Ginger Lemon Slice Recipes

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NO BAKE LEMON AND GINGER SLICE



No Bake Lemon and Ginger Slice image

Delicious and simple no bake slice with a ginger base and a zesty lemon icing

Provided by justamumnz

Categories     Slices

Time 1h25m

Number Of Ingredients 10

2 Cups Icing Sugar, sifted
1 teaspoon Butter, melted
1 Lemon, Zest & Juice (zest is optional)
125 grams Butter
197 grams Sweetened Condensed Milk (half a can)
1/2 packet of Plain Biscuits such as Superwine, Marie, Arrowroot etc, 125 grams
1/2 packet of Gingernut Biscuits*, 125 grams
3/4 Cup Desiccated Coconut, 67 grams
1 teaspoon Ginger, ground
50 grams of Crystallised Ginger, finely diced

Steps:

  • Prepare a 20 or 23cm square tin with baking paper
  • Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
  • Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
  • Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
  • Press this into the prepared tin and spread until smooth
  • Refrigerate for 30 minutes before preparing the icing
  • For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
  • Juice the lemon and drain to remove any pips or pith.
  • Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
  • Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
  • Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
  • Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 225 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 141 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

LEMON-GINGER TART



Lemon-Ginger Tart image

Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2/3 cup/82 grams confectioners' sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams (1 ½ sticks) unsalted butter, melted
1 cup/240 milliliters fresh lemon juice
1 1/4 cup/252 grams granulated sugar
4 large egg yolks
1 large egg
1/4 cup/32 grams all-purpose flour
1 tablespoon freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/2 lemon, thinly sliced, seeds removed (optional)

Steps:

  • Make the crust: Heat the oven to 350 degrees.
  • Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
  • Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
  • Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
  • Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram

SPARKLING GINGER LEMONADE



Sparkling Ginger Lemonade image

Chill out with this delightful ginger lemonade perfect for springtime bridal showers or hot summer days on the deck. It's a quick fix you'll stir up time after time. -Jodi Blubaugh, Eagle Mountain, Utah

Provided by Taste of Home

Time 20m

Yield 5 servings.

Number Of Ingredients 6

2 cups water
1 cup honey
2 tablespoons minced fresh gingerroot
2 cups club soda, chilled
1 cup lemon juice
Lemon slices and fresh mint, optional

Steps:

  • In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

Nutrition Facts : Calories 217 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 59g carbohydrate (56g sugars, Fiber 0 fiber), Protein 0 protein.

REFRESHING LEMON-GINGER DRESSING



Refreshing Lemon-Ginger Dressing image

This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!

Provided by Karra Showen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 5

1 ½ cups olive oil
1 ¼ cups lemon juice
½ cup apple cider vinegar
¼ cup minced fresh ginger
½ teaspoon salt

Steps:

  • Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g

LEMON & GINGER TEA



Lemon & ginger tea image

Combine lemon with root ginger to make this refreshing lemon and ginger tea that's a great alternative to caffeinated drinks. Sweeten with honey if you like

Provided by Miriam Nice

Categories     Afternoon tea, Drink

Time 5m

Number Of Ingredients 3

1 lemon
2cm piece root ginger , finely sliced
honey to taste

Steps:

  • Cut the lemon in half. Squeeze the juice from one half and slice the rest. Divide the lemon juice and slices between 2 mugs, along with the sliced ginger.
  • Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.

Nutrition Facts : Calories 19 calories, Fat 0.1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 0.2 grams protein

LEMON GINGER SLICE



Lemon ginger slice image

Provided by Alexx Stuart

Time 35m

Number Of Ingredients 16

80 grams butter (salted)
1 tbsp rice malt or maple syrup
2/3 cup tapioca flour (arrowroot flour can be used interchangeably)
1/4 cup + 1 tbsp coconut flour (if you don't have coconut flour sub with 1/3 cup chick pea or sorghum flour. )
2.5 tsp ground ginger
1 tsp baking powder
1/3 cup rapadura sugar (also called panela. You could use maple syrup also here. )
1/2 cup dessicated coconut
1 egg (you can use a flax egg substitute to be egg free)
40 grams butter (salted)
1 cup rapadura sugar (finely blended on high in a dry blender for smoothest result, although I don't bother. )
1 tsp tapioca flour
1 tsp ground ginger
1 tbsp grated lemon rind (you could also use lime rind. )
2 tbsp lemon juice
1/3 cup dessicated coconut (This is to dust over the top once the slice is done, before you set it. )

Steps:

  • Melt the butter and syrup together until just melted
  • Preheat oven to 180C / 350F, fan forced
  • Melt the butter and syrup together until the butter is just melted
  • Add all other cake batter ingredients, with the egg last so it doesn't get cooked against the warm butter
  • Blend on medium speed for 10 seconds
  • Press out into a lined slice tin of about 25 x 18cm
  • Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes)
  • Remove from oven and decant to a cookie cooling rack

GINGER & LEMON SLICE



Ginger & Lemon Slice image

This is a very simple slice to make. It's a great everyday recipe and a slice with a cuppa is divine. It's Gluten Free but can be made also using regular wheat flour (all-purpose flour ) with success too. If you use GF flour, nobody would guess that this slice is gluten free

