Lemon Lime Crush Recipes

Steps:

• Zest 2 of the lemons and 2 of the limes.
• Juice all the fruits and keep the empty shells to serve the granita.
• Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl.
• Pour over 2 cups boiling water.
• Stir everything together until the sugar has dissolved, then leave to cool and infuse.
• Strain the lemon syrup into a tray and freeze, mixing every couple of hours to break up the ice crystals.
• Place the lemon and lime halves in the freezer and fill with the granita to serve.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Steps:

• Combine sugar, wine and water in a large heavy-based pan, stir over heat, without boiling, until sugar dissolves.
• Bring to boil, simmer, uncovered, without stirring, for about 20 minutes or until syrup is thickened slightly (syrup must not change colour), cool to room temperature.
• Stir in juices and bitters.
• Pour mixture into 23cm square cake pan, cover with foil and freeze until firm.
• Beat lemon mixture in large bowl with electric mixer until smooth.
• Beat egg whites in a small bowl with an electric mixer until firm peaks form.
• Fold egg whites into lemon mixture in 2 batches.
• Return mixture to cake pan, cover and freeze until firm.