Lemons are nearly a universal ingredient. And they're versatile. You can use
them for desserts or for fish.

I love lemon chicken and lemonade, but there aren't many lemon desserts that
I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
juice on Dutch babies. I hear that lemon madeleines are good.


W. Pooh (AKA Winnie P.)

On Mar 14, 10:11*am, "Christopher M." >
wrote:
> Lemons are nearly a universal ingredient. And they're versatile. You can use
> them for desserts or for fish.
>
> I love lemon chicken and lemonade, but there aren't many lemon desserts that
> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
> juice on Dutch babies. I hear that lemon madeleines are good.
>
> W. Pooh (AKA Winnie P.)

Are you saying lemons are overused? Sounds to me like you mean the
opposite with your post.

merryb wrote:
> On Mar 14, 10:11 am, "Christopher M." >
> wrote:
>> Lemons are nearly a universal ingredient. And they're versatile. You
>> can use them for desserts or for fish.
>>
>> I love lemon chicken and lemonade, but there aren't many lemon
>> desserts that I'm crazy about. Lemon hard candy is good, and lemon
>> italian ice, and lemon juice on Dutch babies. I hear that lemon
>> madeleines are good.
>>
>> W. Pooh (AKA Winnie P.)
>
> Are you saying lemons are overused? Sounds to me like you mean the
> opposite with your post.

Yes. I often use lemons as a condiment, squeezing it on food.


W. Pooh (AKA Winnie P.)

"Bull" > wrote in message
...
> In article >,
> "Christopher M." > wrote:
>
>
>>Overused ingredients
>
>> W. Pooh (AKA Winnie P.)
>
> Did you mean MSG and SALT?
>
> BULL

Not at all.

I can't eat MSG, and I'm sensitive to salt.

I ate a couple of salty caramels once and my face almost blew up.

Good thing I always carry a gallon of water.


W. Pooh (AKA Winnie P.)

On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> wrote:

>Lemons are nearly a universal ingredient. And they're versatile. You can use
>them for desserts or for fish.
>
>I love lemon chicken and lemonade, but there aren't many lemon desserts that
>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
>juice on Dutch babies. I hear that lemon madeleines are good.
>
>
>W. Pooh (AKA Winnie P.)
>
Try this. I got this cake from this newsgroup many years ago. It is
excellent.
Janet US

62ND STREET LEMON CAKE

East 62nd Street Lemon Cake (her daughter's creation)

3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lemons


Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
with fine
dry bread crumbs (or flour).

Sift together flour, baking powder, and salt and set aside. In large
bowl of
mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
eggs
individually, scraping bowl as necessary. On low speed, alternately
add the
dry ingredients in three additions and the milk in two additions,
scraping as
necessary and beating only until smooth after each addition. Stir in
lemon
rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
15 minutes
until cake tester comes out dry.

Let cake stand in the pan for about 3 minutes and then cover with a
rack and
invert. Remove pan, leaving the cake upside down. Place over
aluminum foil or
wax paper and prepare glaze.

Glaze
1/3 cup lemon juice
3/4 cup sugar

Stir the lemon juice and sugar together until well mixed and brush
immediately
over hot cake until absorbed. Let cake cool completely. Using metal
spatulas
or a cookie, turn cake over. Do not cut for several hours.

On Mar 14, 12:11*pm, "Christopher M." >
wrote:
> Lemons are nearly a universal ingredient. And they're versatile. You can use
> them for desserts or for fish.
>
> I love lemon chicken and lemonade, but there aren't many lemon desserts that
> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
> juice on Dutch babies. I hear that lemon madeleines are good.
>
> W. Pooh (AKA Winnie P.)

I love lemon mousse, lemon meringue pie, and lemon pudding-cake, all
winners in my book.

N.

