Julia’s Zingy Lemon Sauce (GREAT for any cooked green veggie!)

½ of a lemon rind, grated
2 T lemon juice (about 1 small lemon)
2 T chicken broth
1 T butter (plus 4 more to finish)

Boil all the above in a small saucepan until it’s "syrupy". Add a little salt and pepper and then whisk in the other 4 T of butter. Serve over broccoli or asparagus or green beans…

Mom's Lemon Dream Bars
for the crust:
cut together 1/3 C room temperature butter into 1 C of sifted flour and 2 T sugar. press this into an ungreased square pan (8 x 8 or 9 x 9) and bake at 350 degrees for 15 minutes until set (watch closely, to make sure it doesn't burn!)
combine together:
2 beaten eggs
1/2 C brown sugar
3/4 C coconut
1/2 C pecans, roughly chopped
1/4 tsp salt
1/8 tsp baking powder
1/2 tsp vanilla
spread the above mixture over the crust and bake at 350 degrees for 20 minutes (again watching, to make sure it doesn't burn). Frost immediately with:
2 T lemon juice
2 tsp grated lemon rind
1 C sifted confectioner’s sugar
let cool and cut into small pieces. can be frozen, tightly wrapped.

Crock Pot Lemon Chicken

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)

mix together in a crock pot:
6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup

add the chicken and cook on high for 3 to 4 hours

PASTA WITH LEMON CREAM AND PROSCIUTTO
2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. Makes 4 servings.

Bon Appétit
January 2003

Rao’s Famous Lemon Chicken - Pollo al Limone

2 3-pound broiling chickens, halved
1/4 cup chopped Italian Parsley

Lemon Sauce:
2 cups freshlemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
salt and pepper to taste

To attain maximum heat, preheat broiler for at least 15 minutes before using.

Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.

Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).

Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.

Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.

Remove from broiler and portion each chicken onto each of 6 warm serving plates.

Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Directions for Lemon Sauce
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

Rao's Cookbook: Over 100 Years of Italian Home Cooking

NOTES :
You'll need at least 10 lemons to get two cups of fresh juice. Bottled juice will NOT give good results. Keeping the chicken at least 4 inches from the broiler's heat source will cut down on the smoking.
---------------------------
Sauteed Tilapia with Lemon-Peppercorn Pan Sauce

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish filIets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Cooking Light - March 2004

NOTES :
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
-----------------------------------------
Lemon Tart with Walnut Crust

For the Crust:
1/2 cup chopped walnuts, toasted
12 tablespoons butter, slightly softened
1/2 cup confectioners' sugar
1 large egg
1 3/4 cups flour

For the Filling:
4 large eggs
1 cup sugar
1/2 cup plus 2 tablespoons fresh lemon juice (from 2 or 3 lemons)
1/2 cup heavy cream

FOR THE CRUST: In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners' sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together. Divide the dough. Wrap the half you'll be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half well in plastic and then in foil and freeze for future use.
Heat the oven to 400 degrees F. Lightly oil a 9 1/2-inch tart pan. On a lightly floured surface, roll the dough into a round about 1/8 inch thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 min. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 min. Cool to room temperature.

FOR THE FILLING: Heat the oven to 350 degrees F. In a medium bowl, whisk the eggs. Add the sugar and whisk until just combined. Add the lemon juice and cream and whisk until just combined. Strain the mixture through a fine strainer and pour into the prepared pie crust.
Reduce the oven temperature to 325 degrees F. Bake the tart until the filling is set, 25 to 30 minutes. Cool at room temperature. Serve at room temperature or chilled
Fine Cooking Magazine

NOTES : A light and bright lemon tart ends the meal on a perfect note. A crust made with ground walnuts and a silky smooth, tangy filling make every mouthful of tart deliciously interesting. The recipe yields enough dough to make two crusts. You can freeze the extra raw dough, well wrapped, for up to two months.

Lemon Tart (Delia Smiths)
=========================
For the pastry base: 6 oz (175 g)
plain flour
1½ oz (40 g) icing sugar
4-1/2 oz (75 g) softened butter
pinch salt
1-1/2 large egg, separated

For the filling: 6-8 lemons
9 large eggs
9 oz (175 g) caster sugar
10-1/2 fl oz (200 ml) whipping cream

To serve: a little icing sugar
crème fraîche
. Serves 6-8

You will also need a deep, fluted quiche tin with a loose base 9 inches (23
cm) in diameter and 1½ inches (4 cm) deep, lightly oiled.

To find out more about an ingredient pass the mouse cursor over it. If the
text changes colour you can click on it to find out more.
The best way to make the pastry is in a food processor. To do this add
all the pastry ingredients (except the egg white) to the bowl with 1
tablespoon water and process until it forms a firm dough. Then turn it out
and knead lightly before placing in a polythene bag and leaving in the
fridge for 30 minutes to rest. To cook the pastry base, pre-heat the oven to
gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat
as well. Now roll out the pastry as thinly as possible and carefully line
the quiche tin, pressing the pastry around the base and sides so that it
comes about ¼ inch (5 mm) above the edge of the tin. Then prick the base
with a fork and brush it all over with the reserved egg white, which you
should lightly beat first.

Bake on the baking sheet on the middle shelf for 20 minutes, then, as you
remove it, turn the temperature down to gas mark 4, 350°F (180°C).

To make the filling, grate the zest from 6 of the lemons, and squeeze enough
juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the
sugar and whisk to combine, but don't overdo it or the eggs will thicken.
Next add the lemon juice and zest followed by the cream, and whisk lightly.
Now pour it all into a 2 pint (1.2 litre) jug.

The easiest way to fill the tart is to place the pastry case on the baking
sheet in the oven, and then pour the filling straight into the pastry (this
avoids having to carry the tart to the oven and spilling it). Bake for about
30 minutes or until the tart is set and feels springy in the centre. Let it
cool for about half an hour if you want to serve it warm. It's also
extremely good served chilled. Either way, dust it with icing sugar just
before serving and serve with well-chilled crème fraîche.

Servings: 6

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Gingerbread With Warm Lemon Sauce
=================================
1/2 cup sugar
1/2 cup butter or margarine
2 cups all purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg

Lemon Sauce

1/4 cup fresh squeesed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
. Preheat oven to 325°F. Grease 8" by 8" baking pan. Line bottom of baking
pan with waxed paper; grease paper.

In large bowl, with mixer at low speed, beat sugar and butter until blended.
Increase speed to high, beat until creamy, about 1 minute.

With mixer at low speed, beat in flour and remaining ingredients. Beat in
3/4 cup hot tap water until blended. Increase speed to high and beat 1
minute longer.

Pour batter into pan. Bake 55 minutes or until toothpick comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and discard paper.

Prepare Lemon Sauce.

Mix sugar and cornstarch until blended. Add lemon juice, lemon peel, water
and 1 tablespoon butter. Heat to boiling over medium to high heat, boil 1
minute. Makes 1 1/4 cups.

Serve cake with warm sauce.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon - Glazed Lemon Loaf with Rum
==================================
Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale.

4 cups all purpose flour
1 teaspoon salt
2/3 cups melted butter
1 1/2 cups milk
Grated zest of a lemon
3 tablespoons baking powder
1 3/4 cups cup sugar
4 eggs, lightly beaten
1/2 cup rum
1 tablespoon real vanilla

Lemon Glaze

4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice
. Preheat oven to 350°F. LIght grease 3 or 4 loaf pans (depending on size)

Into large mixing bowl, sift together flour, baking powder, salt and sugar.
In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla.
Add the liquid ingredients all at once into dry ingredients. Blend just
until moistened. Turn into prepared pans and tap pan to smooth out mixture.

Bake 60 to 65 minutes, or until toothpick inserted into centre comes out
clean. Let cool slightly in pan, and then remove and place on a wire rack
to cool. Poke top in several places with a toothpick and brush with lemon
glaze while still warm.

Glaze,

Blend ingredients until sugar is dissolved.

Servings: 4

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Meringue Cream
====================
Meringue

4 egg whites
1 1/4 cup of sugar
1 ts lemon juice
2 ts. icing sugar

Filling

3 Tablespoons cornstarch
1/2 to 2/3 cup sugar (depending on how sweet you want it)
1 cup water
2 teaspoons lemon rind
1/3 cup lemon juice
2 tablespoons butter
4 egg yolks
1/2 cup whip cream

whipping cream
kiwi fruit
lemon rind
. Cut 9 inch circle from a piece of grease proof paper; place on lightly
greased cookie sheet. Brush paper with butter and dust with cornstarch.
Shake off excess.