Provided by Jubes

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 12

1 cup gluten-free self-raising flour
2 teaspoons powdered ginger
100 g caster sugar, finely ground sugar (1/2 cup)
25 g desiccated coconut (1/2 cup)
1 egg, lightly beaten
60 g butter, melted
1 tablespoon either golden syrup or 1 tablespoon light corn syrup
1 cup icing sugar, use gluten-free if required (confectioners sugar)
30 g butter, softened
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon hot water

Steps:

  • ***SLICE BASE***.
  • Preheat oven to 160°C.
  • Combine flour, ginger, sugar and coconut.
  • Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
  • Press into a well greased lamington tin or 20cm square pan(or equivelant).
  • Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
  • ***ICING***.
  • Sift the icing sugar.
  • Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

Nutrition Facts : Calories 146.5, Fat 7, SaturatedFat 4.5, Cholesterol 31.5, Sodium 66.6, Carbohydrate 21.1, Fiber 0.3, Sugar 19.4, Protein 0.7

EASY NO BAKE LEMON AND GINGER SLICE



Easy no bake lemon and ginger slice image

A super easy, delicious lemon and ginger slice

Provided by mymomentsandmemories

Categories     afternoon tea     Dessert

Number Of Ingredients 9

250 grams Gingernut biscuits (or any plain cookies)
100 grams melted butter (4 oz)
½ tin sweetened condensed milk
½ cup dessicated coconut
½ cup chopped dried apricots
75 grams butter (soft)
2 cups icing sugar
3 tbsp lemon juice
1 lemon - zest

Steps:

  • Prepare a swiss roll tin with baking paper.
  • Crush your biscuits using a food processor. If you don't have a food processor, put the biscuits into a zip lock plastic bag, and smash with a rolling pin, until crumbed.
  • Add all of the dry ingredients into a large bowl (crushed biscuits, apricots, and coconut).
  • Add in the melted butter and sweetened condensed milk, and mix until well combined.
  • Press into a lined swiss roll tin. (For a 'deeper' slice, use a square cake tin)

GINGER-LEMON DRESSING



Ginger-Lemon Dressing image

Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes about 1/4 cup

Number Of Ingredients 4

Finely grated zest of 1/2 lemon, plus 1 tablespoon fresh juice
1/2 teaspoon freshly grated ginger (from a 1/2-inch piece)
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • In a small bowl, whisk together first three ingredients. Season with salt.

SOOTHING LEMON GINGER TEA RECIPE BY TASTY



Soothing Lemon Ginger Tea Recipe by Tasty image

Here's what you need: water, lemon, ginger, honey

Provided by Mercedes Sandoval

Categories     Drinks

Yield 2 servings

Number Of Ingredients 4

4 cups water
1 lemon
1 piece ginger, 2-3 inch (5-7 cm)
2 teaspoons honey, or preferred sweetener

Steps:

  • Bring water to a boil and remove from heat.
  • Cut lemon and ginger into thin slices. Add to the hot water.
  • Steep for 5-10 minutes.
  • Strain and pour tea into mug.
  • Add honey, stir, and serve.
  • Enjoy!

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 9 grams

GINGER LEMONADE



Ginger Lemonade image

What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!

Provided by Jennifer Madigan

Categories     Drinks Recipes     Lemonade Recipes

Time 1h25m

Yield 20

Number Of Ingredients 5

3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

Steps:

  • In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
  • Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
  • Serve over ice, and garnish with lemon slices.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g

GINGER COCONUT SLICE



Ginger Coconut Slice image

Make and share this Ginger Coconut Slice recipe from Food.com.

Provided by dale7793

Categories     Bar Cookie

Time 45m

Yield 15 serving(s)

Number Of Ingredients 13

60 g butter
1 tablespoon golden syrup
1 cup self raising flour
1 1/2 teaspoons ground ginger
1/2 cup crystallized ginger, chopped
1/2 cup caster sugar
1/2 cup finely shredded coconut
1 egg, beaten
1 cup icing sugar
30 g butter, softened
1 teaspoon fresh lemon rind, finely grated
1 teaspoon lemon juice
1 -2 teaspoon hot water

Steps:

  • Grease a 19cm x 29cm slice pan.
  • Line base with baking paper.
  • Melt the butter and golden syrup in a small pan (or very carefully in the microwave on a low setting, stir well to combine).
  • Combine the sifted flour, ground ginger, chopped ginger, sugar, coconut and egg in a large bowl.
  • Pour in the melted butter and syrup mixture.
  • Stir well to combine and press into the prepared pan.
  • Cook in a 180 degree C oven, about 15 minutes, or until light brown.
  • Stand for 5 minutes to firm, then turn out onto a wire rack to finish cooling.
  • ICING: Sift the icing sugar mixture into a bowl.
  • Add the butter, lemon rind and juice.
  • Add enough hot water to make it a spreadable consistency.
  • Spread icing over cooled slice.
  • When icing has set, cut into squares.

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