Hoe om suurlemoen smeer te maak – Die Resep (lemon curd)

Hoe om suurlemoen smeer te  *  Resep

Suurlemoen smeer is nie moeilik om van nuuts af te maak nie!
Die beloning is ‘n smeer wat glad, romerig, soet en effens suur is.
suurlemoen smeer is lekker in koekies of pasteie, smeer op skons of sommer of van die lepel af tel.

Voorbereidingstyd: 5 minute.   Kook tyd: 20 minute.   Opbrengs: ongeveer 2 1/4 koppies

4 groot eiers
1 koppie suiker
3/4 koppie suurlemoensap, van ongeveer 4 groot suurlemoene
Fyn gerasperde skil van vier suurlemoene
1/2 koppie ongesoute botter, in blokkies gesny
knippie sout

 

Raak georganiseerd –  As jy eers die om suurlemoen smeer te maak is daar nie tyd vir nog iets soek nie.

1/2 koppie ongesoute botter, in blokkies gesny
knippie sout

Maak seker dat al jou bestanddele en toerusting gereed en gereed is sodat jy elkeen vinnig kan gryp soos jy dit nodig het.
Sit ‘n fyn sif oor ‘n medium grootte bak en sit dit langs jou stoof.
Hou ‘n klitser (whisk) en ‘n rubber spatel reg om te gaan.

Klits die eiers en suiker in ‘n medium grootte pan.
Stel die medium hitte. Meng totdat dit volkome gekombineer en glad is.

Voeg die suurlemoen sap en skil en ‘n knippie sout by.
Sodra dit lyk goed gemeng is, voeg die botter ‘n stuk of twee op ‘n slag terwyl klits voortdurend.
Laat elke stuk gedeeltelik smelt voordat meer bygevoeg word.
As jy klits, maak seker dat jy in die hoeke van jou pot kom.

Gaan voort om die suurlemoen smeer te kook totdat dit verdik. Roer of klits af en toe om gedurigdeur te meng.
Totdat dit soos dik vla lyk.
Ongeveer 10 minute.
Verwyder van hitte. (Die suurlemoen smeer sal te verdik soos dit afkoel.)

Giet die suurlemoen smeer deur die fyn sif om die skil en enige gekookte eier stukkies te verwyder.
Gebruik ‘n spatel om die smeer deur te druk, roer dan nog twee minute om dit vinniger af te koel.

Afkoel en berging: Giet dit in n bottel met n lugdigte deksel, maar laat dit oop koud word, ongeveer 15 min.
Wanneer dit kamertemperatuur bereik het, draai die proppe styf op.

Suurlemoen smeer sal vir tot ‘n maand in jou yskas vars bly, volgens die Nasionale Sentrum vir Huisvoedselbewaring.
Jy kan dit ook vir 1 jaar in die vrieskas berg.
Om te ontdooi, plaas in jou yskas van die vrieskas na die yskas 24 uur voordat jy dit nodig het.
Vir resep idees:  http://www.liplekker.co.za/2018/03/suurlemoen-bloubessie-blueberry-skons.html/

Bron:  www.simplyrecipes.com

 

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LEMON LASAGNA

Hierdie resep het ek nou onlangs  raak gelees, dit gaan maak, en mense dit is ongelooflik lekker. Hierdie is NIE my eie resep nie, MAAR dit is so lekker ek het net gevoel ek MOèT dit deel.

https://lilluna.com/lemon-lasagna/ – erkenning! 

LEMON LASAGNA
Lemon Lasagna – 4 layers of goodness including a Lemon Oreo crust, cream cheese layer, lemon pudding layer and topped with cream! It’s DELICIOUS!
Recipe type: Dessert
Serves: 12-15
INGREDIENTS
  • 1 package Lemon (or Golden) Oreos
  • 6 TB unsalted butter, melted
  • 1 8 oz. PHILADELPHIA Cream Cheese (softened)
  • ½ cup Margarine or butter
  • 1 cup powdered sugar
  • 1 large container cool whip – 16 oz. – or you can make your own cream
  • 2 – 3.9 oz packages of lemon instant pudding
  • 3 cups milk
  • lemons (for garnish)

INSTRUCTIONS

  1. Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
  2. Press into the bottom of a 9×13 pan spreading out to cover the entire bottom of the pan.
  3. In a medium bowl, blend cream cheese, margarine/butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.
  4. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
  5. Top off with the rest of your Cool Whip.
  6. Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!

Lemon Squares (Suurlemoen blokkies)

Mix in a pot:

1 Tin condensed milk

250g butter or bake margerien

1 Cup sugar

1 Table spoon Orange juice (or ½ teas. orange essence) & a few drops Lemon essence

Melt over low heat.

Meanwhile crush 2 Packets of Marie Biscuits and mix with 2 cups desiccated coconut.

Mix with hot mixture.

Press down with your hand or potato “masher” in a Swiss roll pan Allow to cool.

Mix approx. 625ml icing sugar with a tablespoon of orange juice (Or ½ orange essence of 1 TS Oros).

Add lemon juice slowly while mixing to get consistency to be able spread over the cookie mix.

Leave overnight to set.

Cut into squares

Can be eaten cold or at room temp.

Keeps 2 weeks in the fridge.

Can be frozen. Defrost overnight in the fridge or at room temp.

Lemon Muffins

“Lemon peel adds flavor to this basic muffin.”

INGREDIENTS
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1 tablespoon grated lemon zest
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg

DIRECTIONS
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Suurlemoen Blokkies (Tuisnywerheid)

Met vergunning www.eposvriende.co.za

Gaan maak asb daar ‘n draai.