Combine egg whites in a bowl and beat on high, as whites start to form
peaks, start adding sugar. Beat in until sugar has been incorporated. Fold
in sifted icing sugar. Spead a 1/4 to 1/2 inch layer of meringue over
prepared paper. Pipe remaining meringue around edge to form shell. Bake in
a very low oven - 250°F - for 1 to 1 1/2 hours or until dry to touch. cool
in oven with door open. Remove paper from meringue, place on serving plate.
Spread filling into meringue shell, refrigerate until set. Decorate with
whipped cream and fruits.

Filling

Blend cornstarch and sugar with water, lemon rind and lemon juice. Stir
constantly over low heat until mixture boils and thickens, reduce heat and
simmer for 2 minutes. Remove from heat and stir in egg yolks and butter.
Cover top with a piece of plastic wrap and refriderate until cold. Fold
in whipped cream.

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture
thickened.)

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shortbread Tarts with Lemon Filling
===================================
Source: Appeal Magazine

Shortbread crust

1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch

Filling

1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature
. Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an
electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each
portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape
it into a shell. Prick the bottom of each tart with a fork. Bake 10
minutes and then prick bottoms again as the shells puff up. Bake an
additional 10 minutes. Remove from oven and allow tarts to cool on a wire
rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler. Whisk
in sugar, eggs and butter, blending well. Place over gently boiling water
and whisk constantly until mixture thickens. Cool before using to fill tart
shells. Lemon filling can be prepared ahead of time and stored in the
refrigerator.

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture
thickened.)

Servings: 4

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Shortbread Tarts
======================
SHORTBREAD TARTS

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (72 grams) powdered sugar

1 1/2 cups (210 grams) all purpose flour

1 tablespoon (15 grams) cornstarch or rice flour

CREAM CHEESE FILLING:

One 8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (83 grams) lemon juice (freshly squeezed)

1 teaspoon (4 grams) pure vanilla extract

GARNISH:

Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

. FOR SHORTBREAD TARTS:

Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1
l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees
F (170 degrees C) and place rack in center of oven.

In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.

Divide dough into 24 even pieces and place one ball of dough in center of
each muffin tin. Bake for approximately 18 - 20 minutes or until lightly
browned. About halfway through baking time, lightly prick each shortbread
as they will have puffed up. Check again after another five minutes and
prick again if they have puffed up. Cool shortbread in pan on a wire rack.
When cool remove tarts from pan by using a sharp knife. These are quite
fragile so be careful when removing. (These may be made in large quantities
and frozen.)

CREAM CHEESE FILLING:

In food processor or electric mixer beat cream cheese until fluffy. Add
condensed milk, then lemon juice and vanilla. Process until smooth.

Fill tart shells with cream cheese filling and refrigerate at least 2 hours
before serving to allow flavors to blend. Just before serving top with
fresh cut up fruit.

Makes 24 mini tarts.

The tart shells can be made ahead and frozen. The cream filling can be
refrigerated for 4-5 days.

Adapted from The Best of Bridge Cookbook

Source: Joy of Baking

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Chicken - Pollo Alla Marengo
============================

adjusted : from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III.

On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken marengo, and tis said that Napoleon always enjoyed it, less for iteself than because it reminded him of a glorious victory.

Chop a young chicken into pieces at the joints. Saute it with 2 tablespoons butter and 1 of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with flour, add a minced clove or two of garlic, and add 1/2 cup of dry white wine. Add about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced parsley and squeeze half a lemon over it.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Greek Meatballs With Avgolemono Sauce
=====================================
These are extremely tender and flavourful meatballs

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsely
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

.
Mix the two meats together well and add the rest of the ingredients and mix
well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as needed.

Form into meatballs the size of walnuts and saute until brown. Drain on
paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return
broth to stove and bring to a boil.

Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into
egg mixture.

Return sauce to sauce pan and heat on low stirring until sauce thickens. Do
not bring to a boil.

Add meatballs and continute to heat until meatballs are hot and coated with
sauce.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
==========================================================
Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)

Source: Krinos

Ingredients
1/2 cup Krinos olive oil
2 1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons

.
1. Heat the olive oil and brown the lamb. Add the onion and sautŽ until
golden. Stir in the garlic, salt and pepper. Add the wine and enough water
to cover the meat. Bring to a boil and simmer, covered, for about 40
minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually drizzle
them into the egg-lemon mixture, beating all the while. Quickly pour the
mixture back into the pot, stir to combine and remove from heat. Season with
salt and pepper and serve immediately.
Yield: 4-6 servings

Servings: 4

Dredge chicken in flour. Saute chicken in olive oil in medium saucepan until cooked through. Remove chicken & add the broth to the saucepan. Bring broth to boil, reduce heat & simmer.
Mix cornstarch with warm water until blended; stir into broth. Add capers, black olives & lemon juice to broth mixture. Serve chicken with sauce over rice.~~From You're

This one's good with fish:
LEMON SPAGHETTI (serves 4)
8 oz vermicelli, cooked
1/4 cup lemon juice
1/3 cup milk, heated
3 TBL butter
1/3 cup grated Parmesan

combine hot cooked pasta & lemon juice in a saucepan over low heat, stirring to blend. Let stand 1 minute. Stir in milk, butter & cheese. Serve immediately.~~From Thymes & Pleasures.

LEMON BARBECUED MEAT LOAVES (serves 6)
1 1/2 lb ground chuck
4 slices dried bread, cubed
1/4 cup lemon juice
1/4 cup minced onion
1 egg, slightly beaten
2 tsp seasoned salt
1/2 cup ketchup
1/3 cup packed brown sugar
1 tsp dry mustard
1/4 tsp ground allspice
1/4 tsp ground cloves
6 thin lemon slices
Preheat oven to 350°. In a bowl, combine the meat, bread cubes, lemon juice, onion, egg & salt. Mix well & shape into 7 individual loaves. Arrange on a greased 9x13" baking dish. Bake 15 minutes.
Meanwhile, in a small bowl, combine the ketchup, brown sugar, mustard, allspice & cloves. Cover the loaves with the sauce & top each with a lemon slice. Bake 30 minutes longer, basting occasionally with sauce from the pan.~~ From Virginia Hospitality.

LEMONY GREEN BEANS (Serves 6-8)
1 1/2 lbs tender green beans, trimmed
1/2 TBL salt
2 TBL olive oil
2 cloves garlic, chipped
1/4 tsp pepper
1/2 tsp salt
3 TBL fresh lemon juice
2 TBL minced fresh basil or 1 TBL dried

Combine the beans & 1/2 TBL salt in water to cover in a saucepan. Cook unntil al dente. Pour into a colander & rinse immediately with cold water; drain. Mix the olive oil, garlic, pepper, 1/2 tsp salt, lemon juice & basil in a container with a tight lid. Add the beans. Marinate, tightly covered at room temperature for 30 minutes, turning occasionally. Marinate in the the refrigerator for 8-10 hours for a tangier flavor. Bring to room temperature before serving.~~
LEMON BARS DELUXE
2 1/4 cup flour
1/2 cup confectioners' sugar, plus additional for sprinkling
2 sticks butter
4 beaten eggs
2 cups granulated sugar
1/3 cup fresh lemon juice
1/2 tsp baking powder

Preheat oven to 350°. Whisk together 2 cups of the flour & the confectioners' sugar. Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish. Bake 20-25 minutes or until lightly browned.
Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~

COLD LEMON CUSTARD SOUFFLES (serves 8)
1 cup sugar
1/4 cup flour
1/8 tsp salt
2 TBL butter, melted
5 TBL lemon juice
Grated zest of 1 lemon
3 egg yolks, well beaten
1 1/2 cups milk, scalded
3 egg whites

Preheat oven to 325°. Generously butter 8 custard cups.
Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the egg whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~

GARLIC BROILED SHRIMP (serves 4-6)
2 lbs large fresh shrimp, shelled & deveined (can butterfly them if you like, with the tail on)
1 stick butter, melted
1/2 cup olive oil
1/4 cup chopped fresh parsley
1 TBL chopped green onion
3 cloves garlic, minced
1 1/2 TBL fresh lemon juice
Pepper
Rinse the shrimp & drain on paper towels. Combine the butter, olive oil, parsley, green onions, garlic & lemon juice in a large shallow dish. Add the shrimp, tossing to coat. Cover & marinate in the refrigerator at least 30 minutes, stirring occasionally.
Preheat the broiler. Place the shrimp on the broiler pan & broil 4" from the heat for 3-4 minutes. Turn & broil another 3 minutes or until done. Top with freshly ground pepper & serve w/the pan drippings over pasta or rice.~~ From Off the Hook.

