AwesomeBites

Tag: Lemon

  • Preserved Lemons

    Preserved Lemons

    Ingredients:
    Lemons
    Salt Pink or Kosher or Sea Salt (Non-iodized)
    Jars

    Wash your lemons
    Cut your lemons removing the top and bottoms. Cut in quarters almost all the way thru.
    Remove the top and bottom ends.
    Clean your jars in the dish washer along with the lids on sanitize.
    (These will be keep in the refrigerator after the first 30 days of fermenting.)
    Add a Tablespoon of salt to a jar
    Add a Tablespoon of salt inside a lemon, turn upside down and place into the jar. Use a wooden rolling pin to squish and squeeze the lemon juice out as you fill the jar. Each lemon gets a Tablespoon of Salt.
    After you have filled the jar with 1/2 inch of the top, fill the remaining space with lemon juice so it covers the lemon.

    Allow to ferment for 30 days. Each day, give the jar a shake, then unscrew the lid a quarter turn. Fermentation needs to out gas.
    After 30 days put in the refrigerator and when you are making something that needs a lemony salt flavor, cut up the rind of the preserved lemon and add to taste.

  • Ruthie’s Lemon Pie

    Ruthie’s Lemon Pie

    Lemon Meringue
    Awesome Bite Lemon Meringue

    At Christmas this year, my sister-in-law, Carol made the pies.  She has shared her mom’s Lemon Cream Pie recipe.  “My mom’s pie had meringue on top made from the whites of the 3 egg yolks.  Many recipes today suggest whipped cream.  All sound yummy.  For the crust I use the Pillsbury and roll it out a little. Use a small pie tin as this is not a big pie. Doubling recipes doesn’t work for me. I just prick the crust with a fork several times, then pre-bake the crust. I don’t think Meyer lemons are good for this…not enough acidity and didn’t set up right.  My mom’s recipe said, ‘do not cool in front of a drafty window’.”
    So ingredients are..
    1 can Eagle Brand Sweetened Condensed Milk or any brand as long as it is 13 1/2 to 14 oz can.

    1/2 cup fresh lemon juice (about 3 lemons)

    3 egg yolks (save whites for meringue)

    Optional some recipes use the zest of the lemon in this pie also. 

    Pre-bake the pie crust and cool
    Mix filling together
    Pour filling into baked crust
    Make meringue (sometimes I add an extra white for more volume). 
    Put the meringue on top making fancy little doodles, peaks and valleys
    Put the pie the oven 325 degrees to brown the peaks of the meringue.
    Chill until ready to serve.
    The meringue can be tricky so I won’t give details other than
    Make sure bowl is dry…copper bowl is best
    Do not let any yolk or water get into the whites
    You can whisk or use electric beaters
    Add cream of tartar to get more volume
    Use powdered sugar, regular sugar or vanilla to flavor and/or sweeten

    To make this pretty, you can make the pie in cupcake pan lined with parchment so each person for dinner has an individual pie.   They are so cute!

  • Southern Style Lemon Meringue Pie – My Dad’s favorite!

    Southern Style Lemon Meringue Pie – My Dad’s favorite!

    Depending upon how tart you like your lemon pie to be, choose the appropriate lemons. Meyers Lemons are sweeter as they are hybrid lemon mixed with a mandarine orange.  Whereas the standard lemon is much tarter – which I like!  I love the contrast between the sweet creamy meringue and that slight pucker in the lemon curd.  Oh, I get tingly just thinking about it.
    3 tablespoons butter
    1/2 cup lemon juice
    1 tablespoon finely grated lemon zest

    Plus make pie crust.  I used a Crisco recipe that includes egg and vinegar.  Tastes like shortbread.

    Meringue – Double this if you want a big cloud!
    Beat 4 egg whites, add 1/4 c white sugar, and 1/8 tsp cream of tarter.
    Spinkle with lemon zest for that old fashioned look.
    Bake at 375 for 8-12 minutes until brown.

  • Lemon or Lime Cool Whip Mousse

    If you are avoiding Cool Whip and other frozen whipped toppings because they contain hydrogenated oils and trans fats, try Tru Whip, an all-natural frozen whipped topping available at Whole Foods Markets. It has no trans fats or hydrogenated oils.

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    Lemon Cool Whip Jello Mousse

    • 3 3 oz. packages of sugar-free (or regular) lemon Jello
    • 4 cups boiling water
    • 1 9 oz. container of sugar free, fat free or regular Cool Whip
    • 1 12 oz. container of frozen sugar free or regular lemonade

    Pour boiling water into a large mixing bowl. Dissolve Jello in boiling water. Add frozen lemonade until well blended and all ice crystals have dissolved. Cool in the refrigerator until thickened, but not set (about 2-3 hours).

    Remove Jello mixture from refrigerator and beat in Cool Whip, a little at a time, with a hand or stand mixer on medium speed. When all the Cool Whip has been beaten in, pour mixture into a tall glass serving bowl and chill in refrigerator until set, about 4 hours

  • Meyer Lemon Marmalade

    • 6 Meyer lemons (1 1/2 pounds)
    • 4 cups water
    • 4 cups sugar

    Special equipment:

    Preparation

    Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

    Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

    Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

    Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.

    Cooks’ note: • Marmalade keeps, stored in a cool, dark place, up to 1 year.