oss the fries with the lemon zest, juice, salt, and pepper
In shaker, combine cola, bitter lemon soda and syrup to taste. Stir with ice and strain into a cocktail glass.
Garnish with maraschino cherry.
Makes 1 serving.
In a blender, combine the ice, lemon juice, and sugar.
Blend until smooth.
Pour into a 10 ounce glass.
Fill with club soda or Perrier and garnish.
Enjoy!
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove pot from heat and cool syrup to room temperature, about 15 minutes.
Pour lemon juice into a pitcher, strain syrup into lemon juice, and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour.
Fill serving glasses with ice and pour about 2 ounces concentrate into each glass; top with tonic water and stir.
Brew the tea in a large tea pot. Timing depends on how strong you like your tea. I usually let it sit for 15 minutes then dilute with hot water if needed.
Transfer the liquid to a large jug and add lemon and sugar. Add more sugar if needed. Drink hot or cold.
lace a dollop of Preserved Lemon Dressing on a plate and
Mix all ingredients together (best if mixed by hand).
Store in sealed plastic container.
Use 2 teaspoons of mixture per coffee mug; add boiling water.
This is an excellent drink for cold or flu sufferers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
late with some of the Lemon Dressing and serve immediately with
Boil water and pour into mug.
Stir in lemon and honey. ***Tip - use measuring spoon to stir in honey so it all melts off.***.
y combining the olive oil, lemon juice, grape juice, vinegar, garlic
owl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
gg yolks, corn oil, water, lemon rind and juice.
With
peak. Fold in the Lemon Curd. Divide into serving bowls
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350\u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
Spray 6-cup fluted cake pan with nonstick cooking spray.
In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.