This is from Land O Lakes:
SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

There's a good recipe at the site below for Chicken Francese.

I've lately taken to sprinkling lemon zest, evoo, s & p, and chopped toasted hazelnuts over green veggies, its delicious.

CHICKEN PICCATA

4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 tablespoons butter
Juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine

Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

San, I saw this on tv not too long ago and haven't made this yet, but check it out, its very similar to your recipe above.

Pasta del Magnifico alla Garga
Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Love Potion

1 cup heavy cream
2 tablespoons cognac or dry sherry
1 lemon, zested
1 large navel orange, zested
1/2 teaspoon coarse salt
2 tablespoons fresh mint, chopped, about 3 sprigs
12 leaves fresh basil, shredded or torn
1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
1/2 cup grated Parmigiano-Reggiano

In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

Grilled Lemon Chicken
2 1/2-3 lbs fryer chicken, cut up
1/4 cup soy sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
1/2 teaspoon hot pepper sauce
2 green onions, minced
1 clove garlic, crushed
1. Combine last 6 ingredients and marinate meat for 6-8 hours.
2. Grill chicken for 20-30 minutes until done.

MOROCCAN CHICKEN AND OLIVES

1 recipe of Velvet Chicken, cut into 3/ 4 inch chunks
Good quality olive oil
1 1/ 2 cups very finely minced onions
3/ 4 tsp. ground cumin
1/ 2 tsp. paprika
1/8 tsp. cayenne pepper or crushed red pepper flakes
1/ 4 tsp. sugar
2 Tbsp. fresh lemon juice
2 cloves finely minced garlic
1/ 4 cup finely chopped green olives
1/ 3 cup minced fresh parsley
Cooked rice or couscous

Heat 1/ 4 cup olive oil in large heavy skillet over medium-high heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with slotted spoon and set aside. Add enough oil to skillet to equal 1/ 3 cup. Add onions and saute over medium heat until tender (do not brown). Meanwhile, combine remaining ingredients (except chicken and rice), and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constantly, about 1 minute. Serve over rice or couscous. Can be served hot or at room temperature.

VELVET CHICKEN

4 large boneless chicken breasts, cut as desired for recipe
3/ 4 tsp. salt
1/ 2 tsp. freshly ground black pepper
4 tsp. vegetable oil
4 tsp. cornstarch
1 unbeaten egg white

Cut chicken into cubes, strips, chunks or as needed for recipe. Put chicken in non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking.

BURST O'LEMON MUFFINS
1 3/4 cups flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) lemon or vanilla yogurt
1 egg
1/3 cup melted butter or margarine
1 Tbs. grated lemon peel
1 Tbs. lemon juice
1/2 cup flaked coconut
TOPPING:
1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted
In a large bowl, combine the flour, sugar, baking powder and soda, and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 min. before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in toasted coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over the muffins. Serve warm or cool to room temperature. Yield: 1 dozen

Diane's Home Cookin 4.8 Chapter: Butters, Simple Spreads & Sauces

Lemon Dill Sauce
================
3/4 Cup mayonnasie
1/2 Cup buttermilk
2 Tablespoons fresh dill. chopped
1 Tablespoon minced fresh parsley
2 Teaspoons fresh lemon juice
1 Tablespoon grated lemon zest
1 Clove garlic,minced
. Combine all ingredients in a medium bowl. Chill until the mixture
thickens.~

=====================================
Diane's Home Cookin 4.8 Chapter: Desserts

Lemon Pudding Cake
==================
2 Tablespoons Butter, softened
1 ½ c. sugar
1/3 Cup flour
¼ tsp. Salt
½ c. fresh lemon juice
1 Teaspoon Fresh grated lemon peel
3 eggs-separated
1 ¼ c. milk
. . Beat 3 egg whites til firmly peaked. Blend butter & sugar; add flour,
salt, juice & peel. Stir in 3 beaten egg yolks that have been mixed with the
milk. Fold in egg whites. Pour into 2 qt oven proof dish. Place dish in in
pan -add hot water to pan around dish to depth of ½ inch. Bake 45 min in
preheated 375 ° oven. Serve warm.
==================================

Whipped Lemon Cream Cheese
==========================
250 Grams (8-9 ounces) either creamy cottage cheese, or cream cheese
50 Milliliters (3 1/2 tbsp.) granulated sugar*
2 Milliliters (1/2 tsp.) lemon rind, finely grated
2 Milliliters (1/2 tsp.) gelatine
50 Milliliters (3 1/2 tbsp.) lemon juice
150 Milliliters (5 oz.) heavy cream
4 egg whites, stiffly whisked* (see note below)
. Whip together the cottage cheese (or cream cheese, if using), sugar and
lemon rind until smooth. Soften gelatine in lemon juice and dissolve over
hot water. Beat slowly into cheese mixture. Fold in the cream and then the
egg whites. Pour into eight wine glasses and chill for a few hours. Garnish
with whipped cream and maraschino cherries or lemon slices.

*Notes: If desired, you may use powdered egg whites in substitution for the
fresh whisked egg whites. Whisk powdered egg whites as directed on package
or carton.

Also, you may want to adjust the amount of sugar in this recipe, as 3 1/2
tbsp. may not be sweet enough
============================================
Home Cookin 4.8 Chapter: Light, Lo Fat

Low Fat Penne With Tuna, Basil, And Lemo
========================================
1/2 Pound penne
1 garlic clove
1 lemon
1/4 Cup packed fresh basil leaves
a 6-ounce can tuna in olive oil (not drained)
. Bring a 4-quart pasta pot three fourths full with salted water to a boil for
penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon
and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl
toss together garlic, zest, juice, basil, and tuna with oil from can.

Boil penne until al dente and drain in a colander. Add penne to bowl and
toss with salt and pepper to taste.

Serves 2.

=============================================
Home Cookin 4.8 Chapter: Jams,Jellies,Marmalade,Conserves, Chutneys & Butters

Lemon-Ginger Marmalade
=======================
3 Large Lemons
3-3/4 Cups Cold water
1 Piece ginger - 4x1-inch,
peeled, cut into thick
-slices
4 Cups Sugar
. Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise
into thin slices, removing and reserving seeds. Place lemon seeds in small
bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to bowl
with seeds and 3 cups cold water to bowl with lemon slices. Cover bowls with
plastic wrap and let stand 24 hours at room temperature.

Transfer lemon slices with their soaking water to heavy large saucepan.
Strain water from bowl with seeds into same saucepan. Wrap seeds in
cheesecloth; tie with string and add to saucepan. Bring to simmer over
medium-high heat. Cover partially and adjust heat so mixture barely
simmers. Cook 45 minutes, stirring occasionally.

Puree sliced ginger with remaining 1/4 cup water in processor, stopping
occasionally to scrape down sides of bowl. Strain mixture through sieve,
pressing down on solids with spoon. Reserve 1/4 cup ginger juice.

Remove cheesecloth bag from saucepan and squeeze it between spoons so liquid
drains back into pan. Add 4 cups sugar to lemon mixture and stir until
dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture uncovered
until it reaches gelling stage, about 1 hour. (To test for doneness, remove
pan from heat. Fill chilled spoon with preserves, then slowly pour preserves
back into pan; last 2 drops should merge and sheet off spoon. One
tablespoon of preserves spooned onto chilled plate and frozen 2 minutes
should wrinkle when gently pushed with fingertip.)

Rinse clean jars, lids and screw bands in hot water. Spoon preserves into
hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped into
hot water. Place lid on jar, seal tightly with screw band. Repeat with
remaining preserves and jars. Arrange jars on rack set into large pot.
Cover with boiling water by at least 1 inch. Cover pot and boil 15
minutes.*

Remove jars from water bath. Cool to room temperature. Press center of each
lid. If lid stays down, jar is sealed. Store in cool dry place up to 1
year. Refrigerate after opening. (If lid pops up, store preserves in
refrigerator.)

