Lemon curd is one of the simplest and most delicious ways to use fresh lemons. If you love intense lemon flavor, forget the instruction about "1 Tbsp" of lemon zest, and use the zest of all the...
Lemon curd is one of the simplest and most delicious ways to use fresh lemons. If you love intense lemon flavor, forget the instruction about "1 Tbsp" of lemon zest, and use the zest of all the lemons you juice to make the curd.
At the bakery, we'd use 1/2 c. lemon curd stirred into 4 c. buttercream to make icing for a lemon poppyseed cake.
Not weird at all. Lemon juice can get strange-tasting when it's been in contact with anything metallic, or if it's been heated. The flavor compounds in citrus fruits are volatile and chemically...
Not weird at all. Lemon juice can get strange-tasting when it's been in contact with anything metallic, or if it's been heated. The flavor compounds in citrus fruits are volatile and chemically delicate.
I know there are cuisines where lemons are candied, salted, or pickled for preservation, but I mostly don't enjoy dishes that contain preserved lemons.
Candied lemon peel is somewhat tasty and can be a bright, pretty decoration (see the previously referenced lemon poppyseed cake), but it still changes flavor in the hot syrup.
It's lemon harvest time where I am, so we decided to make some lemon cookies this weekend. We've made this recipe before, and I really like it. If you want other awesome lemon recipes, let me...
It's lemon harvest time where I am, so we decided to make some lemon cookies this weekend. We've made this recipe before, and I really like it. If you want other awesome lemon recipes, let me know, as I have a ton.
Appropriately enough, Glen & Friends just did a pretty weird lemon based recipe: 1899 Lemon Ketchup Recipe I don't know if I would recommend it based on their reaction to it. :P Although, to be...
Appropriately enough, Glen & Friends just did a pretty weird lemon based recipe: 1899 Lemon Ketchup Recipe
I don't know if I would recommend it based on their reaction to it. :P Although, to be fair, they did eat it on its own, which nobody really does with regular ketchup either... and afterwards they did say it might pair well with other things.
I second the lemon curd! I love making lemon and blueberry scones with lemon curd and devonshire cream. Now, I've never had actual devonshire cream I think, I just made the recipe from the site I...
I second the lemon curd! I love making lemon and blueberry scones with lemon curd and devonshire cream. Now, I've never had actual devonshire cream I think, I just made the recipe from the site I get the scone recipe from, but it is pretty darn tasty. Is there such a thing as too much lemon? Maybe. Have I found it yet? No.
I'll have to try out these cookies sometime. I have a bunch of lemons I bough for some cake stuff but I don't think I'll need all of them so I'll have extra. Madeleines are also great to make with extra lemons lol. Also an easy, tasty treat to make!
Another note - zest every lemon you use, for any purpose. A fine-toothed Microplane grater makes this a quick job. Extra lemon zest can be frozen in a tightly sealed glass jar, and used throughout...
Another note - zest every lemon you use, for any purpose. A fine-toothed Microplane grater makes this a quick job.
Extra lemon zest can be frozen in a tightly sealed glass jar, and used throughout the year for other recipes. It's a great addition to creamy pasta or rice dishes, fish, dressings and sauces, steamed vegetables, salads, and baked goods.
You can likewise freeze extra lemon juice in an ice cube tray, pop the cubes out, and store them in the freezer. The conversion is approx. 100 ml/2 oz. juice per well-sqeezed lemon.
Lemon curd is one of the simplest and most delicious ways to use fresh lemons. If you love intense lemon flavor, forget the instruction about "1 Tbsp" of lemon zest, and use the zest of all the lemons you juice to make the curd.
At the bakery, we'd use 1/2 c. lemon curd stirred into 4 c. buttercream to make icing for a lemon poppyseed cake.
That sounds amazing!
Not weird at all. Lemon juice can get strange-tasting when it's been in contact with anything metallic, or if it's been heated. The flavor compounds in citrus fruits are volatile and chemically delicate.
I know there are cuisines where lemons are candied, salted, or pickled for preservation, but I mostly don't enjoy dishes that contain preserved lemons.
Candied lemon peel is somewhat tasty and can be a bright, pretty decoration (see the previously referenced lemon poppyseed cake), but it still changes flavor in the hot syrup.
It's lemon harvest time where I am, so we decided to make some lemon cookies this weekend. We've made this recipe before, and I really like it. If you want other awesome lemon recipes, let me know, as I have a ton.
Appropriately enough, Glen & Friends just did a pretty weird lemon based recipe: 1899 Lemon Ketchup Recipe
I don't know if I would recommend it based on their reaction to it. :P Although, to be fair, they did eat it on its own, which nobody really does with regular ketchup either... and afterwards they did say it might pair well with other things.
Haha! Sounds interesting! Thanks!
I second the lemon curd! I love making lemon and blueberry scones with lemon curd and devonshire cream. Now, I've never had actual devonshire cream I think, I just made the recipe from the site I get the scone recipe from, but it is pretty darn tasty. Is there such a thing as too much lemon? Maybe. Have I found it yet? No.
I'll have to try out these cookies sometime. I have a bunch of lemons I bough for some cake stuff but I don't think I'll need all of them so I'll have extra. Madeleines are also great to make with extra lemons lol. Also an easy, tasty treat to make!
Another note - zest every lemon you use, for any purpose. A fine-toothed Microplane grater makes this a quick job.
Extra lemon zest can be frozen in a tightly sealed glass jar, and used throughout the year for other recipes. It's a great addition to creamy pasta or rice dishes, fish, dressings and sauces, steamed vegetables, salads, and baked goods.
You can likewise freeze extra lemon juice in an ice cube tray, pop the cubes out, and store them in the freezer. The conversion is approx. 100 ml/2 oz. juice per well-sqeezed lemon.
Oh yeah, good point. I actually put lemon zest on cinnamon toaster waffles once, and it really made them delicious!