Need your fresh lemon or lime juice recipes...

[marshcl]

Hi all,

I just discovered my wonderful food processor has a citrus juicer attachment and it's absolutely amazing. So... I'm looking for wondeful lemon / lime / orange recipes that use freshly squeezed juice, besides mojitos ( ;) hiccup! :D ), which I've already discovered and are really good. I need suggestions for recipes to make with my new toy...

TIA.
Cat

[sharris315]

Here (http://community.cookinglight.com/showthread.php?t=80701&highlight=layer+lime) is a Key Lime Pie thread from a few days ago. They all sound sooo good. I made the Two-Layer one this weekend and it was delicious!

Shar

[Kay Henderson]

I use a lot of lemons. Here are a couple of ways to use them with fish.

Grilled Swordfish Kabobs with Lemon Sauce

I have sometimes varied this by broiling or using halibut. The kabobs go well with brown or white rice. Green onions, chopped tomatoes, nuts and/or cooked bacon are nice additions to the rice. Make the Lemon Sauce while the fish is marinating, so that it is available to use in brushing the fish while grilling.

Marinade
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 small onion, grated (2 tablespoons)
1 tablespoon chopped fresh parsley
1/2 teaspoon salt (can be omitted)
1/4 teaspoon pepper
Twenty-four 2-inch-long fresh bay leaves (see note)
2 pounds swordfish, 1-inch-thick, skinned and cut into twenty 1 1/2-inch pieces
Four 12-inch wooden skewers, soaked in water for 1 hour
Lemon Sauce (recipe follows)

Mix marinade ingredients in a shallow glass baking dish or heavy plastic bag; stir in 4 bay leaves. Add fish, stir to coat, then cover dish or close bag. Refrigerate 1 to 2 hours, stirring or turning bag once or twice. About 15 minutes before cooking, thread 5 bay leaves and 5 pieces of fish on each skewer, starting and ending with a bay leaf, leaving room at one end for easy handling and space between pieces for even cooking. Pour half of the lemon sauce into a small bowl. Lightly oil cooking grill and place 4 to 6 inches above hot coals. Arrange skewers directly on grill and cook 10 to 12 minutes, turning once and brushing twice until fish is barely opaque in center when tested with a small knife. Serve with Lemon Sauce. Makes 4 very generous servings.

Lemon Sauce

1/2 cup olive oil
4 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon minced garlic
1/2 teaspoon salt (may be omitted)
1/4 teaspoon pepper

Whisk all ingredients in a small bowl (or shake in a bottle) until blended.


Lemon Caper Sauce

This sauce is excellent with any mild flavored fish, such as sole.

1 lemon
2 tablespoons capers, rinsed and drained
2 tablespoons chopped parsley
3 tablespoons butter or margarine

Grate or zest the lemon skin, avoiding the bitter white pith underneath. Peel the lemon, removing all white pulp and any remaining skin. Slice the peeled lemon, remove seeds and finely chop the lemon slices.

Combine the chopped lemon, the grated lemon peel, the drained capers and parsley.

Heat the butter in a saucepan until it melts and is golden brown, then add the lemon mixture and pour over broiled, sauteed or grilled fish fillets or steaks.

[shihtzux2]

I use a lemon & lime juice/zest combination in my sugar cookie dough and love the two tastes together.

I was scrolling through the Food Network site and this Jamie Oliver recipe came up. It looks fab! Has anyone tried it?

Lemon and Lime Cream Tart
Recipe courtesy Jamie Oliver

User Rating: 5 Stars

This tart is one of my favorite combinations – Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn’t made from a curd recipe, it’s gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.

1 tart shell, baked blind
8 large free-range eggs
12 ounces caster sugar
12 ounces double cream
7 1/2 ounces lime juice
3 3/4 ounces lemon juice

With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.

Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.

You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

Episode#: NC1A02
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[marshcl]

That looks good. I'll have to try it. Right after my wound heals from last weekend when I accidentally grated my thumb while making lemon zest... sigh... I guess I'll have to buy that microplane after all. :o