* If preserves have not been processed in water bath as described above,
cover and refrigerate.

Makes about 3-1/2 cups.

Recipe from Bon Appetit, October, 1991.

Diane--who has used this one way to many times this week !!

Hot Toddy:
Dissolve 2 tsp. honey in 1 c. strongly brewed tea, add 2 tbsp. fresh squeezed lemon juice & good splash of whiskey.
&
Good for thickly throats--warm 1/4 c honey & 2 tbsp. fresh lemon juice---makes great "cough syrup" for kids or adults that are on multiple meds as you're not adding another "med" that may react or be too strong.

I have this in the oven now. Line a baking dish with thin slices of tomato, thin slices of Kasseri cheese on top, drizzle with lots of olive oil and fresh lemon juice. Bake in the oven until it's bubbling. Spoon it on slices of baguette or a crusty bread. Dip the bread in it, it's so good!

after juicing my lemons, and getting over 2 quarts....and , oh, yum....I love lemon dishes..........

keep them coming....

my favorite restaurant make a chicken Limone
pound the filet thin...coat it in egg white......
sauté them in butter,evoo, and white wine.......
then lemon juice....is added..........
so simple,and to die for
I always get a dish of sauteed mushrooms on the side

I am in the middle of a Lemon kick myself. I have yet to be able to try the Meyer lemons...have heard so much about them.

Stacy

LEMON SPONGE PIE

Pie crust for 9 inch pie pan
3/ 4 cup sugar
1/ 4 cup melted butter
1/ 4 cup flour
Grated rind and juice of 2 lemons (no white part)
1 cup whole milk
2 large eggs, separated
1/8 tsp. salt

Mix sugar, butter, flour, lemon juice and rind, milk salt and egg yolks in large bowl. Stir with a whisk until yolks are thoroughly mixed. (Mixture will look curdled but that’s normal.) Beat egg whites until stiff but not dry and fold into lemon mixture.

Bake crust at 425 degrees for 10 minutes. Remove from oven and cool slightly. Pour lemon mixture into piepan and bake in preheated oven at 350 degrees for about 40 minutes or until top bounces back when touched with your finger. Cool completely before cutting. Store leftovers in refrigerator.

Can also be baked without the crust in a piepan or individual custard cups. Pour lemon mix in them, set in a pan. Pour in hot water to go 1 inch up the sides and bake in preheated 350 degree oven for about 20-30 minutes until done as per test for pie.

EASY WAY LEMONADE

2 lemons, thinly sliced (including the peel)
½ cup sugar
4 cups water

In a large heatproof bowl or pitcher, place the lemons and sugar. Boil the water and pour over lemons and sugar. Stir until sugar is dissolved. Refrigerate until well chilled. Serve over ice. You can also add a sliced orange along with the lemons or use 1 lemon and one lime.

Stacy

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Homemade Lemonade
=================
Sugar Syrup

1 cup water
1 cup sugar

Simmer for a few minutes until the sugar dissolves. Cool syrup

Lemons
Ice
Soda Water

Squeeze fresh lemons.

Pour juice into a glass add ice and syrup to taste. Top with soda water.

Mmmm. I just bought 8 more lemons, now I'm thinking maybe chicken piccata. Thanks Woodie. After that, maybe Ann T's chicken wings and those Burst O Lemon muffins.

Annie

Annie

someone here sent me an e-mail and i wrote back to say i appreciated hearing from them but didn't recognize the address. i haven't heard from them again and hope i didn't offend them in some way. would you please get back in touch with me?

we hardly ever do desserts but this one of barbara's is a killer, even if you skip the biscuit/cookie part:

Frozen Lemon Cream Sandwiches – Barbara 52
one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios
Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings

this is a favorite of ours from ruthanna, even if i don't use the egg called for in her recipe:
Lemon Spinach Salad (ruthanna)

LEMON SPINACH SALAD
1/2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil (a SCANT 1/3 C)
2 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
1 hard-cooked egg
Freshly ground black pepper
Wash mushrooms and combine with spinach. Chill. Beat oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad and grind pepper on top. Remove garlic and pour dressing over salad right before serving. Toss.

and i really LOVE lemon in savory dishes too! i've posted my favorite greek leg of lamb recipe many times and as good as it is, the addition of lemon juice while it rests really is the "key" ingredient to it's flavor--it just wasn't as good the one time that i forgot to add it...

and whenever i have some lamb left from that, this is the recipe i make--it's wonderful!

The Frug’s Stuffed Grape Leaves

A jar of grape leaves
For the broth, 2 C chicken stock and the juice of 1 lemon

For the filling, mix together:
1# coarsely chopped or ground lamb
1 C raw, long-grain rice
½ C olive oil
1 C chopped yellow onions
¼ C chopped flat-leaf parsley
1 T dried dillweed
juice of 1 lemon
1 tsp allspice
2 cloves minced garlic
a little salt and pepper

Use some of the smallest grape leaves to line the bottom of a 2-quart stock pot. Place the grape leaves, bottom side up, on a counter, stem side toward you. Place 1 tsp of filling in the center of the leaf and fold the stem end over the filling, fold the sides inward and then roll towards the tip of the leaf. Don’t wrap them too tightly as the rice expands during cooking. Place the rolled leaves in layers on the bottom of the pot close to each other, to help keep them from unrolling. Cover each layer will a couple of plain leaves, including the top layer (I usually end up with about 3 layers of stuffed leaves). Pour the broth over the leaves and place a plate on top to weight them down while they cook. Cover with a lid and cook on a low simmer for an hour. Remove the pan from the heat, leaving the lid on, and allow to cool for an hour before serving. Best at room temp but pretty good cold, too. Serve with avgolemono sauce.

Egg-Lemon Sauce
Cook a roux of 2 T butter and 2 T flour
Heat 1 C of chicken stock and thicken it with the roux

In a bowl, whisk together:
2 eggs
the juice of a whole lemon
2 T water
salt & pepper
Add this to the thickened stock and bring to temp—don’t let it boil. Stir constantly until thickened.

LEMON GARLIC CHICKEN

1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 tsp. salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tblsp. chopped onion
1 tsp. black pepper
1 tsp. thyme
1 tsp. Tabasco sauce

Pour 1/4 cup oil into 13 x 9 x 2-inch Pyrex baking dish. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer. Bake 30 minutes at 400° F. Turn chicken and pour sauce over chicken. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it. Bake another 30 minutes. Serves: 4 to 6.

From River Road Recipes II... A Second Helping. Copyright 1994. The Junior League of Baton Rouge, Inc.

3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1 Tblsp. grated lemon peel
1-1/2 cups flour
Sugar or powdered sugar

Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in half. Shape each half into 8" log (1-1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350° F. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour. Yield: 6-1/2 dozen.

Recipe from Land O’ Lakes.

Raspberry Mousse -- Roselin

2 (10 oz.) pkg frozen raspberries in syrup, thawed, divided
2 1/2 tsp cornstarch
1 (14 oz) can condensed milk
1 tsp lemon juice
1 (8oz) container Cool Whip.
In saucepan combine one package of berries with juice and cornstarch. Cook and stir until clear.
Chill.
In blender combine remaining berries (drained) with condensed milk and lemon juice. Blend until smooth. Place in bowl and fold in whipped topping.
Spoon half mousse mixture into dessert dishes, top with raspberry sauce and more mousse mixture.
Chill at least one hour.
Top with whipped cream if desired.
Maybe not too quick but certainly easy.
Linda

This is really nice dish. I made it for the French Virtual dinner. I think we'll have it again tomorrow!

Chicken Fricassee In White Wine And Mushrooms

2 tablespoons Spanish Olive Oil
1-3 pound chicken, cut into 10 serving pieces
1/2 teaspoon salt
Freshly ground black pepper (6 turns of the pepper mill)
1/2 pound small button mushrooms
1 tablespoon finely chopped garlic
1/2 cup dry white wine
1/4 cup chicken stock
Juice of 1 lemon
4 tablespoons finely chopped parsley leaves

Heat olive oil in a heavy skillet. Sprinkle the chicken with salt and pepper. Put the chicken in the skillet in one layer and skin down. Cook, uncovered, until brown, about 10 minutes. Add the mushrooms.

