lemon recipe

Lemonade Biscuits

Lemonade Biscuits

Lemonade Biscuits

I know it sounds odd but these are some of the lightest biscuits I ever made- and easy, too. They aren’t sweet, as you might imagine, but do have a slight lemon flavor. Great with almost any savory dish I could see using these as the base for strawberry shortcake, too.

Lemonade Biscuits

3 c. flour

4 t. baking powder

1 t. salt

1 c. heavy whipping cream

1 c. prepared lemonade

Preheat oven to 425 degrees. Combine dry ingredients in a bowl and mix well. Add cream and lemonade and stir gently until dough just holds together. Using flour on a board, gently knead the dough using gentle pressure until it just holds together. Dough will be sticky. Press or roll out about 1/2 inch thick and cut out with 2 inch biscuit cutter. Re-roll scraps. You should get 20-24  biscuits. Place on baking sheet and bake for 10 minutes or until golden brown on the bottom and light brown on the top. Cool on wire rack.

Homemade Lemonade Mix

Homemade Lemonade Concentrate

Homemade Lemonade Concentrate

Lemonade will always be a favorite summertime drink for me. I make it plain or sometimes with berries added. I like the convenience of those frozen lemonade concentrates but I prefer using fresh squeezed lemon juice.  I started making my own concentrate a few years ago when I got a whole case of lemons from a friend. I juiced the lemons  and froze much of the juice just plain. There was still a lot of juice.  I decided I might as well try to make some lemonade concentrate, too. I went to the store and read the ingredients on several brands of frozen lemonade concentrate. High fructose corn syrup and concentrated lemon juice. Well I decided that wasn’t going to work for me so I did something radical. I stirred some sugar together with lemon juice until the sugar dissolved.  There didn’t seem to be much point in adding water- that would defeat the purpose of it being a concentrate. Then I just froze the juice/sugar mixture.

Sometimes I freeze a whole batch together either in a plastic container or in a Ziploc bag.  I also froze some of this lemonade mix in ice cube trays. That way once frozen I could pop the cubes into bags and just take out what I needed at the time. I’ll often add some lemon zest, too. Don’t toss all that zest, either. If you are going to be juicing a lot of lemon just for the juice, zest them first- and freeze or dry the zest for later use.

Well here is the recipe for my lemonade concentrate.

Homemade Lemonade Concentrate

1 1/3 c. lemon juice- fresh or bottled

1 c. sugar*

lemon zest, optional

Combine ingredients and stir until sugar is dissolved. Freeze until ready to use. Makes a little over 1 1/2 cups. To use: combine three parts water to one part  concentrate.

* You can use honey instead of sugar- but only use 1/2 c. honey as it is much sweeter than sugar.

Lemon Tea Cake

Lemon Tea Cake

Lemon Tea Cake

This is one of my favorite cakes of all time. It is a simple cake enhanced with lemon zest. Once out of the oven you poke the hot cake with a large fork or a skewer and pour a lemon syrup over it. Moist, tangy and fragrant it is a great addition to afternoon tea. Great all on its own this cake is also wonderful served with fresh berries and whipped cream for a light dessert.

Lemon Tea Cake

 2 lemons

3 T. sugar for topping

½ c. butter, softened

¾ c. sugar

2 eggs, beaten

3/4 c. flour

6 T. milk or half and half

Preheat oven to 375 degrees. Grease an 8- inch loaf pan and line with wax or parchment paper. Grate the lemon rinds and set aside. Combine the juice of 1 of the lemons with the 3 tablespoons of sugar, stirring to dissolve sugar. Set aside.

Cream together the butter with the rest of the sugar and beat until fluffy. Beat in the eggs, a little at a time until well mixed. Stir in the flour and lemon peel and beat well. Add the milk and beat well. Pour batter into prepared pan and bake at least an hour. The cake should spring back when touched lightly. As soon as you remove the cake from the oven pierce it all over with a long tined fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.