Meng In Pot: 
1 Blik Kondensmelk 
250g Margerien 
1k Suiker 
1e Lemoensap (Of Bietjie Lemoen Geursel) + N Paar Druppels Suurlemoensap 
(+ Skil Van 1 Lemoen Indien Verkies) 

Smelt Oor Lae Hitte. 

Maak 2 Pakkie Marie Biscuits Fyn En Meng Met 2k Klapper. Meng Dit Met Die Warm Mengsel En Gooi In N Gesmeerde Rolpan Uit. Laat Afkoel. Meng 625ml Versiersuiker Met Bietjie Suurlemoen En Lemoensap Tot Dun Genoeg Om Oor Koekies Te Smeer. Laat Gesmeer Pan Koekies In Yskas (Oornag) En Sny In Blokkies. 

Kan 2 Weke In Yskas Gehou Word. 
Dit Vries Ook Goed. 

Nota
Hierdie mengsel is vir ‘n “Blokkies Koek”

Lemon merinque tart

Pastry:
90 g butter
80 ml sugar
5 ml vanilla
1 egg
200 ml selfraising flour
200 ml cake flour
Filling:
3 egg yolks
125 ml sugar
30 ml cake flour
60 ml water
grated rind and juice of 2 lemons
Meringue:
3 egg whites
60 ml sugar
pinch cream of tarter
Pastry:    Cream butter with sugar and vanilla.  Add egg and beat well.  Stir in sifted flours, turn out on to a floured board and knead lightly. Chill for 1 hour.  Roll out on floured surface to fit greased 200 300 mm pie plate.  Pinch edges decoratively and prick base well with a fork.  Bake for 15 min at 200ºC, then reduce to 180ºC and bake for another 5 10 min. until crust is golden.  Cool.
Filling:    Mix egg yolks, sugar, flour and lemon rind in the top of a double boiler and gradually stir in lemon juice and water.  Cook stirring constantly, over boiling water until mixture is smooth and thick. Cool, and pour into pie shell.
Meringue:    Beat egg whites with cream of tartar until thick.  Gradually add sugar, a little at a time, beating until mixture is thick and glossy and sugar dissolved.  Spread over filling in pie shell, sealing completely with meringue.  Bake in a preheated moderate oven 180ºC for 8 10 min or until golden.  Serves 8.

Lemon Frosted Pound Cake

250 g butter                                    
20 ml grated lemon rind
250 g castor sugar                           
4 extra large eggs
400 g cake flour                               
10 ml baking powder
pinch of salt                                      
250 ml milk
Strips of lemon peel, to decorate
Frosting:
Juice of 1 lemon                             
200 g sifted icing sugar
1.        Pre-heat oven to 160*C (325*F).
2.       Make sure that when the cake is placed in the oven to bake, it is just below the centre of the oven.
3.       Grease & flour a 24 cm cake tin, or ring pan.
4.       Cream butter until soft & fluffy.
5.       Gradually add the castor sugar, beat until the mixture is light & creamy.
6.       Mix in grated lemon rind, mix.
7.       Add 1 egg at a time, beating thoroughly after each addition.
8.       In separate bowl, sift the flour, baking powder & salt.
9.       Using a metal spoon, add the milk to the butter mixture, alternately with the flour mixture. Beginning & ending with dry Ingredients. DO NOT OVERMIX.
10.    Pour the mixture into the cake tin or ring.
11.     Bake for 1 hour 45 minutes, or cake is firm & golden & skewer inserted in cake comes out clean.
12.     Cool cake in pan on wire rack for 10 minutes.
13.    Loosen gently around edges, spread a clean dish towel on the wire rack & turn the cake out onto the towel on the rack.
14.    Using a second clean dish towel, immediately turn the cake, rounded side up (if you don’t, the cake could crack).
15.    Frosting:  Blend lemon juice & sugar together.
16.    Pour over hot cake allowing frosting to run down the sides.

Decorate with extra lemon rind.

SUURLEMOENDROOMPIES

 

375 ml koekmeel                                       
125 ml maizena
250 g  margarien                                        
85 ml versiersuiker
Sif meel en maizena saam en hou dit eenkant.  Room botter en versiersuiker.  Voeg gesifte droe bestanddele by en meng goed.  Plaas deeg in koekiemaker en vorm koekies op koekplaat.  Bak 10 – 12 minute lank by 180ºC, totdat dit strooikleurig is.
Vulsel:
60 g margarien                                           
125 ml versiersuiker
1 t fyngerasperde suurlemoenskil          
15 ml suurlemoensap
   
Room botter en sif versiersuiker by.  Meng tot glad en klop dan suurlemoensap en -skil by.  Plak koekies opmekaar met die vulsel.
(Uit Kleinkoekieresepte deur Shelley Bolton)

Onion & Poppy Seed Muffins (makes 12)

1 large onion, grated                     
5 T butter
1,half cup milk                              
half c poppy seeds
1 egg                                            
2 ml salt
500 ml cake flour                         
pepper to taste
15 ml baking powder
1.        Preheat oven to 200*C (400*F)
2.       Melt butter.
3.       In large bowl, add melted butter, poppy seeds, grated onion, mix well.
4.       Beat egg in milk, add to bowl,  mix well.
5.       Mix in flour, baking powder, salt & pepper. Mix until just combined.
6.       If too stiff, add a little milk.
7.       Spoon mixture into muffin pan, ¾ full.
8.     Bake for 20 minutes till done.     Great with soup!!