Turn the chicken and cook for another 5 minutes.

Remove all fat from the skillet. With the chicken in the skillet, add the garlic and stir. Add the wine and stock. Bring to a boil. Add the lemon juice. Sprinkle the chicken with parsley. Cover and cook for 5 minutes. You want about 1/2 cup of liquid. If there is more than that in the pan, reduce it over high heat.

P.S. Carol, we call your recipe 'frickin chicken' in my family!

Roast Chicken with Lemons (Lemon Up The Butt Chicken)

3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 small lemons
2 to 3 cloves garlic (optional)

Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

Wash the lemons in cold water and dry them with a towel. Soften each lemon by
placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a sharp-pointed fork, or similar implement.

Place both lemons and garlic in the cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is
unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will
swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

from Essentials of Classic Italian Cooking by Marcella Hazan

NOTES :
This is all there is to it, simple roast chicken. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest.

quick tip... Roast at 350 F for 30 minutes, breast side down, then for 30 minutes breast side up, turn heat to 400 F and cook until done.

and if that is chicken fricasee, you have managed to outdo my mother by a long shot! she was usually a wonderful cook but man, that is one dish that she just slaughtered. essentially her version was more like drowned chicken with drowned carrots and celery--blech! i will look forward to "frickin chicken"!

Lemon Butter
6 lemons
500g sugar
6 eggs
125g butter

Beat eggs at high speed until light, add sugar. Place in a double saucepan with the butter and grated rind of 2 lemons. Squeeze out the juice of the lemons and add to the egg mixture. Cook over low heat until thick. Bottle and seal. Will keep, refrigerated, but about one month.

And if by some miracle, you don't eat it all either by the spoonful, or on toast or muffins, or as a filling to make individual tartlets, or as a cake filling.....

Lemon Curd Ice Cream
400g lemon curd
600ml extra thick double cream
2 tablespoons milk

Combine the ingredients, slowly using a hand whisk. Spoon into a container and freeze. Take out of the freezer 15-20 minutes before serving. Use within 3 weeks.

Lemon Bread and Butter Pudding
Thoroughly grease a pie dish and one-third fill it with soft breadcrumbs. Dot with butter. Pour in enough milk to just cover the crumbs. Place a layer of lemon butter, about 1cm thick, over mixture. Then beat together 2 eggs and 2 tablespoons sugar. Add sufficient milk to the beaten eggs and sugar to fill the pie dish to within 1cm of the top. Pour into pie dish, stirring gently. Bake in a moderately slow oven for 45-60 minutes until custard is set. Serve with whipped cream or ice cream. [This is truly to-die-for! If I made the lemon butter especially for this dessert, I usually grate in the rind of a lemon to give it even more lemon-oomph. I've used other fruit butters (curds) in this recipe, too - mainly passionfruit, but mango butter goes well, and any other!]

Chicken Fricassee with Meatballs

1 package giblets
chicken wings (cut at joints) or drumettes
2 pounds chopped meat
1 large onion -- chopped
2 eggs
pepper
salt -- (optional)
1/4 cup matzoh meal or bread crumbs
garlic powder
ketchup (14-ounce bottle) you'll use around half a bottle, maybe more, according to taste)
paprika

Brown giblets and wings with onions in a pot. Mix meat, eggs, matzoh meal, some ketchup, a little water, dash of garlic powder and pepper. Make tiny little meatballs. Add them to the pot, one layer at a time, so they don't get squished. Add ketchup (I start with about 1/4 to 1/2 a small bottle, some paprika and garlic powder to sauce. Shake the pot a little bit and sort of fold the sauce up from the bottom so the meatballs don't get squished. Simmer for a few hours. Check the sauce to see if it needs more ketchup, garlic, pepper or salt.

I recently made this, and it was wonderful.

Pasta del Magnifico alla Garga
Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Love Potion

1 cup heavy cream
2 tablespoons cognac or dry sherry
1 lemon, zested
1 large navel orange, zested
1/2 teaspoon coarse salt
2 tablespoons fresh mint, chopped, about 3 sprigs
12 leaves fresh basil, shredded or torn
1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
1/2 cup grated Parmigiano-Reggiano

In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

LEMON UPSIDE-DOWN CAKE
Recipe by Cal Peternell
From Holidays: Cal & Mike's Excellent Easter
This recipe originally appeared in Food & Wine - April, 2005.
Cal likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it's made with almost any type of fruit, from figs and blood oranges to pineapple. Cal usually uses sweet Meyer lemons from his neighbor's tree. Regular lemons are tasty too and add a bitter note that's a lovely contrast to the gooey brown-sugar topping.

1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving

Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.

and daisy--i had copied some stuff from a previous discussion on lemon curd. doesn't get any simpler (or better) than this:
I'm with Teresa....!! Lemon curd is good just on your finger....or on ice cream, or toast...or toasted pound cake.
My favorite Easter dessert is home made angel food cake, sliced horizontally into 3 layers....spread generously with lemon curd, re assemble and frost with whipped cream.....or serve each slice with a mound of whipped cream.
Linda C

(They can buy a packaged, pre-made meringue crust in Sweden but I just made my own - it was better than theirs!)

i had a couple of really wonderful treats this week, including a package of meyer lemons from carol (dishesdone). sorry stacy, but she says the season for them is just about done but if you can get here before ted has lunch tomorrow, i would be happy to share some REALLY good chicken (there is 1/2 of a chicken breast left)! she not only sent the lemons, but a bunch of recipes and this one got a very enthusiastic response, especially from ted!

chicken breasts with meyer lemon-shallot sauce

1 tsp salt
1 tsp pepper
3/4 tsp ground allspice
8 boneless, skinless chicken breast halves
1/2 C dry white wine
1 C low sodium chicken broth
3 T meyer lemon juice
2 tsp meyer lemon zest
2 T minced shallot
1 tsp chopped thyme
4 T chopped parsley

mix the salt, pepper and allspice in a small bowl. rub this mix over both sides of the chicken. heat 1 T oil in each of 2 non-stick skillets over medium high heat. divide chicken between the skillets and saute until cooked through, about 4 minutes per side. transfer chicken to a plate and cover with foil.

add 1/4 C wine to each skillet and bring to a boil to deglaze the pan. then combine the wine into 1 skillet and stir in broth, 1 T lemon juice and lemon zest. boil until reduced to 1/2 C (about 5 minutes). whisk in shallots, 6 T oil, 2 T lemon juice and 1/4 tsp allspice. season with salt & pepper to taste.

cut chicken crosswise into 1/2-inch thick slices and divide the chicken amongst the plates and spoon the sauce over it. sprinkle with parsley.

my notes: since it's only the 2 of us, i cooked 1 1/2 chicken breasts but kept the sauce ingredients as written except i didn't bother adding the additional 6 T oil. i knew the sauce would be great over the boiled potatoes i was serving and i needed that extra sauce for them--it was perfect on there! also, 2 lemons yielded almost exactly the 3T of juice and 2 tsp of zest called for in the recipe.

Lemon-Ricotta Hot Cakes
=======================
From Cookingrvc( Cooking & recipe forum)

6 Large eggs, separated
1 ½ cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ t. pure vanilla extract
½ C. all purpose flour
¼ C sugar
½ t. salt
2 Tablespoons grated lemon zest
Powdered sugar for dusting
. Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set
aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry
ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg
whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for
each hotcake on the griddle, allowing space for spreading. Cook until golden
on the bottom and the top shows a bubble or two. Gently flip, and cook until
undersides are light brown. Dust with powdered sugar.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

And here's another couple I've just got to try:
Diane's Home Cookin 4.8 Chapter: Cakes

Ricotta Lemon Cake With Blueberry Topping
=========================================
This light, moist, lemon flavored cake, is perfect for a topping of sweetened
berries. A small slice of heaven to end your meal!

