TRhis is a perfect popcicle recipe for in the summer, but it is VERY lemony.
|Grated Zest||one lemon|
|3 tbsp||lemon juice|
|7 tbsp||granulated sugar|
|1 3/4 cups||water|
|1/2 tsp||lemon extract|
1. Place the lemon zest, lemon juice, sugar, and water in a sauce pan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds.
2. Freeze until solid about 5 hours.
Makes 4-four ounce ice pops.
After searching high and low for a good, flavorful lemon cake that did not start with a box mix, I decided to combine some other recipes I’ve found into this delicious cake. I was pleasantly surprised with how it turned out. Moist and light with the perfect amount of lemon flavor. I’ve only made it once so far (I’m posting so I won’t forget what I did!) so I’d welcome your comments and feedback!Read More
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this is an aussie recipe so i would use the measurements instead of the cup sizing as there is a difference betweent aussie & US. i made this for my office and it was completely eaten within 2hrs and people asked me for the recipe so im very happy with how it turned out.
oh, and i did add more lemon rind, about half a tablespoon more because i love lemons