What can be made from lemon: recipes and tips. What can you make from lemon? Lemon dessert recipe.

The editors of bit.ua know firsthand: you can cook a lot of dishes with lemons. Pasta, for example. Or custard. And we generally keep quiet about lemon pies and limoncello - these are all-time classics. All this is easy to prepare, and all recipes do not require any exotic ingredients.

Lemon curd

Kurd is a thick custard made from lemons. It is served as an independent dessert or used as a filling for pies. A nice bonus: no exotic ingredients are needed for the Kurd. In preparing this cream, only one point is important: you need to use only freshly squeezed lemon juice. No juice from a package or lemon concentrate is suitable here.

You will need:

• eggs – 3 pcs. (large)
• sugar – 150 g
• lemons – 3 pcs.
• butter – 4 tbsp. l.
• finely grated lemon zest - 1 tbsp. l.

Place the metal bowl in a water bath. Break the eggs there, add sugar and freshly squeezed lemon juice. Beat well with a whisk. Cook, stirring constantly, until the mixture thickens. Then remove from heat and immediately strain through a fine sieve to remove any lumps. Cut the butter into small pieces and add to the mixture, stirring until the butter melts. Add lemon zest and cool. Store in the refrigerator (shelf life is about a week).

Pasta with lemon and spinach

• pasta – 110 g
• heavy cream – 3 tbsp. l.
• frozen spinach – 2 sticks
• butter – 1 tbsp. l.
• lemon - half
• salt, pepper - to taste
• grated parmesan

Boil the pasta according to the instructions on the package. Thaw spinach in a deep frying pan. When it becomes soft, add butter and fry for a couple of minutes over medium heat. Then add cream, lemon zest and lemon juice. Pour in the boiled pasta, salt and pepper it and add Parmesan. Stir and leave covered for a couple of minutes. When serving, sprinkle with grated Parmesan.

Lemon soufflé

• flour – 40 g
• baking powder – 0.5 tsp.
• powdered sugar – 50 g
• melted butter – 40 g
• lemon juice – 40 ml
• eggs – 2 pcs.
• milk – 100 ml
• zest of one lemon
• jam - for serving

Heat the oven to 180 degrees. Grease and sprinkle soufflé molds with sugar. Mix flour, powdered sugar and lemon zest in a small bowl and make a well in the centre. Add lemon juice and melted butter. Stir, add egg yolks, milk and mix again.

Beat the egg whites until fluffy and add to the rest of the ingredients. Mix until smooth and pour into molds. Pour some water into a large baking dish and place the soufflé molds there (the water should reach the middle of the molds). Place in the oven and bake the soufflé for about 25 minutes until golden brown. When serving, pour over jam.

Lemon cupcake

• lemon – 1 pc.
• egg – 2 pcs.
• sugar – 220 g
• butter – 80 g
• fat sour cream – 200 g
• flour – 250 g
• vegetable oil – 2 tbsp. l.
• baking powder - 1.5 tsp.
• salt - a pinch
• vanillin – 0.5 tsp.

Wash the lemon, grate the zest on a fine grater. Beat eggs with sugar, vanilla and salt, then add sour cream, vegetable and soft butter. Lightly beat again. Add the zest and lemon juice and beat again until smooth. Add baking powder and flour, beat - the dough should have the consistency of thick sour cream. Place the batter into the cake pan so that it fills no more than one-third of the pan.Place in an oven preheated to 180 degrees and bake for about 40 minutes.

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I really love the dough this pie is made from. Its structure is sandy, but it is kneaded with yeast - quickly and easily. The filling is simple and accessible - lemon and sugar. And the result is a very beautiful, tasty and vitamin-rich accompaniment to tea, and, as you know, you can’t have tea without tea in winter, and in summer too.

Ingredients:

• butter 200 gr
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 1 tsp
• salt a pinch

Filling:

• lemon 1 piece

The amount of dough is calculated for a baking tray measuring 27 x 37 cm. I do not recommend “stretching” the dough onto a larger baking sheet, because... The cake will be thin and dry in the oven. You can also use a round mold with a diameter of 24-26 cm

Step-by-step photo recipe:

Reheat water(125 ml) so that it is pleasantly warm. Dissolve in it sugar(1 tsp) and add dry yeast. Stir and let the yeast come to life.

