Monday, April 16, 2012

When Life Hands You a Lemon

Let me tell you, life has handed me some lemons.... And I don't mean bad luck.
I mean I have a tree that has branches breaking off because of so many lemons. And, they are delicious!
So, I've been on a lemon baking kick.

Here are a couple of ideas for your lemons...

1. Juice and freeze in ice cube trays. They make great lemonade later in the year. Or you may want to make that lemon meringue pie in the fall.
2. Use to bleach your whites.  Put one gallon of water and one cup of lemon juice in a bucket or large pawl.  Soak your whites for 1/2 hour and set in the sunshine.  You won't believe how white your clothes will be. (Great for dish towels!)
3. You can candy the lemon peels.  However, with the amount of lemons I have, I'd have to buy Domino Sugar Company to get this job done!

Here are my latest and greatest lemon recipes.  You must try them, both are outstanding!

Lemon Pie
(This is like Key Lime Pie and so easy!)

1 cup lemon cookies
2 Tablespoons butter

3 egg yolks
1-14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 Tablespoon lemon zest

Crush the cookies in food processor or put them in a plastic bag and roll with rolling pin. Mix with melted butter and pat in pie pan.  Bake 10 minutes at 350.

Beat egg yolks till light and fluffy. Add sweetened condensed milk, lemon zest and lemon juice. Mix well. Pour into cooled cookie crumb crust and bake at 350 for 10 minutes.  Refrigerate for 4 hours before serving.   Serve with whipped cream.

Lemon Sponge Cake Pudding

This recipe is soooooo good! I made it the other day for a dinner party and people were begin for more. It is similar to a "chocolate lava cake" only lemon flavor!

1 cup sugar
4 Tablespoons butter
3 eggs; separated
1 teaspoon vanilla extract
1 Tablespoon lemon zest
1/3 cup flour
1/3 cup lemon juice
1 cup milk; not skim, but 1%, 2% or whole
1/8 teaspoon cream of tartar (optional)

Preheat oven to 325. Butter 6 custard cups or ramekins.

Measure sugar and take out 2 tablespoons for use later.
In bowl mix the one cup of sugar (minus the 2 Tablespoons) with 3 egg yolks, lemon zest and vanilla. Add flour. On low mixer speed, mix in lemon juice and milk. Set aside.

In a clean mixing bowl use an electric mixer and beat egg whites to frothy.  Add 2 Tablespoons of sugar and beat to stiff peaks.  Mix in cream of tartar for stability (optional). Gently fold into egg/lemon mixture.

Ladle into ramekins almost to the top. Place the ramekins in a 13x9 baking dish in the oven.  Pour in water to 1 inch so it becomes a water bath to steam the pudding.

Bake 40-50 minutes or until sponge cake springs back to touch and/or tops are slightly golden.
Remove from oven and water bath and cool slightly before serving.  Can be refrigerated, covered and stored in refrigerator.  Warm in microwave before serving.  Dust with powdered sugar or cover with whipped cream.

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