Top 7 Best Easy Lemon Recipes 🍋 | How To Cook That Ann Reardon
Welcome to How To Cook That, I'm Ann Reardon
and in this week's episode we are making the seven best, easy lemon recipes. We have to start
of course with lemon curd … if you've never had homemade lemon curd you are missing out it is a
hundred times better than the store-bought ones. For all these recipes if I say you need the
rind of a lemon just finely grate the yellowy part off the outside 🍋 you don't want the white
bit as that is very bitter.
The curd needs the rind and the juice and then you add the sugar
and the eggs and extra egg yolks and i'll write out all the quantities for the ingredients on my
howtocookthat.net website for you so I can give it to you in grams and ounces and cups. Then you want
to microwave that for one minute, then whisk it to evenly distribute the heat and repeat that three
more times and it will become hot and thick like this then add in the butter and stir that through
until it is all melted and then pour it through a fine sieve into a jar. The sieve just gets out
the rind and any pips that we might have missed so that it will be totally smooth. Store that
in the fridge and then eat it on some toast yum 😍 Next is super easy lemon posit and
for this one you put cream and lemon, rind and sugar into a pan and then heat that
up.
Heating it up just allows the sugar to dissolve and it draws the flavour out of
the rinds. You do need to keep an eye on it though and as soon as it starts to bubble take
it off the heat so that it doesn't boil over. Pour it through a sieve to remove the
rind and then stir in the lemon juice, then pour a small amount into serving glasses it's
very rich so you don't need much and then you just put it in the fridge to set. The next day you
have this beautiful thick creamy lemon dessert. Now for lemon pudding this is one of my favorites
it's super easy you put sugar lemon juice, lemon rind, butter, eggs, flour and baking powder into
a blender and blitz it all up until it's combined. Now if you don't have a blender don't worry you
can just melt that butter first and whisk it together by hand in a bowl then you tip that into
either individual small bowls or one large one like i am. Then bake that in the oven until it's
golden, how easy is that and when you pull it out it will be slightly jiggly in the middle still
and that's perfect because this is cakey on top and then underneath …
Let me just loosen that
from the edges and show you, underneath is this luscious lemon sauce you're going to want to serve
some of that with it and maybe a bit of ice cream. That is good. Now for Dave's favorite lemon
slice to make the crunchy base you need flour, icing sugar, sugar, butter and lemon rind.
Now you could do this next step in a food processor or by hand if you want to do
it by hand you just squash the butter, cover it in flour and then you just want to rub
it between your thumb and your fingers so you're going to rub the flour into the butter and keep
doing that movement until it looks like this.
Tip that into a lined tray and press it down using
your hands or the back of a fork and then you want to bake that in the oven. While it's baking
whisk your eggs add in the lemon juice, flour, salt, cream of tartar, lemon rind and lots of
it and you're gonna whisk all of that together. Then microwave for one minute and then give
it a good whisk then give it one minute more in the microwave and see how thick this is
now and that's because you've got the flour in there and as that heats up it thickens the
mixture add the butter and whisk that through. Now I'm adding the sugar last you could have
added at the beginning but everybody has a personal preference as to how sweet they want
lemon slice to be … some people like it to be lip puckeringly sour lemon while others prefer
it to be really sweet like a lemon candy so adding it at the end means you can
add as much or as little as you like. Then push the mixture through a fine sieve to get
rid of the rind.
Now if you're wondering why we add the rind and then we keep getting rid of it
later well there's a lot of lemon-flavored oil in the rind and by heating it up in the mixture
we get some of that oil into our mixture and it flavors it but the rind itself stays fairly
intact and is quite chewy so if you want a smooth texture you need to get it out. Tip that onto
the base and bake it in the oven until it's set and no longer jiggly, let it cool completely
and then cut it through that crispy base and either put them in a bag and bash them
with a rolling pin or use a food processor. Add the melted butter and mix them together
you can use any cookies you want for the cheesecake base I'm using ginger nuts because
i like that ginger flavor with the lemon. Line a tall straight edged container with baking
paper and tip the crumb mixture in and then just press those crumbs down to make a flat even
layer, a bent spoon is great for this job. Now the trick to getting gelatin with no lumps
is to add cold tap water instead of hot water and immediately stir it around until all the gelatin
is wet then you just want to set that aside until we need it.
Whip your cream to soft peaks
then in a separate bowl whip your cream cheese. Having the cream cheese at room temperature makes
it softer and much easier to whip. Add the sugar and the milk and mix that together well, then you
want to pour in your lemon juice and of course mix that through too. Now for the gelatin it will
look rubbery like this you want to microwave that for 30 seconds to melt it. Check that there
are no lumps in it anymore and then with the beaters running pour it in as you whisk it.
Add the cream and fold that through lightly then pour the whole thing into the container on
top of the base and then I want you to freeze it. Once it's frozen you can use the
paper on the sides to pull it up and out of the container.
If you're making a
flatter cheesecake in a wider round container instead of a tall one you don't have to freeze it
you can just set it in the fridge but freezing it just makes it easier to handle and move around
if you're making a tall one. If you've made some lemon curd you can spread that on top if not you
can add some whipped cream or just leave it plain, let it defrost in the fridge and then serve
it up. You could of course vary this recipe by adding blueberries raspberries ginger or lime
whatever you like all of them would taste great. Next is the lemon and poppy seed muffins.
We
want to put the wet ingredients in one bowl and the dry ingredients in another we've got flour in
there and we are adding to that the sugar then the baking powder and of course the poppy seeds, then
into this bowl we're going to tip in the milk, lemon rind, egg, then the oil and the sour cream
or you could use yogurt here instead. Whisk the dry ingredients to get rid of any lumps and to
aerate the mixture then whisk the wet ingredients until the mixture looks smooth. Tip that into the
dry ingredients and mix it together just until you can't see any more flour you don't want to over
mix this. Put the mixture into a lined muffin tin using an ice cream scoop just helps
you to get them all exactly even. Then bake that for 15 minutes you can eat them
just like that or if you like to live on the sweeter side of life mix together some lemon juice
and icing sugar to make a glaze and dip the top of each muffin into the glaze and there you have
a lovely moist lemon and poppy seed muffin. Now for lemon cookies you're going to need some
melted butter, add in this sugar, lemon juice, lemon rind then the flour and after that the
baking powder and stir that together.
You could make these with orange if you prefer
rather than lemon we've had a little lemon today … roll spoonfuls of dough into balls and
put it onto some baking paper and then just use the palm of your hand to flatten it a little bit
and then gently imprint each one using a fork and then bake those in the oven and once they're
cooled they are nice and crispy lemon cookies. If i was coming over to your house today which
one of these recipes would you like me to bring? If you want some more simple recipes check out
some of these other ones here … with thanks to all of my amazing patrons for all of your
messages and your support you guys are just so lovely and encouraging. Make it a great week by
being kind to others and i'll see you on Friday ❤️.