In this form, they will wait their turn, and you will prepare the dough.

Into the sifted flour put the pieces soft butter and a pinch salt.

Using your hands, rub the butter into the flour to form chit.

Meanwhile, the yeast came to life and foamed. This usually takes no more than 10-15 minutes.

Make a well in the butter-flour crumbs and pour the yeast into it.

Gently, adding flour and butter from the edges to the middle, knead the dough. If necessary, add more flour.

There is no need to knead for a long time; shortbread dough loves quick kneading. As soon as the mass becomes homogeneous, form it into a ball.

Place the dough in a bowl, cover cling film and leave it to rise 30-40 minutes. Don't forget to make holes in the film with a knife so that the dough can breathe. If there is no film, cover the bowl with a towel.

Advice: This dough fits well in the refrigerator and can be left overnight. It is also better to put it in the refrigerator in the summer, when the room is very hot.

While the yeast is doing its invisible work - loosening the dough, start filling.
Place the lemon in a saucepan, add boiling water and cook for 1 minute. This is necessary in order to remove the bitterness from the peel.

Rinse with cold water, cut into slices, be sure to remove the seeds(they also give bitterness) and pass through a meat grinder. You can cut the lemon into smaller pieces and grind using a blender.

Add to lemon sugar and stir - the filling is ready.
Advice: It’s better to combine lemon and sugar immediately before putting the filling on the dough so that the sugar does not have time to melt and the filling is denser.

The dough has risen, doubled in volume and is ready for cutting.

Place the dough on a floured board, knead and divide into two parts: one part - it will go down the pie, make a little more, roll it out and, using a rolling pin, transfer it to a baking sheet covered with baking paper.

Advice: in summer or if the room is hot, put the dough in the refrigerator for 20-30 minutes before cutting.

This is what the bottom layer should look like - use your hands, pressing with your fingers, to make small edges.

Spoon the filling onto the dough and spread evenly over the entire surface. You can first sprinkle the dough with starch (1 tbsp) through a strainer.

Roll out the remaining dough and use a rolling pin to cover the top of the pie.

Use scissors or a knife to make small cuts over the entire surface of the pie. Steam will escape through them.

Bake the pie in a preheated oven t 180°C 30 minutes. The pie will not be very brown, this is a feature of the dough with a low sugar content.

Cooled lemongrass cut into diamonds And sprinkle with powdered sugar.

This is how Schisandra turns out in a round shape.

Ingredients:

• butter 200 gr
• premium wheat flour 3 cups (cup volume 200 ml)
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 1 tsp
• salt a pinch
• flour for adding when kneading dough

Filling:

• lemon 1 piece
• sugar 1 glass (glass volume 200 ml)
• powdered sugar - sprinkle on the finished cake

Heat the water (125 ml) until it is pleasantly warm. Dissolve sugar in it (1 tsp) and add dry yeast. Place pieces of soft butter and a pinch of salt into the sifted flour. Rub with your hands to form crumbs. Make a well in the crumbs and pour the yeast into it. Knead the dough, form it into a ball, place it in a bowl, cover with cling film and leave for 30-40 minutes.
Place the lemon in a saucepan, pour boiling water over it and cook for 1 minute, rinse with cold water, cut into slices, remove the seeds and pass through a meat grinder . Add sugar to the lemon and stir - the filling is ready.
Punch down the risen dough and divide into two parts: one slightly larger. Roll out most of the dough and place on a baking tray lined with baking paper. Spoon the filling onto the dough and spread evenly over the entire surface.
Roll out the second layer of dough and cover the pie. Seal the edges of the pie and make slits at the top.
Bake in a preheated oven at 180°C for 30 minutes. Cut the cooled pie into diamonds and sprinkle with powdered sugar.

