What Do You Do With THIS Many Lemons?
Recipes in this Video
Lemon curd originated in England in the 19th century, often served with scones or as a filling for pastries. Its bright, tangy flavor embodies the freshness of lemons and has become a staple in British afternoon tea traditions. Today, lemon curd is enjoyed globally, used in desserts, spreads, and even cocktails, showcasing its versatility and appeal.
Ingredients
- ●lemons
- ●sugar
- ●eggs
- ●butter
- ●salt
Instructions
- 1Zest lemons to collect the fragrant outer peel.
- 2Juice the lemons until you have a sufficient amount of liquid.
- 3Whisk eggs and sugar together in a heatproof bowl until well combined.
- 4Add lemon juice, zest, and salt to the egg mixture and whisk until smooth.
- 5Place the bowl over a pot of simmering water, creating a double boiler.
- 6Stir the mixture continuously until it thickens, about 10-15 minutes.
- 7Remove from heat and stir in butter until fully melted and incorporated.
- 8Strain the curd through a fine sieve to remove any lumps or zest.
- 9Transfer the lemon curd to a sterilized jar and let it cool.
- 10Seal the jar and refrigerate until set, at least 2 hours before use.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option while maintaining a similar texture.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness and flavor complexity.
Techniques
Equipment
Also Known As
Lemonade has its roots in ancient Egypt, where a drink made from lemon juice and sugar was enjoyed. In the United States, it became a popular refreshment during hot summers, often sold by children as a way to earn money. Today, lemonade stands symbolize childhood entrepreneurship and the joy of summer. Variations abound globally, with different fruits and herbs added for unique twists.
Ingredients
- ●lemons
- ●water
- ●sugar
- ●ice
- ●mint leaves
- ●lemon slices
Instructions
- 1Juice the lemons until you have enough juice for your desired amount of lemonade.
- 2Strain the lemon juice to remove seeds and pulp.
- 3Combine the lemon juice and sugar in a pitcher.
- 4Stir the mixture until the sugar is fully dissolved.
- 5Add cold water to the pitcher and mix well.
- 6Taste and adjust sweetness by adding more sugar or water as needed.
- 7Chill the lemonade in the refrigerator for at least 30 minutes.
- 8Serve over ice with lemon slices and mint leaves for garnish.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: agave syrup
Honey adds sweetness with potential health benefits.
lemons
Healthier: lime
Cheaper: citric acid
Lime provides a similar tartness, while citric acid is a cost-effective alternative.
Techniques
Equipment
Also Known As
Lemon bars are a classic American dessert, believed to have originated in the 1960s. They combine a buttery shortbread crust with a tangy lemon filling, reflecting the popularity of citrus in American baking. These sweet-tart treats are often served at gatherings and picnics, showcasing their versatility and appeal. Today, lemon bars are enjoyed in various forms, including gluten-free and vegan adaptations, making them a beloved dessert across different dietary preferences.
Ingredients
- ●butter
- ●granulated sugar
- ●all-purpose flour
- ●powdered sugar
- ●eggs
- ●lemon juice
- ●lemon zest
- ●baking powder
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a baking dish with butter or line it with parchment paper.
- 3In a bowl, cream together butter and granulated sugar until light and fluffy.
- 4Mix in flour until the mixture resembles coarse crumbs.
- 5Press the mixture firmly into the bottom of the prepared baking dish.
- 6Bake the crust for 15-20 minutes, until lightly golden.
- 7In another bowl, whisk together eggs, lemon juice, lemon zest, baking powder, and powdered sugar until smooth.
- 8Pour the lemon mixture over the baked crust.
- 9Return to the oven and bake for an additional 20-25 minutes, until set.
- 10Allow to cool completely in the pan on a wire rack.
- 11Dust with powdered sugar before cutting into squares.
