"Sacha" wrote
Our lemon tree is covered with fruit and knowing that others have this
plant, I thought I'd post this recipe

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk

1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins.
Combine
1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large
bowl;
whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until
frothy.
Gradually add remaining 2 tablespoons sugar and beat until soft peaks
form.
Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture
among prepared custard cups. Place custard cups in roasting pan. Pour
enough
hot water into roasting pan to come halfway up sides of custard cups. Bake
puddings until tops are golden and spring back when lightly touched, about
30 minutes. Remove cups from water. Serve warm or cold with whipped cream,
if desired.

Makes 6 servings.

Sounds nice but how about something a little alcoholic to go with it made
from the skin only....

Limoncello (Italian Lemon Liqueur)

Ingredients......
5 good sized Lemons
1 Litre Vodka (cheapest)
750g/1lb 10oz caster sugar
700ml/1.25 pints boiling water

Equipment....
2 ltr airtight bottle/jar
Veg peeler (the tomato peeler from Lakeland.Ltd takes thin peel with none of
the white bitter pith)
Muslin for straining
Sealable bottles.

Pare the zest from the Lemons with as little pith as possible, put it in a
large jar and pour over the Vodka**. Cover with an airtight lid and leave
for a week shaking the jar daily.
After a week put the sugar in a heatproof bowl and pour over the boiling
water, stirring until the sugar has dissolved. Mix the Vodka/peel with the
sugar water and put back in the sealed jar for a further week shaking the
jar daily at least.
At the end of the final week strain into sealable bottles adding a couple of
strips of the peel to each.

Excellent chilled as an after dinner drink or poured over good quality
Vanilla Ice Cream.

You can use the same recipe for Oranges too.

**The juice from the Lemons can be put in ice cube containers and frozen
for future cooking purposes, or used in Sacha's recipe above.

--
Regards
Bob H
17mls W. of London.UK