Beat sugar, egg and butter in a
For the topping, stir together sugar and lemon zest in a small bowl
upcake tin.
Beat butter, sugar, zest and egg in a
Mix all ingredients in a food processor for about 15 seconds.
Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes.
Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.
Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves.
ombine 3 tablespoons white sugar and 1 tablespoon lemon juice together in
he flour and the confectioners' sugar together into a medium bowl
Mix sugar, olive oil, salt, lemon zest, and lemon extract together in a bowl until blended. Spoon into a 1-pint jar; tighten the lid.
eparate bowl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
tart. Prop Caramelized Sugar Spirals against lemon candies.
Note: For
mix 1 1/4 cups sugar, the egg yolks and the
Step 1:
In a small mixer beat egg yolks at high speed on electric mixer until thick and lemon colored, about 5 minutes. Gradually add 1/3 cup of granulated sugar, beating constantly. Stir in peel and juices.
up of sugar until light and fluffy.
Beat in lemon peel
Pre heat over to 350.
Cut rolls in half and place in 9x13 pan.
Drizzle with melted butter.
Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
Cover and let raise till doubled.
Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
Combine glaze ingredients. Drizzle over rolls while still warm.
-inch tube pan. Beat sugar and butter in large bowl
In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
Add remaining berries, sugar, lemon juice and lemon rind.
Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
Skim off any foam.
Ladle jam into hot jars to within 1/4\" of top rim.
Can jam using preferred Safe Canning method.
cup, mix stock, wine, lemon juice, and 1 1/2
dd the 1 cup granulated sugar and beat until well blended
Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind.
Mix well.
Stir the flour in 1 spoonful at a time, stirring until mixture is smooth and free of lumps.
Add the cold water, then the hot water; stir well.
Place over double boiler and cook until mixture heavily coats the spoon, then stir in butter.
Pour into baked 9-inch pie shell.
Cover with meringue (whip egg whites, vanilla and sugar until stiff but not dry) and bake for 10 minutes at 350\u00b0 or until meringue is golden brown.
Cream butter and blend in sugar.
Add eggs, lemon peel and vanilla.
Beat together until well blended. Stir flour, salt and soda.
Add alternately with lemon juice. Drop by rounded teaspoons onto a lightly greased cookie sheet.
Bake 10 minutes at 375\u00b0.
Frost while still warm.
Makes about 2 dozen.