Ingredients: 1L of "sfusato" lemon juice, 800g of sugar.
In a pan, mix the lemon juice with the sugar. Put the pan on the stove and cook until it starts to boil. Remove from the heat and repeat this operation for 2/3 times. Store the syrup in a bottle in the refrigerator. it is usually added to the water as a drink.
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 1 cup of sugar, 4 eggs, 110g of butter.
Cook in a double boiler the butter with the sugar, the grated lemon peel and 6-7 tablespoons of lemon juice. Beat the eggs and add few tablespoons to the butter mixture, mixing well. Remove from the heat and add the rest of the eggs. Cook in a double boiler, stirring constantly for 20 minutes, until it becomes firm. Store in a jar in the refrigerator. It is excellent for pies or fresh fruit in a cup.
Ingredients for the dough: 250g of flour, 120g of butter, 1 egg, 2 tablespoons of sugar.
Ingredients for the cream: 3 "sfusato" lemons from the Amalfi coast, 200g of sugar, 60g of butter4 egg and 1 egg white, 1 tablespoon of icing sugar.
Mix the flour with the sugar, egg and melted butter and let it rest for 1 hour.
Mix the butter with the sugar, add 2 eggs and 2 egg yolks, the grated lemon peel and the lemons juice. Line a tart mold with the dough, add the cream and put in the oven at 180°C for about 20 minutes. Meanwhile, whip 3 egg whites, incorporating the icing sugar and a few drops of lemon. Remove the cake from the oven, add some tablespoons of this mixture on it. Cook in the oven for 15 minutes at 160°C until the meringue is golden.
Ingredients: 1Kg of "sfusato" lemons from the Amalfi coast, 1Kg of sugar.
Wash the lemons and prick them with a fork. Put them in a container with water for 48 hours, changing the water every so often. After two days, cut the lemons into slices with a sharp knife, catching the juice. Put the lemon slices into a pan and cook until the white flesh will become transparent (20-40 minutes).
Add the sugar and cook over moderate heat, stirring constantly, until the mixture will have the right consistency. Put the jam into sterilized jars, closing them immediately.
Ingredients: 1Kg of "sfusato" lemons from the Amalfi coast, 500g of sugar.
In a pan, boil the yellow part of the lemon peel in half a liter of water for about 30 minutes. Mix together half a glass of water with sugar and the lemon juice. Boil the mixture gently for an hour, until the liquid becomes transparent. Add the already cooked lemon peel, cut into thin strips. Continue cooking for another 20 minutes.. Put the hot jelly in glass jars and close them immediately. It is perfect with biscuits.
Pear and lemon jam
Ingredients: 3 "sfusato" lemons from the Amalfi coast, 1Kg of Kaiser pears, 1Kg of sugar.
Peel and cut into thin slices the pears. Add the sugar and let it stand until the sugar is dissolved. Wash the lemons and cut them into thin slices. In a saucepan, put the pears with the sugar and the lemon slices and boil the mixture for about 45 minutes. the jam is ready when the lemon slices are transparent.
ingredients: 2 "sfusato" lemons from the Amalfi coast, 100g of flour, 2 egg yolks, 120g of butter, 150g of corn flour, 100g of sugar, 1 tablespoon of baking powder.
Mix the two flours, adding the grated lemons peel, the butter, egg yolks, sugar and baking powder. Knead the dough and let it rest in the fridge for about half an hour. Spread the dough obtaining a layer of about 2mm. Make discs of about 4-5cm of diameter and arrange them on a baking tray greased with butter. Bake the cookies in the oven at 160°C for 15 minutes.
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 70g of butter, 200g of sugar, 4 eggs, 30g of flour, 2.5dl of milk, salt.
In a bowl, whisk the butter with the sugar, until the mixture becomes frothy. Add the flour, egg yolks, grated lemons peel and salt. Gradually add the milk. Finally add the whipped egg whites. Put the mixture into a greased baking tray and bake into a double boiler in moderate oven for about 60 minutes. Serve cold.
Soft lemon cream
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 100g of brown sugar, 4 egg whites, 4 amaretti, 8g of gelatin sheet.
Dissolve the sugar into the lemon juice, adding the grated lemon peel and the gelatin sheet (already dissolved into a bit of water into a double boiler). Stir until the syrup obtains consistency. Add the whipped egg whites. Put the mixture into 4 cups and store in the refrigerator. serve the cream after two hours with crumbling amaretti.
Ingredients: the juice and the grated peel of 1 lemon from the Amalfi coast, 1 tablespoon of sugar, 3 eggs, butter and salt.
Beat the eggs, adding half the sugar and salt. Fry the mixture a little at a time into the butter, obtaining many omelettes. When they are still warm, roll them and pass them in a dish with sugar and lemon juice.
Grandmother Lilli's wheels
Ingredients: 3 "sfusato" lemons from the Amalfi coast, 4 eggs, 400g of flour, 200g of sugar, salt.
