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The lemon (Citrus limon) is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
Lemon-Ricotta Pound Cake
Makes 8 servings
For the cake:
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup ricotta cheese at room temperature
3 eggs at room temperature
3 tsp lemon zest from 3 lemons
3 TB freshly squeezed lemon juice from 1 lemon
1/2 tsp vanilla extract
Preserved lemon, saffron and olives bring Middle Eastern flavours to this easy chicken tray bake and the potatoes soak up the delicious juices from the chicken. The lemon curd glaze is optional but it does provide an unusual sweet citrus taste to the chicken. I served this dish with a crisp...
I first made this a few months ago but found the taste not quite to my liking, my lemons are sweet and frankly diluting the juice by the volume suggested in the original recipe (Lemon jelly, classic and strong version! Vegan and gluten free!) left the lemon taste quite vague, so I thought I'd...
I love to make these because they're so zesty and flavorful and still not as rich as regular cupcakes.
200 g self raising flour
2 large eggs
75 g golden caster sugar
50 ml sunflower oil
150 ml low fat natural yoghurt
2 tbsp skimmed milk
1 tsp of bicarbonate of soda
This is a 1 bowl, 1 sheet pan, 1 cutting board and a sauce pan for rice or couscous to soak up all the juices (or you could use a rustic bread).
Do ahead: You could make up the pan the night before or in the morning, cover with foil, refrigerate, and then pop in the oven when you get home...
You could substitute an alternative firm fleshed fish, such as cod here. If you haven’t ever made Greek avgolemono sauce then you really should! Its much easier to make than you might think and all that is needed is egg, lemon and some stock. This refreshing bright and creamy sauce is delicious...
My family loves anything lemon. Lemon Crinkle Cookies are an easy go-to recipe.
1 1/2 cup All Purpose Flour (APF)
1/4 Tsp. baking powder
1/4 Tsp. salt
1/8 Tsp. baking soda
1 cup granulated white sugar
1/2 cup soft/room temperature butter
1 large room temperature egg
1 Tsp. Pure...
I have recently been making quite a lot of chutney whilst preserving fruit from my pear tree and a while ago I had to cut back my lemon tree, so I had quite a few preserved lemons. This recipe uses quite a surprising amount of preserved lemons once you have removed all of the flesh which you...
There's a restaurant in my Mom's hometown that serves Meyer Lemon Ice Cream, she loves it!
My Mother gifted me an electric Ice Cream Maker for my birthday a few years back and I've been playing around with it.
I prefer Sherbert over Ice Cream.
I like Meyer Lemons because they're much sweeter...
I love Meyer Lemons as they're not as tart as a Lisbon Lemon that are commonly found in Supermarkets.
I use this recipe as a filling for Lemon Meringue Pie and Lemon Bar Cookies.
My Meyer Lemon Curd
This recipe makes approximately 2 pints
12 Egg Yolks
2 C. granulated Sugar
Welcome to the CookingBites recipe challenge. The current challenge ingredient is lemons and/or limes* and murphyscreek is our judge. To enter, all you need to do is post a recipe** which uses lemons and/or limes, tag it cookingbites recipe challenge and post a link to it in this thread. The...
2 cups plain flour (sifted)
1 and 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
340gms Greek style yoghurt
3/4 cup vegetable oil
Grated zest of 2 lemons
Juice of 1 lemon
Icing powder to dust
In a large bowl combine flour, sugar, baking powder, and salt.
Lemons were on sale this week. 2 bucks a bag. I made up some preserved lemons. Lemons, Kosher salt, peppercorns, bay leaves and a cinnamon stick. See you in a month. Looking forward to using the tagine..
I used my large cast iron skillet to sear and roast tarragon-seasoned and marinated chicken thighs, and then cooked my root vegetables in the same pan so as to absorb the yummy juices from the chicken while cooking. If you don't have a big enough cast iron skillet, you might end up having to...
This is a versatile sauce that goes especially well with fish, chicken, and eggs. It was quite simple to prepare and only took me about 20 minutes from start to finish.
2 tbsp butter
1/2 shallot, slivered
The juice of 1/2 lemon, plus zest
1/4 cup white wine (I used sauvignon blanc)...
As a lighter alternative to traditional lemon cake made with butter, this cake really hits the sweet spot.
For a 25 cm cake ( round ) tin, you need:
250 grams of Turkish ( or Greek ) yoghurt, at least 10% fat
4 medium eggs
225 g self raising flour
225 g caster sugar
1 big unwaxed lemon
I marking this up as a retro recipe for a reason.
It apparently comes from an old Italian cookbook (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well (1891)) and at first I was kind of surprised by it but the more I looked online the more I found mashed potato in a limited...