Lemon Marmalade

Ingredients

3 lb lemons - meyer or regular lemons 8 cup sugar - granulated (actually 8 to 1, 0 cups)	Advertisements

Preparation
 
Slice the lemons as thin as possible. Discard ends. Remove all seeds
and tie them in a square of doubled cheesecloth. Put lemons and seed
bag in a nonreactive bowl with enough water to cover. Let stand
overnight.

Measure the lemons and water into a wide, shallow, nonreactive pan.
Add an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently
and skimming off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a saucer and put
the saucer into the freezer until marmalade is cold, about 5 minutes.
Tip the saucer: the marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook, testing often,
until it has reached the right consistency.

Put marmalade into hot, sterilized pint or half-pint jars. Store in
refrigerator up to 1 month or, for longer storage, seal according to
reliable canning instructions.

Recipe from Cook s Magazine, November/December, 1987.

 

 
Servings:
6

 

Lemon Meringue Pie Ceideburg
In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir for 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks; retur (Upload by user)

Lemon Meringue Pie Fruit Sweet
Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in saucepan. Add remaining water and Fruit Sweet. Stirring constantly over medium heat, cook, until mixture thickens and boils. Boil 1 minute. remove from heat. Stir half of mixture into egg yolks, then blend this (Upload by user)

Lemon Meringue Pie Kingsford
Mix 1/4 cup KINGSFORD S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler top. Slowly stir in 1 1/2 cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasional (Upload by user)

Lemon Meringue Pie 2
Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan. Grad ually add 1 1/2 cups hot water. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Boil for 1 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar m (Upload by user)

Lemon Meringue Pie 3
Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown.     strongServings:6/strong   (Upload by user)

Lemon Meringue Pie 4
Preheat the oven to 325 degrees. The Meringue: Whip the egg whites until frothy. Add the cream of tartar and whip until stiff but not dry. (The peaks should stand but should lean over slightly when the beater is removed). Beat in the confectioner s sugar one tablespoon at a tim (Upload by user)

Lemon Meringue Pie From Mccall s Cooking Scho
On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge o (Upload by user)

Lemon Meringue Pie
Separate eggs. Grate lemon rind. Cook first 5 ingredients and 3 egg yolks till mixture thickens, stirring occasionally. Cool before putting into cooked 9 inch pie shell. Beat egg whites, add vanilla, and 1/2 the powdered sugar. Put in oven to brown meringue,350 degrees, 8 minute (Upload by user)

Lemon Mist
Mix sugar and lemon together, let stand at least 2 hours. Mix all thoroughly, place in freezing trays. Freeze as quickly as possible, Stir once or twice during freezing. Makes 6 average servings. Source: Ellen Dush, Wyoming Grange, Licking County, OH   &nbs (Upload by user)

Lemon Molasses Sauce
Heat molasses to boiling, stirring constantly. Add butter. Boil 1 minute. Add lemon juice. Mix thoroughly. Serve with steamed fruit puddings. Elizabeth Shaffer, Albuquerque, N.M.     strongServings:6/strong   (Upload by user)
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Lemon Mustard Dressing
Put the lemon juice into a bowl and stir in the garlic, sugar and mustard. Gradually stir in the oil until it begins to thicken and carry on stirring until the dressing amalgamates. Season to taste with salt and pepper and leave to stand for a little while before using. br (Upload by user)
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Lemon Nut Bread
Preheat oven to 350. Creanm together margarine and sugar. Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk. Stir in lemon rind and nuts. Bake in a lightly oiled 9=by 5 inch loaf pan for 60 minutes or until wooden pick inserted in (Upload by user)
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Lemon Nutmeg Sauce
Combine cornstarch, sugar and lemon peel in top of double boiler. Blend in water. Stir over low heat until thickened. Cook over hot water 10 minutes, stirring occasionally. Remove from heat; add remaining ingredients. Stir until butter melts.     stron (Upload by user)
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Lemon Or Orange Glaze
Mix the sugar with the lemon or orange juice. Beat well. Then spread thin on top of cake. Let it drizzle down the sides, but do not ice the cake sides. Source: The First Ladies Cookbook 1969 . Chapter on Abraham & Mary Lincoln Posted by: Sandy May 11/93 (Upload by user)
TAG: orange, lemon, ,

Lemon Orange Filling
flour, salt, and water in a heavy saucepan; stir well. Stir in fruit rind and juices. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir about one fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. (Upload by user)
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Lemon Orange Ice
juice of 6 lemons juice of 7 oranges In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour mixture into an ice cream freezer and feeze according to manufacturer s directions. Serve immediately for a soft consistency or place in refrigerator/freezer. Makes 2 (Upload by user)