For Scones:
Preheat oven to
ombine cake mix, lemon zest, oil, water, eggs, lemon juice and melted
For the loaf: In a large
hen a hand held mixer for a maximum of 3 minutes
Heat oven to 180 degrees Celsuis.
Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
Put in rectangular tin (meatloaf tin) & bake for 40 - 45mins.
Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
Leave to cool (if you can!) then enjoy! :o).
t 180\u00b0C/350\u00b0F for 12 minutes or until set
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
inch baking pan.
FOR CRANBERRY FILLING ~ In a small
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
br>Stir in 1 tablespoon lemon zest with the remaining flour
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to STEAM
lour, baking powder, xylitol and lemon zest in a large bowl
repared tray and drizzle with olive oil. Roast for 40 mins, or
his recipe many times and find that 2/3 cups lemon juice
dd vermouth, 1/4 cup lemon juice, tarragon, parsley, butter, salt
ainst lemon candies.
Note: For testing purposes only, we used Lemon
Place the lemon pieces in a cold skillet.
Combine flour, baking powder and cinnamon; set aside.
Cream butter, sugars and zest until light and fluffy.
Beat in egg and vanilla.
Gradually beat in flour mixture.
Stir in pecans and cranberries.
Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
Bake at 350\u00b0 for 12-15 minutes, until golden.
Cool 5 minutes before removing from cookie sheet.
Whisk together ingredients for lemon icing.
When cool, drizzle with lemon icing.