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Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon
For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
Directions:
Yield: 4-6 Servings
Ingredients:
1 1/2 cups (375ml) heavy cream
2 tablespoons edible chamomille buds (found mine at health food store with bulk herbs and spices)
6 large egg yolks
1/2 cup (100gr) sugar
zest and juice of 2-3 lemons (you’ll need 1/4 cup or 60ml of juice)
pinch of salt
Yield: 2 Servings
Ingredients:
4 oz dry spaghetti
1/4 cup grated parmesan
2 tsp olive oil
1 clove garlic
1/2 lemon
2 tbsp pine nuts
5-6 basil leaves, chiffonaded
Directions:
First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.
Chiffonade some basil leaves. Here I have pathetically limpy basil leaves, but fresh is, as usual, the best.
Then you take some cheese and some pine nuts. And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti and toss until well combined. Plate, crack some black pepper on it, and nom.
Yield: 4 Servings
Ingredients:
1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
½ garlic clove, minced
⅛ teaspoon crushed red pepper flakes
¼ cup dry white wine (such as Sauvignon Blanc)
½ cup low-sodium chicken broth
Directions:
Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
Yield: 8 Servings
Ingredients:
1 2/3 cups buttermilk
3/4 cup sugar
5 Tablespoon fresh lemon juice
2 Tablespoons lemon zest
pinch of salt
Directions:
Whisk together, pour into molds, freeze, and prepare for the delight these bring.
The layered version has a berry layer.
1/2 cup berries
4 Tablespoons of the lemon buttermilk mixture.
Blend together, layer, freeze.
These really pack a lemon punch and you would never know they were made of buttermilk. The buttermilk makes for a creamy bite-able popsicle.
Yield: 4 Servings
Ingredients:
6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper
Directions:
Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
Ingredients:
2 c. low fat cottage cheese
1/4 c. fat free cream cheese
1 sm box sug. free lemon jello disolved in 1/2 c. boiling water
1 scoop vanilla protein powder
1 Tbs lemon zest
Directions:
Put the unflavored gelatin packet into the blender and pour hot water over it. Blend on high for a minute or two. Add the cottage cheese and pudding mix along with 1-2 Tbsp of water. Blend on high for 2-5 minutes. You’ll need to work with it a little bit to ensure that it’s really thoroughly blended. I usually stop the blender 3-4 times and scrape down the sides and add two more Tbsp of water each time. Eventually the mixture really gets going, and I let it run for a solid minute or two. Pour into dishes. Let me warn you, that this recipe looks and tastes icky at this stage. Trust me, it will be really good by the time it sets up. Let set in refrigerator for at least 4 hours.
Ingredients:
2 eggs
1 cup vanilla Greek yogurt
1 cup sugar
1/4 cup canola oil
zest of 1 lemon
3 Tbs Limoncello (or lemon juice)
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Glaze
1/2 cup powdered sugar
1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)
1 tsp lemon zest
Directions:
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.
Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove from pans and continue cooling on a wire rack.
When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.
Yield: 2 Servings
Ingredients:
1 lemon
1 tablespoon chopped fresh thyme
2-4 tablespoons olive oil
1 pound mushrooms
4 tablespoons grated parmesan
Salt and freshly ground black pepper
Directions:
Pre-heat the oven to 400F/200C.
Zest the lemon, reserving the juice for later. Combine the zest, thyme and enough olive oil to make the mixture pourable in a bowl. Clean and slice the mushrooms and place them in a single layer on a baking sheet. Drizzle with half the olive oil mixture and season with salt and pepper.
Bake for 10 minutes. Sprinkle the parmesan over the mushrooms and return to the oven for another 5 minutes, or until the cheese is lovely and golden.Drizzle the remaining olive oil mixture and some lemon juice (to taste) over the mushrooms.
Serve on a thick slice of crusty, toasted bread rubbed with a clove of raw garlic, or over a bed of creamy polenta.
Yield: 8 Servings
Ingredients:
1 package yellow cake mix
1 (3.9 oz) package instant lemon pudding mix
1 egg
1/2 cup milk
1 cup shredded sweetened coconut
1 tablespoon Dixie Crystals powdered sugar
Directions:
Heat oven to 350°. Combine cake mix, pudding mix, egg and milk in a large bowl. Mix well to combine. In a separate bowl, combine coconut and sugar. Mix well. Spoon cookie dough by the tablespoon into coconut and roll around. Place cookie on a parchment paper lined cookie sheet.
