1/2 tsp. lemon extract = 1 teaspoon zest (grated rind) = 2 TB. lemon juice (JOY OF COOKING by Irma S. Rombauer and Marion Rombauer Becker.) * * * * * Recipes: Lemon Cake, Lemon Velvet Ice Cream; and notes on using lemons. Recipe: Lemon Cake Try this. Take a sort of run of the mill yellow or white cake recipe, box mix if you must, and substutute homemade lemonade for the liquid and add some of the zest of the lemon to the dry ingredients of the cake. Make the lemonade rather strong. Now, use some more lemon juice and sugar and cream cheese to make a real lemony frosting and you have lemonade cake, delicious. March 1994, Dan Graham * * * * * Lemon Velvet Ice Cream ---------------------- 3 eggs, beaten 3 cups sugar juice of five lemons (pulp is alright too) grated rind of a lemon (optional) 2 cups whole milk 1 cup heavy whipping cream 2 cups evaporated milk Beat eggs and sugar until creamy. Add remaining ingredients and mix throughly (add a couple of drops of yellow food coloring if desired). Mix and freeze. Makes 1/2 gallon. For double recipe, use only 2 cups of milk and double everything else. March 1994, Judy Myrick, * * * * * Great things to do with lemons to keep them: 1. Squeeze and freeze. The lemons I mean. Use ice cube trays. You can defrost them all summer long for lemonade. Also, freeze some grated peel in some of the cubes for use in pie fillings. 2. Make lemon curd. Every general purpose cookbook has a recipe. Keeps a long time in the fridge. Use for pie filling. March 1994, jeff in CA, Jeff Stai * * * * * You can freeze the lemon juice in ice cube trays and then put into a Ziplock freezer bag and have nearly fresh lemon juice for months! You can make lots of whiskey sours. March 1994, Dan Graham * * * * * Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817. * * * * *