Ingredient Alternatives
granulated sugar
Healthier: coconut sugar
Cheaper: brown sugar
Coconut sugar has a lower glycemic index.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds a unique flavor while being dairy-free.
all-purpose flour
Healthier: almond flour
Cheaper: cake flour
Almond flour is gluten-free and adds nuttiness.
powdered sugar
Healthier: erythritol
Cheaper: cornstarch + sugar
Erythritol is a low-calorie sweetener.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large lemons
- ●2 cups granulated sugar
- ●2 cups water
- ●1/2 tsp vanilla extract (optional)
Instructions
- 1Wash the lemons thoroughly under running water.
- 2Slice the lemons into thin rounds, removing any seeds as you go.
- 3In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
- 4Add the lemon slices to the saucepan and bring the mixture to a gentle simmer.
- 5Reduce the heat to low and let the lemons simmer for about 45 minutes, stirring occasionally, until they become translucent.
- 6Remove the lemon slices from the syrup and place them on a wire rack to cool and dry for about 1-2 hours.
- 7If desired, you can sprinkle a little extra sugar on the lemon slices while they are still sticky for added sweetness.
- 8Once dried, store the candied lemons in an airtight container at room temperature.
Equipment
Ingredients
- ●6 medium lemons
- ●1/4 cup kosher salt
- ●1 tablespoon whole black peppercorns
- ●1 tablespoon coriander seeds
- ●1 tablespoon mustard seeds
- ●1/2 teaspoon red pepper flakes
- ●1-2 cups fresh lemon juice
Instructions
- 1Wash the lemons thoroughly and cut them into quarters, leaving the base intact so they stay connected.
- 2In a bowl, mix the kosher salt, black peppercorns, coriander seeds, mustard seeds, and red pepper flakes.
- 3Take each lemon and sprinkle the salt mixture inside the cuts and on the outside.
- 4Pack the lemons tightly into a clean glass jar, pressing them down to release their juices.
- 5Once the jar is filled, pour fresh lemon juice over the lemons until they are completely submerged.
- 6Seal the jar tightly and let it sit at room temperature for about a week, shaking it gently every day to redistribute the salt and juices.
- 7After a week, transfer the jar to the refrigerator and let the lemons cure for at least 3-4 weeks before using.
Equipment
Ingredients
- ●2 cups water
- ●1 lemon, juiced
- ●1 inch fresh ginger, grated
- ●2 tablespoons honey (or to taste)
- ●1/2 teaspoon cinnamon (optional)
Instructions
- 1Boil 2 cups of water in a saucepan.
- 2Once the water is boiling, add the grated ginger and let it simmer for about 5 minutes.
- 3Remove the saucepan from heat and strain the ginger out using a fine mesh strainer.
- 4Add the freshly squeezed lemon juice to the ginger-infused water.
- 5Stir in honey to taste, adjusting sweetness as desired.
- 6If using, add the cinnamon and stir well.
- 7Pour the hot drink into mugs and serve immediately.
Equipment
Lemon muffins are a delightful treat often enjoyed in Portugal, where citrus fruits thrive. These muffins celebrate the bright, zesty flavors of lemons, making them a popular choice for breakfast or a sweet snack. Today, lemon muffins have gained popularity worldwide, often adapted with various add-ins like poppy seeds or blueberries.
Ingredients
- ●all-purpose flour
- ●granulated sugar
- ●baking powder
- ●baking soda
- ●salt
- ●eggs
- ●buttermilk
- ●unsalted butter
- ●lemon zest
- ●lemon juice
- ●vanilla extract
- ●powdered sugar
Instructions
- 1Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- 2In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3In another bowl, beat the eggs and then add buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract.
- 4Combine the wet ingredients with the dry ingredients, stirring until just combined.
- 5Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- 8Transfer the muffins to a wire rack to cool completely.
- 9Dust the cooled muffins with powdered sugar before serving.
Ingredients
- ●2 cups water
- ●1/2 cup fresh lemon juice
- ●1/4 cup fresh mint leaves
- ●1/4 cup sugar (or to taste)
- ●Ice cubes
- ●Lemon slices (for garnish)
- ●Mint sprigs (for garnish)
Instructions
- 1In a saucepan, bring 2 cups of water to a boil.
- 2Add the sugar to the boiling water and stir until dissolved to create a simple syrup.
- 3Remove the saucepan from heat and add the fresh mint leaves to the syrup. Let it steep for about 10 minutes.