Continue rolling all cookies. Bake at 350° for 12 minutes, or until coconut has browned and cookie is set. Let cookies cool on cookie sheet 5 minutes before transferring to cooling rack to cool completely.
Ingredients:
BATTER
1/4 cup butter, softened
3/4 cup granulated white sugar
1/2 cup vegetable oil
2 eggs
1/2 cup plain Greek style yogurt
1 tbsp lemon zest (takes about two lemons)
1 2/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp poppy seeds
GLAZE
1/4 cup lemon juice (takes about 1 lemon)
1/4 cup icing sugar
Directions:
While my oven preheated to 350 degrees (F), I started the batter by creaming the butter and the sugar in the large mixing bowl of my stand mixer (a hand electric beater would work fine too). I added the oil, eggs, yogurt, and lemon zest and beat well until smooth. In a separate mixing bowl, I whisked together the flour, baking powder, salt, and poppy seeds. The dry mixture was added gradually to the wet mixture and beat well until smooth. The batter was poured into a greased loaf pan and baked until a toothpick inserted in the centre came out clean (60 minutes for me, but could be anywhere from 55 to 65 minutes).
To make the glaze, I whisked the lemon juice and icing sugar until there were no lumps. With the loaf still hot in the pan, I poured the glaze evenly over the top, letting it seep into and around the loaf. The loaf cooled for 15 more minutes in the pan, then I removed it from the pan and let it cool completely on a wire rack.
Yield: 2-4 Servings
Ingredients:
1/2 pound of dreamfields pasta
1/2 pound of shrimp
1 lemon, zested
2 cloves of garlic
1 tablespoon lemon juice
Parsley, to taste, chopped
6 ounces plain greek yogurt
1/3 cup of starchy pasta water
Salt and pepper, to taste
Directions:
Bring a pot of salted water to a boil, add in your pasta and cook per the directions. Zest your lemon, mince your parsley, mince your garlic and stir your greek until it’s smooth. In a saucepan, heat about 2 teaspoons of olive oil and fry your shrimp until fully cooked – about 3 minutes a side on medium heat. Set aside.
Save 1/4 cup of the starchy pasta water and set aside. Drain your pasta and while it’s still hot pour all of the ingredients into a large bowl and toss together. The starchy pasta water should be added a little at a time, the point of it is to thin out the greek yogurt. You don’t want the pasta to be sticky!
Serve and enjoy!
Ingredients:
for the cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs, separated
1/2 cup granulated sugar
finely grated zest of 2 lemons
1/3 cup extra virgin olive oil
1 1/2 tablespoons whole milk
3/4 cup of ricotta cheese {I used part skim}
1/4 cup fresh lemon juice
3 1/2 tablespoons unsalted butter, melted
a small amount of butter, softened, for buttering the pan
for the glaze:
1 cup of confectioner’s sugar
1 1/2 tablespoons of fresh lemon juice {or limoncello}
confectioner’s sugar for dusting on top {optional}
Directions:
1. Preheat the oven to 325 degrees F. Line the bottom of a removable bottom quiche/tart pan with parchment paper, lightly butter the pan, and the paper. I used a quiche/tart pan that measured 8″ across the bottom, and 10″ across top, with a 2 1/8″ height, like this one here. I loved the presentation it made. You can also use an 8″ – 9″ round cake pan, or anything similar. Just remember to adjust cooking times accordingly.
2. In a bowl, sift together the flour, baking powder, and salt.
3. In the bowl of an electric stand mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, 3 – 4 minutes. Allow to sit.
4. In a separate bowl, with an electric hand mixer, whisk the egg whites until they form stiff peaks. Set aside.
5. In another bowl, hand whisk together the evoo, milk, ricotta cheese, and lemon juice. Slowly drizzle the oil mixture into the egg mixture in the electric stand mixer, while the mixer is running. Reduce the speed to low, and now add the flour mixture, and mix just until combined. Drizzle in the butter, and mix just until combined.
6. Remove the mixing bowl from the stand mixer, and fold in the stiff egg whites.
7. Pour the batter into the prepared baking pan. Bake, rotating the pan after 25 minutes. Bake until the top of the cake is golden, the center bounces back when touched, and a toothpick inserted in the center comes out clean – approximately 40 – 45 minutes.
