LEMON JUICER RECIPES
HOMEMADE LEMON CURD — LET'S DISH RECIPES
This lemon curd, made with egg yolks, sugar and lemons, is perfectly sweet and tart. It's super easy to make and can be used in so many different ways.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In a medium sauce pan, whisk together sugar and egg yolks until smooth. Add the lemon juice, zest and salt.
- Place the butter in a heatproof bowl. Place a fine mesh sieve over the bowl and set aside.
- Over medium-low heat, bring the egg and lemon mixture to just boiling, stirring constantly so the curd doesn't stick to the bottom or sides of the pot. Cook and stir until the curd is thickened, translucent, and coats the back of a wooden spoon.
- Remove from the heat and pour the curd through the fine mesh sieve into the bowl. Stir until the butter is melted and the mixture is smooth. Cover with plastic wrap and let stand for 20-30 minutes before refrigerating to cool completely.
- Transfer curd to glass jars and refrigerate until ready to use.
Nutrition Facts : Calories 152 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 102 milligrams cholesterol, FatContent 6 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 82 grams sodium, SugarContent 22 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE
Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 2 shots
Number Of Ingredients 10
Steps:
- Chop everything into thin pieces small enough to easily go through the juicer.
- Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
- Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).
Nutrition Facts : Calories 16, ProteinContent 1 g, CarbohydrateContent 5 g, SugarContent 1 g, FatContent 0 g, CholesterolContent 0 mg
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Reviews 4
Total Time 5 minutes
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From organicfacts.net
Reviews 4
Total Time 5 minutes
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