Ingredients

• 5 Lemons
• ⅓ cup (80ml) Lemon juice
• 2 tablespoons Lemon zest
• ½ cup + 2 tablespoons (125g) Sugar
• 2 cups (480ml) Heavy Cream/Double cream
• 1 teaspoon Vanilla bean paste (optional)

Instructions

1. Wash the lemons well and let them dry.
2. Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
3. Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
4. In a small saucepan mix sugar and lemon zest. Add heavy cream.
5. Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
6. Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
7. Strain through a fine mesh strainer to remove zest – this step is optional.
8. Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
9. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.

Ingredients

• 2 lemons, zest and juice
• 100g caster sugar
• 50g butter
• 2 eggs, beaten

Instructions

1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water.
2. Stir occasionally until the butter has melted.
3. Then, using a small whisk or fork, stir in the beaten egg.
4. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
5. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilized jars.
6. Keeps in the fridge for up to 2 weeks.

Très citronné, très bon. À refaire !

Ingredients

• 1 tapa de dulce, piloncillo o panela - about 12 ounces (340g)
• 5 ounces of ginger (142g)
• 2 liters of water
• 5 limes, juiced

Instructions

1. Place 2 liters of water and your tapa de dulce in a large saucepan or stockpot.
2. Boil on medium heat until the tapa de dulce is dissolved, stirring occasionally.
3. While the tapa de dulce is dissolving, peel and chop your ginger.
4. Juice the limes.
5. Once the tapa de dulce has melted, add the ginger and lime juice. Simmer for 5-10 minutes.
6. Strain the juice into a large container and add the other 2 liters of water.
7. Place in the fridge until cold. Serve ice cold.

C'est super facile à faire. Essayer avec moins de gingembre et moins d'eau (diminuer d'un quart).

Ingredients

For the dough

• 2 and ½ cups (313g) all-purpose flour (spoon & leveled)
• 1 teaspoon cornstarch*
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 cup + 2 Tablespoons (225g) granulated sugar
• 1 large egg, at room temperature
• ¼ cup (60ml) fresh or bottled lemon juice, at room temperature* — environ 1 citron
• 1 Tablespoon lemon zest* (packed Tablespoon, it’s a lot of zest!) — environ 2 citrons
• 1 teaspoon vanilla extract

For Rolling

• 3 Tablespoons (35g) granulated sugar (optional, see step 6)
• 1 cup (120g) confectioners’ sugar

Instructions

1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.
3. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
4. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll.
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Some readers have had trouble with the confectioners’ sugar melting/absorbing into the cookie dough balls, so to prevent that, you can roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3x in sugar! Place 3 inches apart on the baking sheets.
7. Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
8. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. 
9. Cookies stay fresh covered at room temperature for up to 1 week.

Ingredients

• 1kg unwaxed lemon
• 2kg granulated sugar

Directions

1. Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
2. When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid – you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
3. Halve the lemons and remove the pips – reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
4. Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
5. Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilized jars and seal straight away.

Makes 8 Bars / Use a 9.5x6.5 inch (24x16cm) baking tray lined with greased parchment. Make a day ahead.

Sablée Crust

0.7 cup (80g) powdered sugar
0.7 cup (80g) almond meal
10 Tbsp (150g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1.6 cups (210g) all-purpose flour
1 tsp (3g) baking powder
One lemon zest.
Process sugar and almond. Add zest, butter with salt and blend to cream. Add the egg, blend to smooth and add flour and baking powder – mix to combine. Wrap up and chill until firm. Pastry can last a week in the refrigerator or kept frozen for weeks. Since that less than a third of the pastry will be used, Save leftover for more pies or cookies.
Take a third of the pastry, workout to soften over a floured work surface and roll out into a thin 0.12’’/3 mm thick sheet. Lay on baking tray lined with greased parchment. Prick dough with a fork and freeze for 20 min. Trim off excess dough and refrigerate.

Double Lemon Filling

1 ea. 5 ounces (150g) lemon, preferably organic and Meyer
0.4 cup (100ml) lemon juice
3/4 cup (150g) granulated sugar
1 Tbsp (10g) corn starch
4 ea. (200g) whole eggs
1.1 sticks (125g) unsalted butter, just melted.

Prick a lemon a couple of times and boil for about 20 min. Cool, cut in half and remove the white mambrane from the center and seeds. Save flesh, rind and juice.. so, basically the whole lemon is in use. Adding a cooked lemon improves texture and flavor.
Blend eggs with sugar and starch first. Add lemon juice, cooked lemon and melted butter – blend well; set aside.
The use of a pizza stone is highly recommended when baking any crust. If not using pizza stone, prebake crust for 15 min. Preheat oven to 350ºF/180ºC. Pour lemon filling in the baking tray and bake for 35 min or until set. Cool and chill overnight. Unmold over a greased parchment. Trim off edges and cut into 8 bars; chill. Bars can be kept frozen for weeks. Right before serving, top with sugar and torch to caramelize like a creme brulee – zest some lime and serve!

