Can we start a thread of favorite Lemon recipes?

This is a jump up and down. I don't think I've convinced any of you

before when I've posted this but it is so good. Buttery rich, tart and easy.

 
Lemon glazed Carrots

These should be sweet, with a sour balance to them. Very good.

Lemon glazed carrots

1-1/2 pounds medium carrots, cut into 1/2-inch diagonal slices
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon peel, optional

Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. Garnish with lemon peel if desired. Yield: 6 servings.

 
Lavendar Lemonade

Lavender Lemonade
Makes: 6 cups

•1 cup sugar
•1/4 cup (a generous handful) fresh or 1 tablespoon dried lavender blooms stripped from stems
•1 cup freshly squeezed lemon juice, strained
•Ice cubes
•Lavender sprigs for garnish

1.Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.

2.Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

3.Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.

4.Pour into tall glasses half-filled with ice or refrigerate until ready to use

 
Sylvia's Microwave lemon curd

Microwave Lemon Curd

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

Prep Time: approx. 10 Minutes. Cook Time: approx. 6 Minutes.
Ready in: approx. 16 Minutes.
Makes 2 cups (16 servings).

1 cup white sugar
3 eggs
1 cup fresh lemon juice 3 lemons, zested
1/2 cup unsalted butter, melted

Directions
1 In a microwave safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Tip:
If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.

Printed from Allrecipes, Submitted by Catseo

 
Chicken with Tarragon Pesto

The tarragon is a dominant flavor in this, but the lemon comes through too... Perfect for spring and summer.

Chicken with Tarragon Pesto

Ingredients
10 oz. penne
1/2 cup olive oil
1 cup freshly grated Parmigiano cheese
1/2 cup pan-toasted pine nuts
1 large bunches tarragon, leaves stripped from the stem & chopped
1 lemon, grated zest & juice
1 garlic cloves, crushed & chopped with a little salt
3 cooked chicken breasts, sliced
arugula, about 4 oz.
sea salt & freshly ground pepper


Directions

1. Cook pasta until al dente. Drain, refresh in cold water, drain again. Toss with half the oil.

2. Put Parmigiano, pine nuts, tarragon, lemon zest, lemon juice, garlic, & remaining olive oil in a food processor. Blend until smooth texture.

3. Toss pasta, pesto,chicken, & arugula in a bowl. Season with salt & pepper.

For Vegetarian Option: Replace the chicken with cooked veggies - zucchini, sugar snap peas, fava beans, etc.

If making in advance: add the arugula right before eating otherwise it will wilt.


Source: Simply Delicious Food Morning, Noon, & Night - Fran Warde

 
Double Lemon Cream Pie

DOUBLE LEMON CREAM PIE
Crust:
1/3 c butter
3/4 cup all purpose flour
1/2 c chopped, toasted walnuts

Cut butter into flour. Add nuts and form a ball. Press into bottom and sides of a pie pan. Bake at 350 for 15 min. (mine took almost 25 minutes). Cool on rack.

Filling #1
8 oz cream cheese at room temp
1 c powdered sugar
1 c heavy cream, whipped and lightly sweetened
1-1/2 heaping T lemon zest
1 T lemon juice
Blend cream cheese and sugar until smooth. Fold in rest and spread over cooled crust. Refrigerate.

Filling #2
1-1/2 cup sugar
1/3 cup cornstarch
1-1/2 cup boiling water
1/2 tsp salt
1/2 cup fresh-squeezed lemon juice
1-1/2 tbsp (heaping) fresh chopped lemon zest
3 egg yolks, beaten to light lemon yellow
Mix all except water in the top of a double boiler. Add boiling water slowly, whisking madly until all is incorporated.
Cook approximately 10 minutes, whisking frequently. When thickened to a pudding-like consistency, take off heat and add 1 tbsp butter and whisk it in. Cool and spread over cream cheese layer. Refrigerate and just before serving, spread a layer of lightly whipped cream over the top of the pie.

 
Lemon Madeleines

Lemon Madeleines

4 eggs, separated
1 1/2 cups sugar
1 1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour

Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by the spoonfuls into prepared Madeleine pans. Bake about 20-25 min. Cool slightly, and then remove from pan to cool completely. Dust with powdered sugar.

Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.

Source: cherie/socal @ Gail’s from great aunt Jane’s cook and garden book" by Jane Birchfield

Pat's notes: These are very yummy. I added lemon zest to the batter, made 12 Madeleine’s, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other. Tasty.

Maria’s Notes: In my dark nonstick pan these take about 17 minutes

 
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce (low carb!)

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce

This comes together really fast and is delish!
Yield: 2 servings

Stuffing:
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg

Sauce:
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Chicken:
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Make the Stuffing:
In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste. Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

 
Joyce's Lemon Cookies (more like a thin wafer)

Forum Home Page: Archive Swap 41801-41900
Re: Lemon cookie recipes, anyone?? (Sandra in London)
Previous Message: Hola Sandra, I think these are perfect - Linda Stradleys high
tea lemon cookies - light and elegant.. (Elaine/TA)
Next: Thank you all very much, I'll start baking! (nt) (Sandra in London)
Date: Thu, 01 Nov 2001 15:17:17 GMT
From: Ruth

Here's my all-time favorite lemon cookie REC: Joyce's Lemon Cookies
I'm a lemon fanatic and I just love these.
This has turned out to be one of the recipes
I'm most often asked to "hand over".

Joyce's Lemon Cookies:
Sometimes the best recipes just happen.
Trying to create an intensely lemon cookie,
Joyce McGillis, who was working with Marion
Cunningham on the Fannie Farmer Cookbook
revision, thought she had a lemon because
the cookie failed to rise. After tasting
them, however, the women knew they had a
winner. These cookies are thin, crisp and
almost puckery. They're great by themselves
or served with ice cream or fresh fruit.

3/4 cup (1-1/2 sticks) unsalted butter;
softened
1-1/4 cups sugar
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1/4 cup fresh lemon juice
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Raw sugar (optional)

Cream together the butter and sugar with an
electric mixer. Add the vanilla, lemon zest
and lemon juice and beat until smooth.
Mix together the flour, baking powder,
baking soda and salt. Add to the butter and
blend well. Turn the dough out onto a piece
of waxed paper and form it into 2 logs about
1 to 1-1/2 inches in diameter and about 1
foot long. Refrigerate for at least 2 hours,
or wrap tightly and freeze (up to 3 months).

Preheat the oven to 350 degrees.

Using a sharp knife, cut the logs into about
1/8-inch-thick slices and place about 3
inches apart on ungreased baking sheets.
Sprinkle with raw sugar if desired. Cut only
enough cookies to fill the baking sheets.
Return the remaining dough to the
refrigerator so it will stay cold.

Bake for 7 to 8 minutes, or until the
cookies are light gold in color. Watch
carefully during the last minute or two of
baking. Remove from the oven and let the
cookies cool slightly on the baking sheet
before removing them to racks to cool
completely.

YIELDS ABOUT 50 COOKIES

Source:
San Francisco Chronicle Cookbook Volume 1

Ruth's notes:
I make the recipe using Meyer lemons but any
lemon variety seems to work well for this
recipe. This cookie is terrific on its own,
but I've also done quite a few variations
over the years, adding candied lemon peel
(sub 1T candied lemon peel for 1T of the
grated fresh), lemon oil (add 1/4 to 1/2
tsp), candied ginger (add up to 1-1/2 t
finely chopped) or fresh ginger (same) to
the recipe. I've also rolled the dough log
in lemon-flavored sugar or chopped
pistachios before cutting & baking. OK, I
I've got to go bake a batch *now*. LOL
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