On Mar 14, 11:54*am, Janet Bostwick > wrote:
> On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
>
> > wrote:
> >Lemons are nearly a universal ingredient. And they're versatile. You can use
> >them for desserts or for fish.
>
> >I love lemon chicken and lemonade, but there aren't many lemon desserts that
> >I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
> >juice on Dutch babies. I hear that lemon madeleines are good.
>
> >W. Pooh (AKA Winnie P.)
>
> Try this. *I got this cake from this newsgroup many years ago. *It is
> excellent.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> East 62nd Street Lemon Cake (her daughter's creation)
>
> 3 cups sifted flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup butter
> 2 cups sugar
> 4 eggs
> 1 cup milk
> grated rind of 2 lemons
>
> Preheat oven to 350. *Butter a 9 x 3 1/2" tube pan and dust lightly
> with fine
> dry bread crumbs (or flour).
>
> Sift together flour, baking powder, and salt and set aside. *In large
> bowl of
> mixer cream the butter; add sugar and beat for 2 - 3 minutes. *Beat in
> eggs
> individually, scraping bowl as necessary. *On low speed, alternately
> add the
> dry ingredients in three additions and the milk in two additions,
> scraping as
> necessary and beating only until smooth after each addition. *Stir in
> lemon
> rind. *Pour into prepared pan. *Level top. Bake for 1 hour and 10 to
> 15 minutes
> until cake tester comes out dry.
>
> Let cake stand in the pan for about 3 minutes and then cover with a
> rack and
> invert. *Remove pan, leaving the cake upside down. *Place over
> aluminum foil or
> wax paper and prepare glaze.
>
> Glaze
> 1/3 cup lemon juice
> 3/4 cup sugar
>
> Stir the lemon juice and sugar together until well mixed and brush
> immediately
> over hot cake until absorbed. *Let cake cool completely. *Using metal
> spatulas
> or a cookie, turn cake over. *Do not cut for several hours.

I think I may have posted that- it's from "Classic Home Desserts". It
is really good!

"Janet Bostwick" > wrote in message
news
> On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> > wrote:
>
>>Lemons are nearly a universal ingredient. And they're versatile. You can
>>use
>>them for desserts or for fish.
>>
>>I love lemon chicken and lemonade, but there aren't many lemon desserts
>>that
>>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
>>lemon
>>juice on Dutch babies. I hear that lemon madeleines are good.
>>
>>
>>W. Pooh (AKA Winnie P.)
>>
> Try this. I got this cake from this newsgroup many years ago. It is
> excellent.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> East 62nd Street Lemon Cake (her daughter's creation)
>
> 3 cups sifted flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup butter
> 2 cups sugar
> 4 eggs
> 1 cup milk
> grated rind of 2 lemons
>
>
> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
> with fine
> dry bread crumbs (or flour).
>
> Sift together flour, baking powder, and salt and set aside. In large
> bowl of
> mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
> eggs
> individually, scraping bowl as necessary. On low speed, alternately
> add the
> dry ingredients in three additions and the milk in two additions,
> scraping as
> necessary and beating only until smooth after each addition. Stir in
> lemon
> rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
> 15 minutes
> until cake tester comes out dry.
>
> Let cake stand in the pan for about 3 minutes and then cover with a
> rack and
> invert. Remove pan, leaving the cake upside down. Place over
> aluminum foil or
> wax paper and prepare glaze.
>
> Glaze
> 1/3 cup lemon juice
> 3/4 cup sugar
>
> Stir the lemon juice and sugar together until well mixed and brush
> immediately
> over hot cake until absorbed. Let cake cool completely. Using metal
> spatulas
> or a cookie, turn cake over. Do not cut for several hours.

Thanks, I have been craving cake lately.

I've been eyeing that 'Paula Dean's Louisiana Crunch Cake' at the
supermarkets.


W. Pooh (AKA Winnie P.)

Nancy2 wrote:
> On Mar 14, 12:11 pm, "Christopher M." >
> wrote:
>> Lemons are nearly a universal ingredient. And they're versatile. You
>> can use them for desserts or for fish.
>>
>> I love lemon chicken and lemonade, but there aren't many lemon
>> desserts that I'm crazy about. Lemon hard candy is good, and lemon
>> italian ice, and lemon juice on Dutch babies. I hear that lemon
>> madeleines are good.
>>
>> W. Pooh (AKA Winnie P.)
>
> I love lemon mousse, lemon meringue pie, and lemon pudding-cake, all
> winners in my book.
>
> N.

I love mousse (actually, more like a velvetty-smooth pudding). I'll have to
try that sometime.


