Home-made Lemonade

Ingredients

6 large lemons
150 g granulated sugar
1.50 ltr boiling water

method

  1. Scrub the lemons in warm water. Into a large bowl, thinly pare the coloured outer zest from three of the lemons. It is best to use a lemon zester for this. A potato peeler can be used but be sure to include as little of the white pith as possible - to prevent the lemonade tasting bitter.
  2. Add the squeezed juice of all six lemons and the sugar. No need to strain the mixture at this stage.
  3. Add 1.5 litres of boiling water and stir well. Cover and leave overnight to cool.
  4. The next day, stir and taste - to check for sweetness. Add a little more sugar if needed but not so much as to overcome the lemony tang.
  5. Strain through a coarse sieve (such as a tea strainer). Pour into clean bottles and chill.
  • Serve on its own chilled, or with soda water, and plenty of ice.

Lemon Posset

Ingredients

600 ml double cream
200 g golden caster sugar
zest of three lemons
75 ml lemon juice (strained from the lemons above plus extra, if needed)

Method

  1. Put the cream and sugar in a large saucepan. Heat gently, while stirring, until the sugar has melted.
  2. Bring to a simmer and bubble gently for a minute.
  3. Turn of the heat and add the lemon zest and juice.
  4. Divide between the pots or bowls that it will be served in. Cover with clingfilm and chill for between 3 and 24 hours.

Baked Lemon Pudding

Ingredients

1 large or 2 small lemons
50 g butter, softened to room temperature
2 eggs, separated
75 g caster sugar
2 tbsp self raising flour
280 ml milk

Method

  1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
  2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
  3. Juice the lemons into the mixture and stir in the egg yolks and flour.
  4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
  5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
  6. Serve hot.

Lemon Mousse

Ingredients

3 eggs, separated
3 lemons, juiced
250 g fromage frais
1 low cal. lemon (or lemon and lime) jelly
5 dsp Canderal Sweetner or sugar

Method

  1. Place egg yolks, lemon juice and Canderel in a bowl. Whisk well over a saucepan of hot water until it is all mixed.
  2. Dissolve the jelly in a small amount of water and whisk into the mix. Place in a fridge to cool.
  3. When cool, whisk in the fromage frais.
  4. Whisk egg whites until stiff, then fold into the mixture.
  5. Stir well and leave in the fridge to set.