When life gives you lemons, make...

[sister herb]

Frozen Lemon Mousse

yield: Makes one 8-inch mousse

8 to 10 lemons
2 cups sugar
8 large egg yolks
2 whole eggs
1 cup (2 sticks) unsalted butter, cut into pieces
1 1/2 cups plus 2 tablespoons heavy cream, chilled
Candied Lemon Zest* (See Note)
One 8-ounce container creme fraiche

Directions

1. Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
2. Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
3. Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
4. Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
5. Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

*Note: Candied Lemon Zest

The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.

yield: Makes 1 cup

6 lemons, scrubbed
2 cups sugar

1. Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
2. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
3. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

Source: http://www.marthastewart.com/336103...pes&gallery=274586&slide=336103&center=276955

 

[sister herb]

White Chocolate Coated Lemon Truffles

1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract (or more by taste)
icing sugar, for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
Store covered in the fridge for up to one week. Freeze for longer storage.

Source: http://thesugar-coated.blogspot.fi/2012/05/white-chocolate-lemon-truffles.html

I bet that soon you whish that life would gives you more lemons...

 

[sister herb]

Lemon Dimples

Makes: 40 cookies
Active Time: 15 minutes
Total Time: 1 hour 15 minutes (Includes chilling dough)

Ingredients

• 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
• 1⁄2 cup confectioners’ sugar, plus extra for dusting
• 1⁄4 cup granulated sugar
• 1 large egg
• 1 tsp grated lemon zest
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 cups all-purpose flour
• 1 scant cup prepared lemon curd

Preparation
1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.
2. Heat oven to 350 F / 175 C. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.

Per cookie: 93 cal, 1 g pro, 13 g car, 0 g fiber, 4 g fat (2 g sat fat), 20 mg chol, 20 mg sod


Source: http://www.womansday.com/food-recipes/dessert-recipes/5-sunny-lemon-desserts-52365

 

[sister herb]

Lemon Tassies*

yield: Makes 24

For the Candied Lemon Zest:

• 2 lemons, well scrubbed
• 1 cup sugar, plus more for rolling
• 1/2 cup cool water

For the Crusts:

• 5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Pinch of salt

For the Filling:

• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract

Directions

1. For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
2. Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
3. Preheat the oven to 350 degrees F / 175 C with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
4. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
5. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
6. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

*Note: The name of these tart treats is derived from the Scottish word for a "small cup."

Source: http://www.marthastewart.com/353216/lemon-tassies?center=0&gallery=275226&slide=353216

 

[sister herb]

Lemon Popsicles

Ingredients

• 1 cup water
• 3/4 cup granulated sugar
• zest from 2 lemons
• 1 cup freshly squeezed lemon juice

In a small pot, combine the sugar and water and heat until the sugar has dissolved, stirring frequently. Add the lemon zest and bring to a simmer. Remove from heat and allow to cool. Once cooled, pour the sugar mixture through a strainer over the bowl of lemon juice. Stir the strained sugar mixture and lemon juice and set aside.

Pour the lemon juice into each popsicle mold. Freeze for approximately 30 minutes and then remove the molds from the freezer and place a popsicle stick in each mold. Put the popsicles back into the freezer and freeze for 1 to 2 hours.

When you are ready to serve, let hot water run over the popsicle mold for 10 seconds. To store your popsicles, wrap in wax paper and store in a plastic container in the freezer.

Makes 10-12 popsicles.

Source: http://www.thewaytohisheartblog.com/lemon-popsicles/

 

[sister herb]

Lemon Crepes

servings: 6

tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 1/4 cup milk (not skim)
1/4 teaspoon pure vanilla extract
3 large eggs
Lemon-Caramel Sauce* (See below)
Candied Lemon Slices* (See below)

Cook's Note
Each of the components -- crepes, candied citrus slices, sauce -- can be made ahead. The crepes can be made one day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200-degree F / 95 C oven.

Directions

Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until butter is completely melted.

Whisk together flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in butter mixture. Pour batter through a fine sieve into a bowl; discard lumps. Transfer batter to an airtight container; refrigerate at least 2 hours (or overnight).