Mix the flour with the eggs, salt and a bit of water if necessary. Let it rest for about 30 minutes. Roll out the dough and sprinkle it with sugar and grated lemon peel. Roll the pastry closely and cut into slices of about 1cm. Fry the slices over high heat.
Ingredients: the grated peel of 2 "sfusato" lemons from the Amalfi coast and a bit of lemon juice, 120g of butter, 200g of sugar, 2 eggs, 250g of flour, a packet of yeast.
In a bowl, whip the butter with the sugar, adding one at a time the egg yolks, flour and baking powder. If necessary, you can add a bit of lemon juice to the mixture. Finally add the beaten egg whites and put the mixture into a buttered pan. Bake at 200°C for 25 minutes.
San Vito cake
Ingredients: 6 "sfusato" lemons from the Amalfi coast, 1 sponge cake (diameter of about 26cm, 5cm high), 400g of condensed milk, 400g of sweet whipped cream, 7 egg whites.
Cut the top of the sponge cake and empty the inside of the base in order to have a box. Mix the condensed milk with the grated peel of 2-3 lemons and 160g of lemon juice. Add the cream and finally the beaten egg whites. Put the mixture into the box and cover with the cut side. garnish with whipped cream and lemon slices. Store in the freezer for 1 hour and then in the refrigerator.
Apple slices with lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 2 apples, butter and 2 tablespoons of honey.
Cut the apples into slices of about 1cm and put them in 3 layers into a buttered pyrex. Add lemon juice, honey and butter. Bake in a moderate oven for about 30 minutes until the apple slices become soft.
Lemon ice cream
Ingredients: the juice of 2 "sfusato" lemons from the Amalfi coast and the peel of 1 lemon, 200g of ricotta cheese, 1 glass of milk, 1 egg, 200g of sugar, 2 cups of fresh cream.
Mix the ricotta cheese with the milk for some minutes until the mixture is creamy and uniform. Add the egg yolk and sugar. Slowly incorporate the lemon juice and the grated lemon peel. Add the beaten egg white and the cream. Put the mixture into a bowl of ice and let it freeze for about 3 hours.
Ingredients: the juice of 3 "sfusato" lemons from the Amalfi coast and the grated peel of 2 of them, 8 eggs and 8 tablespoons of sugar.
Beat the egg yolks with the sugar; add the lemon juice and the grated lemon peel. Finally add the beaten egg whites. before serving it, store it in the freezer for a few hours.
For the cream: 1 "sfusato" lemon from the Amalfi coast, 3 eggs, 200g of sugar, 4 tablespoons of flour, 3.50dl of milk.
For the shortcrust pastry: the grated peel of 1 lemon, 300g of flour, 150g of butter, 150g of sugar, 1 egg and 1 yolk, salt.
Prepare the shortcrust pastry by placing on a table the flour and the softened butter cut into pieces, sugar, salt, eggs and the grated lemon peel. Knead quickly forming a ball and let it rest for half an hour. Roll out the short pastry and line a greased mold, cover with a baking paper and bake for 20 minutes at 180°C.
Prepare a cream using sugar, eggs, flour, milk and 8 tablespoons of lemon juice that you will thicken over low heat. Remove the tart from the oven and fill it with the cream and bake for other 30 minutes. You can garnish the tart with fresh fruit or whipped cream.
Ingredients: 1/2L of "sfusato" lemon juice, the grated peel of 1 lemon from the Amalfi coast, 300g of sugar, 1/2L of water, vanilla.
In a saucepan, simmer the water and sugar for 10 minutes. Remove from the heat and let it cool. Add the lemon juice and vanilla. After 1 hour, strain the mixture and put it into the ice cream maker or in the freezer, stirring it occasionally.
Ingredients: 5 "sfusato" lemons from the Amalfi coast, 250ml of milk, 90g of sugar, 3 egg yolks, 40g of flour, 125g of whipped cream, 100ml of limoncino.
Cut the upper part of 4 lemons and empty them with a spoon, placing them in the refrigerator. meanwhile prepare the cream: heat over low heat the milk with the grated peel of 1 lemon. In a bowl, whip the egg yolks with sugar, the flour and limoncino. Finally add the milk little by little, stirring constantly. Simmer the mixture and let it cold. Add the whipped cream and stuff the lemons with this cream.
Profiteroles with lemon
Ingredients: 2 "sfusato" lemons from the Amalfi coast, 20 cream puffs, 1L of milk, 360g of sugar, 12 egg yolks, 160g of flour, 750g of whipped cream, 0.5L of limoncino.
In a saucepan, heat the milk with the grated lemons peel. In another saucepan, whip the egg yolks with the sugar, adding the sifted flour and half of the lemon liqueur little by little. Add the milk stirring constantly, Cook the mixture until the cream is uniform. Let it cool and finally add 250g of whipped cream. Stuff the cream puffs. Mix the other part of the whipped cream and limoncino to the remaining cream and cover the cream puffs, placing them like a pyramid. Store them in the refrigerator.
