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We went to a fun 4th of July celebration, complete with flag waving, potluck, friends, a sweet doggy, of course fireworks, and lemons -- huge, lemons more the size of grapefruits, which made gallons of wonderful, refreshing lemonade. We were the lucky recipients of a grocery bag full of these huge lemons. Yum!
So what's better to post than a recipe calling for lemons? How about three recipes using lemons?
Here's a cool lemon ice recipe for these hot summer months, a lemon filling and a lemon chiffon pie.
Lemon tree art by Susan Rudat
2 cups water
1 cup sugar
few grains of salt
6 tablespoons lemon juice
Combine sugar, salt, and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice. Freeze. 4 servings.
1 cup sugar
1 cup boiling water
2 2/3 tablespoons cornstarch
1 egg yolk, well beaten
1/8 teaspoon salt
grated rind of 1 lemon
1 tablespoon butter
1/4 cup lemon juice
Combine all ingredients except lemon juice. Cook over hot water until thick, smooth, and transparent. Add lemon juice. Cook 5 minutes.
Lemon Chiffon Pie
3/4 cup sugar
3 tablespoons water
3 tablespoons lemon juice
Beat egg yolks slightly. Add 1/2 cup sugar. Add few grains salt, water, and lemon juice, or other fruit juices. Cook over hot water until thick and smooth. Beat egg whites until stiff. Add 1/4 cup sugar. Fold into hot mixture. Pour at once into baked pastry shell. Bake in slow oven (325 F.) 20 minutes. Della Bowlesby Williams, Santa Paula, Cal.
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