By Robin from Washinton, IA
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For streusel topping: Combine flour, sugar and cinnamon in small bowl. add butter; mix until crumbly. For batter: Combine flour, sugar, baking powder and salt in large bowl.
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I need recipes using lemons. We have our own tree.
By doreen from Bundaberg, Australia
6 large lemons
6 cups cold water
1 cup sugar, or less to taste (you can use honey instead of sugar)
Squeeze the lemons and remove any seeds from the juice. If you dont care for the pulp then strain the juice through cheesecloth. To get more juice from the lemons when squeezing be sure to squeeze them when they are at room temperature. Combine lemon juice, sugar and water. Stir well until all of the sugar dissolves, chill and serve over ice. This recipe will render about eight or more 8 ounce glasses of lemonade depending on how much ice you choose to use ;-)
Fried Tilapia Fillets with Lemon Caper Sauce
4 Tilapia fillets
1 tsp salt
1/2 tsp pepper
1 cup Tempura batter mix
1/2 cup extra virgin olive oil
1 lemon very thinly sliced, ends removed
2 Tbsp unsalted butter, cut in to pats
2 Tbsp capers, drained
Rub the fillets with salt and pepper. Spread the Tempura batter mix on a plate; lightly press both sides of tilapia fillets in the Tempura batter mix and repeat. Heat the oil over medium heat in a large skillet and add the lemon slices. Fry for about 5 minutes and remove the slices. Fry the tilapia fillets in the same skillet and oil for about 1 to 2 minutes on each side or until easily flaked with a fork and place on serving plates over cooked rice. Increase the heat of the skillet to high, add the lemon slices, unsalted butter, and capers. Stir for about 2 to 3 minutes, spoon the sauce over the tilapia fillets and rice and serve immediately.
4 whole chicken breasts, boned skinned and cut in to bite size pieces
4 tbls peanut oil
2 tsp corn starch plus 1 tbls mixed with one tbls water
3 tsp grated lemon rind
2/3 cup chicken stock
1 lb fresh snow peas
1/4 cup freshly squeezed lemon juice
Rice of your choosing
Small handful of cashews or skinless peanuts, both unsalted, optional
Toss chicken bites with 2 tbls oil and 2 tsp cornstarch.
Heat remaining 2 tbls peanut oil in wok or skillet. Stir fry chicken about 2 minutes. Sprinkle with lemon rind and then add chicken stock and snow peas (and cashews or peanuts if you choose to). Stir fry 1 minute. Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened.
You are so fortunate to be able to grow your own lemons. I take lemons and juice them and freeze the juice in ice trays then transfer to zip lock bag.
Drink lemon water during the day. Put a cube of lemon juice in the bottom of a large insulated cup. Fill the cup with ice cubes and add water. The cube of lemon melts slowly so as you drink the water, you can add more water.
This is delicous, easy, and inexpensive. You can use lemon curd on ice cream, eaten with blueberries & whip cream, and used as a "puddin pie". Or Google it!
1 cup sugar
1 cup lemon juice
lemon zest from the lemon (this is optional but adds wonderful flavor!)
3 Tbsp. butter
Combine sugar and lemon juice in heavy medium saucepan. Stir in butter and eggs and beat well, add lemon zest. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture thickens. Pour into a one pint container and cover tightly.
How much lemon curd does your recipe make? (I was thinking maybe around 1 1/2 cups after 3 eggs are added to 1 c each of the lemon juice and sugar.)
You can add lemons/limes to any recipe you want. The zest can be frozen to be used. Where I live this fruit is expensive so when the sales are good, I stock up. I cut wedges, lay them out, freeze, then bag. I can grab to use as I need without wasting the whole fruit for a tsp or two.
Salads--many pasta salads are wonderful with a smidge of citrus. I switched up, and instead of so much mayo or salad dressing, I add 1/4 cup of lemon/lime to it. Hot dishes the same. Cookie or cake recipes--balance out the liquid from some other area.
Make jam. I have a tomato jam that used 2 cups sliced lemons. The lemons created the pectin quality. Recipe is in the BALL BLUE BOOK OF CANNING. You cooked it and left it overnight in fridge and cooked it again. Soooo good. You can just make lemon butters, process to put away. Use them where you want lemon. So many ideas.
Does anyone have a recipe for diabetic lemon cordials?
Lesley from Australia
Now that I think I understand what lemon cordial is, here's what I would do.
This has information on a variety of liquid Sucralose products that you could use in place of the basic simple syrup (sugar water) that goes into most cordials, and then all you would need to do is add the lemon juice and poss. the tiny amount of alcohol that goes into some of the recipes.
Good luck! I might have to try making some of mine own after reading all these yummy sounding recipes!
You can either juice some lemons, and use to mix with a sweetener (I use Sugarine liquid as it is the only one without carbs) and water. You can make it as strong as you want. Alternatively, have a look in the supermarket for Weight Watchers cordials in bottles or packets. They are ready to mix with water.
Coles have a two-for-$6 deal at the moment on the Diet-Rite brand (their tropical cordial is to die for). Good luck!
I am looking for a homemade cordial recipe which is good for diabetics and, of course, sugar free.
By Brian from Melbourne, Australia
Here's a recipe I found on the internet if you want it sugar free just add your sugar substitute in place of sugar.
Lemon Cordial Recipe
1 L water
2 kg sugar (white or raw sugar is fine. I've used raw sugar here which adds a rich caramel flavour and a darker colour)
Peel of 6-8 lemons (thin yellow outer layer only, the zest)
1.5 L lemon juice (roughly 20 lemons of a juicy variety, depending upon size and ripeness)
(This makes approximately 3L of cordial)
1. Bring water to the boil in a large pot.
2. Dissolve caster sugar (or use brown sugar for a more caramel taste) in the water.
3. Once dissolved, add the lemon peels. Choose the peel off your best lemons and avoid greener peel as this will taste bitter. Also, make sure you only use the outermost, yellow layer of the peel (the zest).
4. Simmer the mixture until the lemon peels begin to curl up and look dehydrated. This should take 45 minutes to 1 hour.
5. Add the lemon juice and heat the mixture until boiling. Turn down the heat and simmer for 20-30 minutes.
6. Remove the lemon peel using a slotted spoon (but save!), and remove the syrup from the heat to cool slightly.
7. Meanwhile, prepare your bottles by washing them in hot, soapy water. Dry off in a cool oven (120°C/250F) for 20 minutes.
8. Bottle and label your cordials. Store in a cool, dark place. Once open, keep refrigerated.
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Mix the two packages of lemon gelatin with water and can of pineapple with juice. Set in refrigerator.