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If a recipe calls for 3 to 4 lemons, juice two lemons instead. Next, add a 1/4 cup of preserved lemon—either preserved lemon paste or a finely diced whole preserved lemon—to the lemon bar filling.
Lemon ice box pie – dessert consisting of lemon juice, eggs, and condensed milk in a pie crust, [5] [6] frequently made of graham crackers and butter. [ 7 ] Lemon meringue pie – baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping.
Early 19th-century English, American, and (in translation) Indian cookbooks give recipes for lemon pickle and mention its use in sauces for salmon, veal, etc.; [7] [8] [1] dishes where today fresh lemon zest and/or juice would be used. An early 19th-century recipe is as follows, taken from A New System of Domestic Cookery:
The cake recipe calls for buttermilk to add a little tang, while the buttercream frosting gets a kick of tartness from lemon juice and a velvety texture from the cream cheese. Topped with dollops ...
Creamy, tangy lemon curd is used in many of these lemon desserts, but it can also be a dessert in and of itself! Just serve it up over a scoop of vanilla ice cream or with a bowl of fresh berries ...
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, [1] lime, [2] orange, [3] grapefruit [4] or tangerine. [5] Other flavor variations include passion fruit (or lilikoi), [ 6 ] [ 7 ] mango , [ 8 ] and berries such as raspberries , [ 9 ] cranberries or blackberries . [ 10 ]
Once you master this essential lemon dessert, try other popular recipes such as lemon meringue pie (including our foolproof version for beginning bakers!), lemon cupcakes, a lemon layer cake and ...