|Cooking With Lemons & Limes|
|by Brian Glover|
The sharp, fresh taste of lemons and limes is essential in any kitchen. A squeeze of lemon can bring a dull sauce or lackluster soup to life as it...
1 - 10 of 145 for lemon sponge cake
Preheat oven to ... until thick and lemon colored. Gradually beat ... about one hour or until toothpick inserted in center of cake comes out nearly clean.
Beat eggs slightly, add sugar. Place in saucepan with juices and stir until thick, chill. Fold in 1/2 pint whipped cream and spread between each ...
Dissolve gelatin in boiling water; add sugar, lemon juice and grated ... substituted. This is a WWII recipe and low in calories - more sugar may added if desired.
Combine egg yolks, ... vanilla, almond and lemon extract in bowl. ... completely cool, remove cake from pan. Sprinkle ... food coloring. Makes 2 1/4 cups.
Make sure all ... measure water, add lemon juice and rind, ... Beat all until smooth. Add water or juice if icing is too thick. Spread thinly over cake.
Cream sugar, butter and egg yolks. Add lemon juice, rind and ... into mixture. Bake at 325 degrees for 35 minutes until an inserted knife comes out clean.
Dissolve jello in ... and fluffy. Add lemon juice and sugar. ... in bottom of cake pan; pat down. ... sprinkle the other 1/2 of wafers on top of jello mixture.
Add lemon juice and zest ... mixture. Pour into pie crust. Bake at 450 degrees for 10 minutes. Then turn oven to 325 degrees and bake 20 minutes longer.
Beat eggs until lemon colored, beat in ... hot milk last to be added. Pour into greased and floured tube pan and bake at 350 degrees for 25 to 30 minutes.
Combine flour, baking ... egg yolks, water, lemon extract. Add vanilla. ... 40 minutes. Let cake hang upside down in ... necked bottle until cool. Remove.
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