27K reactions · 3.9K shares | 3 Ingredients Lemon 🍋 Posset (Serves 4–6) The Only Dessert You Need This Summer! Creamy, Tangy, Effortless. Ingredients: •2 cups heavy cream •2/3 cup granulated sugar •Zest and juice of 2 lemons 4–6 lemons (for serving, tops cut and insides scooped out) Instructions: 1.Cut the tops off your lemons and carefully scoop out the insides to create lemon cups. Set aside. 2.In a saucepan, heat cream and sugar over medium heat, stirring until sugar dissolves (no need to boil). 3. Remove from heat and stir in the lemon juice. This is where the magic happens, the acidity of the lemon juice starts thickening the cream, turning it into a posset. 4.Strain the mixture through a fine sieve to remove zest and ensure a smooth texture. 5. Pour the posset into the prepared lemon shells and chill for 2–3 hours until set. 6.Garnish with pistachio, if desired. #lemon #easydessert #recipe #easyrecipes | Joyce Mrad | Facebook
8.7K reactions · 584 shares | Lemon Madeleines 🍋 Ingredients: •113g unsalted butter, divided •1 tsp lemon zest •100g all-purpose flour •3/4 tsp baking powder •1/4 tsp fine sea salt •2 large eggs, room temp •80g granulated sugar •20g honey •1/8 tsp citrus oil (optional) Method: 1.Melt butter gently. Measure 100g, stir in zest. Chill the rest for greasing the pan. 2.Whisk together flour, baking powder, and salt. 3.Whisk eggs, sugar, and honey until light and slightly thickened. 4.Sift in dry ingredients in 2 additions, then whisk in butter-zest mixture in 3 additions. Stir in citrus oil if using. Fold until smooth. 5.Cover and chill batter at least 4 hours. 6.Brush pan with reserved butter and freeze. 7. Preheat oven to 220°C with a baking sheet inside. Fill molds 3/4 full. 8.Reduce oven to 200°C, and bake 11–12 min. Cool briefly, then unmold. I used tempered white chocolate for the shell and red and green coloring for the cherry. #madeleines #cookies #art | Joyce Mrad | Facebook
How to Dry & Use Lemon Peel
Don't throw away those lemon peels. It's easy to dry them for use in cooking, cleaning and body care (yes, really!) First, wash your lemons. Please only use fruits that are organic or haven’t been sprayed. Peel them with a vegetable peeler and try to get just the rind, not the bitter white pith. Place the peels in a single layer in your dehydrator. My giant pile of peels filled three trays in my Nesco dehydrator. Dry them for 10-12 hours at 95 degrees. You’ll know they’re compl…
Lemon Drop Cookies (Italian Lemon Cookies) - Olives + Thyme
Lemon drop cookies are soft and buttery cookies filled with bright and fresh lemon flavor. Enjoy these bite sized Italian lemon cookies plain or with a sweet and tart lemon glaze. Make these wonderfully refreshing and beautifully fragrant glazed lemon cookies for a taste of spring and summer all year long.