1 cup measure is 8ozs
Fresh squeezed lemon juice naturally sweetens up an hour after squeezing, but after 2 hours becomes bitter again..natural chemical reaction of oxidization.
Lemon Mint Sauce: great for nutloaf, meatloaf, fish and burgers
1/2 cup sugar
1/2 cup fresh lemon juice ( juice 3-4 lemons)
1/2 cup chopped fresh mint leaves
combine and let stand an hour.
For a Thai touch, add 1/2 cup chopped basil leaves and hot sauce
Lemon smothered (hearty) greens ( broccoli, collard, cabbage)
1/4 cup melted unsalted butter
3 tbsp fresh lemon juice
steam the greens and pour on the melted butter juice mix, can also add chopped parsley, basil and or scallions.
California Salad dressing
1/2 cup fresh squeezed lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp ground paprika
1 tbsp honey or agave syrup
mix well ( can be shaken in a jar), then add
1 tbsp chopped blanched almonds
1 tbsp finely chopped watercress
1 tbsp finely chopped dried cherries
serve with fresh baby spinach, arugula ( rocket salad), sprouts
Golden State Salad dressing ( used for fruited salads)
2 eggs slightly beaten
1/4 cup sugar
1/4 cup lemon juice
1/2 cup orange juice
combine and cook in a double boiler, until thickened
chill and if desired add 1/2 cup whipped cream
Lemon Pastry..great for apple & or rhubarb pies & for the Golden West Lemon Pie, recipe follows
..makes 3 x8inch shells
3 cups sifted flour or 3 whole wheat unsifted
1 tsp sea salt
1 cup margarine
1 slightly beaten egg
3 tbsp lemon juice
zest of 2 lemons
ice water just enough to bind the dough together
mix in a large bowl the flour and salt,
using knives cut in the margarine to form "breadcrumbs"
Add and combine the eggs, lemon juice & zest.
gradually add and mix lightly the ice water.
Divide pastry into 3 pieces & allow to rest for 3 hours in a cool place.
Roll thinly and fill pie
bake at 475f for 15 mins then turn down to 350f for what ever time is needed for your pie recipe
Golden West Lemon Pie
1/4 cup lemon juice
2 tsp lemon zest
3/4 cup sugar
3/4 cup water
3 large eggs
beat all together well ( if using an egg whisk, whisk for 10 mins)
Bake in an 8inch unbaked pie shell in hot oven 425F for 20 mins, then turn down heat to 250F for 10 more minutes .
remove from oven and cool can be topped with whipped cream
Lemon maple dumplings..hearty old fashioned dessert for cold weather
4-6 servings
Sauce
In a heavy bottomed saucepan cook lemon slices until they are transparent ( about 20 mins)
2 very thinly sliced lemons
2 tsp butter
2 cups maple syrup
Dumplings
1 cup flour
1/4 tsp sea salt
2 tsp baking powder
3 tbsp sugar
mix together well, then cut in 1 tbsp butter
Beat together
1 egg
1/3 cup milk
1 tsp vanilla and add to the butter mix, and combine well.
Drop spoonfuls ( dsrt or teasp) into the boiling lemon sauce, cover tightly & cook over low simmer for 20 mins( do not remove lid).
The dumplings should be light and large...serve warm, not hot with vanilla ice cream or pouring cream.
This is a very economical and old fashioned dessert.
English Lemon Cheese...every farmer's wife in Lancashire, my home county used to make this, and sell at local markets.
6 eggs well beaten
2 cups sugar
1/2 cup fresh lemon juice
zest of lemons
1/4 cup unsalted butter
Cook over hot water in a double boiler, stirring, until thick.
Pour into sterilized jars.
great on toast , with scones, or as a tart/cake filling.
Wonderful and brings all good childhood memories flooding back
It is sometimes known as lemon curd ( but that is sometimes thickened with pectin)
Lemon Marmalade
6 well washed, whole lemons
Slice very thin the lemons and measure the fruit in cups, placing in a a heavy bottomed sauce pan( not aluminium)
Add 3 times water to fruit.
Boil for 20 mins or until tender, skimming any scum from top.. also replace any lost water.
Allow 3/4 cup sugar to each cup of fruit
Bring to a boil and cook on high boil for about 20-30 mins, then do the "jelly test"..with a wooden spoon..the mix should be thick, with reluctant drops falling from the spoon, it may take longer depending on amount of liquid, and altitude of your kitchen ( I am at sea level).
Pour into sterilized jars.
BE CAREFUL AS THE MIXTURE IS VERY HOT..
..it will thicken more as it cools.
Seal and store in a cool dark place, the marmalade with thicken and deepen in color and flavor the longer it is left unopened.
Also a tip..you can add whisky or vodka to the top of the mix, this also helps seal and makes the marmalade very special for gifts..eventually the alcohol absorbs into the marmalade as it cools down ...happy Cooking with lemons, with love from Southern California, the home of great citrus fruit for over a 100yrs...
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