The life of a lemon

So many lemons that I decided to have a lemon baking day... Lemon Rind Biscuits, Homemade Lemonade and Lemon Sponge.

They all turned out wonderfully... and went quickly once the boys came home from school.

Recipes below!

Lemon Rind Biscuits

Rind of 1 lemon

1/3 cup sugar

1 egg

80g butter, chopped into pieces

1 cup flour

extra sugar

Using the copping blade of a food processor, mix the lemon rind and sugar, until the rind is finally chopped (I mixed grated rind and sugar in a mortar and pestle). Add egg and butter and mix until smooth, then add the flour. Chill the dough until you can shape it.

Form the dough into 2-3cm balls, roll them in the extra sugar and place 5 cm apart on ungreased baking trays. Flatten with the bottom of a glass.

Bake for 6 minutes at 200degC, until the tops are shiny.

Lemonade

6 lemons

1 1/2 cups sugar

6 cups water (1.5 litres)

Icecubes and lemon slices for serving

Wash and dry lemons. Using a potato peeler, remove the peel very thinly from three of the lemons. Place peel in a meduim pan, add sugar and half of the water. Cover and simmer gentlyy for 15 minutes. Allow to cool.

Squeeze juice from all of the lemons and strain into a large jug. Strain syrup over lemon juice and add remaining water stirring to combine. Cover and chill.

Serve lemonade in glasses, over ice cubes. Float lemon slices on top.

Lemon Sponge

1 cup plain flour

3/4 cup sugar

3 eggs

3 tablespoons melted butter

2 teaspoons grated lemon rind

2 tablespoons milk

2 teaspoons baking powder

whipped cream

Put flour, sugar, eggs, butter, milk and lemon rind into an electric mixer bowl. Beat on high speed for 3 minutes. Stir in baking powder. Pour into two greased and lined 20cm sponge sandwich tins. Bake at 190degC for 15-20 minutes, or until cake springs back when lightly touched. Leave in tin for 5 minutes before turning out onto a wire rack. When cold, sandwich together with whipped cream and cover with sifted icing sugar.

For more delicious recipes visit here.