Lemon Pudding

I love the middle of a lemon meringue pie.  This is the "pudding" recipe out of my favorite pie.  I may need to double it, depending on if the Lambies enjoy the dessert or not.  It's for a 9" pie, so isn't TOO much. 

Lemon Pudding

In a medium saucepan, whisk together: 

1 cup sugar, 

2 Tbsp flour, 

3 Tbsp cornstarch, 

1/4 tsp salt

Stir in 1 1/2 cups water, 2 lemons’s worth of lemon juice and their zest.

        Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in 2 Tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Move to a glass bowl, chill, covered, and serve. 

Lemon Loaf

This is supposed to be just like the lemon loaf from Starbucks.  It came through my facebook feed today.

Lemon Loaf 

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Yield is 1 loaf

Lemon Thyme Vinaigrette

I found this at Two Tarts,  from a link at Traditional Foods. 

Lemon Thyme Vinaigrette

• Zest of two lemon
• 2 Tbsp fresh thyme leaves
• Juice of two lemon (about 1/4 cup)
• 1/4 cup white balsamic vinegar
• 1 cup olive oil
• 1 tsp sea salt
• 1 tsp black pepper

Blend all ingredients in blender until smooth, except for oil. Drizzle oil in slowly. Store in fridge.

Almond Flour Pound Cake

I can't remember where I found this recipe, but it is excellent!  Luckily, I gave the recipe to my friend Michelle before I lost track of it.  She sent it back to me and I am posting it here to make sure I don't lose this gem again!  I pair it with a cream cheese frosting and it's divine!

Almond Flour Pound Cake

Ingredients

• 1 cup butter
• 1 cup sugar (or substitute)
• 5 eggs
• 2 cups almond flour 
• 1 tablespoon baking powder
• 1 tablespoon lemon flavoring ( 5 Teaspoons for Lemon Cake)
• 1 tablespoon vanilla extract

---

Directions

1. Preheat the oven to 350 degrees F.

2. Cream the butter and sugar (or substitute) until well combined. Add eggs one at a time, beating after each.

3. Mix flour with baking powder and add to egg mixture a little at a time while mixing. Add lemon and vanilla flavorings.

4. Pour into greased nine inch cake pan and bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.

Meyer Lemon Jelly

I found this recipe in an online forum.

Meyer Lemon Jelly

4 cups filtered lemon juice, preferably Meyer lemons, 

7 cups sugar  
2 (3 oz) pouches liquid pectin 

In an 8-qt stainless steel pan, over medium high heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly for 1 minute. Remove the pan from the heat. Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe there jar rims and threads and apply screw rings. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes. This is a tangy jelly with an intense taste. Yield: 7 to 8 half-pint jars

Coconut Lemon Meltaway Cookies

I found this recipe at Addicted to Veggies.  

Coconut-Lemon Meltaway Cookies

Makes roughly 22 to 24 Cookies

1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)

1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)

1/3 c Coconut Flour

2 big pinches of Salt

Mix all of your dry ingredients together - set aside and move onto the next step.

In a small mixing bowl combine the following:

6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey

4 Tbsp Lemon Juice

2 tsp Vanilla 

1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Mix together all of the above ingredients...

With your mixer on, slowly stream in the wet ingredients...

1/4 cup AND 1 Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.

The final step is up to you.

You can either - 

Option 1. 

Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open). 

Warm your Cookies for 1 hour, maybe a bit longer 

Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 

Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Option 2. Place your Cookies to set/chill in the fridge for about an hour.

If you opt not to heat/dry your cookies the texture will be soft and moist.

Old Fashioned Lemon Pudding

Old-Fashioned Lemon Pudding

1 1/2 cup granulated sugar
1/2 cup cornstarch
5 cups milk
6 large egg yolks, lightly beaten
4 tablespoons finely grated lemon zest
Pinch of salt
1 cup fresh lemon juice
1/4 cup butter, softened

Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon.

Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 8 -12 servings.

Meyer Lemon Vinaigrette

I found this tasty dressing at Pragmatic Paleo.  I have a huge supply of Meyer lemons, so this will come in handy.


Meyer Lemon Vinaigrette


2 1/2 Meyer lemons (about 1/2 cup juiced)

2 tablespoons red wine vinegar

2 garlic cloves

1 tablespoon whole grain mustard

1 tablespoon dried italian herbs 

2 tablespoons honey

1 1/2 cups extra virgin olive oil


Blend all ingredients but the oil together in the blender. 
Drizzle the oil in till smooth.  

Lemon Spinach

I found this at A Veggie Venture. I plan on making it for a lunch for myself, with some cooked chicken sprinkled into the bowl. If I made it for a dinner side dish, I would double the recipe.

Lemon Spinach

1 pound fresh spinach
1 tablespoon unsalted butter
1 tablespoon olive oil
Grated zest of a lemon
Salt and pepper

Clean spinach well, drain but allow droplets to remain. Heat butter and oil over medium heat in a large, deep skillet with a cover. Add spinach in a big heap. Cover and let cook 3 minutes. Uncover and continue cooking, stirring occasionally until spinach wilts and water evaporates. Remove from heat. Add lemon zest. Season and serve.

Switchel

I got this recipe from The Old Farmer's Almanac. Switchel, or Haymaker's Punch, is a classic beverage, made by colonial farmers for drinking while they were working hard in the fields. It's quite refreshing and nourishing on those hot days!

Mix 1 quart water, 1/2 cup molasses, 1 teaspoon powdered ginger, and the juice of 1 lemon. Serve ice-cold.

Old Fashioned Lemon Sugar Cookies

This is a Food.com recipe.