W. Pooh (AKA Winnie P.)

On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> wrote:

>Lemons are nearly a universal ingredient. And they're versatile. You can use
>them for desserts or for fish.
>
>I love lemon chicken and lemonade, but there aren't many lemon desserts that
>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
>juice on Dutch babies. I hear that lemon madeleines are good.
>

Whenever I have a recipe that calls for vinegar I ask myself
'WWL[OL]D?' -- what would lemon [or lime] do?'

I use more squeezed lemons/limes than vinegar in 'vinaigrettes'.

Jim

"Christopher M." > writes:

> Lemons are nearly a universal ingredient. And they're versatile. You can use
> them for desserts or for fish.
>
> I love lemon chicken and lemonade, but there aren't many lemon desserts that
> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
> juice on Dutch babies. I hear that lemon madeleines are good.

I love lemon meringue pie, to the point of having it for my birthday
cake sometimes (not the pale immitations that use gelatine in the lemon
filling, the real thing that uses egg yolks and condensed milk).

Lemon bars are among my absolute favorites too.

These all have some similarities to lemon curd, which is mostly an
ingredient in other things.

--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

Jim Elbrecht > writes:

> On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> > wrote:
>
>>Lemons are nearly a universal ingredient. And they're versatile. You can use
>>them for desserts or for fish.
>>
>>I love lemon chicken and lemonade, but there aren't many lemon desserts that
>>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
>>juice on Dutch babies. I hear that lemon madeleines are good.
>>
>
> Whenever I have a recipe that calls for vinegar I ask myself
> 'WWL[OL]D?' -- what would lemon [or lime] do?'
>
> I use more squeezed lemons/limes than vinegar in 'vinaigrettes'.

I discovered that half and half lemon juice and vinegar was about right
for sweet and sour pork sauce (I use whole garlic cloves and ginger
slices in the sauce too, a bit spicier than normal).
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Wed, 14 Mar 2012 12:02:37 -0700 (PDT), merryb >
wrote:

>On Mar 14, 11:54*am, Janet Bostwick > wrote:
>> On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
>>
>> > wrote:
>> >Lemons are nearly a universal ingredient. And they're versatile. You can use
>> >them for desserts or for fish.
>>
>> >I love lemon chicken and lemonade, but there aren't many lemon desserts that
>> >I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
>> >juice on Dutch babies. I hear that lemon madeleines are good.
>>
>> >W. Pooh (AKA Winnie P.)
>>
>> Try this. *I got this cake from this newsgroup many years ago. *It is
>> excellent.
>> Janet US
>>
>> 62ND STREET LEMON CAKE
>>
>> East 62nd Street Lemon Cake (her daughter's creation)
>>
>> 3 cups sifted flour
>> 2 tsp baking powder
>> 1/2 tsp salt
>> 1 cup butter
>> 2 cups sugar
>> 4 eggs
>> 1 cup milk
>> grated rind of 2 lemons
>>
>> Preheat oven to 350. *Butter a 9 x 3 1/2" tube pan and dust lightly
>> with fine
>> dry bread crumbs (or flour).
>>
>> Sift together flour, baking powder, and salt and set aside. *In large
>> bowl of
>> mixer cream the butter; add sugar and beat for 2 - 3 minutes. *Beat in
>> eggs
>> individually, scraping bowl as necessary. *On low speed, alternately
>> add the
>> dry ingredients in three additions and the milk in two additions,
>> scraping as
>> necessary and beating only until smooth after each addition. *Stir in
>> lemon
>> rind. *Pour into prepared pan. *Level top. Bake for 1 hour and 10 to
>> 15 minutes
>> until cake tester comes out dry.
>>
>> Let cake stand in the pan for about 3 minutes and then cover with a
>> rack and
>> invert. *Remove pan, leaving the cake upside down. *Place over
>> aluminum foil or
>> wax paper and prepare glaze.
>>
>> Glaze
>> 1/3 cup lemon juice
>> 3/4 cup sugar
>>
>> Stir the lemon juice and sugar together until well mixed and brush
>> immediately
>> over hot cake until absorbed. *Let cake cool completely. *Using metal
>> spatulas
>> or a cookie, turn cake over. *Do not cut for several hours.
>
>I think I may have posted that- it's from "Classic Home Desserts". It
>is really good!

