Womens Weekly Lemon Delicious Recipes

WOMEN'S WEEKLY LEMON DELICIOUS

Women's Weekly Lemon Delicious image

A baked lemon pudding.

Categories Desserts Other Other Desserts Dessert Desserts Dessert

Yield 6

Number Of Ingredients 8

Ingredients

3 eggs, separated
1/2 cup caster sugar
30g butter, melted
1 cup milk
2 tspns grated lemon rind
1/3 cup lemon juice
1/2 cup self raising flour
1/2 cup castor sugar, extra

Steps:

beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy; transfer to a large bowl. Stir in butter, milk, rind, juice and sifted flour.
Beat egg whites in a small owl until soft peaks form, add sugar gradually until dissolved. Fold into lemon mixture in 2 batches.
Pour into a lightly greased ovenproof dish. Place in a baking dish with enough hot water to come halfway up the side of the dish. Bake in a moderate oven about 50 mins (or 30 mins for individual dishes) or until pudding is set.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

OLD-FASHIONED LEMONADE

Old-Fashioned Lemonade image

Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.

Provided by EJRIPPY

Categories Drinks Recipes Lemonade Recipes

Time 10m

Yield 6

Number Of Ingredients 3

Ingredients

6 lemons
1 cup white sugar
6 cups cold water

Steps:

Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

Nutrition Facts : Calories 150.6 calories, Carbohydrate 44.9 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 3.2 mg, Sugar 33.3 g

LEMON DELICIOUS

Lemon Delicious image

On a quest to find the recipe I used to make years ago and the DH asked to make this one from Super Food Ideas July 2008, even though I knew it wasn't IT but he really enjoyed it and thought it was great, so I am posting but will continue my quest to find IT.

Provided by ImPat

Categories Dessert

Time 50m

Yield 6 puddings, 6 serving(s)

Number Of Ingredients 8

Ingredients

150 g unsalted butter
2 teaspoons lemon rind (finely grated)
1/3 cup lemon juice
1 1/2 cups caster sugar
3/4 cup self-raising flour (sifted)
1 1/2 cups milk
4 eggs (separated)
6 teaspoons powdered sugar icing (to serve)

Steps:

Preheat oven to 180 C (fan forced 160 C).
Grease six 1 cup capcity ovenproof dishes.
Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
Using an electric mixer, beat eggwhites on high speed until soft peaks form.
Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
Gently fold in remaining eggwhite.
Spoon mixture into prepared dishes.
Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
Bake for 25 to 30 minutes or until golden and set.
Dust with icing sugar mixture.

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Combine butter, rind, sugar and yolks in large bowl. Stir in sifted flour then juice. Gradually stir in milk; mixture should be smooth and runny.
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Preheat oven to 180°C/350°F. Grease a 1.5-litre (6-cup) ovenproof baking dish; place on an oven tray.
Beat butter, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time, beating well after each addition, until thick and creamy. Whisk in flour, milk and juice until well combined.
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