Citrus Slice Recipes

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LEMON SLICE - NO COOKING



Lemon Slice - No Cooking image

Its an old recipe I found in nana's old community recipe book. Everyone loves it!

Provided by Rhiannon

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 14h40m

Yield 16

Number Of Ingredients 5

½ cup butter
½ cup sweetened condensed milk
1 lemon, juiced and zested
1 ½ cups tea biscuits, crushed
1 cup flaked coconut

Steps:

  • In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 14.4 g, Cholesterol 18.5 mg, Fat 9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 5.5 g, Sodium 96.9 mg, Sugar 6.9 g

NO BAKE LEMON AND GINGER SLICE



No Bake Lemon and Ginger Slice image

Delicious and simple no bake slice with a ginger base and a zesty lemon icing

Provided by justamumnz

Categories     Slices

Time 1h25m

Number Of Ingredients 10

2 Cups Icing Sugar, sifted
1 teaspoon Butter, melted
1 Lemon, Zest & Juice (zest is optional)
125 grams Butter
197 grams Sweetened Condensed Milk (half a can)
1/2 packet of Plain Biscuits such as Superwine, Marie, Arrowroot etc, 125 grams
1/2 packet of Gingernut Biscuits*, 125 grams
3/4 Cup Desiccated Coconut, 67 grams
1 teaspoon Ginger, ground
50 grams of Crystallised Ginger, finely diced

Steps:

  • Prepare a 20 or 23cm square tin with baking paper
  • Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
  • Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
  • Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
  • Press this into the prepared tin and spread until smooth
  • Refrigerate for 30 minutes before preparing the icing
  • For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
  • Juice the lemon and drain to remove any pips or pith.
  • Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
  • Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
  • Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
  • Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 225 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 141 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CANDIED LEMON SLICES



Candied Lemon Slices image

These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 dozen

Number Of Ingredients 2

1 large lemon
1 cup sugar

Steps:

  • Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
  • Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
  • Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
  • Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

LEMON SLICE



Lemon Slice image

Lemon slice with coconut: a sweet and tart, typical Australian dessert, easy to make, and sure to please anyone.

Provided by Adina

Categories     Cakes

Time 20m

Number Of Ingredients 13

Slice:
200 g/ 7 oz plain sweet biscuits (See note)
125 g/ 4.4 oz/ ½ cup unsalted butter
200 ml/ 6.8 fl.oz/ scant ¾ cup sweetened condensed milk
3 tablespoons lemon juice
1 teaspoon lemon zest
75 g/ 2.6 oz/ ¾ cup unsweetened desiccated coconut
Frosting:
200 g/ 7 oz/ 2 cups icing sugar
45 g/ 1.6 oz/ 3 tablespoons unsalted butter (very soft)
2 ½ tablespoons lemon juice
1 tablespoon hot water
2-3 tablespoons desiccated coconut to sprinkle the slice

Steps:

  • Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.
  • Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.
  • Pour over the crushed biscuits, add the desiccated coconut and stir well to combine.
  • Line a baking dish of about 25x20cm/10x8 inches with baking paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
  • Make sure that the butter is very soft, like a paste.
  • Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.
  • Spread over the lemon slice. Sprinkle with the desiccated coconut.
  • Place in the refrigerator until ready to serve. Cut into small squares (about 24).

Nutrition Facts : ServingSize 1 slice, Calories 127 kcal, Carbohydrate 15 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 59 mg, Sugar 10 g, UnsaturatedFat 3 g

DEEP-FRIED CITRUS SLICES



Deep-Fried Citrus Slices image

The idea for these comes from one of my favourite cookbooks, The Zuni Café Cookbook by the late Judy Rodgers. They are so unexpectedly moreish that there is a fine argument for eating them on their own, with just a sprinkle of salt - do try them that way at least once. But there are other things that do enhance the flavour. Lemon is good with a fine sprinkling of sumac or fennel pollen, lime loves a dash of smoked chilli or cayenne, whilst orange I like with herbes de Provence or za'atar.I don't always bother with an accompaniment for these, but when I do, I make this yogurt dip. You can replace the fennel with any of the flavour suggestions mentioned above, or indeed anything else you fancy. - Catherine Phipps, author of Citrus If you love fried food, check out this 5 Delicious Deep-Fried Italian Foods You Need to Eat Now Slideshow

Provided by Daisy Nichols

Yield 4

Number Of Ingredients 13

2-3 citrus fruits (a variety is good)
7 tablespoon buttermilk
generous 1/2 cup plain (all-purpose) flour
1 tablespoon semolina or fine cornmeal
a neutral-tasting oil, such as groundnut or sunflower, for deep-frying
pinch of smoked chilli (chipotle) or hot smoked paprika (for lime slices) to serve
pinch of herbes de provence or za'atar (for orange slices) to serve
pinch of fennel pollen or sumac (for lemon slices) to serve
generous 1 cup greek yogurt
1 teaspoon fennel seeds, crushed
a pinch of sugar
a squeeze of lemon juice
sea salt and freshly ground black pepper

Steps:

  • Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin.
  • Slice the fruit as finely as possible while keeping each slice intact, removing any pips.
  • Put the buttermilk in a bowl.
  • Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.
  • Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess.
  • Drop the slices onto the flour mixture and give the plate a little shake.
  • Flip over and repeat.
  • Dust off any excess - you don't want a thick coating as you want to see the detail from the citrus through the batter.
  • Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180 degrees C (350 degrees F).
  • Fry the slices a few at a time - when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper.
  • The slices will continue to brown once they are removed and will be nicely caramelized in patches.
  • Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.
  • If serving with the dip, make this first - simply mix ingredients together and season with salt and pepper.
  • Adapted from Citrus by Catherine Phipps (Quadrille, 2017, RRP $29.99 hardcover)

CANDIED LEMON SLICES



Candied Lemon Slices image

Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!

Provided by Alyssa Rivers

Categories     Side Dish

Time 1h10m

Number Of Ingredients 3

1-2 medium lemons (sliced thin)
2 Cups Water
2 Cups granulated sugar

Steps:

  • Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
  • In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
  • Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
  • You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don't burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
  • Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

Nutrition Facts : Calories 132 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 2 g, ServingSize 1 serving

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