Lemonade Aussie Style Recipes

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

LEMONADE AUSSIE STYLE

Steps:

• Put sugar and water in saucepan, heat enough to dissolve the sugar.
• Pour over shredded rind and allow to cool.
• Strain and add juice.
• Dilute to taste.

LEMON MERINGUE PIE - AUSSIE STYLE

Steps:

• Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
• Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
• Cube butter and add to the processor, process until it resembles breadcrumbs.
• Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
• Process until it is a ball of pastry.
• Wrap in Glad Wrap and put in the fridge for 1 hour.
• Grease a 20cm pie dish. I usually rub with butter then dust with flour.
• Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
• The pastry will rise slightly.
• The remainder can be frozen.
• Line the greased pie dish bake for 15 minutes in oven set at 180°C.
• LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
• Add water, lemon juice and lemon rind.
• Cook until the liquid has thickened and is translucent.
• Remove from the heat.
• Stir in lightly beaten egg yolks until fully combined.
• Stir in butter until fully combined.
• {our the lemon filling into the already semi cook pastry.
• MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
• Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
• Add the lemon juice/white vinegar, cornflour and cream of tartar.
• Beat in until combined.
• Take a really large serving spoon and place spoonfuls on top of the lemon filling.
• Go around the pie doing this and a scoop for the middle.
• The oven should be preheated to 150°C, which I think is about 300°F.
• Bake for about 40 minutes.
• The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
• Hope that all makes sense.

AMISH STYLE LEMONADE

Steps:

• Cut lemons in half lengthwise and slice thinly, as if for garnish.
• Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
• Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
• Discard the solids and transfer the liquid to a serving pitcher.
• Repeat the process with the remaining lemons.
• Stir in the water until blended.
• Add ice cubes or chill, stirring just before serving over ice.