Artificial honey:
1 lemon (juice only =), 1 kg of sugar, a little water and heat (small) until it becomes the color of honey.
It’s just right with tea and it’s tasty and healthy (vitamin C is eaten with spoons =)

From simple to complex. The most basic recipe for a delicious dessert. Pour 2 tablespoons of sugar into a clean liter jar, add the lemons cut into circles: a layer of lemons, a layer of sugar. And so on to the top. Cover with a plastic lid and place in the refrigerator. There are preparations for delicious dishes. You can serve the bitter-tender syrup with tea. For coffee. You can place candied lemon slices on top of cookies or waffles. Just eat this delicious thing with a spoon! There is a whole arsenal of vitamins. For colds, it perfectly relieves inflammation. In case of food poisoning, it helps to normalize the intestinal microflora. Gives strength. Tasty and healthy!

Lemon jelly “Amber”.

Of course, you don’t have to suffer for a long time, buy semi-finished jelly, dilute it with hot water, cool it and put it in the refrigerator. Until the delicious shake freezes. There are just a lot of preservatives and other bad things in this dish. It’s better to make natural jelly. It won’t take much more time, and the end result will be a delicious dessert.

Soak 25 g of dry gelatin in a small amount of cold boiled water. While the gelatin is dissolving, remove the zest from the lemon. This is the skin without the white film. Cut it finely and put it in a saucepan with three glasses of water and 200 g of sugar. Let's boil it. Add dissolved gelatin. Let's bring it to a boil, but we won't boil it. Turn it off. Add lemon juice from a whole lemon. Pour into beautiful molds. We put it in the refrigerator. We serve it in molds. Or put the mold in hot water for a minute. Shake and turn the jelly onto a serving plate. A wonderful dessert is ready.
The wine drink made from lemons “Apple Duet” is also worth trying. Prepare and drink.

We will need Ranet apples - 3-4 pieces - and 3 large lemons. Peel lemons and apples. Cut them into small slices and put them in a three-liter jar. A little cinnamon. Better than bark. But you can also use powder. Sugar 400 g. And a bottle of dry white wine. Shake. Mix. Leave in a cool place for a day. Filter and bottle. Yummy!!

Salad with lemon “Charming eyes”.

After this salad, your eyes will start to burn. That's for sure! Dessert salad. Cleanses blood and thoughts from filth. And the young carrots included in the salad improve visual acuity.

Peel and grate two juicy carrots on a coarse grater. Pour half a glass of dry dried apricots with cool water. When it swells, rinse and cut into pieces. Mix with carrots. Cut half a lemon into thin slices. Stir into salad. Season with sour cream and sugar. Garnish with a slice of lemon, a sprig of mint or parsley. Refreshing beauty salad!

But how can you do without your favorite lemongrass recipe?

Quick pie “Schisandra”.

A win-win. Minimum products. The result is a generous cake with an extraordinary aroma. And there is no shame in going on a visit with such a delicacy and serving it with tea.

First we prepare the dough. Let's prepare the filling last - the lemon immediately releases its juice abundantly. Mix 4 yolks with softened margarine - 250 g - and one glass of sugar. Mix thoroughly and put in the refrigerator for 30 minutes. Sift 2 cups of flour through a sieve, stir in 1/3 teaspoon of soda. Make a hole in the flour volcano and place the cooled yolk mixture there. Mix with flour with a knife. Not with your hands. You should get uneven crumbs.

Now quickly grind 2 large lemons together with the peel through a meat grinder. Add 1 glass of sugar. We stir quickly.

Place 2/3 of the dough lumps on the bottom of the greased pan, then the entire filling, smooth with a knife and top with the remaining flour crumbs. Place in a preheated oven for 20-30 minutes. Until a golden brown crust forms. The aroma and taste are alluring.

Drink: (1) Popular in Asia - cold water, a few drops of lemon, a spoonful of sugar. The thirst is best removed by coke and cola. (2) A slice of lemon for tea, sugar to taste. This is Russian. Healthy and tasty. (3) And finally, the European use is to add a slice of lemon to any drink, especially good in tomato juice and Pepsi, squeeze lightly to release the juice and drink chilled. You will like the taste, I assure you!
To eat: (1) You don’t have to proudly call it honey, don’t cook it, but simply grind the lemon in a meat grinder (you can do it with the peel, just wash it first!) along with sugar. It is healthier than artificial honey because vitamin C actually breaks down when heated. (2) Simply delicious - boil sugar syrup, dip lemon slices in it, let the syrup harden. You will get caramel with lemon filling.
Bon appetit!

