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Thursday, March 31, 2005

Lemons

Cooking 101
By Paul Robertson / Staff writer

When life gives you lemons, make lemonade. But many people treat lemons like spices to add flavor to extravagant dishes. Have you ever seen some tilapia steaming on a plate next to a lemon wedge?

The lemon is the backdrop of the dish; its sole purpose is none other than to be squeezed over the fish. Sometimes lemons are used with parsley leaves to create garnishes for lavish entrees at four-star restaurants. And what do people say when they bite straight into a lemon? It’s sour. When will this citrus fruit get the respect that it deserves?

To counteract the lemon’s bitter taste, candy companies have made lemon-flavored sweets. Think of lemon suckers, Lemonheads, and lemon chewing gum. It’s all synthetic lemon imitation. These candies may taste good, but they don’t truly represent everything that the lemon has to offer. Here are some fantastic recipes that use lemons like they were meant to be used.

Lemon Biscuits

Ingredients:
4 oz. softened butter
4 oz. caster sugar
Grated rind and juice of 1 lemon
1 beaten egg
12 oz. plain flour
1 teaspoon baking powder
1 tablespoon milk
Icing sugar for dusting

Grease a couple of baking trays and preheat oven to 170 C. Cream the butter, sugar and lemon rind until light and fluffy. Add the egg and lemon juice gradually, beating well between each addition. Mix in the sieved flour and baking powder and add enough milk to form a dough.

Roll out dough on a lightly floured board to biscuit thickness and cut into rounds. Place on baking sheet and bake for about 20 minutes until pale golden brown. Leave to cool on wire rack then dust with icing sugar.

From anniebakes.com/lemon.htm

Lemonade

Ingredients:
Juice of 6 medium lemons
3 tablespoons concentrated fruit sweetener*
4 cups cold water
ice cubes
4 mint sprigs

In a large pitcher, combine the lemon juice, concentrated fruit sweetener, and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste. Refrigerate the mixture for 1 hour, or until chilled. Pour the lemonade into tall ice-filled glasses, garnish with the mint, and serve immediately. Serves 4.

* Available in health food stores.

From grandtimes.com/lemon2.html

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