Lemons: Sunshine for Every Occasion
Lemons are so versatile for main dish recipes,
garnishes and vegetables, but lemon desserts and beverages
add a bit of sunshine to the table! Your dinners, parties,
baby showers or wedding showers will shine with the
addition of beautiful yellow lemons. The following
recipes are easy and delicious. Be sure to decorate
with yellow crepe paper, white doilies, a plate of lemon
wedges decoratively placed, and a centerpiece of
daisies and daffodils. Rain or shine your guests will
feel festive and bright.
Lemon Tips
Be sure to buy firm, heavy, deep yellow lemons
with fine-textured skin. Avoid coarse skin and
light weight. You may store in the refrigerator
uncovered up to 6 weeks; not touching each
other. When cut, the unused portion should
be wrapped with plastic wrap on the cut edge.
When grating lemon peel be very careful to just
grate the surface and not go down to the white
which is bitter.
Lemon Cheesecake Pie
Ingredients:
12 ounce can evaporated milk, undiluted
1 (3 1/2 ounce) package instant lemon pudding mix
2 (8 ounce) packages of cream cheese
1 (6 ounce can) frozen lemonade concentrate, thawed
1 premade graham cracker crust
1 cup whipped topping
In a small mixing bowl, combine evaporated milk and pudding
mix, beat 2 minutes. Set aside. In large mixing bowl, beat cream
cheese, until light. Gradually add lemonade concentrate; continue
beating until smooth, light and fluffy, 3-4 minutes. Fold pudding
mixture into cream cheese, blending. Pour filling into crust. Chill
3-4 hours or overnight. Top with whipped cream.
NOTE: This may also be placed in pretty glasses, without a crust,
alternating with the whipped topping. Top with a thin lemon
slice, cut into the middle and placed on the edge of the glass,
when serving.
Lemon Crisps
Ingredients:
1 stick butter or margarine (not spread) softened
3/4 cup sugar
1 large egg
1 tablespoon freshly grated lemon peel
1 1/2 tablespoons fresh lemon juice
3/4 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 cups all-purpose flour
Garnish: 1/2 cup crushed or sliced almonds
Heat oven to 350 degrees. Beat butter and sugar in
large bowl until fluffy. Beat in remaining ingredients
except flour until well blended. On low speed, beat in
flour just until blended. Drop by rounded teaspoonfuls
1 1/2 inches apart on ungreased cookie sheets. Sprinkle
with almonds. Bake 10-12 minutes until edges are lightly
browned. Cool on cookie sheet 1 minute before removing
to wire rack to cool completely. Store airtight at room
temperature up to one week. Makes about 44 cookies.
Zesty Lemon Spread
Ingredients:
3 eggs, beaten
2 cups sugar
1/2 pound butter, cut into tablespoon size pieces
3/4 cup fresh lemon juice
Grated peel of one lemon
In the top of a double boiler, combine all ingredients.
Cook and stir over boiling water until thickened like
pudding. Remove from heat and cool. Chill until
ready to serve. Spread on muffins (almond poppy seed
mini muffins are wonderful), rolls, or serve over ice cream.
Keeps in the refrigerator up to 2 weeks.
Sparkling Lemonade
Ingredients:
1 cup sugar
1 cup lemon juice from concentrate
6 1/2 cups club soda
Ice
Fresh lemons
In a large pitcher, dissolve sugar in concentrate.
add club soda. Mix well, and serve over ice with
a fresh lemon wedge.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer and editor
of Old Fashioned Living. She has also started her own Watkins Team,
representing this 135 year old company and it's products! Visit
here for more information.
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