- 4Strain the mint leaves from the syrup and let it cool to room temperature.
- 5In a pitcher, combine the cooled mint syrup with the fresh lemon juice.
- 6Add additional water to taste, depending on how strong you want the lemon flavor.
- 7Stir well to combine all ingredients.
- 8Serve the drink over ice cubes in glasses.
- 9Garnish with lemon slices and mint sprigs before serving.
Equipment
Ingredients
- ●1 cup coarse sea salt
- ●2 tablespoons lemon zest (freshly grated)
Instructions
- 1Preheat your oven to 200°F (93°C).
- 2Spread the coarse sea salt evenly on a baking sheet.
- 3Sprinkle the freshly grated lemon zest over the salt.
- 4Use a spatula to mix the salt and lemon zest together until well combined.
- 5Place the baking sheet in the preheated oven.
- 6Bake for 1 hour, stirring the mixture every 15 minutes to ensure even drying.
- 7Remove the baking sheet from the oven and let the mixture cool completely.
- 8Once cooled, transfer the lemon zest infused salt to an airtight container for storage.
Equipment
Lemon ice cream, or Helado de Limón, is a popular dessert in Spain, especially during the hot summer months. Traditionally made with fresh lemons, it embodies the essence of Mediterranean flavors and the region's love for citrus fruits. This refreshing treat is often enjoyed at family gatherings and celebrations, and has inspired variations across the globe, including creamy versions infused with limoncello.
Ingredients
- ●lemons
- ●sugar
- ●heavy cream
- ●milk
- ●vanilla extract
- ●salt
- ●egg yolks
Instructions
- 1Zest lemons to collect the fragrant outer peel.
- 2Juice the lemons to extract the fresh lemon juice.
- 3Combine lemon juice, zest, and sugar in a bowl; stir until sugar dissolves completely.
- 4In a separate bowl, whisk egg yolks until pale and creamy.
- 5Heat milk and cream in a saucepan over medium heat until steaming, but not boiling.
- 6Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
- 7Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.
- 8Remove from heat and stir in vanilla extract and salt.
- 9Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
- 10Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- 11Transfer the churned ice cream to a container and freeze until firm, at least 4 hours.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: coconut cream
Greek yogurt reduces calories while maintaining creaminess
sugar
Healthier: honey
Cheaper: agave syrup
Honey adds natural sweetness with fewer calories
milk
Healthier: almond milk
Cheaper: soy milk
Almond milk is lower in calories than whole milk
egg yolks
Healthier: silken tofu
Cheaper: egg substitute
Silken tofu provides creaminess without eggs
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups fresh lemon juice
- ●1 cup water
- ●1/4 cup sugar (optional)
- ●1/4 tsp salt
Instructions
- 1Squeeze fresh lemons to extract 2 cups of lemon juice, removing any seeds.
- 2In a mixing bowl, combine the lemon juice, water, sugar (if using), and salt. Stir until the sugar is dissolved.
- 3Pour the mixture into ice cube trays, filling each compartment about 3/4 full.
- 4Place the ice cube trays in the freezer and freeze for at least 4 hours or until solid.
- 5Once frozen, remove the ice cubes from the trays and store them in a resealable plastic bag or airtight container.
- 6Use the lemon juice ice cubes in drinks, cocktails, or as a refreshing addition to water.