Preheat oven to 200 degrees F / 95 C. Lightly coat a 6-to 7-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour 2 to 3 tablespoons batter (depending on size of pan) in center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges of crepe turn golden and center is dry, about 45 seconds. Flip crepe; cook until underside is brown in spots, about 45 seconds more.

Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat process with remaining batter, coating pan with more butter as needed.

Fold each crepe into quarters to form a triangle. Arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

-------------------------------------------------------------

*Lemon-Caramel Sauce

Makes about 1 1/4 cup

1 cup sugar
4 tablespoon fresh lemon juice
2 tablespoon unsalted butter, cut into small pieces

Directions

1. Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
2. Remove from heat; whisk in lemon juice, butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.

-----------------------------------------------------------------

*Candied Lemon Slices

yield: Makes 1 dozen

1 large lemon
1 cup sugar

Directions

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.


Source: http://www.marthastewart.com/356386/lemon-crepes?czone=food/produce-guide-cnt/year-round-produce-recipes&gallery=274586&slide=356386&center=276955

 

[sister herb]

Lemon Bark

Ingredients:

• 8 oz bittersweet chocolate, chopped
• 8 oz white chocolate, chopped
• Zest of 4 lemons
• 1 cup granulated sugar
• ¼ tsp lemon oil OR ½ tsp lemon extract
• Yellow candy food coloring (optional)

Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and smoothing the foil.
2. Candy the lemon zest. Place 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a boil. Add the zest and cook, stirring occasionally, for 20 minutes, until the water is yellowish and the zest is translucent. Drain the water and spread the candied zest on wax paper to dry for a few minutes. Coarsely chop the zest or snip with kitchen shears.
3. Melt the bittersweet chocolate in the microwave or over a double boiler, and pour on the baking sheet. Using a spatula, spread the chocolate in a thin layer and place in the refrigerator to set.
4. Melt the white chocolate in the microwave or over a double boiler, stir in the lemon oil or extract, and add a few drops of yellow candy food coloring, if desired. Pour the white chocolate on top of the dark chocolate, smoothing in a thin layer.
5. While the top layer is still wet, sprinkle on the chopped lemon zest and press gently into the chocolate. Place the tray in the refrigerator to set.
6. Once set, break into irregular pieces and serve.

Source: http://candy.about.com/od/chocolate/r/lemonbark.htm

 

[sister herb]

Lemon Juice with Green Mint

1) 2 fresh lemons(medium size or 1 large sized lemon)
2) 15 fresh mint leaves
3) 3 teaspoons of sugar (or as u desire)
4) 2 glass of cold water

Description

1) wash and clean mint leaves very well
2) blend it very well with 1/2 glass of water strain it
3) add lemon juice, rest of water, sugar and serve

Source: http://atayb4u.blogspot.fi/2011/09/lemon-juice-with-mint.html

 

[um muhammad al-mahdi]

Lemon Popsicles

Ingredients

• 1 cup water
• 3/4 cup granulated sugar
• zest from 2 lemons
• 1 cup freshly squeezed lemon juice

In a small pot, combine the sugar and water and heat until the sugar has dissolved, stirring frequently. Add the lemon zest and bring to a simmer. Remove from heat and allow to cool. Once cooled, pour the sugar mixture through a strainer over the bowl of lemon juice. Stir the strained sugar mixture and lemon juice and set aside.

Pour the lemon juice into each popsicle mold. Freeze for approximately 30 minutes and then remove the molds from the freezer and place a popsicle stick in each mold. Put the popsicles back into the freezer and freeze for 1 to 2 hours.

When you are ready to serve, let hot water run over the popsicle mold for 10 seconds. To store your popsicles, wrap in wax paper and store in a plastic container in the freezer.

Makes 10-12 popsicles.

Source: http://www.thewaytohisheartblog.com/lemon-popsicles/

Assalamu Alaykum sister,

Do you think I could use agave syrup instead than sugar?

Jazakillahu khayran

 

[sister herb]

Sure you can use it as substitute for sugar. Wiki says about it:

Agave syrup is 1.4 to 1.6 times sweeter than sugar and is often substituted for sugar or honey in recipes. In cooking, it is commonly used as a vegan alternative to honey for those who choose to exclude animal products from their diets. Agave syrup dissolves quickly and so it can be used as a sweetener for cold beverages such as iced tea. It is added to some breakfast cereals as a binding agent.