8. Remove from pan after about 10 minutes, and cool enough to touch. Let it cool completely on a wire rack.
9. While the cake is cooling, prepare the glaze. Combine the lemon juice, or Limoncello, with the powdered sugar until completely smooth, and combined. Adjust the consistency to how you like it…thinner, add more lemon juice…thicker, add more powdered sugar. Place the cooled cake on a serving plate, and pour the glaze over the cake and let it set up {at least 30 minutes} prior to slicing. I kept the glaze a little on the thicker side and spread it just to the edge of the scallops on the cake. If desired, dust a small amount of powdered sugar over the top.
Yield: 12 CAKES
Ingredients:
Dijon Mayonnaise
(makes 2/3 cup)
1 large egg yolk
2 tablespoons Dijon mustard
1 tablespoon (or more) fresh lemon juice
1/2 cup vegetable or olive oil
1 teaspoon finely chopped fresh dill
Kosher salt
Salmon Cakes
3/4 pound salmon fillet, preferably sockeye (previously frozen is fine)
Vegetable or olive oil (for brushing and cooking)
1 1/2 pounds russet potatoes, peeled, cut into 2-inch chunks
1 teaspoon kosher salt plus more for seasoning
1 large egg
1 large egg yolk
2 tablespoons finely chopped fresh dill
2 scallions, thinly sliced
2 teaspoons lemon zest
Freshly ground black pepper or crushed red pepper flakes (optional)
Directions:
Dijon Mayonnaise
Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill.
Salmon Cakes
Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8×8″ baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled.
Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5–10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside.
Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside.
Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours.
Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.
Yield: 4 Servings
Ingredients:
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds
Directions:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 15 minutes.
In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
Yield: 8 doughnuts
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
2 teaspoons lemon zest
3 tablespoons unsalted butter, room temperature
1/2 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 egg, beaten
1/2 cup (be generous) blueberries (washed and dried well) + 1 tablespoon flour
Lemon Cream Cheese Glaze
2 ounces cream cheese, softened (cut from an 8 ounce block)
1 1/2 cups confectioner’s sugar
1 teaspoon lemon zest
1-3 tablespoons lemon juice
Directions:
Preheat the oven to 350˚F. Lightly spray a doughnut pan with cooking spray or grease with butter. Set aside.
In a mixing bowl whisk together the flour, baking powder, and salt. In a separate, small bowl rub the lemon zest into the sugar until fragrant. Whisk the lemon-sugar into the flour mixture. Rub the butter into the flour mixture—like you would for making pastry dough—until it resembles a coarse meal.
In a large measuring cup, whisk together the milk and lemon juice and allow to sit for a minute or two—introducing acid to the milk will make it curdle and thicken, that’s okay! (if a recipe calls for buttermilk and you don’t have any, acidulated milk will work in a pinch). Whisk in the vanilla and the egg, to combine well. Pour the milk mixture into the flour mixture and fold to until just combined. Toss the washed and dried blueberries with the 1 tablespoon of flour, shaking off excess, and fold into the batter.
Using either a plastic zip-top bag or a piping bag, fill the bag with the batter, cut a hole at the tip (or corner), large enough to allow a blueberry through, and pipe batter into the prepared pan, about halfway up each doughnut-well. Bake in the center of the oven for 8-10 minutes or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden. Allow to cool a few minutes in the pan before turning out. Repeat with remaining batter. Allow to cool to room temperature before glazing.
Lemon Cream Cheese Glaze
Using a wooden spoon, beat the cream cheese until creamy (if it’s already soft, this will be a breeze), stir in the confectioner’s sugar until combined, stir in the lemon zest, and begin thinning out the glaze with the lemon juice—beginning with 1 tablespoon and adding more until you reach your desired consistency.
Yield: 2 Servings
Ingredients:
1 (8 ounce) Wild Alaskan Salmon fillet
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice Sea salt and pepper to taste
Directions:
Preheat oven to broil. Combine honey, mustard and lemon juice n a small bowl. Line a rimmed cookie sheet with foil. Spread ¾ honey over salmon, covering both sides. Place salmon skin side down on cookie sheet, drizzle with remaining honey. Place in oven 4-5” from broiler. Broil 4-5 minutes on each side or until cooked through. If you’re a weight trainer, serve over a bed of quinoa or brown rice for an additional 9 grams of protein; otherwise, a side salad is perfect!
