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LEMON BARS
Ingredients
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4 eggs
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1 cup of castor sugar
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1 table spoon of flour
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1 table spoon of starch
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1 coffee cup of cream
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A pinch of
salt
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2 teacups of lemon juice
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1 teacup of milk
For the pastry base:
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1 pack of bran biscuits
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50 grams of melted tepid butter
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Grated peels of one lemon
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1 tablespoon of lemon juice
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1 tablespoon of milk
Preparation
Grind the biscuits with a food processor for the pastry base.
Add melted tepid butter, lemon juice and milk and mash
the mixture until it becomes like dough. Add grated lemon
peels and mix them all with a spatula. Spread this mixture
in a round pie mold by flattening with your hand in a way
that the sides can go up and keep it in the refrigerator for 10
minutes. Whisk eggs with castor sugar for the lemon filling.
After adding the remaining ingredients, whisk for a few
minutes more. Pour the mixture in the pie mold, which you
have taken out of the refrigerator and bake it in a preheated
oven at 170 ˚C for 30-35 minutes. When it gets cold, serve it
after slicing.
LEMON JAM
Ingredients
●
1 kg lemons
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1600 grams of granulated sugar
Preparation
Wash lemons by rubbing off their peels. Boil a few liters of
water in a wide pot. Put whole lemons in the boiling water.
A fewminutes later, a yellowish juice will come off from the
lemon peels. When this juice comes off, take the lemons out
from the boiling water and throw the water away. Put clean
water in the pot again and boil for a fewminutes more. After
repeating this process a few times, take the lemons out of
the water. Put sugar and a coffee cup of water in a deep
pot and boil them until they melt down. Slice lemons with a
sharp knife and put them into the boiling sherbet. Cook the
mixture on medium heat for 12-15 minutes by mixing and
cleaning the foam compiling over. Let the pot cool down to
room temperature leaving its lid open. Then, fill it into sterilized
jars and put the jars in the refrigerator after closing their lids
tightly.
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October-November-December 2015