C'est vraiment super bon. À refaire !
Attention à enlever les pépins avant mixer l'ensemble.

Ingredients

• 1 kg Lemons (Main)
• 2 Ltr Water
• 1¾ kgs Sugar
• 2 Tbsp Finely grated root ginger
• ⅓ cup Gin

Directions

1. Wash the lemons and remove any stalks and blemishes.
2. Halve the lemons and remove the pips. Roughly chop. Place the lemons in batches in a food processor adding about 3/4 of a cup of water each time. Process until evenly chopped. Repeat until all the fruit is chopped.
3. Pour all the water and fruit into a large saucepan. Bring to boiling point and simmer for 1 hour. Scoop out any elusive pips when they rise to the top.
4. Remove from the heat and stir in the sugar, until well dissolved. Add the gin and ginger. Boil rapidly for about 10 minutes or until the marmalade reaches setting point of 104°C. Ensure it does not stick on the base by stirring occasionally with a wooden spoon. Scoop off any foam from the top and place in a bowl to use on your toast the next day.
5. Remove the marmalade from the heat and pour into hot sterilised jars then seal.

Ça a l'air vraiment bon !

Ingredients:

• 8 cups (Meyer) lemon pieces
• 1 cup lemon juice
• 1 cup water
• 3 Tbsp grated ginger
• 2/3 cup ginger matchsticks
• 6 cups sugar

1. First cut up the lemons into small pieces and remove any obvious seeds.
2. After juicing lemons, we’ve found that straining it through a julep strainer holds back the seeds but allows most of the pulp through.
3. Our favorite tool for grating ginger is a fine microplane. For making matchsticks, a mandoline slicer makes short work of it.
4. Put the lemon pieces, lemon juice, water, grated ginger, and ginger matchsticks in a pot and simmer until the lemons start to soften.
5. Add the sugar.
6. Stir regularly and cook to the desired consistency.
7. To test consistency, put a spoonful on a plate in the fridge.
8. If it’s too runny after cooling for a few minutes, keep simmering and test again after a few minutes.

Ça a l'air vraiment très bon. À tester !

Edit : testé et approuvé

Ingrédients pour le cake

• 200g de sucre (il n’y a qu’avec cette quantité que le cake fonctionne et cela équilibre le citron)
• 120g de beurre fondu
• le zeste d’un citron jaune
• 165g d’œuf
• 150g de farine
• 80g de jus de citron
• 1 demi cuillerée à café de levure chimique

Ingrédients pour le glaçage

• 25g de jus de citron
• 130g de sucre glace

Instructions

1. Préchauffez votre four à 170°C.
2. Faites fondre le beurre au four à micro-ondes ou au bain-marie (plus que sur la photo). Versez le sucre dans un bol avec le beurre et le zeste d’un citron.
3. Je vois beaucoup de livres, même pros, qui demandent de blanchir le sucre avec le beurre. Mais pour ma recette, j’insiste, surtout ne faites pas ça ! Le gâteau se rétracterait après cuisson…!
4. Mélangez sommairement le beurre fondu avec le sucre.
5. Ajoutez les 165g d’œuf, en gros 3 œufs moyens.
6. Ajoutez la farine et la levure chimique.
7. Et enfin le jus de citron.
8. Versez la pâte dans un petit moule à cake de 160x80mm (j’ai pris un moule matfer), légèrement beurré. Je ne beurre plus, je vaporise de la graisse de démoulage, puis j’enlève l’excédent avec un papier absorbant.
9. Si vous utilisez un moule plus grand, il faudra faire plus de pâte, la seule chose à respecter est que celle-ci doit arriver aux 3/4 de la hauteur du moule.
10. Enfournez et laissez cuire 30 à 40 minutes. le gâteau doit être légèrement doré, pas trop gonflé. Vérifiez qu’il est cuit à l’intérieur en plantant un pique à brochette ou une lame de couteau qui devra ressortir sèche. Démoulez-le à l’envers sur une grille.
11. Emballez-le immédiatement de film étirable pour qu’il conserve toute son humidité. De cette manière, il gardera sa texture moelleuse et ferme à la fois.
12. Laissez le cake refroidir totalement dans son emballage. Quand il est à température ambiante, préparez le glaçage en mélangeant le sucre glace avec le jus de citron.
13. Déballez le cake (!!) puis versez le glaçage. Mettez bien sûr une assiette en dessous pour récupérer l’excédent.
14. Avec un couteau ou une spatule, lissez le nappage pour qu’il tombe de tous les côtés et surtout pour qu’il soit fin.
15. Remettez le cake sur sa grille au four à 100°C pendant 8 minutes pour sécher le glaçage. Si vous touchez le cake à ce moment, il doit être soyeux au toucher: le glaçage est bien sec et très doux.
16. Laissez-le refroidir puis dégustez en petites tranches…

Très bonne recette. Elle est très facile à faire.
Par contre, il faut faire attention à la durée mentionnée dans la recette. Elle ne nécessite pas 4h40 mais plutôt 4 jours plus 1 nuit plus 4h40. Ne vous laissez pas avoir comme je l'ai été.