That may be so. I've lost the attribution. Thanks for a good one.
Janet US

On Mar 14, 11:05*am, "Christopher M." >
wrote:
> "Bull" > wrote in message
>
> ...
>
> > In article >,
> > "Christopher M." > wrote:
>
> >>Overused ingredients
>
> >> W. Pooh (AKA Winnie P.)
>
> > Did you mean MSG and SALT?
>
> > BULL
>
> Not at all.
>
> I can't eat MSG, and I'm sensitive to salt.
>
> I ate a couple of salty caramels once and my face almost blew up.
>
> Good thing I always carry a gallon of water.
>
> W. Pooh (AKA Winnie P.)

You always carry a gallon of water? Must get kinda heavy.

On Mar 14, 12:04*pm, "Christopher M." >
wrote:
> "Janet Bostwick" > wrote in message
>
> news >
>
>
>
>
>
>
>
>
> > On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> > > wrote:
>
> >>Lemons are nearly a universal ingredient. And they're versatile. You can
> >>use
> >>them for desserts or for fish.
>
> >>I love lemon chicken and lemonade, but there aren't many lemon desserts
> >>that
> >>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
> >>lemon
> >>juice on Dutch babies. I hear that lemon madeleines are good.
>
> >>W. Pooh (AKA Winnie P.)
>
> > Try this. *I got this cake from this newsgroup many years ago. *It is
> > excellent.
> > Janet US
>
> > 62ND STREET LEMON CAKE
>
> > East 62nd Street Lemon Cake (her daughter's creation)
>
> > 3 cups sifted flour
> > 2 tsp baking powder
> > 1/2 tsp salt
> > 1 cup butter
> > 2 cups sugar
> > 4 eggs
> > 1 cup milk
> > grated rind of 2 lemons
>
> > Preheat oven to 350. *Butter a 9 x 3 1/2" tube pan and dust lightly
> > with fine
> > dry bread crumbs (or flour).
>
> > Sift together flour, baking powder, and salt and set aside. *In large
> > bowl of
> > mixer cream the butter; add sugar and beat for 2 - 3 minutes. *Beat in
> > eggs
> > individually, scraping bowl as necessary. *On low speed, alternately
> > add the
> > dry ingredients in three additions and the milk in two additions,
> > scraping as
> > necessary and beating only until smooth after each addition. *Stir in
> > lemon
> > rind. *Pour into prepared pan. *Level top. Bake for 1 hour and 10 to
> > 15 minutes
> > until cake tester comes out dry.
>
> > Let cake stand in the pan for about 3 minutes and then cover with a
> > rack and
> > invert. *Remove pan, leaving the cake upside down. *Place over
> > aluminum foil or
> > wax paper and prepare glaze.
>
> > Glaze
> > 1/3 cup lemon juice
> > 3/4 cup sugar
>
> > Stir the lemon juice and sugar together until well mixed and brush
> > immediately
> > over hot cake until absorbed. *Let cake cool completely. *Using metal
> > spatulas
> > or a cookie, turn cake over. *Do not cut for several hours.
>
> Thanks, I have been craving cake lately.
>
> I've been eyeing that 'Paula Dean's Louisiana Crunch Cake' at the
> supermarkets.
>
> W. Pooh (AKA Winnie P.)

Probably got a lot of salt in it. You might need to start carrying two
gallons of water.

On Wed, 14 Mar 2012 15:04:27 -0400, "Christopher M."
> wrote:

snip cake recipe

>Thanks, I have been craving cake lately.
>
>I've been eyeing that 'Paula Dean's Louisiana Crunch Cake' at the
>supermarkets.
>
>
>W. Pooh (AKA Winnie P.)
>
I haven't seen it around here. Have you checked her recipes on the
Foodnetwork.com?
Janet US

"Christopher M." > wrote:
> merryb wrote:
>> On Mar 14, 10:11 am, "Christopher M." >
>> wrote:
>>> Lemons are nearly a universal ingredient. And they're versatile. You
>>> can use them for desserts or for fish.
>>>
>>> I love lemon chicken and lemonade, but there aren't many lemon
>>> desserts that I'm crazy about. Lemon hard candy is good, and lemon
>>> italian ice, and lemon juice on Dutch babies. I hear that lemon
>>> madeleines are good.
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>> Are you saying lemons are overused? Sounds to me like you mean the
>> opposite with your post.
>
> Yes. I often use lemons as a condiment, squeezing it on food.
>
>
> W. Pooh (AKA Winnie P.)

