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Lemon Recipes

Lemon Recipes also Provided by Aggie Horticulture


Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling:

4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg

Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.


3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt

Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar; fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate cake on top of a refreshing lemon sauce. Serves 6.


1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. pineapple
1 lb. shelled pecans
1 box white raisins
6 eggs
1 lb. margarine
1 tsp. baking powder
1 tsp. salt
2 c. sugar
4 c. plain flour
1 1/2 oz. lemon extract

Chop pecans and soak overnight in lemon extract. Coat fruit in 1/2 cup flour. Cream margarine and sugar. Add eggs one at a time. Put baking powder and salt into flour and add to creamed butter and sugar; mix well. Add fruit and nuts. Bake in 4 loaf pans or a tube pan (loaf pans: 1 1/2 hours; tube pan: 2 hours) at 275 degrees.


1 container lemon yogurt
1 sm. pkg. dry lemon Jello
1 (8 oz.) Cool Whip
1 graham cracker pie crust

Beat with hand mixer until all ingredients are dissolved and smooth. Pour into graham cracker crust. Chill for at least 24 hours. May be frozen.

LEMON MOUSSE PIE - 10 Servings

1 Pie crust (9 inch); baked and cooled
1 Envelope unflavored gelatin
1 1/2 c Lemon juice
1 1/4 c Water
1 tsp Lemon peel; grated
8 drops Yellow food coloring
8 oz Cream cheese
1c Powdered sugar
2 c Whipped cream; whipped

FILLING - Combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.


1/2 c. instant tea
1/4 c. brown sugar, firmly packed
1/2 c. sweetened lemonade drink mix
1/4 c. finely crushed lemon drop candies

Place all ingredients in blender or food processor with a steel blade. Process briefly until ingredients are completely blended. Store in airtight container. Yields: about 1-1/2 cups mix. To serve: Add 1 cup boiling water to 1 heaping tablespoon tea mix. Stir until mix dissolved completely.


1/2 Cup sugar
3/4 Cup boiling water
1 Cup fresh squeezed lemon juice (6-7 lemons)
2 Cups cranapple juice
Grated peel of 1/2 lemon

In a small saucepan, dissolve the sugar in boiling water. Pour mixture into a glass pitcher or small punch bowl. Add the lemon peel and fruit juices. Cover and chill until serving time. Garnish, if desired, with lemon peel.

Makes about 4 cups.


1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring (optional)
1(9-inch) baked pie crust

Three-Egg Meringue (recipe follows)

In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2 hours before serving.

Makes 6 servings.

Three-Egg Meringue: In bowl, with electric mixer, beat 3 egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 6 tablespoons sugar and beat until stiff peaks form.


1/2 cup butter or margarine, softened
1/2 cup granulated sugar
grated peel of 1 lemon
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup finely chopped walnuts
2 eggs, slightly beaten
1/4 teaspoon baking powder
Lemon Glaze (below)

To make crust, in bowl cream together butter, granulated sugar and 1/2 of lemon peel. Gradually stir in 1 1/4 cups flour to form soft crumbly dough. Press evenly into bottom of 13- by 9- by 2-inch baking pan. Bake at 350 F. for 15 minutes. Meanwhile to prepare filling, in bowl, combine brown sugar, walnuts, eggs, baking powder, remaining 1/4 cup flour and 1/2 lemon peel. Spread over baked crust. Bake for 20 minutes longer. Remove from oven; thinly spread with Lemon Glaze while still hot. Cool; cut into 36 pieces. Makes 3 dozen bar cookies.


1 cup confectioner's sugar
1 tablespoon butter or margarine, softened
2 tablespoons fresh squeezed lemon juice

In bowl, gradually blend a small amount of sugar into softened butter. Add lemon juice and remaining sugar; stir to blend well.


Savor the flavor of the most moist and succulent bird you've ever tasted!

Use lemons when baking any whole poultry item - they moisten the bird from the inside out.

To prepare, simply season with salt, pepper and fresh herbs, such as rosemary. Pierce lemon 3-4 times with a fork. Place lemon in cavity of bird. Use one lemon for a 3-5 pound chicken. Use 2-3 lemons for a 12-15 pound turkey, depending on space in the cavity. Roast in oven until internal temperature reaches 185 and thermometer pops out.


6 lemons
12 cups cold water
2 cups sugar
1/2 cup honey
1 3/4 cups boiling water

Wash fruit; score peel into lengthwise quarters. Remove sections of peel; cut into uniform strips about 3/8-inch wide (about 3 cups peel). Bring 6 cups cold water and peel to a boil; boil 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In large saucepan, bring to boil 1 1/2 cups sugar, honey and boiling water; boil 1 minute. Add peel and briskly simmer 40 to 45 minutes; stir frequently to avoid sticking. Drain well.

In large bowl, toss drained peel with remaining 1/2 cup sugar to coat well. Spread on wire racks over wax paper to dry. (May need to re-dip in sugar as peel dries.) Store in tightly covered container. Makes about 1 pound.


6 eggs, separated
1 1/2 cups sifted cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
Grated peel and juice of 1 lemon (3 tablespoons juice)
5 tablespoons water
Fresh Lemon Glaze (optional, recipe follows)

Place egg whites in large glass or metal bowl and egg yolks in medium bowl. Measure sifted flour, then sift again with salt. With electric mixer, beat whites until foamy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 1/2 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form. Set aside. Beat yolks 2 minutes, until thick and light in color. Very gradually add remaining 1 cup sugar; continue beating at high speed until very thick and sugar is dissolved. Beat in lemon juice and water, blending until smooth; stir in lemon peel. Add flour all at once; gently fold, then stir to blend well. Gently fold egg yolk mixture into beaten egg whites.

Pour into ungreased 10-inch tube pan; cut through batter with knife to remove any large air bubbles. Bake at 325 degrees Fahrenheit about 1 hour, or until cake springs back when lightly touched. Immediately invert cake in pan; let cool completely, about 1 1/2 hours. Carefully loosen cake from pan with narrow spatula; invert onto cake plate. Serve plain, sprinkle with confectioner šs sugar or glaze top with Fresh Lemon Glaze, allowing some to drizzle over edges.

Makes 12 to 16 servings.

Fresh Lemon Glaze: Blend together until smooth 1 1/2 cups sifted confectioner's sugar and 1 1/2 to 2 tablespoons fresh squeezed lemon juice.


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