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Recipes tagged with: lemon

Elderflower Cordial

Elderflower Cordial

A delicious fragrant cordial, capturing the taste of summer. You must pick the elderflowers on a dry, warm and sunny day, when the flower heads are fully open.  They must be perfect, with no trace of brown blossoms. Do not wash them so make sure that you pick them from an area where they are unikely to have been contaminated by wildlife or passing vehicles.

The cordial will keep for several weeks in a cool pantry, several months in the fridge or alternatively freeze in plastic containers and it will keep for a year.

Citric acid is available from chemists and DIY wine making suppliers.

 

  • Time: Preparation time 30 minutes. Steeping time 24hrs.
  • Complexity: easy

Four Fruit Marmalade

Four Fruit Marmalade

Here is a brilliant recipe, particularly if you are short of time for chopping the fruit first - you make it over two short sessions and leave overnight. Makes approx 3kg/6lb.                                                

Tips and Facts.
Always scrub the fruit first to remove wax coating.
Pips hold the pectin for setting the marmalade, so keep as many as possible.                  
You can freeze the cooked fruit and pips to use at a later stage. 
Seville orange pith becomes translucent when cooked, sweet oranges remain opaque.
Peel should disintegrate when cooked, so squeeze it hard to test it.
For Old English Marmalade replace half the white sugar with brown.                                 
Cool the cooked marmalade for 5-10 mins before potting which will help keep the fruit distributed rather than sink to the bottom.

  • Time: Two sessions of one hour
  • Complexity: medium

Lemon and Lime Curd Shortbread

Lemon and Lime Curd Shortbread

An easy shortbread based lemon and lime tart which is equally delicious served with a cup of tea at tea time or with a dollop of fresh cream as a dessert. Cuts into 18 pieces or 32 small fingers as in the image.

  • Time: about 1 hr plus chilling time
  • Complexity: easy

Lemon Barley Water

Lemon Barley Water

I've been making lemon barley water for years and it's always been a big hit with visitors at our house. Measurements do not need to be exact, some lemons yield more juice and are sweeter than others. Make according to your own taste and dilute further if you prefer. It's delicious served over ice on a hot day. Use unwaxed fruit and if you can't find unwaxed lemons scrub under running water before use.

  • Time: 1 hr to cook, steep and cool
  • Complexity: very easy

Lemon Curd

Lemon Curd

Long, slow cooking is the secret for a good lemon curd. Use a double boiler or a heatproof bowl over a pan of hot water. Take your time! This recipe makes about 800g which should just about fill two standard size jam jars.
Make sure that used jars are spotlessly clean and sterilise by warming in the oven.
The curd should keep in a cool place in perfect condition for about three months.

  • Time: 30 to 40 minutes
  • Complexity: medium

Lemon, Cinnamon and Sugar Beet Tart

Lemon, Cinnamon and Sugar Beet Tart

Well, this is not your everyday pudding and started as an experiment to see how versatile sugar beet was and if it's possible to make homemade sugar. Sugar beet has a bitter aftertaste which is removed during commercial manufacturing where hydrated lime is used in the refining process. The lemon and cinnamon in this recipe completley masks any bitterness. This recipe uses basic cookery techniques but will take a little time to work through. More of a fun exercise and worth a try if you can get your hands on some sugar beet. Not a dinner party dessert though!

  • Time: 2 hours to make the sugar pulp and syrup. 30 minutes to prepare the tart
  • Complexity: easy

Vanilla and Orange Mascarpone Cheesecake

Vanilla and Orange Mascarpone Cheesecake

A very easy cheesecake recipe. Try adding lime or lemon to the mixture instead of orange. Top with any fruit of your choice or eat it as it is. Delicious with our roasted rhubarb and orange compote.

  • Time: 30 minutes plus chilling time
  • Complexity: easy