Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room

Combine sugar, salt, and corn starch. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 15 minutes. Add lemon juice and coconut. Elizabeth Shaffer, Albuquerque, N.M.     strongServings:6/strong  

"These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon. You will bake these crackers again

Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.   &n

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.   &nb

: pastry for 9 inch one crus : pie baked 16 oz whole berry cranberry sauce : canned 2 TB cornstarch 2 TB light brown sugar 14 oz can sweetened condensed milk 1/2 c lemon juice 3 egg yolks Heat oven to 325 degrees. Prepare pastry. In small sauce

Makes 1 qt. Peel oranges with a paring knife, cutting right down to the flesh and removing all the white pith. Cut oranges into chunks and remove seeds. Grate 1 Tbs of the colored zest from the lemons. Combine oranges, zest, cranberries and sugar in a food processor or blen

In a saucepan, combine sugar and cornstarch. Gradually stir in water, mixing until smooth. Cook and stir over medium high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat; stir in 1/3 cup lemon j

*DIRECTIONS* Combine the first two ingredients and press into a 9 inch pie pan. Prepare pudding with milk according to package directions. Mix cream cheese and powdered sugar together. Add pudding to cream cheese mixture; fold whipped topping into pudding mixture. Layer mix

Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods by Brother Ron Pickarski, O.F.M. : ISBN: 0 89815 377 8 : Typed for you by Karen Mintzias     strongServings:1/str

To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scra

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead. "PAVE" refers to the dessert s flat square shape, imitating tiles or paving stones. If you have time, it s fun to decorate each square differently. Grease 15 x 10 inch jelly roll pan; lin

Boil the fish trimmings and bones, lemon juice, bay leaf and Peppercorns in a little water for 10 minutes. Strain the liquid into a clear pan, then boil rapidly until it has reduced to about 150ml. Take off the heat then stir in the cream and season to taste.  

Dissolve sugar in boiling water, add grated rind, lemon juice and salt. Gradually pour over egg yolks, well beaten. Cool and freeze to a slush. Whip cream, fold in stiffly beaten egg whites. Add to half frozen mixture and continue freezing until firm. Source: Doris K. Reed

Info: Good Food magazine, March 1986 posted by Perry Lowell, INTERCOOK Echo, Feb. 92 Preparation: 50 minutes Cook: 15 minutes Plus: 2 hours to chill batter Crepe Batter: 1. Make crepe batter: whisk egg and milk lightly together in medium mixing bowl. Add f

In the top of a double boiler over simmering water combine butter, sugar, lemon juice, and egg yolks ~cook stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon. (Do not let the mixture come to a boil or the egg yolks will curdle) ~Pour into

This versatile sauce is delicious spread on English muffins, makes a wonderful cake or pie filling and is also an easy way to enhance plain yogurt. It has a tendency to darken after about 2 months, so it is best to make only what you can use within that length of time. Make

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture

1. Scrub the lemons, grate the rind of two and squeeze the juice from all of them. 2. Whisk together eggs and sugar then add the juice and rind 3. Put mixture in a double boiler or bowl over a pan of hot water and add butter cut into small pieces. 4. Cook gently, stirring often,

In 4 cup bowl, place lemon rind, lemon juice , sugar and butter. Microwave at High (100%), stirring once, 2 to 3 minutes or till butter melts. Beat eggs in small bowl, stir in a little hot butter. Stir back into bowl, beating to prevent lumps. Microwave at Medium (50%) 4 to 6 mi

In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it be

LEMON CURD FILLING; LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch, lemon juice, rinds, eggs and yolks until well blended. Cook over medium low heat for 10 15 minutes, stirring constantly while mixture comes to gentle boil, until smooth and thic

Sift together the flour and salt; cut in the shortening until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork and push to side of bowl. Repeat with 3 or 4 more tablespoons of water until all is moistened. Form do

(CEULED LEMWN) Scrub the lemons to clean them. Cut the lemons in half and squeeze out the juice and strain. Grate the rind. Pour the juice into a double saucepan. Beat the eggs and add to the juice with the sugar and butter. Stir with a wooden spoon to dissolve the sugar. Contin

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture

sweetened whipped cream In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown paper. Spoon egg white mixture into eight mo

1. Mix grenadine and lemon juice in a glass measure. 2. Pour into ice filled wine goblets. Top each with 1/2 cup of each soda. Garnish with peel. Source: Woman s Day 12/17/96     strongServings:4/strong  

Separate the eggs. Sift the flour. Fine grate most of rind off the lemons and extract juice. Beat the yolks with the caster (fine grain) sugar until light, pale and creamy. Whisk the milk, flour, lemon juice and rind into the egg yolk mix. In another bowl whisk the

SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN 0 517 58154 X. MM format by Ursula R. Taylor. Note just above recipe states that the texture of this bread is much like a sponge cake. Serve it thinly sliced with fresh berri

Remove peel (colored portion only) from 1 lemon in a thin spiral, and place in a sterilized jar with 4 to 5 dill sprigs or heads. Heat distilled white vinegar to just below the boiling point. Fill the jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vi

Combine flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Combine milk, butter, lemon peel and juice, egg, and coconut in a separate bowl: beat well. Add liquid ingredients to dry ingredients Stir just until flour is moistened. Drop by teaspoonfuls into hot oil

This square is wonderful. A friend brought it for a party one night and everyone raved about it and kept coming back until it was finished! It is a lot of work and time consuming as you have to wait for each layer to cool before you can add the next, but once you taste it, you w

Beat all ingredients except fruit salad with rotary beater. Serve with with your favorite fruit salad.&20;     strongServings:8/strong  

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Cream butter and confec. sugar in large bowl of elec. mixer. Add egg yolk, 2 T. lemon juice and lemon zest and beat until smooth. Add flour and beat until well combined. Form dough into 1 inch balls

Combine egg, sugar, salt, figs and juice, lemon juice, and milk. Pour into freezer. Partially freeze. Carefully fold in whipped cream. Continue freezing until firm. 8 servings. The Household Searchlight     strongServings:8/strong  

Cream butter, sugar and lemon rind until fluffy. Sift together and add flour, salt and lemon juice. Mix well and chill several hours. Shape into logs and roll in beaten egg white or egg yolk mixed with water and then finely chopped filbert nuts. Anna Weishaar This is my fav

Combine sugar, flour, and salt in top of double boiler; add egg, water, and lemon juice, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Add lemon rind and butter. Cool. Makes about 1 1/3 cups filling, or enough filling for two 8x8 inch laye

Mix cornstarch, sugar & salt in top of double boiler. Gradually stir in water or orange juice, lemon juice & rind and butter. Cook over boiling water about 5 min, stirring constantly. Cover & cook gently 10 min longer without stirring. Remove from heat & stir egg yol

Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well using hand held mixer. Add cornstarch mixture (the cold water and cornstarch) then add the hot water Cook over double boiler for 20 minutes until thickened. An instant read will register 160 degrees. Put plastic

Mix cornstarch, sugar & salt in top of double boiler. Gradually stir in water or orange juice, lemon juice & rind and butter. Cook over boiling water about 5 min, stirring constantly. Cover & cook gently 10 min longer without stirring. Remove from heat & stir egg yo