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ISO Recipes using lemon juice

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  • ISO Recipes using lemon juice

    I bought a big bottle of lemon juice on sale and now I need some recipes to use it up. What are your favorite recipes using lemon juice? Any recipes would be appreciated! Thanks

  • #2
    Here's a website with lemon juice recipes and following is a recipe for Lemon Snow

    Lemon Snow Pudding with Custard Sauce

    4 tablespoons cornstarch
    1 cup sugar
    1/2 cup cold water
    1.3/4 cups hot water
    4 tablespoons lemon juice
    2 tablespoons grated lemon peel
    2 egg whites

    Custard Sauce:
    2 egg yolks
    1 teaspoon cornstarch
    2 tablespoons sugar
    3/4 cup milk

    Mix cornstarch, sugar and salt in saucepan. Add cold water, mix until smooth and then add hot water. Stir over medium heat until thickened.

    Remove from heat and add lemon juice and peel. Fold into stiffly beaten egg whites and chill.

    To make custard sauce, combine all ingredients and heat slowly, until mixture coats spoon. Chill. Serve over pudding.

    (Serves 6 to 8)

    I've never had it with custard sauce it is just so yummy without


    • #3

      In a 2 quart pitcher combine:

      juice from 6 large lemons (1 1/2 c juice)
      juice from 2 limes (1/3 c juice)
      1 c sugar
      6 c water

      Stir to dissolve sugar. Add 1 c fresh raspberries; cover and chill overnight. Serve over ice. Garnish with lemon and lime slices, if desired. Makes 8-9 servings.


      • #4
        Lemon Swirl Cheesecake

        1 cup Graham Cracker Crumbs
        3 Tbsp sugar
        3 Tbsp butter or margarine, melted

        Cheesecake Batter
        1 cup Sour Cream
        4 packages (8 oz. each) Cream Cheese, softened to room temperature
        1-cup sugar
        3-Tbsp flour
        1 Tbsp vanilla
        4 eggs, beaten

        Lemon Curd
        6 large very fresh egg yolks (older eggs will not set up properly)
        1-cup sugar
        1-tablespoon cornstarch
        1/2 cup freshly squeezed lemon juice
        1 stick butter-chopped
        20 drops yellow food color

        Make crust and cool completely.
        MIX crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes. (Bake at 300F for 10 minutes if using dark nonstick springform pan.)

        Make lemon curd
        Put the egg yolks, lemon juice, cornstarch and sugar in the top of a double boiler. Use medium heat and stir with whisk constantly. Once the mixture has heated up (make sure that it's hot because if you start adding the butter before it's hot, it doesn't set up as well) add the butter a couple of pieces at a time. As the previous pieces melt, add 2 more. Once all the butter has been added, let it continue to cook for 15 minutes. Stir occasionally. If it is not thick, let it cook longer than the 15 minutes. Transfer to the fridge and cool completely stirring often to keep the butter from separating. While the curd is chilling mix the cheesecake batter.

        MIX sour cream, cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Mix in beaten eggs. Remove 1-1/3 cups of the cheesecake batter and stir it along with the 20 drops of yellow food color into the cooled lemon curd.

        Spoon half the cheesecake batter over prepared crust. Spoon half of the lemon curd in dollops into pan. Repeat, ending with lemon curd. With metal spatula or knife, cut through batters to marble.

        BAKE at 325F for 1 hour 10 minutes or until center is almost set if using silver springform pan. (Bake at 300F for 1 hour 10 minutes or until center is almost set if using dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.


        • #5
          i keep a bottle in the fridge as i seldom use it, but it'll last a long time. use it as you go. no need to use it all up.
          I don't want buns of steel. I want buns of cinnamon !!!