Lemon jam

- lemons -1 kg
- sugar - 1.5 kg
- water - 2 glasses
Cooking Instructions:
After cutting the zest from the lemons, immerse them in boiling water for 20 minutes, then rinse with cold water and cut into slices, carefully removing the seeds. Prepare thick syrup in a jam bowl, put prepared lemons in it, bring to a boil and remove from heat.

Lemon cream.

Ingredients used in the recipe:
- juice - 3-4 lemons
- lecithin - 4 tsp.
- gelatin - 1 tsp.
- fructose - 100g
- milk - 60g
- sweet cottage cheese - 4 dess.l.
- egg (yolk) - 1 pc.
- cream - 250g
- sugar - 2 des.l.
- egg (beaten white) - 1 pc.
Cooking Instructions:
Dissolve gelatin in water and beat until foamy. Mix milk with lecithin, add yolk beaten with sugar, lemon juice, sweet cottage cheese. Stir in a mixer with cream. Add egg white, sugar. Once the mixture has thickened, pour into the pan and refrigerate (approximately 25 minutes).

Headache remedy.

Scald the lemon with boiling water. Remove the peel, pour boiling water over it - a medium glass of water per peel of one lemon. Add sugar, 2-3 tablespoons, to make it sweeter than you usually drink, for example, with tea. Let it brew for 15-30 minutes. Drink in small sips.

It often helps, even when the pills are no longer of much use. Or just to avoid overusing medications.

If life gives you lemon, make lemonade. But what to do with all this zest? Don't throw it away - let it serve the purpose. Lemon juice contains about 5-6% citric acid and a pH level between 2 and 3. This makes it ideal for safely cleaning kitchen surfaces from scale and mineral stains.

Below are ways to use lemon zest:

In the house

1. Removing greasy stains

Greasey residue on pans? Are your hob burners covered in grease? If your kitchen has fallen victim to sautéing, try using lemon halves before resorting to toxic cleaners. Sprinkle a little salt (for abrasion) on half a lemon and rub it onto the greasy stain, then wipe the surface with a rag. (Be careful with marble surfaces or any other acid-sensitive surfaces).

2. Cleaning the kettle or coffee maker

To descale your kettle, fill it with water, add a handful of finely chopped lemon zest and place it on the heat. After boiling, let the kettle with this liquid sit for an hour, pour out the liquid and rinse the kettle well. To clean the coffee maker, you need to put ice, salt and lemon zest in it, shake it all well for a minute or two, shake it out and rinse the coffee maker. Everything will sparkle!

Cooking food in the microwave, especially unsuccessfully, usually leads to a rapid loss of cleanliness and appearance of the latter. The spots may look like dried pieces of cement. Before you reach for a chemical cleaner, try this: Add lemon zest to a microwave-safe bowl half filled with water. Turn the oven on full power for 5 minutes, allow the water to boil and the steam to condense on the sides of the microwave. Then simply take out the dishes and wipe off all that dirt with a damp cloth.

4. Deodorizing the trash can

You can also use lemon zest to deodorize the area with the most unpleasant odor - the trash can - and give the kitchen a fresh aroma. This, by the way, is a good last use of lemon after using any of the other tips.

5. Polishing chrome surfaces

Mineral deposits on a chrome faucet, as well as on other surfaces made of this metal, can be easily removed with lemon. Rub the surface with a squeezed lemon half, rinse and lightly polish with a soft cloth.

Half a lemon dipped in salt or baking soda can be used to clean and freshen copper, brass and stainless steel cookware. Rub this half of a lemon onto the contaminated area and leave for 5 minutes. Then the dishes should be rinsed with warm water and polished dry.

Use the same method as for cleaning chrome surfaces.

8. Insect repellent

Many animals have an aversion to citric acid. You can cut a lemon and place the slices on the threshold, window sills, near cracks and holes through which uninvited guests in the form of ants and other harmful insects can enter your home.