Old Fashioned Lemon Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup light brown sugar, packed
Zest from one lemon
Juice of one lemon juice
1 cup unsalted butter, softened
2 large whole eggs

Preheat oven to 350°.
Sift flour, baking soda, and salt into a bowl and set aside.
Put sugars and lemon zest in your mixer and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
Reduce speed and gradually add flour mixture. Mix until just combined.

Chill mixture for at least 15 minutes.

Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with colored sugar and brush lightly with wet pastry brush. Sprinkle with more sugar to taste.

Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Makes about 4 dozen cookies.

Lemon Shortbread Cookies with Frosting Options

I have an abundance of lemons right now, so I will be adding some of the lemon recipes that we enjoy. This cookie is wonderful!

Lemon Shortbread Cookies

2 cups softened butter
1 1/2 cup light brown sugar
6 tsp fresh lemon juice (you can use more, too)
1 tsp vanilla extract
zest from 2 lemons (or more, depending on your taste)
4 cups all purpose flour

Preheat over to 325. Cream butter and sugar. Add lemon juice, vanilla, zest and flour and mix well. Shape level tablespoonfuls into logs or balls and place on ungreased cookie sheets or press into a jelly roll pan for bars. Bake 15-20 minutes till cookie spreads and is very light brown in color. Cool. You can dip cookies into melted chocolate or soft lemon frosting when cooled, or drizzle with a lemony powdered sugar glaze.

Lemon Buttercream Frosting

1/4 cup butter
1/2 pound powdered sugar
1/4 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 Tbsp milk
dash of salt

Beat butter till soft. Add powdered sugar alternatively with combined zest, juice, salt and milk. Beat till smooth. Add more zest if not lemony enough for your taste. Add a drop or two more milk if it's too thick. You can tint with yellow food coloring, if desired.


Lemon Glaze

1 cup powdered sugar
2 Tbsp melted butter
2 Tbsp lemon juice

Mix well. Drizzle or pour over cookies. This works without the butter, as well.

Lemon Meringue Pie Green Smoothie

I found this at The Green Smoothie Queen.

Lemon Meringue Pie Green Smoothie

• 1 cup fresh lemon juice (or you can simply use the juice of one lemon, depending how strong you like the taste of your smoothie to be)
• Few drops of vanilla flavored stevia (or few drops stevia with vanilla essence/pod)
• 2 bananas
• One head Romaine lettuce

Blend and Enjoy!

Strawberry Lemonade Concentrate

Strawberry Lemonade Concentrate

Makes about seven pint jars

from Ball Complete Book Of Home Preserving

• 6 cups hulled strawberries
• 4 cups freshly squeezed lemon juice (about 25 lemons)
• 6 cups granulated sugar

Prepare canner, jars, and lids. (For more information, refer to the book.)

In a blender or food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees Fahrenheit over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.

To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale; adjust concentrate to taste.

Honey Lemon Jelly

Honey Lemon Jelly

5-6 lemons
2 1/2 cups honey
1 (3 oz) pkg liquid pectin

Zest lemon rind to measure 4 tsp. Set aside. Squeeze juice to measure 3/4 cup. Strain. Combine juice, honey and rind in a large pot. Stir well.

Bring to a boil over high heat. Stir in pectin. Return to a boil and boil hard for 1 minute. Remove from heat. Skim foam. Pour into hot, properly prepared jars. Boil water bath for 10 minutes.

Makes 4 half-pints

Strawberry Lemon Marmalade

Strawberry Lemon Marmalade

1 lemon
1/4 tsp baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Peel lemon and slice very thinly. Squeeze 1 Tbsp juice. Combine peel and baking soda in small pan with just enough water to cover. Simmer five minutes. Remove from heat, drain, and set aside.

Slice or crush strawberries to measure 4 1/2 cups. Combine berries, lemon juice, peel and pectin in a large pot. Bring to a boil. Add sugar, stir to dissolve, bring to a boil and boil hard for 1 minute. Ladle into hot, properly prepared jars. Process in a boiling water bath for 10 minutes.

Makes 8 half-pint jars

Honey Lemon Apple Jam

Honey Lemon Apple Jam

12 cups chopped apples
2 cups lemons juice
1 cup honey
5 cups sugar
1 envelope of liquid pectin
zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings.

Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).

I found this at Food In Jars. I'm looking forward to trying it!

Lemon Meltaways

Lemon Meltaways

1 1/2 cup butter, softened
2/3 cup powdered sugar
2 tsp lemon juice
2 1/2 cup flour
1 cup cornstarch

Frosting
1/2 cup butter, softened
1 1/2 cup powdered sugar
2 tsp lemon juice
2 tsp lemon peel

In a bowl, cream sugar and butter. Add lemon juice. Combine flour and cornstarch, then add to the creamed mixture. using your hands, roll a small ball and press into a cookie shape. Place on an ungreased baking sheet. Bake at 350 for 10 minutes. Cool completely.

In bowl mix all frosting ingredients until smooth. Frost the cooled cookies.

Strawberry Lemon Marmalade

This is from Recipezaar.

Strawberry Lemon Marmalade

• 1/2 lemon
• 1/4 teaspoon baking soda
• 2 quarts strawberries
• 1 package pectin
• 6 cups sugar

1. Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
2. Remove the pulp and white membrane from the lemon peel, slice peel thinly.
3. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
4. Remove from heat; drain peel; set aside.
5. Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
6. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
7. Bring slowly to a boil.
8. Add the sugar, stirring until dissolved.
9. Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
10. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
11. Adjust two-piece caps.
12. Process 10 minutes in a boiling water canner.
13. This recipe yields about 8 half-pints.

Lemon Marmalade

Lemon Marmalade

10 large lemons
4 cups water
4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.