HOW TO MAKE LEMON / LIME / ORANGE ZEST
Does running your fruit over a box grater / hand grater not work? Here is a handy post on how to zest citrus fruits using your handheld kitchen appliances since the by-hand way is so time consuming! I keep a jar of dried orange zest around but I like fresh lemon/lime zest sometimes.
Provided by the80srule
Categories Lemon
Time 5m
Yield 4 teaspoons, 2 serving(s)
Number Of Ingredients 4
Steps:
- You will need a vegetable/potato peeler plus a mini food chopper or spice grinder for this. Blenders also work.
- Wash your fruit, then make sure it is perfectly dry.
- Run the peeler down the lemon/lime and make about 8 strips.
- Cut the strips in half.
- Put the strips in the chopper/grinder with the sugar and then pulse in the chopper until very fine. If using a blender, use the Liquefy setting for about 15-20 seconds.
- It's ready to be used in your recipe now!
- Got dried zest such as dried orange peel, etc? If you're like me and prefer the convenience of dried, here's how to make it close to fresh-- hydrate it with 3 parts water to 1 part peel. and let it stand for 15 minutes prior to using. I think powdered lemon rind works like regular zest and doesn't require rehydration.
- Please note-- rehydration DOUBLES the dry amount! For instance, if you hydrate 1 Tbsp zest with 3 Tbsp water, you will get 2 Tbsp "freshened" zest.
HOW TO DRY CITRUS ZEST (LEMON/ORANGE/LIME/GRAPEFRUIT)
I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff just ridiculously expensive. Citrus zest enlivens various recipes: tea blends, mulled cider, cakes, pies, oatmeal, cookies, jellies & preserves, use in place of extracts, in caking frostings, flavored honey & butters, meat rubs, sauces & bbq sauce or give as a gift. Cook time is drying time.
Provided by gailanng
Categories Lemon
Time P2DT5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- If at all possible, start with an organic orange, lemon or other citrus fruit. While organic is ideal, thoroughly washing and drying store-bought citrus fruit should make the fruit safe to eat. I listed 4 fruits, but would zest, dry and store separately.
- Using a microplane or zester, pull the zest across the surface of the fruit, working around any discolored or bad spots. Only pull off the colored portion leaving the white, bitter pith behind.
- Spread it in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry enough to be brittle (a couple of days).
- Store the dried zest it in a sealed jar in a cool, dry place.
- Some Tips:.
- Zest prior to cutting into the fruit. It's easier to handle and less messy. Make it a habit to zest prior to using the fruit to have a supply on hand.
- Rubbing between two fingers will release the oils prior to adding to a recipe.
- For an alternative process, use the zesting process over waxed paper, fold several times and freeze in a zip locked bag.
- Take advantage of fruit when it's highly available and low in price.
- Be careful while zesting. Tools are sharp.
LEMON-LIME POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
- Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
- Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
LEMON & ORANGE CAKE
This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free
Provided by Good Food team
Categories Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
- Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.
Nutrition Facts : Calories 497 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.68 milligram of sodium
LEMON ORANGE CAKE
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON AND LIME CAKE
Delicious, easy and unusual teatime cake
Provided by ilonah
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 200 degrees C (180 fan oven)
- Whisk the sugar and butter until light and fluffy
- lightly whisk the eggs and slowly beat into the butter and sugar mixture
- fold in the flour, lime and lemon zest and juice, sultanas and almonds
- Pour the mixture into a well greased cake tin or loaf tin
- Bake for 45 minutes or until a skewer pushed into the centre comes out clean
- Leave for a few minutes in the tin before turning out onto a rack to cool
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