If in winter the air in your home is dried out by heating, lemon will again come to the rescue. Fill a bowl with water, add lemon zest to the water and place on the stove. After boiling, turn the heat to low and leave it like that for a while. The air will be humidified and filled with a fresh aroma.

Due to its low pH level, lemon has antibacterial properties, making it an excellent cleaner for many kitchen surfaces, including cutting boards. After disinfection, rub the surface of the board with half a lemon, leave for a few minutes and rinse.

In food

11. Keep Brown Sugar Flowable

If your brown sugar is more like refined sugar, try adding a little lemon peel (removing all traces of zest from it first) to maintain its moisture and free-flowing properties. (For all recipes using lemon peel, always thoroughly clean the surface to remove any dirt or wax.)

12. Dried peel

The lemon peel can be finely grated and it will retain all the lemon flavor. The peel can be used fresh, dried or frozen. (If you know you'll be harvesting the peel, it's easier to grate it while it's still on the lemon before squeezing out the juice.) To dry the peel, spread it in a thin layer on a towel and leave until completely dry, then pour it into a jar. To freeze peels, use a freezer container. Lemon peel is used in salads, marinades, baked goods, grain products, etc.

13. Making cookies with lemon peel

If you make the peel, be sure to add it to the cookies. It will surprise you with its amazing taste!

Strips of lemon peel, which curl into flagella when dried, are good for use in cocktails, sparkling water or regular drinking water. Use a vegetable peeler or knife to prepare them, carefully removing the bitter white pulp. These flagella can also be frozen in a container or bag.

15. Preparation of lemon extract

Make lemon peel flagella (above) and dry them, outer side down, on a plate for 3-4 days. Place them in a blender and grind until flour. Use as an extract in culinary recipes.

16. Making lemon sugar

You can add prepared lemon extract (above) to the sugar, or put fresh lemon peels in a jar of sugar so the sugar can absorb their oil.

17. Making Lemon Pepper

Mix the lemon extract (above) with freshly ground pepper.

You can also make candied fruits from grapefruit peels. Candied fruits are easy to prepare, because they are just candied peels, and you can eat them just like that, dipping them in melted chocolate, or adding them to cookies, candies or bread.

For beauty

Many folk recipes advise using lemon zest to lighten age spots. To do this, place a small piece of lemon zest on the stain and leave for an hour.

20. Soothes dry elbows

Use half a lemon sprinkled with baking soda. Simply dip your elbow into the lemon and swirl it around for a few minutes, as if you were about to squeeze the juice out of it. Then rinse your elbows and wipe dry.

21. Use on skin

Lemon zest can be an excellent toner if lightly rubbed onto your face, avoiding the eye area.

22. Making a sugar scrub

Mix half a cup of sugar with lemon zest and olive oil until you get the consistency of sour cream. Wet your body skin in the shower, turn off the water and massage the mixture onto your skin, then rinse.

This is a fruit, albeit not a sweet one.

One such fruit contains daily dose of vitamin C- About a third of this dose is contained in lemon juice.

About 5 percent citric acid is contained in one lemon. This allows you to use lemon for prevent oxidation(acquiring a brownish color) of fruits such as apples, avocados, bananas, etc.

Among other things, lemon rich in vitamins B, P, A and E. There is a lot more interesting information about lemons and their benefits.

Find out some interesting ways to use lemons.

Benefits of lemon: health and beauty

Lemon scrub

Dead skin cells can be removed using alpha and beta hydroxyl acids found in lemon. It is also worth noting that lemon can be used to combat acne, as well as pigmentation. There are several recipes for making lemon-based scrubs, and some scrubs can be found ready-made in specialized stores.

You can make your own lemon peeling:

1. Use a grater to grate the lemon zest.

2. Place 100 g of sour cream and 5-8 drops of rosemary oil in a container with zest.

3. Apply the mixture to the skin and rinse after 15-20 minutes. It is recommended to do this procedure 1-2 times a week.

Nail care with lemon

From manicurists you can learn a simple recipe for nail care: cut half a lemon and squeeze the lemon juice into a cup filled with warm water. Dip your fingertips into the cup and hold for 3-5 minutes. Next, use the lemon zest to rub onto your nails.