La recette a disparu du site. Je l'ai retrouvée sur archive.org

Ingredients

• 10 lemons
• 1 (750-ml) bottle vodka
• 3 ½ cups water
• 2 ½ cups sugar

Instructions

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Ça a l'air vraiment bon. À essayer d'urgence :)

La page n'est plus disponible sur le site. Cependant elle est archivée sur archive.org

J'ai testé la recette. Elle est vraiment très bonne. J'en referais mais je doublerais la garniture au citron pour un goût plus intense.

Ingrédients pour la base

• 125 g de beurre demi-sel
• 150 g de farine
• 40 g de sucre glace
• on peut ajouter 2 cuillers à café de pavot (dans ce cas, mettre un peu moins de farine)

Ingrédients pour la pâte au citron

• 180 g de sucre en poudre
• 35 g de farine
• 3 œufs
• 2 cuillers à café de zestes de citron
• 125 ml de jus de citron (en général 4 citrons)

Instructions

1. Préchauffer le four th 180°C (th6)
2. Faire fondre le beurre.
3. Mélanger la farine, le beurre et le sucre jusqu’à faire une boule (on peut faire au mixer ou au kitchenaid)
4. Étaler la pâte dans le moule carré et mettre au four pour 15-20 mn jusqu’ à ce que le gâteau soit légèrement doré. Laisser refroidir un peu.
5. Bien fouetter la farine, les oeufs, le jus de citron, les zestes et le sucre.
6. Verser sur la base encore chaude et remettre au four pour 20 mn, ça doit être ferme sous les doigts .
7. Laisser refroidir, et verser dessus du sucre glace pour décorer. Découper en petits carrés et se régaler …

Des citrons, de la menthe. C'est rafraichissant. C'est trop tard pour cette année, il faudra y penser l'année prochaine pour les journées chaudes.

Le site a disparu mais la recette est encore disponible sur archive.org

Ingredients

• 4 medium-sized lemons
• A handful of fresh mint leaves
• 3 spoons of sugar
• 3 big cups full of ice cubes

Directions

1. Squeeze the lemons and pour the juice into a blender.
2. Add the mint leaves to the blender.
3. Add the ice cubes as well.
4. Boil ½ cup of water and dissolve the sugar in it. Add to the blender.
5. Blend the above ingredients for about 1-2 minutes.
6. Pour into glasses and enjoy.

Toujours à la recherche de choses à faire moi même, voici une recette qui a été éprouvée. Pas par moi pour l'instant, mais elle le sera lors du retour des beaux jours et des chaleurs accablantes.

Ingredients

• Juice of 6 freshly-squeezed lemons (approximately 1 cup juice)*
• 4 cups water, cold**
• 1 lemon, sliced (for garnish)
• Ice cubes
• 1 cup granulated sugar***
• 1 cup water

Instructions

1. In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using.
2. Store in the refrigerator in an covered container. Sugar is a natural preservative, so Simple Syrup keeps for a while in the refrigerator. Eventually mold will begin to grow if stored too long.
3. In a large pitcher, combine freshly-squeezed lemon juice and cold Simple Syrup.
4. Add water, lemon slices, and ice cubes; stir until well blended. Taste to make sure the lemonade is not too sweet for your taste, if so add additional cold water.
5. Refrigerate approximately 50 to 60 minutes before servings.
6. Serve in tall glasses over ice.

** You may add more or less water to your desired taste.
*** You can reduce the sugar to 3/4 cup, if desired.

Je trouve ça un peu trop sucré. Je changerai les proportions la prochaine fois.

Une recette vraiment facile.
Dans mon cas, le plus dur fut de trouver le bocal approprié. J'imagine qu'on peut faire le même genre de choses avec des agrumes différents. J'essayerais bien avec des citrons ou des mandarines.
La mandarine, le citron et la lime furent des réussites. Ça a beaucoup plu.
La bergamote est fini. Il ne reste plus qu'à tester. En tout cas, ça sent très bon. → Après test, le goût est très bizarre. Je ne referais pas.
Le pamplemousse est encore à tester. Et pourquoi pas d'autres agrumes comme keylime, ugly, bigarade, citron meyer, cedrat, etc.

Quantités :

• 1 orange ♥♥♥♥
• 2 mandarines ♥♥♥♥
• 2 citrons ♥♥♥♥
• 4 limes ♥♥♥♥
• 1 bergamote ☠
• 1 orange sanguine → à déguster
• 1 pamplemousse → à déguster

Pour faciliter la mise en place, faire un filet à suspendre dans le bocal.

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