I Love Lemon Recipes!!

 

 

Lemon Peel Recipes

 

From Your Independent Watkins Consultant - Michelle Klimchuk,

www.productsof1868.com

Lemon Poppy Seed Scones

 

Lemon Curd:

2 eggs

1 cup sugar

6 tablespoons butter, melted

1/4 cup lemon juice

2 tablespoons Watkins Lemon Peel

Scones:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon Watkins Poppy Seeds

1/4 teaspoon salt

1/3 cup cold butter

3/4 cup milk

2 tablespoons lemon juice

Additional sugar

In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week).

For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).

Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar.

Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd. Yield: 8 scones.

Lemon Pecan Loaf

 

1/2 cup butter, softened

1-1/2 cups sugar, divided

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sour cream

1 cup chopped pecans, toasted

1 tablespoon Watkins Lemon Peel

1/4 cup lemon juice

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).

Lemon Glazed Cheesecake

2-1/2 cups graham cracker crumbs

1/4 cup sugar

2/3 cup butter, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

3 eggs, lightly beaten

3 tablespoons lemon juice

1 tablespoon Watkins Lemon Peel

1 teaspoon vanilla extract

Glaze:

1 small lemon, thinly sliced, divided

3 cups water, divided

1 cup sugar

3 tablespoons cornstarch

1/3 cup lemon juice

In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2-in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.

Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In small saucepan, combine the chopped lemon and 2 cups water; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and discard liquid.

In another saucepan, combine the sugar and cornstarch; stir in the remaining water until smooth. Add lemon juice and lemon pulp. Bring to a boil; cook and stir for 3 minutes or until thickened. Refrigerate until cooled, stirring occasionally.

Pour the lemon glaze over the cheesecake; garnish with reserved lemon slice. Refrigerate leftovers. Yield: 16 servings.