OK, so our lemon tree is working overtime. We literally have buckets full.
We thought it would be fun to ask for recipes from our loyal blog followers. Help! We can only make so much lemonade, and lemonade just doesn't taste the same when it is only about 50 degrees.
If you have recipes that use lemons, feel free to send them by clicking on the little comment icon below this post. We'll let you know how the recipes work out.
We also have lots of guava, in case you have guava recipes...
The only ground-rules are: remember (1) we're in Namibia and (2) we have no mixer and no blender. Just strong arms.
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3 comments:
Hmmmm...I love lemon bars & the ingredients should be easy enough to find. Try this recipe:
Winning Lemon Bars
Ingredients:
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/4 cup lemon juice
1 tablespoon finely grated lemon peel
sifted confectioners' sugar
Preparation:
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.
I haven't tried this, but it has very high ratings on allrecipes.com
Lemon Cake with Lemon Filling and Lemon Butter Frosting
INGREDIENTS (Nutrition)
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/4 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
*
* 1 tablespoon grated lemon zest
* 1/2 cup fresh lemon juice
* 1 tablespoon cornstarch
* 6 tablespoons butter
* 3/4 cup white sugar
* 4 egg yolks, beaten
*
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 2 tablespoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 2 tablespoons milk
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Lemon Curd
INGREDIENTS
* 3 eggs
* 1 cup sugar
* 1/2 cup fresh lemon juice
* 1/4 cup butter or margarine, melted
* 1 tablespoon grated lemon peel
DIRECTIONS
1. In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.
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