Collins Country

When Life Gives You Lemons...

Strawberry Lemonade

4 quarts strawberries, washed and hulled
4 cups lemon juice
3 quarts water
6 cups granulated sugar

Purée strawberries in a blender, food processor or food mill. For a clearer lemonade, extract juice from strawberries with a juice extractor.

Place strawberries in an 8-quart or larger pot. Add lemon juice, water and sugar. Place mixture over medium heat and heat to 165 degrees F, stirring occasionally. Do not boil.

Remove from heat and skim off foam with a metal spoon. Quickly ladle hot juice into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.

Yields 6 to 7 quarts.

Lemon Curd Recipe:

(this can be used as cake filling, tart filling, on toast or just a small dish eaten becasue it's so tasty!)

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Note:  Room temperature lemons provide more juice.  After squeezing, strain the juice to remove any pulp.  Zest is the yellow, sweet-flavored outer rind of the lemon.  A zester or fine grater can be used to remove the rind.  Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long. 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.  Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).  This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted.  Add the lemon zest and let cool.  The lemon curd will continue to thicken as it cools.   Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.

Makes 1 1/2 cups (360 ml).

If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Lemon Meringue Pie

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).

Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.
 
 

Untitled Comment

{ 04:42 , Saturday, July 1, 2006 } { Posted by momof2 }

I'm so glad to find the strawberry lemonade recipe! I just bought some the other night for my ds1 (Santa Cruz brand) and he loved it.

Untitled Comment

{ 12:55 , Monday, July 3, 2006 } { Posted by happymama }

Oh, thankyou for the wonderful recipes, I can't wait to try them out!! Now if I could only send you about 50 boxes of lemons. My lemon tree branches are touching the ground!!
Blessings, Rossie