Two bags full to be exact… What to do? With lemons, the possibilities are endless. I had a happy day in the kitchen making the most of this versatile fruit. At the end of the day I had low fat lemon curd, lemon cordial, lemon sugar cookies and enough squeezed frozen lemon juice to last me a while. Cooking tip – I freeze my lemon juice in mini muffin pans and when frozen I run a knife around the edge and pop the lemon ice out. Bag them for future use.
Low Fat Lemon Curd
I have been making this for years. It is simple and contains no butter, making it a low fat alternative. it is beautiful in puddings, on toast or on top of greek yoghurt. I have updated this recipe to include a microwave version.
Ingredients
• Juice of 2 large lemons, strained
• 1/2 cup castor sugar
• 2 large eggs
• 4 tablespoons lemon zest (peel of 1 lemon for Thermomix version)
Preparation – Thermomix
- Place lemon peel and sugar in bowl 30 seconds/ speed 9. Stop to scrape down the bowl a few times.
- Add other ingredients into bowl.
- Insert butterfly and cook 8 minutes/80º/speed 3.
- Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
- Makes 1 cup of low fat lemon curd.
Preparation – stove top
- Place strained lemon juice and sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
- Lightly beat egg in a medium bowl.
- Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
- Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes.
- Remove from heat. Transfer to a container and cover (to prevent a skin from forming), then refrigerate.
- Makes 1 cup of low fat lemon curd.
Preparation – microwave
- Place strained lemon juice and sugar in a microwave proof jug. Heat on full power for 1 minute stirring to make sure the sugar is dissolved.
- Lightly beat eggs in a medium bowl.
- Remove lemon syrup from the microwave and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.
- Return mixture to the jug; add lemon zest, and cook for 1 minute on full power, stir, cook for another minute and stir. The curd should have thickened slightly.
- Remove from heat.
Lemon Sugar Cookies
Ingredients
- 2 3/4 cups plain flour
- 1 teaspoon bi carb soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar for rolling cookies
Preparation
- Preheat oven to 180 degrees C. Line baking sheets with baking paper. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- Beat the butter and sugar until smooth and creamy.
- Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
- Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 4 cms apart.
- Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for five minutes before transferring to a cooling rack.
Lemon Cordial
Ingredients
- 2 cups boiling water
- 2 cups castor sugar
- 2 cups lemon juice
- 4 teaspoons citric acid
Preparation
- Stir the sugar into the boiling water until it is dissolved.
- Add the citric acid.
- Allow to cool.
- Juice the lemons and add the lemon juice to the sugar syrup.
Will keep in the fridge for up to 6 weeks.