The Lemon
The lemon is a type of fruit that you wouldn’t think twice of enjoying in a savoury or sweet recipe. Lemons are so versatile, they can be used in cakes, meat or vegetarian dishes, cocktails and remedies. Here are a few of our favourite ways to use lemons.
LEMON ROSEMARY COOKIES
2014-10-09 10:06:20
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 cup powdered sugar
Instructions
- In a medium bowl stir together flour, rosemary, lemon zest, and salt; set aside.
- In a large mixing bowl beat 3/4 cup butter with an electric mixer until fluffly
- Add 1 cup powdered sugar.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in as much of the flour mixture as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour mixture.
- On a lightly floured surface, shape dough into a 10-inch roll.
- Wrap in plastic wrap.
- Chill for 2 hours or until dough is firm enough to slice.
- Preheat oven to 350F.
- Cut roll into 1/4-inch slices.
- Place slices 2 inches apart on a parchment lined cookie sheet.
- Bake about 10 minutes or until edges are light brown.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
Delicious on toast or as a frosting on white cake. Jarred with a ribbon, it makes a great host/hostess gift instead of a bottle of wine.
COCONUT LEMON CURD
2014-10-09 10:12:41
Ingredients
- 1/2 cup butter
- 3/4 cup unsweetened shredded coconut
- 2 eggs
- 1/2 cup sugar
- juice and zest of 3 lemons
Instructions
- Whisk eggs, sugar and lemon juice in a double boiler.
- Place on medium heat and stir and scrape bottom until it’s a nice thick consistency, remove from heat.
- Add butter, coconut and lemon zest, stir. It keeps well in a mason jar in the fridge for up to 2 weeks.
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
Is there anything more thirst quenching than ice cold lemonade on a sweltering summer day? Try this recipe or a quick lemon water (1 sliced lemon in 8 cups water) for a refreshing, chilled drink.
SIMPLY DELICIOUS LEMONADE
2014-10-09 10:17:27
Ingredients
- 3/4 sugar
- 8 cups water
- 1 cup fresh lemon juice
Instructions
- Mix it all up in a pitcher.
- If you want to make it fancy for a gathering, add sprigs of rosemary or lavender and a few slices of lemon.
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
Easy to make and use in so many recipes, you can preserve regular lemons or Meyer lemons.
PRESERVED LEMONS
2014-10-09 10:22:09
Ingredients
- 6 medium lemons
- ¼ cup kosher salt
- 2 cups fresh lemon juice
- 1 tsp. whole black peppercorns
- 1 stick cinnamon
- 1 bay leaf
- 1 whole chili
Instructions
- Quarter each lemon lengthwise so that it stays attached by about ½" at the stem end.
- Sprinkle salt on exposed lemon flesh.
- Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cinnamon, chili and bay leaf.
- Seal with a tight-fitting lid and set aside, flipping the jar every day, until lemons are soft, about 1 month.
- Refrigerate after opening, and use within 2 weeks.
Adapted from Simply Recipes
Adapted from Simply Recipes
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
For a special birthday or any other occasion or excuse, lemon chiffon cake is heavenly.
LEMON CHIFFON CAKE
2014-10-09 10:28:18
Ingredients
- 1 3/4 cups cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 6 eggs, separated
- 3/4 cup water
- 1 Tbsp lemon zest
- 1/2 tsp cream of tartar
- 3/4 cup confectioner's sugar
Instructions
- Preheat oven to 350F.
- In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar.
- Add oil, egg yolks, water and lemon zest.
- Beat with an electric mixer until smooth.
- In a small bowl, beat egg whites and cream of tartar until peaks form.
- Gradually add 3/4 cup sugar, and beat until stiff peaks form.
- Fold 1/2 of the whites into the batter, then fold in remaining whites until no streaks remain.
- Split batter between 2 - 8 inch round cake pans.
- Bake at 350F for 45 minutes or until a toothpick inserted in the center comes out clean. When cool, loosen edges and remove from pans.
Notes
- For fillings: use coconut lemon curd (recipe above) and a simple icing of 1 cup icing sugar, 1/4 cup softened butter and a Tbsp milk, mix with a wooden spoon and add milk 1 tsp at a time until you reach the right consistency.
- To assemble cake: Slice cakes horizontally into 2 parts so you end up with 4 equal layers. Spread coconut lemon curd on first layer, icing on second and continue alternating until all 4 layers are in place. Sprinkle top with powdered sugar and decorate with lemon zest.
Adapted from All Recipes
Adapted from All Recipes
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
Lemons are beneficial in many ways, they are a good source of vitamin C, have anti-oxidant and anti-inflammatory properties and help dissolve kidney stones. How do you enjoy lemons?
Oh those cookies look yummy!!!
They are 🙂
I love lemons. I am particularly interested in your cookie and lemon curd recipe. I will try them this winter when I am in Arizona and getting lemons fresh from the tree.
They are delicious, I hope you enjoy them.
I’m crazy about lemons! Thanks for sharing these recipes.
Enjoy them!
Love these recipes. It was such a thrill for us to make lemonade from our own lemons here on Kauai. Although, I prefer my serving to include vodka. 😉
Another good recipe is lemon tequila, take a 28 oz bottle of tequila, 12 lemons cut in half and one cup of sugar. Empty the tequila into a bowl mix in the sugar, squeeze the lemons into the bowl and add the lemons too, cover and let sit for 24 hours, pour back into the bottle, drink whatever doesn’t fit. It’s delicious but dangerous, very easy drinking.
I’m always amazed at the versatility of lemons. Can’t imagine what we’d do without them!
It is well known in our family that I do not care for lemon desserts. My husband loves them! For years I would not even try them, but I have gotten so much better. Truthfully, all of these look delicious and I will make them for my family… and I will have a bite too!
This a great collection of ways to use lemons. I love to freeze them and then grate the entire lemons. I freeze the grated shavings in ice cube trays and drop a cube into water for a healthy and refreshing drink during the day.
What is it about lemon that makes such a delicious ingredient. I make a super secret lemon pound cake that so good, and lemon bars. Yum! I’m bookmarking these for future lemony goodness!
I love all things lemon. I am going to make each of these…starting with the lemon cookies. I did make preserved lemons a couple of years ago but then could only find one recipe where I could use it. Any recipes for using the preserved lemons? Tasty post. Lovely photos. Thanks!
I love lemons which is surprising because I think they are good for you 🙂 All of the recipes you provided look delicious. I used to drink a 2 liter bottle of soda a day, but now I drink water with fresh squeezed lemon. I might have to try those cookies now that I’ve given up soda 😉
haha you’re right, they are good for you!
Oh my those all looks so yummy, will have to try making a few of those in the coming weeks since we have lemons from friends.
That’s why we wrote the post, we had a surplus of lemons where we’re staying. All tested and delicious!
Love lemons. My daughter-in-law serves fresh lemon water laced with freshly ground ginger in her yoga studio. Your recipes all sound delicious.
oh that sounds good, will have to try that.
I never would have imagined a rosemary lemon cookie, but I’m fond of rosemary, lemon and cookies, so I’m thinking that recipe might be the one for me to try.
They’re pretty delicious.
Those are the best lemon cookies I’ve ever seen. Now I just need to taste them. Please send a batch? 🙂 Great ideas. I love lemons, but have never gotten very creative with them. Thanks for the inspiration.
haha nice try, that’s why we post the recipes 🙂