Step 1 Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
Step 2 In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.
Ingredients
1 cup cornmeal
3 cups King Arthur all purpose flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 tablespoon melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups milk
Directions
Preheat oven to 350 degrees and grease a 9X13 baking dish or cast iron skillet
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk. Stir just until moistened.
Pour the batter into the greased baking dish and bake in a 350 degree oven for 45 minutes or until knife inserted in middle comes out clean.
Watch for the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Remove from oven, serve warm with butter or honey or simply plain.
4 egg whites
1/2 tsp cream of tartar
1 cup powdered sugar
2 cups lemon curd
Place egg whites in a large bowl and whip on medium/high speed until they’re foamy and form soft peaks. Add the cream of tartar and mix well, and then add the powdered sugar one tablespoon at a time, continuing to whip the mixture on high speed. Wait to add the next spoonful of sugar until the previous one is well-incorporated.
When all sugar has been added, continue to beat until the whites forms stiff peaks. Gently scoop the meringue into a piping or zip-top bag. Preheat oven to 300 degrees and prepare two baking sheets with parchment paper. Use a piping tip or cut the corner off the bag to prepare to pipe the meringue. Gently squeeze the bag (don’t squeeze too hard, as that will make a thicker line of meringue and result in too big nests) and pipe a 1 1/2 inch circle, filling in the middle. Without lifting the tip, add two more circles of meringue on top of the outside of the bottom circle, forming a nest.
Repeat until meringue is gone. Bake meringues for 10 minutes, then reduce heat to 250 degrees and bake for 10 minutes more, or until nests are barely golden. Turn off heat, leave meringues in for ten minutes more, and then remove from oven and allow to cool completely. Add lemon curd to a sandwich bag, cut off the corner, and pipe the curd into the meringue nests.
3 pounds potatoes, thinly sliced
½ onion chopped up
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups milk
1/4 cup Le Gruyere Cheese shredded
Paprika
Preheat oven to 375 degrees F
Grease a 9×13-inch baking dish.
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter on top of the flour. Season the entire layer with salt and pepper. Repeat layering twice more
Heat milk in microwave 60 seconds until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes
Spread the Le Gruyere Cheese all over top
Sprinkle some paprika over the top if desired
Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
The Rolling Pin 