Many Recipe.com

May 30, 2008

LEMONS Recipes

Filed under: Fruit Desserts Recipes — Tags: , , — recipemania @ 3:33 pm

LEMONS
LEMONS are a citrus fruit raised in tropical regions. Lemons contain very little sugar, but they are characterized by a large amount of acid. Because of this fact, their juice is used to season foods in much the same way as vinegar is used. In fact, their chief uses are in making desserts and in seasoning such foods as custards, pudding sauces, etc.
However, their juice is also much used in the making of beverages, such as lemonade and fruit punch.

LEMON PUDDING
A small cupful of butter, the grated peel of two large lemons and the juice of one, the yolks of ten eggs and whites of five, a cupful and a half of white sugar. Beat all together and, lining a deep pudding-dish with puff paste, bake the lemon pudding in it; while baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding (when baked) with the meringue and return to the oven for a moment to brown; eat cold, it requires no sauce.

LEMON (BAKED)PUDDING.
Take one quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter the size of an egg, one cupful of white sugar, one large lemon juice and grated rind. Heat the milk and pour over the bread crumbs, add the butter, cover and let it get soft. When cool, beat the sugar and yolks and add to the mixture, also the grated rind. Bake in a buttered dish until firm and slightly brown, from a half to three-quarters of an hour. When done, draw it to the door of the oven and cover with a meringue made of the whites of the eggs, whipped to a froth with four tablespoonfuls of powdered sugar and the lemon juice; put it back in the oven and brown a light straw color. Eat warm, with lemon sauce.

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