Yield: 6 Servings
Ingredients:
10 Italian ladyfinger biscuits (from half a 7-ounce package)
1/2 cup dessert wine (such as Sauternes or sweet sherry)
2 cups heavy cream
2 tablespoons confectioners’ sugar
1 cup Lemon Curd
Lemon Curd
Makes 2 cups
1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
Directions:
Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners’ sugar until soft peaks form.
Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Lemon Curd
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Yield: 2 Servings
Ingredients:
2 to 3 lemons
1 small pork tenderloin (about 3/4 pound)
Kosher salt and freshly ground pepper
6 slices prosciutto
3 Tbs. all-purpose flour
3 Tbs. vegetable oil
1 Tbs. unsalted butter
1/3 cup sweet maraschino wine
1/2 cup chicken broth
Directions:
Slice up one lemon into 1/8-inch-thick slices. Juice the remaining 2 lemons to obtain 1/4 cup juice. Set the slices and juice aside.
Cut the pork tenderloin into 6 medallions.
Cover the slices with plastic and with a meat mallet pound the meat into 1/4-inch thick scaloppine.
Sprinkle both sides lightly with salt and pepper. Top each scaloppine with a slice of prosciutto, folding the meat edges on top of the ham.
Dredge the scaloppine in flour, shaking off the excess.
In a non-stick skillet, heat the oil over medium-high heat. Cook the scaloppine, prosciutto side down first, until lightly browned and just cooked through, 1-1/2 to 2 min. per side.
Transfer to a plate and set aside in a warm place.
In the same skillet add 1 Tbs. of the butter and let it melt. Add the lemon slices to the pan in a single layer. Return to medium heat and cook the lemon slices until lightly browned on one side, 2 to 4 min.
Turn the lemon slices and add 2 tablespoons of the wine to the pan. Continue to cook until the wine cooks down to a glaze, 2 to 3 min.
Transfer the lemon slices to the scaloppine.
Pour the remaining maraschino wine into the pan, bring to a boil over medium-high heat, and deglaze the pan by scraping up the browned bits from the bottom. Add the chicken broth and lemon juice and boil until reduced to 1/4 cup, 3 to 5 min.
Transfer the scaloppine to the serving placing the slices of lemon on top then pour the sauce on them.
Serve immediatelly.
Yield: 4 Servings
Ingredients:
1 3 oz package lemon Jello
1 cup Whipped Cream-flavored vodka
1 cup cold water
6 lemons
Directions:
Prepare Jello according to package directions, replacing cold water with vodka. Cut each lemon in half lengthwise. Use a paring knife to carefully trace around the white perimeter and remove the fruit without puncturing the peel.
Use a muffin tin to stabilize the halves, then fill to the brim with liquid Jello. Let set overnight in the refrigerator.
Slice into wedges (thirds) with a sharp knife, cut side down. Serve with plenty of snacks and a designated driver!
Yield: 4 Servings
Ingredients:
For the cake:
1 1/4 cups all-purpose flour
1 tsp baking powder
pinch of salt
8 Tbsp. (1 stick) unsalted butter, at room temperature
1 cup raw sugar
2 eggs
1/3 cup sour cream
1 Tbsp. finely grated lemon zest
1 Tbsp. lemon juice
1 1/2 cups fresh cranberries (for the cake and decoration)
For the glaze:
1/4 cup lemon juice
1 cup confectioners’ sugar, sifted
red food coloring (optional)
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).
Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the bread from the oven and transfer the pan to a wire rack. Cool completely before icing.
For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. If you like you can add a red coloring for the color or cranberry juice. Drizzle over cooled cake.
Yield: 4 Servings
Ingredients:
the Whoopie Pies:
1 box of lemon cake mix
1 cup of flour
3 tablespoons of freshlemon zest
Topping:
6 tablespoons butter, softened
2 cups confectioners’ sugar , sifted
1/8 teaspoon salt
1 jar (about 7 ounces) marshmallow creme
1 teaspoon pure vanilla extract
1 cup of fresh raspberries
Directions:
Make the cake mix according to the directions.
Spray the whoopie pie pan with non-stick spray, fill each indentation 1/2 full with the cake mix.
If you don’t have a whoopie pie pan, use a cookie sheet. Line the sheet with parchment paper. Then spoon small spoonfuls onto the parchment. The batter will spread, so little spoonfuls work best.
Bake the whoopie pies in your oven at 350 for 10 minutes. Don’t overbake.
Take out of the oven and let cool until completely cool.