Candied lemon peel
Ingredients: 4-5 "sfusato" lemons from the Amalfi coast, 600g of sugar.
In a saucepan put the lemon peels with cold water and bring to a boil. Remove from the heat and drain off the water. Repeat for 4-5 times to soften the peels losing their bitterness. Put the sugar into 800g of water, stir and add the lemon peels. Boil the syrup slowly until the liquid part will be evaporate. Let dry the peels and finally dip them into melted chocolate.
Ingredients: "sfusato" lemon from the Amalfi coast, 200g of sugar, 60g of flour, 7 eggs, salt, butter, sugar.
Mix two egg yolks with 120g of sugar, sifted flour, two eggs, cold melted butter and 60g of lemon juice. Cook in a double boiler, stirring constantly until the mixture is creamy. Meanwhile, whisk 5 egg whites with a bit of salt, adding little by little the remaining sugar. Add the egg whites to the cold cream, stirring gently with a wooden spoon, moving from the top to the bottom. Grease a mold for soufflé, sprinkle it with sugar and put the mixture, filling the mold only for ½. bake at 180°C for 45 minutes.
Ingredients: 2.5dl of limoncino, 8 eggs, 80g of sugar.
Whip the egg yolks with the sugar, add the limoncino and cook in a double boiler, whipping the mixture with a whisk, until the zabaione is swollen and soft. Put the zabaione into glasses, garnishing with lemon peel and whipped cream.
Ingredients: 2 lemons from the Amalfi coast, 500g of flour, 300g of potatoes, 200g of sugar, 2 eggs, 90g of yeast, 3 tablespoons of limoncello, milk and salt.
Sift the flour and arrange it on a work surface. Boil the potatoes and purée them. Add the potatoes to the flour with the eggs, salt, 50g of butter and the grated lemons peel. Mix all the ingredients, adding the lemon liqueur and the yeast dissolved in a little warm milk. Knead quickly. When the dough is smooth, prepare the donuts and let rise them in a hot and humid place. Fry them in oil and pass them into the sugar before serving.
Ingredients: 1L of water, 350g of sugar, 350cl of lemon juice, the peel of 5 lemons from the Amalfi coast.
Leave to infusion the lemons peel into the water and sugar for about 2 hours. Add the lemon juice. Filter the liquid and put the mixture into the ice cream maker.
Ingredients: 120g of butter, 160g of sugar, 3 eggs, 85cl of milk, grated peel of 3 lemons, vanilla, 100g of flour, 60g of potato starch, 3g of yeast powder, 2g of salt.
Cream the butter and sugar; add the eggs, lemon peel, vanilla and salt. Add the sifted flour with yeast and milk. bake at 170°C for 45 minutes. When it is cold, brush it with a syrup prepared with 100cl of water, 100g of sugar and 100cl of lemon juice.
Ingredients: 850cl of milk, 12 egg yolks, 350g of sugar, 2 vanilla beans, 150cl of lemon juice, grated peel of 4 lemons from the Amalfi coast, 80g of flour, 100cl of limoncello, 700g of whipped cream, 1 sponge cake (diameter 28cm).
Boil the milk with the grated lemons peel and vanilla beans. Mix the egg yolks with sugar and flour; add the milk little by little and bring to a boil for about 2 minutes. Add the lemon juice and let it cool. Add the whipped cream and fill the sponge cake soaked with a syrup prepared with water, limoncello and sugar in equal amounts. Decorate the cake with the cream and garnish it with grated lemon peel or candied lemon peel.
Ingredients: 500g of fresh mascarpone cheese, 500g of whipped cream, 300g of egg yolks, 400g of sugar, 100cl of lemon juice, grated lemon peel, 15g of gelatin.
Cook in a double boiler the egg yolks with the sugar, stirring constantly until the eggnog becomes very frothy. Mix the mascarpone with the grated lemon peel and lemon juice, add the whipped cream and the previously softened gelatin. Finally add the zabaione and gently mix all the ingredients. Alternate slices of sponge cake or ladyfingers biscuits soaked with limoncello with the creamy mixture.
For the dough: 10 eggs, 100g of sugar, 130g of flour, 1 "sfusato" lemon from the Amalfi coast;
For the topping: 500g of pastry cream, 500g of whipped cream, liquid cream, 2 "sfusato" lemons from the Amalfi coast, limoncello, strawberries.
Whip the egg yolks with 50g of sugar, adding little by little the flour, 50g of water and the grated lemon peel. Whip the egg whites with 50g of sugar and lemon juice. Combine the two mixtures, stirring gently. On a baking paper, form small piles of dough. Bake at 160°C for 10-15 minutes.
Prepare the pastry cream. Season it with lemon juice and grated lemon peel. Finally add the whipped cream. Lightly soak the bottom of the dough with limoncello, pair them two by two, filling them with lemon cream. Dilute the remaining lemon cream with liquid cream and limoncello, immerse the lemon delight into this mixture and decorate them with grated lemon peel and strawberries.