Lemonfruitsauce Recipes

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Steps:

• Combine all ingredients in a small bowl, stirring with a wire whisk until blended. Cover and chill at least 8 hours.

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

Steps:

• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Steps:

• In a large heavy saucepan, combine the sugar and cornstarch. Gradually whisk in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and vanilla.
• Transfer to a bowl. Cool to room temperature without stirring. Cover surface of mixture with waxed paper; refrigerate until cooled. Fold in whipped cream. Serve with fresh fruit.

Steps:

• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.

Steps:

• Finely slice chilies.
• Put dried ingredients in a pot and mix together well, add honey, chillies and sauce if using and then slowly add water (or fresh stock) and mix well together.
• Put on stove over a medium heat and stir continuously until thick.

Steps:

• Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.

Steps:

• In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Steps:

• In medium aucepan, comvine 1/4 cup molasses, brown sugar, and cornstarch. Mix well., Gradually stir in orange juice. Bring to a boil. Cook over medium heat for 5 minutes or until thickened, stirring constantly. Remove from heat. Add 2 tablespoons butter and orange peel, mix well. Carefully stir in fruit. Serve warm fruit over slices of gingerbread.

Steps:

• Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
• Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
• Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
• Do Ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

Steps:

• Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
• Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

Steps:

• Whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated lemon peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.