Cake:

2 Cups Sugar

1 Cup Softened Butter

1/2 Cup Ricotta Cheese

1/2 Cup Milk

3 Cups All-Purpose Flour

1-1/2 Teaspoons Lemon Extract

Zest Of 1 Lemon, Finely Chopped

4 Large Eggs

Powdered Sugar For Topping

Topping:

3 Cups Blueberries

3/4 Cup Sugar

1 Teaspoon Lemon Juice
. For the cake, preheat the oven to 350 degrees F. Butter and flour a 9" cake
pan. In a bowl, mix together the butter and sugar until fluffy. Add the
eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for
2 minutes on high speed. Pour into your prepared pan, and bake 45-50
minutes, or until a toothpick inserted in the center comes out clean. Cool.

To prepare the topping, combine the blueberries, lemon, sugar and 1/2 cup of
water, and cook until thickened. Remove and cool. Once the cake has cooled,
dust lightly with the powdered sugar. Serve a small slice with a spoonful of
blueberry topping.

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Lemon-Blueberry Upside-Down Cake
================================
Topping:

4 Tablespoons unsalted butter, cut into 4 pieces
2/3 Cup tightly packed, light brown sugar
2 Cups fresh blueberries
2 Teaspoons grated lemon zest

Preheat the oven to 350̊F
Melt the butter in the pan, by placing it in the oven a few minutes. Stir in
the brown sugar and put back in the oven a few more minutes or until the
mixture is bubbling
Remove from the heat

Arrange the blueberries evenly over the brown sugar mixture. Sprinkle the
lemon zest over the berries
. Cake Batter:

1-1/3 cups AP flour 1-½ tsps. baking powder Pinch of salt ½ cup unsalted
butter, softened 1 cup sugar 2 large eggs, room temperature 1-½ tsps.
vanilla ½ cup plain yogurt, or sour cream 2 ounces white chocolate, coarsely
chopped

Sift the flour, baking powder and salt. In mixing bowl, beat butter until
creamy. Add the sugar and continue to beat until mixture is light in texture
and color. Beat in the eggs one at a time. Beat in the vanilla and chopped
white chocolate.

On low speed, beat in half the flour mixture until just combined. Scrape
down the sides of the bowl. Beat in the yogurt or sour cream, then beat in
the remaining flour mixture until combined.

Spoon the batter over the topping in the cake pan. Spread evenly over the
berries, covering them completely.

Bake 40-45 minutes, or until a wooden skewer inserted in the center comes
out clean. Cool in the pan about 5 minutes, then run a knife around the edge
of the cake to release it from the sides of the pan. Invert onto a serving
plate. Let cool 30 minutes before serving.

Marty

Lemon Sausage

I think I'll give Mustang's lemon sausage a try next.

I see CraftyRN posted the Lemon-Ricotta Hot Cakes. Yum, those are amazing!

I will have to save this entire thread and start making the recipes now. I am sure they'll bring me through the summer.

Here's some more that are staples in my repetoire:

The first is one near and dear to my heart. It is a recipe from my beloved brother-in-law's Dad, who is the nicest, most loving man on the planet (sorry DH and Dad!)...

Sue

Lemon Chicken (Mr. C's)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. chicken breasts -- skinless, boneless
3/4 cup Flour
4 T. Butter
1/4 cup Canola oil
1 C. Dry white wine
Juice of ½ lemon
1 C. Chicken broth (canned or home made)
8 lemon slices
Fresh parsley for garnish

Pound chicken cutlets to 1/4 or 1/3 inch thick.
Cut into 2x2" pieces.
Lightly coat with flour.

Heat butter in large skillet.
When bubbly, add oil.
When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time - brown lightly on both sides.

Remove chicken and reserve in a baking dish.

When all pieces are browned and removed from pan, add wine and lemon juice to pan.
Scrape up bits on bottom of pan (deglaze).
Bring to a boil, and reduce liquid over high heat, for 3 minutes.

Add chicken broth and reduce for another 3 minutes.
Return chicken to pan. Top with lemon slices.
Simmer for 5 - 6 minutes.

Garnish with fresh parsley and additional lemon slices.

NOTES : If making ahead, store in a baking dish and reheat
covered, in oven for 30 minutes at 300° or in a chafing dish.
================================

I've made this several times, and it is fabulous. I am NOT a baker, so that tells you this is easy. You may consider buying the curd, although I love it fresh.

LEMON CREAM CHEESE STRUDEL

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling
3 egg yolks
Grated zest of 2 lemons
1/4 cup sugar
1/4 cup lemon juice
Strudel
2 8 oz packages of cream cheese, at room
temperature
1/4 Cup Confectioner's sugar
1 Egg
12 Sheets Phyllo dough
2/3 Cup Melted unsalted butter
Granulated sugar, for sprinkling

Combine the egg yolks, sugar, lemon juice and zest in a 7-inch diameter stainless steel bowl.

Put it over a 6-inch pot of simmering water, making sure the bottom of the bowl isn't touching the water (the bowl shouldn’t touch the water because too high a heat will cook the egg yolks).

Stir with a wooden spoon (I used a whisk)until thickened and the foam has subsided, about 8 minutes.
Remove from the heat, transfer the curd to a clean bowl and cover the surface of the lemon curd with plastic wrap. Chill for at least 30 minutes.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine cream cheese and icing sugar in a medium bowl and in a stand mixer fitted with the paddle attachment beat the mixture on medium speed until light and creamy.

Add the egg and chilled lemon curd and beat on medium speed just until well blended.

Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.)
Brush with melted butter.

Lay another sheet on top, and continue brushing and layering until you have 6 sheets of phyllo layered and buttered.

Pour half the filling onto the bottom third of the phyllo creating a log of filling and leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides.

Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it completely.

Strudel should be about 3 inches thick. Repeat with the remaining phyllo and filling to make another strudel.

Put the 2 strudels on the baking sheet, seam side down. Brush with butter.

Sprinkle with some granulated sugar and cut two small slits in the top of the phyllo to let steam escape.
Bake for 17 to 20 minutes or until golden and puffy.

Remove from oven and cool slightly. Slice.
NOTES : When you’re working with phyllo dough, keep any unused portions covered in plastic wrap so they don’t dry out and crumble.

Use a 7-inch bowl and a 6-inch pot of simmering water to
make the curd. If the bowl is too large, the curd will curdle.

==========================================
Oh, these are good. I make mini's for individual tarts.

Lemon Tarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The Crust
1 3/4 cups all-purpose flour
2/3 cup confectioners’ sugar -- plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter (11/2 sticks) -- at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan

Lemon Filling
4 Large Eggs -- beaten
1 1/3 cups Granulated sugar
3 Tablespoons All-purpose flour
2 teaspoons finely grated lemon zest
2/3 Cup juice from 3-4 lemons
1/3 Cup whole milk
1/8 teaspoon salt

Rasberries and mint for garnish

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter individual-serving tart molds (with removable bottomes) or larg tart mold. Light;y grease bottom with oil or butter.

Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts.

To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your
fingers for a minute, until flour turns pale yellow and coarse.

Sprinkle mixture into pan and, press firmly with fingers into even, 1/4-inch layer over bottom and up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 15 minutes.

For the filling:
Whisk eggs, sugar, and flour in medium bowl, then stir in lemon juice, milk, and salt to blend well.

To finish the tarts: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm tart crust.

Bake until filling feels firm when touched lightly, about 20 minutes. Transfer tarts to wire rack; cool to near room temperature, at least 30 minutes.

Source:
"Cook's Illustrated May, 1998"

NOTES : After cooled, refrigerate until serving.
These can be made as bars (use parchment paper) but come
out very nicely as individual-serving tarts. Can also be
made as a large tart.

When ready to serve, garnish with raspberries, fresh mint
leaves, and a dusting of confectioners sugar.

==========================================
This was very good. I always add more lemon zest than the recipe calls for so I may have already adjusted this for the additional zest.

Lemon Poppy Seed Pound Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seed
1 cup butter -- softened
1 cup buttermilk (or 1 T. vinegar plus enough
milk to equal 1 cup)
4 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons grated lemon peel
1/2 teaspoon vanilla
Glaze
1 cup powdered sugar
1 tablespoon lemon juice -- (1 to 2)

Heat oven to 325°.

In large mixer bowl combine all cake ingredients.

Beat at low speed, scraping bowl often, until all ingredients are moistened.

Increase speed to high. Beat, scraping bowl often, until smooth (1 to 2 minutes).

Pour into greased and floured 12-cup Bundt pan or 10-inch tube pan.

Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan. Cool completely.