Equipment
More Lemon Confit Videos
(3 videos)
Similar French Videos
(24 videos)
Batch Prepped SLOW COOKER RECIPES for an easier week
moon + magnolia
Mayonnaise Recipe | How to make Mayonnaise
Recipes by Carina
Honey Mustard Chicken Recipe
Jen Cooking
Steamed Zucchini - Bravo Charlie's Episode 23
Charlie Moore
Recipe: Summer Berry Terrine (CLOVER)
ExpressoRecipes
How to make MACARONI SALAD by Kelly Henry #macaronisalad #pastarecipes #veggierecipes
Kelly's Kuisine
Dorito Taco Salad -- Throwback Video Series
Southern Country Living
Sausage Hash Brown Breakfast Casserole
Smokin' & Grillin with AB
Apple Fritter Doughnuts
Laura in the Kitchen
Crab Bisque
Dirty Spoons
Apple Cranberry Pecan Salad
Arabesque Media
Peanut Butter Cookies
Omar Tellow
Pineapple Upside Down Cake | New Year Party Recipe | By Ashley Derick MacDonald | For Cuisine Canvas
Cuisine Canvas
Tuna Noodle Casserole - Food Wishes
Food Wishes
Boston Cream Pie
Preppy Kitchen
Southern Fried Chicken
Smokin' & Grillin with AB
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Oh Yum with Anna Olson
Smoked Shotgun Shells
Meat Church BBQ
Broccoli Cheese Soup
Preppy Kitchen
Broccoli Cheese Soup
Preppy Kitchen
10 Recipes To Sweeten The Holiday Season
Scrumdiddlyumptious
Potato Salad
J. Kenji López-Alt
Peach Cobbler
Preppy Kitchen
5 Classic American Desserts You Must Try at Home! 🇺🇸🍰 #delicious_delights #dessert
Delicious Delights
Similar Recipes From Other Cuisines
(24 videos)
✅NIGERIAN WHOLE WHEAT BREAD RECIPE(100%)| NIGERIAN BROWN BREAD| NIGERIAN BREAD RECIPE
Queenvarieties Channel
7 Best Kids Lunch Box Recipes By Recipes Of The World
Recipes of the world
Avocado Toast
Cooking with Coit
Cómo PREPARAR el mejor CHIMICHURRI casero en minutos ¡Sorprende a todos con tu sazón!
Esto está Canijo
Salsa Yucateca - Cebolla y Habanero - Picosita!!
Mi Cocina Rápida - Karen
Mermelada de melocotón
Las Recetas De Mi Madre
Salsa Verde en Molcajete
Super Ama de Casa
CÓMO HACER SALSA VERDE
Alito Al Sazón
Como preparar el Hogao Colombiano
Mi Pueblito Restaurant
PAN para HAMBURGUESA casero
Anna recetasfaciles
SALSA CHIMICHURRI la original - receta en español, molho chimichurri subtitulos em português
Temperos e Sabores
(ES) Cómo cortar jamón Ibérico
Jamón BEHER
Cómo cortar jamón a cuchillo, con Raquel Acosta
Monte Nevado
Cómo cortar jamón ibérico en 59 segundos
Jamones Ibéricos JAMIVI
Cómo cortar Jamón Ibérico
Cerdoh! ibéricos
Cómo hacer PAN salvadoreño receta para principiantes
fusion comida salvadoreña
서울 동대문구 이문동으로 새로운 사무실 이전하고 첫번째 소스, 잡채소스 ! 잡채 양념은 이렇게 하세요!
요리는 레시피다
유명한참치김치찌개전문점황금레시피공개|일반김치에서묵은지김치로만드는비법|요즘식구들이이것만 끓여달래요~Tuna Kimchi Jjigae
도터키친daughter kitchen
#키위잼 새콤달콤한 키위쨈 만들기
상어이모
![[3분 요약] 오이피클 맛있게 만드는법 ! 누구나 쉽게 가정에서 훌륭한 오이 피클을 만들 수 있습니다. 반찬, 안주 or 피자, 치킨과 함께 드세요. Cucumber Pickle.](https://img.youtube.com/vi/6JizjGxBsGk/hqdefault.jpg)
[3분 요약] 오이피클 맛있게 만드는법 ! 누구나 쉽게 가정에서 훌륭한 오이 피클을 만들 수 있습니다. 반찬, 안주 or 피자, 치킨과 함께 드세요. Cucumber Pickle.
백길월의 한식요리
大阪市北区洋食屋の本格タルタルソース
杉本家の晩ごはん
うちの郷土料理～次世代に伝えたい大切な味～ 北海道「ニシン漬け」レシピムービー
maffchannel
【日本の屋台料理】はしでお好み焼きをグルグルで食べる はしまき
日本食文化ガイド
【玉ねぎ】キャベツの味噌汁【作り方】
まいにち3品レシピ