Friday, April 03, 2009
More Lemon Recipes
The windy weather has kept my friend Ahmed busy picking up lemons in his yard. I am lucky enough be a frequent recipient of this leftovers. Time to get busy in the kitchen!
8-10 lemons 1 1/2-2 cups of lemon juice
1 cup sugar (or to taste)
2 qts water
Juice the lemons and combine all in a tall pitcher. Serve over ice.
2 sticks butter
2 cups flour
1/2 cup confectioners sugar plus 1 tbsp for dusting on top
4 eggs, beaten
2 cups sugar
4 tbsp flour
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan lined with parchment paper for easy removal. Bake for 15-20 minutes. For filling, blend together eggs, sugar, 4 tbsp flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Let cool for 20 minutes then sift confectioners' sugar over the top just prior to serving.
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