In small bowl stir together powdered sugar and enough lemon juice for glazing consistency.

Drizzle over cake. 16 servings.

Source:
"Land O Lakes"

And I'll post the lemon curd recipe my sister gave me. Fast and easy, from Sunset magazine.

coronabarb

I think we'll be having Sue's Mr. C's chicken this week!

This is so easy! It's also very lemony
Microwave Lemon Butter
125g/4oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar (I use superfine)
4-5 eggs, thoroughly beaten
Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short.
Makes about 3 medium sized jars.
Sneaky notes:
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times.
I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.
If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? ) mixture into egg. Repeat if necessary.

Annie

I don't know why your recipe didn't work out, Dishesdone! It's usually cooked enough in about 5 minutes, and turns out soft and very spreadable. Did you do it in a double boiler, or in an ordinary saucepan? I do mine in a double boiler - perhaps that prevents it 'drying out'. Perhaps you could add a little more lemon juice. I've made this recipe so often, I'm not scared to fiddle with it - I usually use whole eggs rather than some whole, some just yolks. It turns out perfect no matter what I do!

Perhaps you'd be happier trying Colleen's recipe! Both are just as delicious as each other!

Incredibly Rich Lemon Curd

2 sticks (1/2 pound) unsalted butter, softened
1/2 cup fresh lemon juice, strained
1/2 cup sugar
3 large egg yolks

In a medium bowl set over a saucepan of simmering water, melt the butter with the lemon juice and sugar, stirring occasionally, until the sugar is dissolved. Whisk in the egg yolks, 1 at a time, and cook over moderately high heat, whisking constantly, until the curd is very hot to the touch and the consistency of loose sour cream, about 15 minutes. Strain the curd into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate before serving.

The curd can be stored in the refrigerator for up to 1 week.
from Food and Wine

I used a double boiler, I stirred for what seemed like hours, and it looked fine once it got thick, but when I refrigerated it it became the consistancy of a stick of cold butter, couldn't spread it. It was fine when I heated it in the microwaved! Thanks for converting your recipe, I'll try your, too! Can't have too much lemon curd?

Sunset Lemon Curd

4 teaspoons grated lemon peel
2/3 cup lemon juice
5 eggs
1 cup sugar
1/2 cup melted butter

Put all ingredients except butter into blender. Blend well. With blender running on low, gradually add melted butter and blend well.

Place into heavy pan and heat over medium heat, stirring constantly. Cook 5 minutes until bubbly and thickened.

Makes 3 cups

Jam Thumbprints (Ina Garten)

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

I cannot BELIEVE that nobody posted Ruthanna's most fabulous recipe, below. The compound butter is to die for!

--------------
NOTE: The tomato-basil butter is outstanding – you can just make that and serve it over a lot of things – grilled chicken, veggies, rice, etc.

I make a double recipe, chill it, make into a log then wrap and freeze. It’s easy to slice off what you need.

PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER
(serves 4)

Source: Ruthanna

TOMATO BASIL BUTTER
1 Tbs. olive oil
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) *I used canned diced tomatoes and it was fine.
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil
Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish.

FISH

1/ 2 cup flour
3/ 4 tsp. salt
1/ 2 tsp. pepper
3/ 4 cup dry bread crumbs
3/ 4 cup grated Parmesan cheese
2 eggs, beaten
1/ 4 cup butter
1/ 4 cup olive oil
1 pound flounder fillets (tilapia, sole or similar fish also works very well)

Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 –3 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter.
Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it’s good on cooked green beans or grilled shrimp.

Source: Adapted from a recipe in Frog Cookbook

coronabarb

Cindy

LEMON FREEZE TORTE

Reminiscent of lemon meringue pie, this is a light refreshing treat after a heavy meal. Could use orange juice and rind instead of lemon, if desired.

5 egg yolks
6 egg whites
1-1/4 cups granulated sugar
3/4 cup Lemon juice
Grated rind of 2 lemons
2 cups whipping cream
1 pkg. (3-1/2 oz./100 gm) Ladyfingers or Puff Pastry Pretzels
Pinch of Cream of Tartar

In top of double boiler, beat together 5 egg yolks, 2 of the egg whites, 1 cup of sugar, lemon juice and rind, cook over medium heat, stirring frequently, until thickened, about 5 minutes. Spoon into bowl, refrigerate until cool.

Whip cream until it holds its shape. Fold into cooled lemon mixture. Line sides of 8 inch buttered springform pan with ladyfingers. Spoon in lemon-cream mixture and freeze for 6 hours or until firm.

In separate bowl, beat remaining egg whites with cream of tartar until frothy, gradually adding remaining sugar (1/4 cup) beating until soft peaks form.

Pile meringue on top of frozen lemon desert. Broil on bottom rack of oven until meringue is brown. --about 1 minute. Transfer again to freezer.

About 1 hour before serving transfer torte to refrigerator, or counter. remove sides of springform pan.

Makes about 12 servings.

Source: Canadian Living Christmas Cooking, Dec. 1986.

Just want to bring it ttt for all the lemon lovers out there who may have missed it.

Lee

'The Secrets of Baking'

Special tools
Parchment paper (for loaf cakes)
Standing electric mixer with a paddle attachment (optional)

Ingredients

For the cake:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tsp. baking powder

1/4 tsp. salt

1 cup buttermilk

2 Tbsp. fresh lemon juice

1 pound (4 sticks) unsalted butter, softened if using a hand mixer

2 cups sugar

1/4 cup finely grated or chopped lemon zest

4 large eggs

For lemon syrup:

1/2 cup plus 1 Tbsp. fresh lemon juice

3/4 cup sugar

Directions

For the cake:

Preheat the oven to 350 degrees. Adjust the rack to the center of the oven. Spray two

9-by-5-by-3-inch loaf pans with pan spray and line with a strip of parchment paper running along the length of the pan. Spray the paper.

Triple-sift the flours, baking powder, and salt into a medium bowl and set aside. Combine the buttermilk and lemon juice in a small bowl and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter on high speed until it is soft and creamy, about 1 minute. Slowly add the sugar and lemon zest and beat on high speed until fully incorporated and the mixture is fluffy, light, and a creamy white color, about 10 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.

Add one third of the sifted dry ingredients to the batter and mix on low speed until just incorporated. Add one third of the buttermilk mixture and mix until just incorporated. Repeat with the remaining two thirds of the dry and wet ingredients, in two additions. Be sure each addition is completely absorbed before adding the next.

Pour the batter into the prepared pans. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans on a rack for 5 to 10 minutes, then carefully remove them from the pans and set on the rack to cool.

Directions

For the syrup:

Meanwhile, bring the lemon juice and sugar to a boil in a small saucepan over medium heat, stirring. Cook until the sugar has dissolved, about 3 minutes.

While the cakes are still warm, poke holes all over the tops with a skewer or a fork. Use a pastry brush to apply the lemon syrup. The holes help the syrup penetrate into the center of the cake. Serve warm or at room temperature. The pound cake will last for up to two days at room temperature or three weeks in the freezer if wrapped airtight.

Yield: Two 9-inch loaf cakes

1/2 cup butter softened
1/4 cup powdered sugar
1 cup + 1 Tbsp. flour, divided
3/4 cup honey
1/2 cup lemon juice
3 eggs
1 tsp. grated lemon peel
1/2 tsp. baking powder

In a medium bowl, cream butter and powdered sugar until light and fluffy. Add one cup of flour and mix until combined. Press mixture evenly into the bottom of a 8-inch square pan. Bake at 350 F for 20 minutes or until lightly browned.

Meanwhile, in a medium bowl, whisk together remaining 1 Tbsp. flour with remaining ingredients until thoroughly blended. Pour over the baked crust; bake 20 minutes more, until filling is set. Cool in pan and cut into squares to serve.

Source: National Honey Board

Serves 6

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Pie Crust Directions:

Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to the pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.

Lemon Filling:
1 cup sugar
3-1/2 Tbs. cornstarch
1 Tbs. lemon zest
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1 package (3 ounces) cream cheese
1/4 cup butter
1 cup sour cream
1 baked pie shell, 9-inch
1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar

In a heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator.

what attracted me to this recipe was its uniqueness, for even though you mix the ingredients together as you would any cake batter, the batter separates into two layers as it bakes. The top layer is a light and airy sponge cake and underneath the cake is a deliciously tangy lemon sauce. Although much different from most cake recipes, only later do I find out that this type of cake is quite popular in England and Australia where recipes abound with names such as; Lemon Surprise Pudding, Lemon Pudding Cake, Lemon Souffle Pudding, and Lemon Delicious Pudding.