Probably the best thing on asparagus, just lemon juice.

Greg

"Janet Bostwick" > wrote in message
...
> On Wed, 14 Mar 2012 15:04:27 -0400, "Christopher M."
> > wrote:
>
> snip cake recipe
>
>>Thanks, I have been craving cake lately.
>>
>>I've been eyeing that 'Paula Dean's Louisiana Crunch Cake' at the
>>supermarkets.
>>
>>
>>W. Pooh (AKA Winnie P.)
>>
> I haven't seen it around here. Have you checked her recipes on the
> Foodnetwork.com?
> Janet US

Not lately. Lately I've been trying to loose weight.


W. Pooh (AKA Winnie P.)

"Jim Elbrecht" > wrote in message
...
> On Wed, 14 Mar 2012 13:11:46 -0400, "Christopher M."
> > wrote:
>
>>Lemons are nearly a universal ingredient. And they're versatile. You can
>>use
>>them for desserts or for fish.
>>
>>I love lemon chicken and lemonade, but there aren't many lemon desserts
>>that
>>I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
>>lemon
>>juice on Dutch babies. I hear that lemon madeleines are good.
>>
>
> Whenever I have a recipe that calls for vinegar I ask myself
> 'WWL[OL]D?' -- what would lemon [or lime] do?'
>
> I use more squeezed lemons/limes than vinegar in 'vinaigrettes'.
>
> Jim

I think limes are a little more powerful than lemons.

I remember an episode of Emeril live when a guest chef was making a Mexican
soup. Emeril said the soup tasted "magical" after they added the lime juice.

I use lemon mostly as a condiment, and in drinks. But today I had a lemon
hard candy. It makes my lemon ice tea seem so bland.


W. Pooh (AKA Winnie P.)

"David Dyer-Bennet" > wrote in message
...
> "Christopher M." > writes:
>
>> Lemons are nearly a universal ingredient. And they're versatile. You can
>> use
>> them for desserts or for fish.
>>
>> I love lemon chicken and lemonade, but there aren't many lemon desserts
>> that
>> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
>> lemon
>> juice on Dutch babies. I hear that lemon madeleines are good.
>
> I love lemon meringue pie, to the point of having it for my birthday
> cake sometimes (not the pale immitations that use gelatine in the lemon
> filling, the real thing that uses egg yolks and condensed milk).
>
> Lemon bars are among my absolute favorites too.
>
> These all have some similarities to lemon curd, which is mostly an
> ingredient in other things.

I bought some expensive lemon curd once. It was extremely acidic.


W. Pooh (AKA Winnie P.)

I love lemon and lime-most recipes don't go far enough with the tartness
and go too far w/sweet.

I pay the big bucks for jars of lemon curd-on buttered toast, topping
cheesecake, simply spread on a pie crust or danish. Don't buy
Dickinson's-its waxy. Harry and David's lime curd is good but lemon curd
isn't. MacKay from Scotland is good. Right now I am working on a jar of
"Scottish Tartans" lemon curd-which I just noticed says consume within 1
month of opening jar-its the creamiest I have tried.

I like to drench pasta with lime juice.

Oddly I dont like lemonade-its alway salty and I am dieing of thirst
after drinking it!

In article >, says...
>
> "David Dyer-Bennet" > wrote in message
> ...
> >
> > These all have some similarities to lemon curd, which is mostly an
> > ingredient in other things.
>
> I bought some expensive lemon curd once. It was extremely acidic.

I make lemon curd, to eat as a spread on toast. Or between two layers
of lemon drizzle cake. It's just eggs sugar butter and lemons, so it's a
short-life product (three weeks max in the fridge). Dead easy to make.

http://www.deliaonline.com/recipes/m...emon-curd.html

I never buy it because commercial versions are made to last forever and
taste like crap.

