How to Preserve Lemons

 

Ingredients:
12 organic lemons
3/4 cup sea salt

quart-size mason jar

Directions:
1. Half of the lemons will be preserved and the other half will be used for juice.
2. First, thoroughly scrub and rinse your lemons. This is an instance when you really want an organic, or at least unsprayed, lemon.
3. Next, slice one half of your lemons into quarters. Place the first four quarters in the bottom of the jar, flesh side up. Sprinkle with one or two tablespoons sea salt – be generous.
4. Continue with one set of lemon quarters followed by one or two tablespoon sea salt.
5. Once the jar is packed with lemons, squeeze the remaining lemons to fill the jar with juice.
6. Let sit for at least one month before use.

Lemon Loaf

Description:

This recipe is from Chatelaine's Golden Anniversary Recipe Collection - this recipe is over 100 year old.

Ingredients:

1-3/4 cups self-raising flour
3/4 cup white sugar
1/2 cup chopped blanched almonds (optional)
2 eggs beaten
2/3 cup milk
1/4 cup salad oil
3 teaspoon grated lemon rind
Few drops almond extract
2 tablespoons lemon juice
3 tablespoons sugar

Directions:

1. Measure flour, sugar, almonds into a bowl and stir.

2. Combine the eggs, milk, oil, lemon rind, almond extract and pour into the dry mixture. Stir until well blended.

3. Pour into a greased loaf pan (8 x 4 x 2 inches) and bake at 375°F for 45 to 50 minutes. When centre is set, remove from the oven and spoon a mixture of the lemon juice and sugar over the top.

4. Return to the oven for 5 minutes. Cool and remove from the pan. Leave 24 hours before slicing.

NOTE

If using Baker's® Secret pans, cook for 35 to 40 minutes.

 

Yields: 1 loaf