ANY kind of lemon recipe?

Lemon Lime Mousse

1/2 cup sugar

2 tablespoons cornstarch

Pinch salt

3 egg yolks

2/3 cup milk

1/4 cup lemon juice

1 tablespoon lime juice

1 1/2 teaspoons grated lemon peel

1/2 teaspoon grated lime peel

1 cup whipping cream, whipped

lime slices and additional lemon peel (optional

DIRECTIONS

1.In a saucepan, combine sugar, cornstarch and salt. In a bowl, whisk the egg yolks and milk; stir into sugar mixture. Add juices; whisk until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir

2 minutes longer. Add lemon and lime peel. Cover surface with plastic wrap; refrigerate until completely cooled. Fold in whipped cream. Spoon into individual dishes. Garnish with lime slices and lemon peel if desired.

Lemon Lime Crackle Cookies

1/2 cup flaked coconut

2 teaspoons grated lemon peel

2 teaspoons grated lime peel

2 cups whipped topping

2 eggs

2 tablespoons whipped topping mix

1 teaspoon lemon juice

1 (18.25 ounce) package lemon cake mix

confectioners' sugar

1.In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside. In a mixing bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture; mix well.

2.Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Lemon Bars

1 1/8 cups all-purpose flour

1/3 cup confectioners' sugar

1/2 cup butter, softened

2 eggs

2/3 cup confectioners' sugar

1/3 cup fresh lemon juice

1 1/2 teaspoons grated lemon zest

1/4 teaspoon baking powder

1 tablespoon confectioners' sugar

DIRECTIONS

1.Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.

2.Bake for 25 minutes in the preheated oven, or until firm and lightly browned. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.

3.Bake for another 25 minutes in the preheated oven, until set. Dust with remaining confectioners' sugar when cool.

Preserved Lemons are great and can be stored for an additional six months! Do it !!

http://www.elise.com/recipes/archives/001815how_to...

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.

How to Make Preserved Lemons

Ingredients

8-10 Meyer lemons*, scrubbed very clean

1/2 cup kosher salt, more if needed

Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.

Method

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.

2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.

6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

7 Store in refrigerator for up to 6 months.

Use the lime to squeeze of chicken or fish!

with you 8 lemons you can make this ..

LEMON-AID

1 1/2 c. water

1 1/2 c. sugar

1 tbsp. lemon peel

1 1/2 c. lemon juice

Heat water until almost boiling. Add sugar and lemon peel. Stir in lemon juice. Makes approximately 1 quart of syrup. Mix with equal parts of water.

boil 'em mash'em stick'em in a stew

Ceviche menu from Peru!!!!!!!!