Janet UK

Lemon brings taste to the food preparation. Lemon is full of vitamin C which is useful to our body.

"Christopher M." > writes:

> "David Dyer-Bennet" > wrote in message
> ...
>> "Christopher M." > writes:
>>
>>> Lemons are nearly a universal ingredient. And they're versatile. You can
>>> use
>>> them for desserts or for fish.
>>>
>>> I love lemon chicken and lemonade, but there aren't many lemon desserts
>>> that
>>> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
>>> lemon
>>> juice on Dutch babies. I hear that lemon madeleines are good.
>>
>> I love lemon meringue pie, to the point of having it for my birthday
>> cake sometimes (not the pale immitations that use gelatine in the lemon
>> filling, the real thing that uses egg yolks and condensed milk).
>>
>> Lemon bars are among my absolute favorites too.
>>
>> These all have some similarities to lemon curd, which is mostly an
>> ingredient in other things.
>
> I bought some expensive lemon curd once. It was extremely acidic.

One of my greates disappointments with mediocre lemon bars is if they
are bland. I like lemon for the serious sour note it gives.

--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

David Dyer-Bennet > wrote in
:

> "Christopher M." > writes:
>
>> "David Dyer-Bennet" > wrote in message
>> ...
>>> "Christopher M." > writes:
>>>
>>>> Lemons are nearly a universal ingredient. And they're versatile.
>>>> You can use
>>>> them for desserts or for fish.
>>>>
>>>> I love lemon chicken and lemonade, but there aren't many lemon
>>>> desserts that
>>>> I'm crazy about. Lemon hard candy is good, and lemon italian ice,
>>>> and lemon
>>>> juice on Dutch babies. I hear that lemon madeleines are good.
>>>
>>> I love lemon meringue pie, to the point of having it for my birthday
>>> cake sometimes (not the pale immitations that use gelatine in the
>>> lemon filling, the real thing that uses egg yolks and condensed
>>> milk).
>>>
>>> Lemon bars are among my absolute favorites too.
>>>
>>> These all have some similarities to lemon curd, which is mostly an
>>> ingredient in other things.
>>
>> I bought some expensive lemon curd once. It was extremely acidic.
>
> One of my greates disappointments with mediocre lemon bars is if they
> are bland. I like lemon for the serious sour note it gives.
>



Here's a seriously nice Lemon tart recipe I use all the time.......

http://www.taste.com.au/recipes/16046/lemon+tart


'cept I use a sour cream pastry base.........


http://www.abc.net.au/tv/cookandchef/txt/s1878855.htm




--
Peter
Tasmania
Australia

On Mar 14, 1:11*pm, "Christopher M." > wrote:
> Lemons are nearly a universal ingredient. And they're versatile. You can use
> them for desserts or for fish.
>
> I love lemon chicken and lemonade, but there aren't many lemon desserts that
> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and lemon
> juice on Dutch babies. I hear that lemon madeleines are good.
>
> W. Pooh (AKA Winnie P.)

YOU don't like LEMON BARS???? My mother could make a batch which
never saw the dawn.

On Mar 14, 8:08*pm, (z z) wrote:
> I love lemon and lime-most recipes don't go far enough with the tartness
> and go too far w/sweet.
>
> I pay the big bucks for jars of lemon curd-on buttered toast, topping
> cheesecake, simply spread on a pie crust or danish. Don't buy
> Dickinson's-its waxy. Harry and David's lime curd is good but lemon curd
> isn't. MacKay from Scotland is good. Right now I am working on a jar of
> "Scottish Tartans" lemon curd-which I just noticed says consume within 1
> month of opening jar-its the creamiest I have tried.
>
> I like to drench pasta with lime juice.
>
> Oddly I dont like lemonade-its alway salty and I am dieing of thirst
> after drinking it!

Lemon curd is very easy to make yourself!

"Janet" > wrote in message
...
> In article >, says...
>>
>> "David Dyer-Bennet" > wrote in message
>> ...
>> >
>> > These all have some similarities to lemon curd, which is mostly an
>> > ingredient in other things.
>>
>> I bought some expensive lemon curd once. It was extremely acidic.
>
> I make lemon curd, to eat as a spread on toast.

