Saturday, March 21, 2009

Fresh lemons anyone?

I have a bunch of fresh lemons to use up. Any good lemon recipes to use fresh lemons? Newel wants a lemon pie, but I've only ever made a lemon pie by using lemon pudding that you cook. Do you have a source for good fresh lemon ideas?
I guess I could squeeze them and freeze the juice for later.

5 comments:

HRHNeenerita said...

LEMON SPONGE PIE
2 egg yolks
1 cup milk
1 cup sugar
3 tablespoons flour,
1/2 teaspoon salt
1 tablespoon melted shortening
2 egg whites
1 baked pastry shell.
Beat egg yolks until light and add milk. Mix together sugar, flour, and salt and stir into first mixture. Add melted shortening and fold in stiffly beaten egg whites. Pour mixture into baked pastry shell and bake in moderate oven (350̊F) about 40 minutes or until firm. Cover with meringue [or whipped cream].

LEMON MERINGUE PIE
Filling
4 eggs beaten in a small bowl
mix dry ingredients well together in another bowl
2 cup sugar
1/2 teaspoon salt
6 tablespoon Flour
IN SAUCE PAN PLACE:
4 cup water bring to boil and add
1/2 cube of margarine
juice of 2 med lemon
1 tablespoon lemon zest
1 teaspoon of lemon extract
remove sauce pan from heat and stir in dry ingredients slowly then boil for 3-5 minutes stirring constantly so as not to burn. Remove from heat and add eggs to which you already tempered by adding several tablespoons of hot mixture 1 table spoon at a time. Then cook long enough to cook eggs. Add juice of lemon stir, taste may need to add more lemon may add few drops of yellow food coloring if to pale.
1 baked 9-inch pie shell
Bake at 350 degrees for minutes
MERINGUE : Add a 2 tablespoonfuls of powdered sugar, and 1/2 teaspoonful cream of tartar to the remaining 4 beaten egg whites. Add 1/2 teaspoon of cornstarch dissolved in a 1/8 teaspoon of warm water. When the pie is baked take from the oven just long enough to spread the meringue over the top, and set back for two or three minutes, lowering temp to 250 degrees leaving the oven door open just the least bit, so as not to have it brown too quickly.
MERINGUE TIPS
Here are several home-baking tips for those who find their meringue topping weeps and/or pulls away from the crust.
Mom always spread her meringue evenly over the "hot" filling from the edge of the pie in towards the center. The meringue should touch the crust around the entire edge with no openings and make a dry seal. This spreading technique assures that the pastry edge is properly sealed with the meringue mixture, and that the hot filling cooks the meringue's bottom first, which helps to further seal it before it is browned. Undisolved sugar will make a meringue pie weep, so either use a finer granulated sugar, powdered sugar, or see that it is all dissolved when beating. Some of the old cooks add a bit of cornstarch to their meringue. They add 1/2 teaspoon of cornstarch to two beaten egg whites. The cornstarch should first be dissolved in a very little warm water and beaten into the meringue after the sugar has been beaten into the whites. It helps to thicken and stabilize the meringue so that it seals well. Cornstarch also helps to keep the meringue firm and not soggy, if you're making it in hot, humid weather. Finally, don't have your oven too hot; the meringue will brown at 260̊F to 300̊F just fine. This all helps to prevent the meringue from weeping and shrinking away from the crust when making the above lemon meringue pie recipe.



LEMON CHIFFON PIE
1 level tablespoon unflavored gelatin
1/4 cup cold water
4 eggs
1 tablespoon grated lemon rind
1 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt.
Soak gelatin in cold water for about five minutes. Separate egg whites and egg yolks. Add 1/2 cup of sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until thick. Add softened gelatin to hot egg custard. Add grated lemon rind. Cool. Beat egg whites until stiff and dry. Fold remaining 1/2 of sugar into egg whites very carefully. Fold egg whites into cool egg custard. Fill baked pie shell or graham cracker pie crust. Chill in refrigerator. Garnish with whipped cream before serving.

LEMON SAUCE
4 eggs beaten in a small bowl
mix dry ingredients well together in another bowl
2 cup sugar
1/2 teaspoon salt
6 tablespoon Flour
IN SAUCE PAN PLACE:
4 cup water bring to boil and add
1/2 cube of margarine
juice of 2 med lemon
1 tablespoon lemon zest
1 teaspoon of lemon extract
3 drops of yellow cake coloring
remove sauce pan from heat and stir in dry ingredients slowly then boil for 3-5 minutes stirring constantly so as not to burn. Remove from heat and add eggs to which you already tempered by adding several tablespoons of hot mixture 1 table spoon at a time. then cook long enough to cook eggs. Add juice of lemon stir, taste may need to add more lemon may add few drops of yellow food coloring if to pale.

HRHNeenerita said...

the recipes are the ones mom used

Turley fam said...

Jerry has a great recipe for Lemon Merangue Pie. Give her a call.

Mallory Peterson said...

Lemon Cake with Cream Cheese Filling

Yield: one 9" cake, serves 10-12

1 cup cake flour
3 tsp. baking powder
3/4 cups sugar
3/4 cup butter
3 egg yolks
1/2 of lemon rind, grated
5 Tbs. lukewarm milk
3 egg whites, beaten until stiff
1 lemon, sliced thin and in half (used for garnishing)

Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups powdered sugar

Frosting:
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

Cake:
Preheat oven to 350 degrees F. Sift the flour with the baking powder.

In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour.

Beat egg whites until stiff. Fold the egg whites very carefully into the mixture.

Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done.
Remove cake from pan and let cool completely.

Cut cake into layers and fill with icing. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake.

Mallory Peterson said...

for ideas grandma go to

http://www.pastrywiz.com/archive/category/lemon.htm


it has a WHOLE BUNCH of them

luv ya <3