Topping:
In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Then mix in the raspberries. The consistency should be quite thick. If you start to fill the whoopie pies and find that the consistency is runny, either add more confectioners’ sugar and/or refrigerate the filling for an hour and then fill the whoopie pies.
Yield: Makes one 9×5″ loaf
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all–purpose flour (I like to use unbleached flour)
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
2 Tbsp. lemon juice
2 tsp. lemon extract
1-2 Tbsp. grated lemon peel (the more you use, the more lemony the flavor)
1 cup sliced almonds
LEMON–SUGAR DRIZZLE:
3 Tbsp. lemon juice
1/4 cup sugar
LEMON GLAZE:
1 cup powdered sugar
1 Tbsp. melted butter
2 Tbsp. lemon juice
1/8–1/4 cup sliced almonds
Directions:
Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan.
In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and mix well. In another bowl, combine the flour, baking powder, and salt; add to creamed mixture alternately with sour cream. Blend in lemon juice, lemon extract, and lemon peel; then fold in almonds.
Spoon batter into the greased and floured loaf pan; bake at 350 degrees for 50–60 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes and remove from pan. While loaf is cooling, mix the lemon juice and sugar together for the Lemon-Sugar drizzle; mix until sugar is dissolved (you can heat the mixture up in the microwave for about 10 seconds to help dissolve the sugar more quickly). After removing loaf from pan and while still warm, drizzle the lemon–sugar mixture over the top of the loaf and let cool completely.
LEMON GLAZE:
Blend powdered sugar and melted butter together; then add lemon juice and mix until well blended. Spoon glaze over cooled loaf; then sprinkle with sliced almonds. Let glaze set, and then reward your baking efforts with a nice thick slice of lemony sweetness!
Yield: 3-4 Servings
Ingredients:
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced
Directions:
Preheat oven to 400 degrees F. In an 8×8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn’t drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Yield: 2 Servings
Ingredients:
1/2 pound extra large shrimp, thawed, peeled and deveined
2 tsp lemon zest, divided
1 pinch crushed red pepper
1 sprig fresh thyme, leaves removed and chopped
1 sprig fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cups baby spinach
2 Tbs. lemon juice (or more!)
1/2 pound angel hair pasta
coarse salt and freshly ground pepper
Directions:
On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.
Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.
Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.
In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.
Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.
Ingredients:
2 t fresh mint leaves, muddled or finely chopped
2 large scoops lemon sorbet
1/3 c vodka
3/4 c champagne or sparkling wine
Directions:
1. In a tall glass, place a pinch of mint. Add one scoop lemon sorbet, another pinch mint and the other scoop sorbet. Pour in vodka, then top with champagne and the rest of the mint. Garnish with a mint sprig.
2. Enjoy!
Ingredients:
1 whole Chicken
2 Tablespoons Olive Oil
2 Tablespoons fresh chopped Rosemary
zest from two Meyer Lemons
Sea Salt of Kosher Salt
fresh cracked Black Pepper
3 medium Meyer Lemons, cut into quarters
Directions:
Preheat oven to 425°F.
Rinse and pat dry chicken. For the crispiest skin- see step 2. For quickest preparation- proceed to step 3.
Sprinkle salt over all surfaces of chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.
Combine olive oil, rosemary, and meyer lemon zest. Truss the chicken if desired (see video in post for trussing instructions). Spread rosemary mixture evenly over the chicken.
Season chicken generously with salt and pepper. Place in a baking dish. Squeeze one meyer lemon worth of quarters over and inside the chicken and place the squeezed pieces plus one more meyer lemon’s worth of wedges in the roasting pan with the chicken.
Roast for 1 hour 15 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.
Remove from oven and allow to rest for about 20 minutes. Carve and serve with the third set of meyer lemon quarters to squeeze as desired.
Ingredients:
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons lemon zest
1/4 cup lemon juice (about 2 lemons)
Directions:
Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
Stir in the egg until the mixture is crumbly.
Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.
Ingredients:
2 stick(s) (16 tablespoons) unsalted butter, softened
1 3/4 cup(s) plus 2 tablespoons all-purpose flour
1/4 cup(s) plus 3 tablespoons confectioners sugar
2 tablespoon(s) plus 1 teaspoon freshly grated lemon zest
1/4 teaspoon(s) coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cup(s) plus 2 tablespoons granulated sugar
3/4 cup(s) plus 3 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 350 degrees. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
2. Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
3. Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350 degrees.
4. Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
5. Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.
Ingredients:
1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil
Directions:
Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta – DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!