But notice also:

Commercial agave syrups have received criticism from medical experts for their high fructose content. The fructose content of commercial agave syrups has been measured at between 59 and 90 percent, which is even more than high fructose corn syrup in its fructose content by weight (HFCS, by comparison averages 55% fructose content).
Due to its high fructose levels, agave syrup has the potential to lead to insulin resistance and significantly increased triglyceride levels (a risk factor for heart disease).

 

[Mahzala]

Assalamu Alaykum sister,

Do you think I could use agave syrup instead than sugar?

Jazakillahu khayran

Wa 'alaykum salaam,

I would go for honey or molasses (a little bit of this because of its rich brown colour), they just feel and seem so much healthier according to my tastebuds. And honey and lemon are a good combination, imagine a honey lemon flavoured popsicle for the flu season

 

[um muhammad al-mahdi]

Assalamu Alaykum

Jazakallahu khayran... Tbh I've never used agave syrup, only honey, so won't change my habits inshallah and barakallahu fikunna for the info mashallah!

So, sister @Mahzala... Any recipe using lemons

 

[sister herb]

And honey and lemon are a good combination, imagine a honey lemon flavoured popsicle for the flu season

I agree with this as honey is an antioxidant-rich and lemon has a lot of vitamin C; both good when you have flu. But I would prefer to enjoy these with hot tea, not with ice-cold popsicle if I have a flu.

 

[sister herb]

Lemon Goat-Cheese Dip

240 mls low-fat Greek style yogurt
300 gm crumbled Goat-Cheese Log
30 mls Olive Oil
2 chopped Green Onions (chives is OK too)
15 mls Fresh Lemon Juice
5 mls Lemon Zest
Salt
Freshly Ground Pepper
Pita Chips, for serving (or cheese or graham crackers)

1. In a food processor, combine first 6 ingredients, plus 1/2 teaspoon salt and 1 teaspoon pepper; blend until smooth.
2. Transfer to a bowl and season with salt and pepper, to taste.
3. Serve with pita chips.

Note: Help for changing measurements: http://www.brineshrimpdirect.com/chart-volume-c102.html

Source: http://kitchenneeds.com.au/lemon-goat-cheese-dip/

 

[sister herb]

Microwave Lemon Dessert Sauce Recipe

12 Servings

1/2 cup sugar
1 1/2 tablespoons cornstarch (if planning to serve cold, reduce the cornstarch by half)
Dash salt

1 medium lemon
3/4 cup cold water
2 tablespoons butter

1. Whisk the sugar, cornstarch, and salt until well-mixed.
   
2. Grate the zest from the lemon and add it to the sugar mixture along with the cold water; whisk until smooth.
   
3. Microwave on high power 2 minutes; remove from the microwave and whisk.
   
4. Return the mixture to the microwave and cook 2 minutes more, or until it the mixture is clear, thickened and boiling.
   
5. Remove from the microwave and squeeze the juice (there should be about 1/3 cup juice) from the lemon into the mixture.
   
6. Whisk the sauce until smooth.
   
7. Whisk in the butter and serve.

Amount Per Serving
Calories 47 Calories from Fat 17
Percent Total Calories From: Fat 37% Protein 1% Carb. 62%

Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 44 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 6 g
Protein 0 g

Vitamin A 1% Vitamin C 4% Calcium 0% Iron 0%

Source: http://www.bellaonline.com/articles/art7220.asp

 

[sister herb]

Lemon Ice Cream (Without Ice Cream Maker)

Prep time: 15 mins
Cook time: 4 hrs
Servings: 6

9 tablespoons fresh squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup sugar
1 cup whole milk
1 cup heavy cream
1/8 teaspoon salt

Directions:

1 Combine lemon juice, lemon zest,and sugar in a mixing bowl.

2 Gradually stir in milk, heavy cream and salt.

3 Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

Source: http://www.food.com/recipe/lemon-ic...ream-maker-240173?mode=us&scaleto=6.0&st=null