Lemons good for so much more than lemonade (broomfieldenterprise - Lemon Juice Diet)

May 11 07:09 2012 Ramyasadasivam Print This Article

Lemons from California and Arizona are available all year. These two states produce approximately 95 percent of the U.S. lemon crop.

Lemon Diet

Bright yellow,Guest Posting tart and tangy, lemons are a versatile element of today's healthy diet. If you are reducing your sodium or fat intake, try squeezing a wedge of fresh lemon on salads, steamed vegetables, soups and stews. You'll never miss the salt or butter. Roll a room temperature lemon on the counter a few times to maximize the amount of juice. Add the grated zest of fresh lemon to recipes for added intensity in cakes and cookies.

Lemon Juice Diet

Here are some recipes that put lemons front and center:

Lemon Pudding Cups

1 package sugar-free lemon gelatin

2 cups boiling water

1 pint lemon sherbet, soft (Lemon Detox Diet)

1 tablespoon lemon juice

1 tablespoon grated lemon peel

6 tablespoons reduced-fat whipped topping

In large bowl, dissolve gelatin in boiling water. Slowly stirring, add sherbet, lemon juice and lemon peel. Pour into six dessert cups. Cover and refrigerate overnight. Garnish with whipped topping. Serves six. (Taste of Home Annual Recipes 2005)

Poppy Seed Lemon Scones

Lemon curd:

2 eggs

1 cup sugar

6 tablespoons melted butter

1/4 cup lemon juice

2 tablespoons grated lemon peel


1/4 cup sugar

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon poppy seeds

1/4 teaspoon salt

1/3 cup cold butter

3/4 cup milk

2 tablespoons lemon juice

Additional sugar as needed

In top of double boiler, beat eggs and sugar. Stir in butter, lemon juice and peel. Cook and stir over simmering water, 15 minutes or until mixture reaches 160 degrees and is thickened. Cover, refrigerate until chilled (can be made and stored for up to a week).

For scones, combine first five ingredients in bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft). Turn onto a floured surface, knead gently six times. Shape into a ball. Pat into an 8-inch circle. Using a sharp knife, cut into eight wedges. Separate wedges and place on greased baking sheet. Sprinkle with additional sugar. Bake at 425 degrees for 12 to 15 minutes or until lightly browned. Serve with the lemon curd. 

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Ramya, Chennai.

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