Adapted from the book Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaad. See at the end my variation with honey instead of sugar. See more about this lemonade.
1 kilo (2.2 pounds) lemons, preferably organic
Granulated sugar equal to the weight of the juice extracted from the fruit (more…)
I make my lemon curd without butter because I like its intense lemony flavor. I even enhance it with a few tablespoons of my bitter-sweet lemon marmalade. Butter makes a smoother and creamier lemon curd, so it is up to your personal taste.
Also, I don’t pass the cream through a fine sieve as the classic French and old English tradition dictates. The occasional tiny lumps don’t bother me.
If you want to make more lemon curd, repeat the process, which only takes about 10-12 minutes. I have found that it is difficult to whisk and cook properly more than four eggs at a time. (more…)
Cooks in Greece get a little slaked lime from the yards that sell construction materials(!) to make this, as well as some other preserves that require the fruit to remain firm and crunchy as it cooks in the syrup.
I have adapted the recipe with pickling lime that is available online and in most cook’s stores in the US and Europe.
See also the very easy Baked Sweet Squash.
Makes about 2 pint jars (more…)
Serve finished lemon peel rolls with a glass of water on their own, as dessert, or slice rolls and use as topping for vanilla ice cream, thick yogurt, or cakes.
To juice lemons, quarter the peeled lemons remove the pips, and process in a blender. Drain on a sieve, pushing to extract as much lemon juice as you need, and freeze the rest in ice cubes trays, to add later to sweet or savory dishes.
Makes about 5 cups (more…)
