Lemons are currently in season and dirt cheap. I'd like to make a homemade Limoncello. The recipe I'm using calls for odorless, high-ABV (150+ proof) spirit, l
I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it becau
Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and mace
I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, addin
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surp
I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real differen
I usually use 1 lemon together with 2 spoon of honey and 500 ml of water. I note that as I increase the water content, the juice does not taste as good but I wo
My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients
This evening I tried different ways (taken from other cooking forums) of removing the wax coating from lemons. Pouring boiling water over In a bowl with (initi
I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries. I haven't been a
When following a recipe containing "juice of a lime [or lemon]", I can't help but find it wasteful to just squeeze the fruit. Usually, I'll include the meat of
So I know it may sound a bit weird, but I like milky tea with some lemon juice added. I pop a teabag into the mug, fill it about 2/3 with boiling water, let see
How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chil
I'm about to juice 5 or 6 lemons, I'll zest maybe 2 of them. (I'm making a lemon cheesecake). Lemon isn't something I care to use very often, but I'm intrigued
I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why even bother stuffing the
I have a recipe for mini lemon-poppy seed bread that calls for purchased sweetened dried lemon peel (3 oz). Can I substitute dried lemon peel since I can't loca
Most recipes that use lemon zest call for "zest of one lemon" or some such amount. To avoid the bother of organic lemons that invariably go bad before I use the
I have a cookie recipe that calls for 1/4 cup of lemon zest. Can I substitute dried lemon peel, and how much? Or should I use lemon extract, how much? Or wo
This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it