Lemon as a remedy for nausea

Are you feeling sick or sick from an unpleasant smell? Just cut a slice of lemon and hold it in your mouth for a while - the discomfort should go away.

Lemon tonic

This fruit is an excellent tonic. You can make a toner out of it that will cleanse, disinfect, and also refresh your skin. Typically, lemon tonic is prepared using mineral water and honey.

Pleasant breath

If you dilute lemon juice in water, the resulting product can disinfect the oral cavity (citric acid can destroy bacteria), which will also get rid of the unpleasant odor. Do not forget to rinse your mouth with water after this, otherwise the citric acid will begin to corrode the enamel of your teeth.

Fragrant bath

Fill your bath with foam, add some essential lemon oil and you can relax. Such baths not only relax, but also help fight excess weight.

Anti-dandruff remedy

There is an old recipe for fighting dandruff: it is advised to cut a lemon into slices and rub the hair roots 1-2 times a week. After each time, wash your hair as usual. But it is worth noting that this method is not suitable for those with dry skin, because... Lemon dries out the skin.

Help in fighting colds

There are many ways to use lemon essential oil, such as inhalation during a cold. Just add the oil to a glass of water (2-3 drops per glass) and breathe over the solution for about 5 minutes.

Hand care

Using lemon juice you can get rid of unpleasant odors and difficult to wash stains on your hands.

Benefits of lemon with water: a sip of health

Sore throat and cough (lemon and honey recipe)

If you mix 2 teaspoons of lemon juice and half a teaspoon of honey, you can create a good remedy for combating sore throat and cough. You can also mix juice, honey and hot tea.

Lemon helps with wasp stings

Rub lemon juice on the wasp sting area to relieve the pain.

Lemon and its peel in food and drink

Universal seasoning

Create a seasoning using lemon zest. Just grate the zest on a fine grater and you will enrich the taste of almost any dish. This seasoning should be stored in the freezer.

Seasoning for fish and meat

Create a spicy mixture using black pepper, salt, garlic, onion, and of course lemon zest (you can add turmeric to it). This seasoning is suitable for fish and meat dishes. Here's how to make the mixture:

1. Grate the zest and place it in a bowl.

2. Sprinkle some black pepper or a mixture of several peppers.

3. Stir the entire mixture.

4. Spread the mixture evenly onto baking paper (on a tray).

5. Place the tray in the oven at the lowest temperature and leave for about an hour. Check the seasoning occasionally.

7. After grinding, you can add salt to the mixture - but this is not necessary - and mix again.

This mixture can be used all year round.

Lemon sugar

If you love lemon tea, you will love this recipe.

1. Grate the zest of two lemons and place it in a plastic container. (The zest from one lemon is good for 2-3 cups of tea).

2. Sprinkle granulated sugar on top - the zest releases natural oils that are absorbed into the sugar.

3. Mix the mixture well and leave for about an hour so that the zest dries a little.

4. Now the mixture can be added to tea. When the mixture is finished, you can simply add a little sugar, but you don’t have to add the zest.

*It's worth noting that lemon sugar can also be used in some cocktails.

Always fresh fruit

Lemon ice

Lemon slices and pieces of zest can be used as a garnish for drinks - just freeze them in water using ice cube trays.

Storing cane sugar

Add a little zest to brown sugar and it won't become soggy.

Long term storage

To store lemon longer, cut it into slices and each slice into 4 parts. Place each piece in the freezer and use when needed.

More juice

To squeeze out more lemon juice, roll the fruit in your hands, squeeze it a little, and only then cut it and squeeze out the juice.

Delicious salad

Pour a mixture of lemon juice and olive oil over the salad - the salad will not only taste better, but will also acquire a pleasant smell.

Lemonade

Combine lemon juice from three lemons and water in a blender and stir. Add sugar to taste, stir again. Add ice and a mint leaf and serve.

Cleaning with lemon or lemon at home

Cleaning agent

Prepare lemon zest and vinegar. Place lemon peels in a container, add vinegar and close the lid. Leave the solution to infuse for 2 weeks. After this, strain the tincture and dilute with water in a 50/50 ratio. Now you can clean different surfaces.