When Life Gives You Lemons...

Well my lemon adventure seems to have only started with the 3 lemons, and lemon loaves. I love lemons. I went on to make many sweet and tangy desserts this week; Lemon Meringue Pie, Lemon Coconut Cupcakes and a few more Lemon Loaves. I had not even thought of the savory uses of lemon yet; Lemon Asparagus Rissotto, Lemon Chicken and of course we cannot forget the Lemon Drop Martini. The lemon drop was a favorite of mine when I was having an affair with the martini. I then remembered an article from Real Simple Magazine "101 New Uses for Everyday Things" Lemons were one of the everyday items. I love replacing commercial products with simple everyday things. With only one lemon left in the bowl, I am going to have to fill it again if I am ever going to keep up with the lemon frenzy. Here are a few favorite lemon recipes and ways to use lemons.

Lemon Meringue Pie

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 Moth Hair's Pie Crust( Following)

4 egg whites

6 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

"Moth Hair's" Pie Crust Recipe

Moth Hair is my friend Kathy here on the Island. She has shared many of her canning and baking secrets with me and we had so much fun in the kitchen! After 2 failed attempts at pie crust. Kathy shared her recipe and I have had only success.

In a large bowl combine:

3 Cups Flour

1 tsp Salt

2 Tbs Sugar

Cut In

1 1/4 Cup Tender Flake

Stir in

6 Tbs cold water

2 Tbs white vinegar

Once dough clings together divide into 2 balls. Wrap and refrigerate if need be.

Makes 2 crusts

Lemon Coconut Cupcakes

1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

1-1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) shredded sweetened coconut

4 tsp (18 mL) grated lemon rind

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) milk

Lemon Cream Cheese Icing:

2 tbsp (25 mL) cream cheese, softened

1 tbsp (15 mL) butter, softened

1/2 tsp (2 mL) grated lemon rind

1-1/2 tsp (7 mL) lemon juice

1 cup (250 mL) icing sugar

1/2 cup (125 mL) shredded sweetened coconut

Preparation:

In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each. In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 greased and floured or paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean. Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

"Miss J" and her friend waiting to sample :)

" Lemon Drop Martini"

Juice of 6 lemons

4 tablespoons sugar

6 fresh mint leaves

4 shots vodka

Ice in shaker

1 sugar-rimmed martini glass

Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.

Use Lemon to:

1. Sanitize a chopping block. Run a slice of lemon over the surface to disinfect.

2. Eliminate the browning that occurs when food sits out too long. Sprinkle apple or pear slices with lemon juice before serving, or squeeze a bit into guacamole and give it a stir.

3. Remove tough food stains from plastic and light-colored wooden cutting boards. Slice a lemon in half, squeeze the juice onto the soiled surface, rub, and let sit for 20 minutes. Rinse with water.

4. Fade tea stains on cloth. Dilute lemon juice with an equal amount of water. Use an eyedropper or a Q-tip to make sure the juice targets the stain. Thoroughly flush with cool water.

5. Decorate on the cheap. Fill a glass bowl with lemons for a sunny centerpiece. Or display a row of them along a windowsill.

6. Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture.

7. Whiten fingernails. Rub a wedge on the surface of your nails.

8. Shine the interior of copper cookware. Sprinkle a lemon wedge with salt, then scrub.

9. Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load.

10. Remove soft cheese or other sticky foods from a grater. Rub both sides of the grater with the pulp side of a cut lemon.