All Things Lemon

This is a favourite recipe for lemon lovers. With an amazing glaze to top it off.

From Company's Coming - Muffins and More

Ingredients:

1/2 cup butter or marg. softened
1 cup granulated sugar
2 eggs
1/2 cup milk

1 1/2 cups All-Purpose flour
1 tsp. baking powder
1/2 tsp. salt
Grated rind of a lemon

In large bowl, cream butter, sugar and 1 egg. Beat in second egg. Blend in milk.

In another bowl thoroughly stir flour, baking powder, salt and lemon rind. Pour over batter. Stir just to moisten. Spoon into greased 9 x 5 x 3 inch loaf pan. (23 x 12 x 7 cm.) Bake in 350 degree oven for 1 hour until it tests done. Remove from oven and glaze. Cool in pan 10 minutes. Remove from pan. Cool and wrap or serve.

Glaze
Juice of 1 lemon
1/4 cup granulated sugar

Combine lemon juice and sugar in small saucepan. Heat and stir to dissolve sugar. Spoon evenly over top of hot loaf. ( While still in the pan)

Lemons are a good source of Vitamin C, dietary fibre, Vitamin B6, Calcium and Potassium. Great to incorporate into your diet in some form or another.
Lemon trees grow to be about 10 to 20 feet tall with few leaves and foliage. The flower is white on the surface petals and pinkish underneath. The flowers give off a sweet scent. The lemon belongs to the family Rutaceae. Classified as Citrus limon.

A refreshing summer drink.

Ingredients:

3/4 to 1 cup sugar
1 cup water
1 cup lemon juice (4 to 6 lemons)
3 - 4 cups cold water

In a small saucepan heat the sugar and 1 cup of water to dissolve sugar. To this, add the lemon juice from the squeezed lemons. Once stirred together add this syrupy mixture to a glass pitcher and fill with 3 to 4 cups of cold water. Stir well and refrigerate for approx. 1/2 hour. If lemonade is too sweet add a little more squeezed lemon juice to adjust flavour.
Serve in tall glasses with a lemon slice for garnish. Makes approx. 6 servings

From Kraft Kitchen's Magazine

Creamy Lemon Squares

Prep: 25 minutes

Ingredients:

1 cup Honey Maid Graham Crumbs
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup non-hydrogenated margarine
1 pkg. (250gr.) Philadelphia light cream cheese spread (softened)
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. baking powder
2 tsp. icing sugar

Preheat oven to 350 F. Line 8 inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in marg. with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
Meanwhile, beat cream chees spread and sugar with electric mixer on med. speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. of the lemon peel, lemon juice and baking powder; pour over crust.

Bake 25 to 28 min. or until centre is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with icing sugar and garnish with remaining grated lemon peel, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator.
Makes 16 servings, 1 square each

A delightfully light dessert!

Ingredients:

1 cup boiling water
1 pkg. lemon Jello, jelly powder
2 cups vanilla ice-cream
Few dollops of cool whip

In a med. size bowl add boiling water and jelly powder. Stir for about 2 mins. until completely dissolved. Stir in the ice-cream with a whisk until well blended.

Pour into dessert cups. Refrigerate for 30 minutes. Makes approx. 6 servings.
Top each cup with a dollop of cool whip just before serving. Enjoy!

Recipe from Kraft What's Cooking Magazine
Ingredients

1 pkg. (2 layer size) yellow cake mix
2 cups cold milk
1 14 cups water
2 pkg. (4 serving size ea.) Jello Lemon Instant Pudding
1/3 cup granulated sugar
2 Tbsp. icing sugar

Preheat oven to 350F. Prepare cake batter as directed on package. Pour into greased 13 x 9-inch baking dish; set aside.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with a wire whisk for 2 min. or until well blended. Pour over cake batter. Place baking dish on baking swheet to catch any sauce that bubbles over sides of dish as dessert bakes.

Bake 55 min. to 1 hour or until tooth pick inserted in center of cake layer comes out clean. Cool 20. min. (Sauce will thicken slightly as it cools) Sprinkle with icing sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Makes approx. 16 servings.

Don't just think of lemons to be used only in food recipes. Lemons can also be used in simple beauty treatments. Here's a great simple recipe for a skin toner!

Lemon Toner - for oily skin

Ingredients:

1/2 cup fresh squeezed lemon juice (2-3 lemons)
1 cup distilled water
2/3 cup witch hazel

Mix all ingredients together in a glass measuring cup. Then pour into a clean jar or container with a lid. Will keep in refrigerator for approx. 1 week. Shake before you use. Apply to clean face with a cotton ball.