First the rant, then the link and ingredients. I get most of the recipes I share via email (various blogs and groups). I typically set them aside until I have the time to post them here. Most do not include a link to the recipe (which can be frustrating but I usually find the recipe pretty quickly). I’m a stickler for giving credit where credit is due. I feel if some not only spent the time but the money on developing a recipe they enjoy enough to share, they should be given proper credit. So, the first recipe I wanted to share was a Lemon Poppy Muffin. I had no idea there would be SO many variations! So, I clicked on Images, thinking it would be easier to find that way. Well, I found the image … to the WRONG RECIPE! In other words, whoever posted this low carb recipe STOLE the photo from another website. How pathetic is that? If you don’t have a camera, do not post a picture stolen from another site, especially when the picture is of a non-low-carb version of your recipe. Just don’t post a picture at all! OR, if you have a horrible camera, do like I do and post awful pictures! The people will get the idea.
REMINDER for those who may be new here: When I share others’ recipes, I include the title, link, and ingredients only (and occasionally their picture of the food, linked to their website). You must go to the creator’s website to read the details.
Having said that, I went on the prowl for a properly credited recipe that was similar to my emailed version. I found one even better!
http://thenakedfig.squarespace.com/recipes/2014/3/11/meyer-lemon-poppyseed-muffins
Meyer Lemon Poppyseed Muffins
Ingredients:
2 cups almond flour
3 tbsp poppy seeds
1/2 tsp baking soda
1/8 tsp salt
3 tbsp coconut oil (or butter)
1/3 cup honey (vegans use agave or other liquid sweetener) (sugar substitute of your choice)
1/2 vanilla bean scraped (or tsp vanilla extract)
juice and zest of 1 meyer lemon
juice and zest of 1 regular lemon
1 egg, lightly beaten (vegans omit)
1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)
Tag Archives: lemon
Lemon Whey Pie
Yes, you read that right. It’s a lemon meringue pie that calls for whey!
http://www.theprairiehomestead.com/2013/06/lemon-whey-pie.html
1 pre-baked 9″ pie pastry shell (Get my super-simple recipe that uses healthy fats here.)
Filling:
1 1/2 cups whey (it must be fresh whey, any sort of powdered whey stuff will not work. Here’s my post that explains more about real whey.)
1 cup organic sugar (or if you must, regular white sugar will work in a pinch)
3 1/2 Tablespoons arrowroot powder or organic cornstarch
3 egg yolks (save the whites for the meringue topping below)
1 1/2 Tablespoons butter, melted
1/2 teaspoon sea salt
1/4 cup lemon juice (I like the 100% real organic stuff like this kind)
Meringue Topping:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 teaspoon real vanilla extract
6 Tablespoons organic sugar
Update on Lemon Wine
The first bottle of Lemon Wine I made in April (Lemons, Lemons Everywhere) was opened Friday. It’s sweet … very sweet. I wasn’t even sure there was alcohol in it until about five minutes after I finished the glass. To me, it tasted like lemon syrup.
I sent a bottle up to my sister’s house so they could try it. My oldest sister had to be forced to even try it. My older sister said it tasted more like lemon liquor (suggesting mixing it with club soda), and my brother-in-law tried it over ice.
I’m glad I had them try it because I really didn’t know if I liked it or not. At least none of us keeled over dead from it! LOL!
Lemons, Lemons, Everywhere!
I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?
So far, I have started Lemon Wine. I used this recipe:
Ingredients
Method
- Grate all lemons and put them aside. Halve the lemons and squeeze the juice into one gallon of boiling water.
- When the water boils again, cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved.
- Cut up the raisins and add these to the liquid. Then add the lemon rind and allow the brew to cool. Sprinkle the yeast on top and stir in. Cover and ferment for 14 days after which you strain and bottle. Leave it for one to three months and enjoy (in moderation… this has quite a kick).
Notes
I gave some to my sisters and they said it tastes like limoncello.
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The second thing I did was make Canned Lemon Curd.
Lemon Curd
I used the canning instructions from the National Center for Home Food Preservation (.pdf link below) but this recipe.
Ingredients
Equipment
Method
- If you are using fresh squeezed lemon juice, taste it. If it is sweeter than store bought lemon juice, then add a little citric acid. Stir until the citric acid is dissolved, then taste again. If it is still too sweet, continue doing this step until you are satisfied.
- Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
- Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl.
- In the top of the double boiler, on the counter top or table, whisk the eggs. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
- Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or spoon, to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture reaches a temperature of 170 degrees F.
- Remove the double boiler pan from the stove and place on a protected surface, such as a dish towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
Notes
Here is the .pdf with the detailed instructions to water bath can this recipe. To download it, right-click, then choose “Save As.” Lemon_Curd .pdf
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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.
Ingredients
Method
- Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours.
- Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water.
- Bring fruit mixture to a boil. Stir in honey and sugar. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)
- Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.
- Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.
Notes
Based on the recipe from Stocking Up III by Carol Hupping and the staff of the Rodale Food Center
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The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):
Ingredients
Method
Lemon Filling
- Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
- Whisk egg yolks in medium size mixing bowl and set aside.
- In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
- Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot.
Meringue Topping
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!
Ingredients
Method
- Use a vegetable peeler, sharp knife, or cheese grater to remove the zest off the lemons (ensure there is no pith, or it will make this bitter).
- Place in a sterilized pint mason jar, and pour vodka into jar.
- Place the cap and ring on the jar and leave for two weeks (shaking occasionally).
- Strain into a dark colored bottle.
Notes
This should keep for about a year or more if you store in a cool, dark place.