Oddly, I've never had lemon curd on toast. It sounds very good.

> Or between two layers
> of lemon drizzle cake. It's just eggs sugar butter and lemons, so it's a
> short-life product (three weeks max in the fridge). Dead easy to make.
>
> http://www.deliaonline.com/recipes/m...emon-curd.html
>
> I never buy it because commercial versions are made to last forever and
> taste like crap.

Lots of preservatives I guess. Good to know.


W. Pooh (AKA Winnie P.)

"David Dyer-Bennet" > wrote in message
...
> "Christopher M." > writes:
>
>> "David Dyer-Bennet" > wrote in message
>> ...
>>> "Christopher M." > writes:
>>>
>>>> Lemons are nearly a universal ingredient. And they're versatile. You
>>>> can
>>>> use
>>>> them for desserts or for fish.
>>>>
>>>> I love lemon chicken and lemonade, but there aren't many lemon desserts
>>>> that
>>>> I'm crazy about. Lemon hard candy is good, and lemon italian ice, and
>>>> lemon
>>>> juice on Dutch babies. I hear that lemon madeleines are good.
>>>
>>> I love lemon meringue pie, to the point of having it for my birthday
>>> cake sometimes (not the pale immitations that use gelatine in the lemon
>>> filling, the real thing that uses egg yolks and condensed milk).
>>>
>>> Lemon bars are among my absolute favorites too.
>>>
>>> These all have some similarities to lemon curd, which is mostly an
>>> ingredient in other things.
>>
>> I bought some expensive lemon curd once. It was extremely acidic.
>
> One of my greates disappointments with mediocre lemon bars is if they
> are bland. I like lemon for the serious sour note it gives.

That's interesting. I've been eating sour-cherry candies lately. I really
miss the flavor.


W. Pooh (AKA Winnie P.)

"z z" > wrote in message
...
>I love lemon and lime-most recipes don't go far enough with the tartness
> and go too far w/sweet.
>
> I pay the big bucks for jars of lemon curd-on buttered toast, topping
> cheesecake, simply spread on a pie crust or danish. Don't buy
> Dickinson's-its waxy. Harry and David's lime curd is good but lemon curd
> isn't. MacKay from Scotland is good. Right now I am working on a jar of
> "Scottish Tartans" lemon curd-which I just noticed says consume within 1
> month of opening jar-its the creamiest I have tried.
>
> I like to drench pasta with lime juice.

Pasta with lime juice sounds interesting. I wonder if they serve it like
that in Italy.

> Oddly I dont like lemonade-its alway salty and I am dieing of thirst
> after drinking it!

I don't have much of a thirst sense, and I'm sensitive to salt. Good to
know.


W. Pooh (AKA Winnie P.)

Kalmia wrote:
> On Mar 14, 1:11 pm, "Christopher M." > wrote:
>> Lemons are nearly a universal ingredient. And they're versatile. You
>> can use them for desserts or for fish.
>>
>> I love lemon chicken and lemonade, but there aren't many lemon
>> desserts that I'm crazy about. Lemon hard candy is good, and lemon
>> italian ice, and lemon juice on Dutch babies. I hear that lemon
>> madeleines are good.
>>
>> W. Pooh (AKA Winnie P.)
>
> YOU don't like LEMON BARS???? My mother could make a batch which
> never saw the dawn.

It's been years. Maybe the last ones I had weren't very good.


W. Pooh (AKA Winnie P.)

z z wrote:

> Oddly I dont like lemonade-its alway salty and I am dieing of thirst
> after drinking it!

SALTY? Who the hell makes YOUR lemonade? When I make lemonade it
contains only lemons, water, and sugar.

Bob

Bob Terwilliger wrote:

>> Oddly I dont like lemonade-its alway salty and I am dieing of thirst
>> after drinking it!
>
>SALTY? Who the hell makes YOUR lemonade? When I make lemonade it
>contains only lemons, water, and sugar.

Maybe z's tastebuds are miswired.

BTW, lemonade with Splenda passed my taste test.

I have wondered if reacting to lemonade with thirsty/salty sensation
isn't some sign of some missing nutrient or chemical interaction perhaps
to my many fillings? I dont like most acidic foods until they are
sweetened/ripe.