Orange Lemon Orangies Recipes

ORANGE LEMONADE

Steps:

• In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.

ORANGE & LEMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
• Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
• Drop tablespoon-size mounds of dough on prepared cookie sheets.
• Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Drizzle with Citrus Glaze to serve.
• Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

SWEET CANDIED ORANGE AND LEMON PEEL

Steps:

• Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
• In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
• Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.

LEMON-ORANGE MERINGUE PIE

Steps:

• Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
• Grate lemon and orange peels with zester, making sure not to get any pith.
• Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
• Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
• Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
• Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
• Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
• Transfer to bowl and cool completely.
• Preheat over to 350.
• Spread filling evenly in crust.
• Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
• Gradually add 1/2 cup sugar and beat about 3 more minutes.
• Beat in 1/2 teaspoon orange peel.
• Spread over filling and bake until meringue is golden, about 15 minutes.
• Cool and refrigerate 1 hour before serving.