Lemon Terrine Recipe




Lemon Terrine Ingredients

1 **for the lemon gelatin**
1 3/4 cup fresh lemon juice
4 packets unflavored gelatin
1 cup sugar
8 whole mint leaves
1 **for the lemon confit**
3 whole lemons -- sliced 1/4
1 thick
1 1/4 cup sugar
1 **for the mint syrup**
1 cup sugar
1 cup mint leaves

A Recipe for
Lemon Terrine

 

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This Lemon Terrine recipe is one of many in our Fruit Category.






Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


This Recipe for Lemon Terrine is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.



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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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This is a recipe for Lemon Terrine from the recipe cookbook of Recipes-to-go (Fruit)


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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Lemon Terrine

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Lemon Terrine Directions

For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle
gelatin over and let stand to soften, 5 minutes. Bring sugar and 3
1/2 cups water to a boil over high heat, stirring to dissolve sugar.
Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add
remaining 3/4 cup juice. Pour 1/3 cup gelatin mixture into a 4-cup
porcelain terrine mold. Press mint leaves into gelatin. Cover;
refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture.
Cover; refrigerate until firm, about 4 hours.

For Lemon Confit: Heat oven to 300 F. Place lemons in a single layer
in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan;
bring to a boil, stirring to dissolve the sugar. Pour over lemons.
Bake about 45 minutes, or until translucent. Let cool.

For Mint Syrup: Bring sugar and 1/4 cup water to boil over high heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch mint in boiling water for 30 seconds, strain and plunge into
ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and
mint in a blender. Strain and refrigerate for 1 hour before serving.

To serve: Unmold terrine by dipping briefly into hot water and
running tip of knife around edge; invert onto a platter. Serve with
Lemon confit and Mint Syrup.

Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500

Serves: 8

 

 

 

 

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Lemon Terrine Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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