Best 7 Ginger Lemon Slice Recipes

NO BAKE LEMON AND GINGER SLICE

Steps:

• Prepare a 20 or 23cm square tin with baking paper
• Melt the butter and condensed milk together, either in the microwave or on the stove top, until the butter has just melted, stirring often.
• Crush the plain and gingernut biscuits together and add this to the melted butter & condensed milk
• Add to this the desiccated coconut, ginger and finely diced crystallised ginger and stir well to completely combine
• Press this into the prepared tin and spread until smooth
• Refrigerate for 30 minutes before preparing the icing
• For the icing in a medium bowl add the sifted icing sugar, melted butter and the zest of one lemon if using.
• Juice the lemon and drain to remove any pips or pith.
• Add a teaspoon of lemon juice at a time until you reach a spreadable consistency
• Spoon this onto the cooled slice and spread until smooth, shake to distribute the icing evenly.
• Allow the slice to completely cool in the refrigerator until set, a minimum of 4 hours or overnight.
• Using a sharp knife slice into squares and store in an airtight container in the refrigerator.
• Enjoy!

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

LEMON, GINGER, AND CINNAMON FLAVORED WATER

Steps:

• Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

GINGER & LEMON SLICE

Steps:

• ***SLICE BASE***.
• Preheat oven to 160°C.
• Combine flour, ginger, sugar and coconut.
• Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
• Press into a well greased lamington tin or 20cm square pan(or equivelant).
• Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
• ***ICING***.
• Sift the icing sugar.
• Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

LEMON-GINGER TART

Steps:

• Make the crust: Heat the oven to 350 degrees.
• Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
• Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
• Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
• Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.

SPARKLING GINGER LEMONADE

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.