd. Transfer filling into prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day. Lemon Curd Used as a spread (excellent on scones!) This lemon recipe may be used as a filling for cakes, pies, trifle, or anything else you can think of. On of the most versatile of the lemon recipes listed on the site. What you need:
What you do: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent curdling), until the mixture becomes thick and reaches 160 degrees F. This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). If you want a lighter lemon curd, whip 1/2 cup of heavy whipping cream and fold into the lemon curd. *Please do not use bottled lemon juice for this recipe. Room temperature lemons provide more juice and cold lemons are easier to grate. Grate lemons just before using, as the zest will lose moisture if it sits too long. Lemon Macaroon Pie This lemon recipe is a bit unusual- but delicious! What you need: For the Crust:
For the Filling:
What you do: Crust: Mix flour, cake flour, 1 tablespoon sugar and salt in a food processor. Cut in chilled butter and shortening until mixture resembles coarse meal. Add 3 tbsp ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough and flatten into a disk shap. Wrap in plastic and refrigerate 1 hour.* Position rack in bottom third of oven and preheat to 350 degrees. Butter a 9-inch glass pie dish. Roll out dough on lightly floured work surface to 12-inchs around. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze for 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature. Filling: Using an electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add sugar and beat until mixture is thick and fluffy, about 1 minute. Mix in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract. Pour filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack and then refrigerate until well chilled, about 3 hours.** Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve. *Dough may be prepared up to 2 days in advance and kept refrigerated. Let dough soften slightly at room temperature before rolling out. **May be prepared 1 day ahead. Cover and keep refrigerated. Lemon Meringue Pie The lemon recipe that just about everyone is familiar with! Enjoy! What you need: For the pie:
For meringue:
What you do: Preheat oven to 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350°F. Filling: Whisk together yolks in a small bowl.Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover to keep warm. Meringue: Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tbsp at a time, beating until meringue just holds stiff, glossy peaks. Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely. Bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. *Lemon meringue pie is best consumed the day it is made, but may be covered and refrigerated for up to 2 days. Fresh Lemonade Another lemon recipe that everyone makes at some point. There isn't a better beverage to create with lemons than refreshing lemonade! What you need:
Combine sugar, juice, and water. Stir until sugar is dissolved. Chill and serve over ice. This lemon recipe so easy to prepare, the children can help make it. No heat from the oven to worry about burns, either! Frozen Lemon Mousse A lovely lemon recipe to have for dessert. What you need:
In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan heat lemon juice, sugar substitute, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan; cook 3 minutes, stirring constantly, over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching surface; chill at least 1 hour. Using an electric mixer on medium speed, beat cream until peaks form. Fold half of whipped cream into lemon custard; gently fold in second half. Transfer to a 1-quart dessert dish. Freeze until solid, at least 2 hours. Garnish with fresh berries, if desired, before serving. *Vodka keeps the mousse from getting too hard. If you don't have vodka, light rum will also work. You may also prepare this lemon recipe with no alcohol at all, but keep in mind that the mousse may become hard. Find out how to buy and store lemons by clicking here.
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