reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
lace a dollop of Preserved Lemon Dressing on a plate and
oss the fries with the lemon zest, juice, salt, and pepper
ombining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper
Put the lemon, ginger and lemongrass into sterilized bottle and pour in the vinegar through a funnel.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
nd crushed cornflakes.
Whip lemon vinegar and oil in a bowl
Pour the vinegar into a stainless steel pan.
Wash the lemons and pare the rind from them with a potato peeler.
Add the peel to the pan with the bay leaves and boil for 5 minutes.
Cover and leave to go cold.
Bottle, including the peel and the bay.
Leave for 4 weeks.
The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.
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
Mix flour, sugar and lemon rind.
Cut in butter and shortening.
Add enough vinegar to hold pastry together.
Chill until ready to use.
owl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
gg yolks, corn oil, water, lemon rind and juice.
With
peak. Fold in the Lemon Curd. Divide into serving bowls
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
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.
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
Cream the cream cheese and powdered sugar together.
Spread cream cheese on cooled pastry shell.
Spread lemon filling on top of cream cheese.
Top with whipped cream or Cool Whip.
Keep refrigerated until ready to serve.