Lemons

Lemon Freeze Mix together 5 litres of lemon cordial, 5 litres pineapple juice, 12 litres of water, 6 litre bottles of lime cooler or other aerated water. wow! thats huge!

Ok just had to climb on a chair to get the recipe book off the fridge.. here we go... if you like any of them let me know and i'll give you the recipes.. baked lemon pudding, lemon butter, lemon cheesecake, lemon cordial, lemon curried chops(???),lemon filling, lemon freeze, lemon ginger slice, lemon icing, lemon lattice slice, lemon loaves, lemon marmalade, lemon meringue pie, lemon sago, lemon sauce, lemon slice, lemon snow (i thought you weren't supposed to drink yellow snow lol) and lemon syrup..

Minted Lemon Freeze Make a syrup by boiling together 2 cups of sugar and 2 cups of water. Pour over the rind of 4 lemons and 3 or 4 sprigs of mint. Allow to cool, then add the juice of 4 lemons. Use 3 cups of the minted lemon syrup, 3 cups of pineapple juice, 4 cups of water or crushed ice. 1 litre bottle of lime cooler. Decorate with thin slices of cucumber or small green lemons.

Lemon Cordial.. 2kg sugar, grated rind and juice of 6 lemons, 1 tbsp of tartaric acid, 1 tbsp epsom salts, 2 tbsp citric acid, 6 cups of boiling water. Put all dry ingrediants and lemon juice together in a basin, add boiling water, mix and dissolve, strain and bottle.

Lemon Cake with Lemon Filling and Lemon Butter Frosting SUBMITTED BY: Michele Grace "This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful." INGREDIENTS 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners' sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time. Sunburst Lemon Bars SUBMITTED BY: Kathy E "A sweet treat that is just bursting with lemon flavor." INGREDIENTS 2 cups all-purpose flour 1/2 cup confectioners' sugar 1 cup butter, softened 4 eggs 2 cups white sugar 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 cup lemon juice 1 cup confectioners' sugar 2 1/2 tablespoons lemon juice DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). First, the crust: In a medium bowl, stir together the flour and sugar. Cut in the butter until the mixture is mealy. Press in the bottom of a 9x13 inch pan. Bake for 20 to 25 minutes in the preheated oven, until crust is light golden brown. While the crust is baking, prepare the filling. In the same medium bowl, beat the eggs, sugar, flour and baking powder with an electric mixer until light, about 3 minutes. Then stir in the lemon juice. Pour the filling over the crust while it is still warm from the oven. Bake for an additional 25 to 30 minutes until the top is slightly browned. Remove from the oven and cool. In a small bowl, stir lemon juice into the confectioners' sugar 1 tablespoon at a time until the icing is of a spreadable consistency. Spread evenly over the cooled bars. Cut into squares.