Lemon Cream Liqueur Food

LEMON LIQUEUR

Steps:

• Peel and juice lemons.
• Put juice and peel into a CLEAN gallon jar along with the two liquors.
• Let stand a month.
• Combine sugar and water; heat until just boiling and sugar is completely dissolved.
• Cool completely.
• Strain the liquor off the peels and combine with the cooled syrup.
• Allow to stand at least another two months.
• It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).

LIMONCELLO CREAM LIQUEUR

Steps:

• Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
• In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
• Continue to store in freezer.

LEMON CREAM LIQUEUR

Steps:

• Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
• Boil milk and sugar for 25 minutes, leave to cool.
• Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
• Keep in the freezer.
• Variation: use tangerines instead of lemons.

ORANGE LEMON LIQUEUR

Steps:

• In a big bottle or container that has a tight lid, mix the sugar, the alcohol and the rosé wine. Shake it a couple of times during the day to dissolve the sugar.
• The next day, wash and brush the fruits. Cut them in small pieces (with the skin) and add them to the alcohol with the cinnamon stick. Close tightly your bottle or container.
• Leave this bottle in a cool place for 6 weeks, shaking it from time to time.
• Strain the mixture through a cheesecloth-lined sieve or coffee filter. Carefully pour in a nice bottle.
• Serve this over ice.

LEMON CREAM

Steps:

• Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
• Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
• Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

MIRJ'S LEMON CREAM LIQUEUR -- DAIRY FREE

Steps:

• Pour the alcohol into a jug or piece of Tupperware.
• Zest or peel the lemons and submerge in the alcohol.
• Juice the lemons, and do whatever you want with the juice, the juice is not part of the recipe. I freeze the juice in an ice cube tray for use in cooking.
• Cover and put away in a dark place for one week, or up to however long you want. I once forgot I was making a batch and the stuff steeped for a whole month, wow, THAT was a strong batch.
• After you have finished your steeping, drain the alcohol.
• Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool.
• Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters.
• I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.