Cooking with Lemons
Two for one in today's recipe stakes.
Here were have a shortbread base, and a lemon topping. As an additional experiment I mixed both using the blender, and it worked!
Uses 2 Lemons
Shortbread Base:
1 1/2 Cups plain flour
1/3 Cup sugar
~2 teasp lemon rind
3/4 Cup chilled butter
Combine the flour, sugar and lemon rind. Then add butter pieces and pulse to combine into a crumbly mixture. (Or rub in the butter by hand).
Press into a pan and bake for 15-20 mins at 180C until edges start to brown.
Topping:
3 eggs
1 Cup sugar
200ml sour cream
3 tbsp plain flour
1/2 teasp baking powder
1/4 Cup lemon juice (2 lemons)
~tbsp lemon rind (the remaining rind of the two lemons)
Beat the lot together until smooth. Pour over shortbread base while still hot from oven, then return to oven for ~25 mins at 180C. Should be just starting to brown on top.
Allow to cool, slice and devour.
Or rather, lemon pudding in a bowl.
3.5 tbsp plain flour
0.5 tbbsp corn flour
4 tbsp sugar
pinch bicarb soda
rind from one lemon
1 egg
~4 tbsp lemon juice (one lemon worth)
1 tbsp oil
1 tbsp water (unless there was lots of lemon juice)
Mix dry ingredients in bowl, then beat in egg and add liquid ingredients. Mix well.
Microwave for ~ 2.5 mins.
Tastes good sprinkled with chocolate and ice-cream.
And now I'm going to find out if the juice I cooked the corned beef in makes a good soup stock.
Here were have a shortbread base, and a lemon topping. As an additional experiment I mixed both using the blender, and it worked!
Uses 2 Lemons
Shortbread Base:
1 1/2 Cups plain flour
1/3 Cup sugar
~2 teasp lemon rind
3/4 Cup chilled butter
Combine the flour, sugar and lemon rind. Then add butter pieces and pulse to combine into a crumbly mixture. (Or rub in the butter by hand).
Press into a pan and bake for 15-20 mins at 180C until edges start to brown.
Topping:
3 eggs
1 Cup sugar
200ml sour cream
3 tbsp plain flour
1/2 teasp baking powder
1/4 Cup lemon juice (2 lemons)
~tbsp lemon rind (the remaining rind of the two lemons)
Beat the lot together until smooth. Pour over shortbread base while still hot from oven, then return to oven for ~25 mins at 180C. Should be just starting to brown on top.
Allow to cool, slice and devour.
Or rather, lemon pudding in a bowl.
3.5 tbsp plain flour
0.5 tbbsp corn flour
4 tbsp sugar
pinch bicarb soda
rind from one lemon
1 egg
~4 tbsp lemon juice (one lemon worth)
1 tbsp oil
1 tbsp water (unless there was lots of lemon juice)
Mix dry ingredients in bowl, then beat in egg and add liquid ingredients. Mix well.
Microwave for ~ 2.5 mins.
Tastes good sprinkled with chocolate and ice-cream.
And now I'm going to find out if the juice I cooked the corned beef in makes a good soup stock.