It is important to note that whether you decide to bake the batter in individual ramekins or in one large souffle dish, it must be placed in a water bath to provide temperature protection for the eggs thus preventing the batter from curdling. To do this first place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges) and then carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

My preference is to serve this dessert directly from the individual ramekins so when your guests dip their spoons into the ramekins they will be pleasantly surprised to find not only cake on their spoons but also a yummy lemon sauce. The finishing touch is to dust with confectioners (powdered or icing) sugar along with a dollop of softly whipped cream and maybe some fresh berries (if available).

Preheat oven to 325 degrees and place rack in the center of the oven. Grease six ramekins with butter.

Set aside 2 tablespoons of the sugar to use when whipping the egg whites. In the bowl of your electric mixer, with the paddle attachment, cream the remaining sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 2 tablespoons sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).

Prepare a water bath. (A water bath is used to provide temperature protection for the eggs.) Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake about 45 minutes or until the sponge cakes are golden brown and a toothpick is inserted into the cake portion it comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.

This dessert is best served warm and you can serve the sponge cakes in the ramekins with a dusting of confectioners sugar and a dollop of whipped cream.

Note: You can also make this dessert in a 2 quart (4 cups) souffle dish.

Makes 6 servings.

Recipe:

1 cup granulated white sugar, divided

3 tablespoons unsalted butter, room temperature

3 large eggs, separated

1 teaspoon pure vanilla extract

1 tablespoon lemon zest

1/3 cup all purpose flour

1/4 teaspoon salt

1/3 cup fresh lemon juice

1 cup whole milk

1/8 teaspoon cream of tartar

Note: Ramekins are a lot like a small soufflé dish with their rimmed top and straight sides that are smooth on the inside but ridged on the outside. They can be made of porcelain, earthenware, or stoneware and are usually plain colored.

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

Two simple versions below. Be warned. Although it might look like a large pudding for a large family, it's so light that it really doesn't stretch very far, although it's quite rich. Think 4 servings, tops. But most people come back for seconds, so make two!

The Passionfruit Delicious is equally - um - delicious and highly recommended.

The first time I made Lemon Delicious was in a camp oven over an open fire, and all I had to beat up the egg whites was a fork! It turned out just fine - so it's an easy recipe, really. Much easier in a home kitchen, I must say.

Caramel Lemon Delicious
1/2 cup sugar
1/4 cup water
1/3 cup plain flour
1/2 cup sugar
60g butter
1 teaspoon grated lemon rind
3 tablespoons lemon juice
4 eggs, separated

Combine sugar and water in a saucepan, stir over low heat until sugar has dissolved. Increase heat and boil gently. Pour caramel evenly into the base of 4 individual ovenproof dishes and swirl dishes to coat the base and a little of the sides. Sift flour, add sugar. Rub in butter until mixture resembles breadcrumbs. Add lemon rind and juice and egg yolks. Beat well. Beat egg whites until firm peaks form, fold into lemon mixture. Spoon lemon mixture evenly into prepared dishes, stand dishes in a baking dish filled with water to come halfway up the sides of the individual dishes. Bake at 160C for 50 minutes or until golden brown on top. Loosen edges of pudding with a knife, turn out and top with whipped cream.

Lemon Sponge Pudding
3/4 cup sugar
1 tablespoon butter
juice and grated rind of 1 lemon
2 eggs, separated
3 tablespoons self raising flour
pinch salt
3/4 cup milk
1/4 cup water

Cream sugar and butter. Add lemon juice and rind, then egg yolks. Beat well. Add sifted flour, salt, milk and water. Mix thoroughly and add stiffly beaten egg whites. Pour into a pie dish. Stand in a dish of water in a moderate oven and bake 40 minutes.

Passionfruit Delicious
30g butter
3/4 cup castor sugar
grated rind of 1 lemon
3 eggs, separated
1/4 cup self raising flour
1 tablespoon lemon juice
1/2 cup passionfruit pulp
1 cup lukewarm milk
sifted icing sugar

Beat together the butter, sugar, rind and egg yolks until well mixed. Stir in the flour, then gradually add lemon juice, passionfruit pulp and milk. Beat egg whites until soft peaks form, fold into mixture. Pour into a buttered pudding dish. Place dish in a roasting pan half filled with cold water. Bake at 190C for 40-45 minutes until light brown and set. Sprinkle with icing sugar and serve with whipped cream, if desired.

Lemon Chicken (Mr. Casella's)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. chicken breasts -- skinless, boneless
3/4 cup Flour
4 T. Butter
1/4 cup Canola oil
1 C. Dry white wine
Juice of ½ lemon
1 C. Chicken broth (canned or home made)
8 lemon slices
Fresh parsley for garnish

Pound chicken cutlets to ¼ or 1/3 inch thick.
Cut into 2x2" pieces.
Lightly coat with flour.

Heat butter in large skillet.
When bubbly, add oil.
When oil is hot, add chicken pieces in batches so only one layer of
chicken is in pan at a time - brown lightly on both sides.

Remove chicken and reserve in a baking dish.

When all pieces are browned and removed from pan, add wine and lemon juice
to pan.
Scrape up bits on bottom of pan (deglaze).
Bring to a boil, and reduce liquid over high heat, for 3 minutes.

Add chicken broth and reduce for another 3 minutes.
Return chicken to pan.
Top with lemon slices.
Simmer for 5 - 6 minutes.

Garnish with fresh parsley and additional lemon slices.

NOTES : If making ahead, store in a baking dish and reheat
covered, in oven for 30 minutes at 300° or in a chafing dish.
=================================================

LEMON CREAM CHEESE STRUDEL

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling
3 egg yolks
Grated zest of 2 lemons
1/4 cup sugar
1/4 cup lemon juice
Strudel
2 8 oz packages of cream cheese, at room
temperature
1/4 Cup Confectioner's sugar
1 Egg
12 Sheets Phyllo dough
2/3 Cup Melted unsalted butter
Granulated sugar, for sprinkling

Combine the egg yolks, sugar, lemon juice and zest in a 7-inch diameter
stainless steel bowl.

Put it over a 6-inch pot of simmering water, making sure the bottom of the
bowl isn't touching the water (the bowl shouldn’t touch the water because too high a heat will cook the egg yolks).

Stir with a wooden spoon (I used a whisk)until thickened and the foam has subsided, about 8 minutes.
Remove from the heat, transfer the curd to a clean bowl and cover the surface of the lemon curd with plastic wrap. Chill for at least 30 minutes.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine cream cheese and icing sugar in a medium bowl and in a stand mixer fitted with the paddle attachment beat the mixture on medium speed until light and creamy.

Add the egg and chilled lemon curd and beat on medium speed just until well blended.

Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.)
Brush with melted butter.

Lay another sheet on top, and continue brushing and layering until you have 6 sheets of phyllo layered and buttered.

Pour half the filling onto the bottom third of the phyllo creating a log of filling and leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides.

Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it completely.

Strudel should be about 3 inches thick. Repeat with the remaining phyllo and filling to make another strudel.

Put the 2 strudels on the baking sheet, seam side down. Brush with butter.

Sprinkle with some granulated sugar and cut two small slits in the top of the phyllo to let steam escape.
Bake for 17 to 20 minutes or until golden and puffy.

Remove from oven and cool slightly. Slice.

NOTES : When you’re working with phyllo dough, keep any unused portions covered in plastic wrap so they don’t dry out and crumble.

Use a 7-inch bowl and a 6-inch pot of simmering water to make the curd. If the bowl is too large, the curd will curdle.

=============================================
Can't forget this one........

Lemon-Ricotta Hot Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs -- separated
1 1/2 cups whole-milk ricotta cheese
1 stick Unsalted butter -- melted and cooled
1/2 teaspoon vanilla extract
1/2 Cup All purpose flour
1/4 Cup Sugar
1/2 teaspoon Salt
2 T. grated lemon zest
Powdered sugar for dusting

Heat a griddle.
Whip egg whites until they hold firm glossy peaks, and set aside.
Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest.
With a rubber spatula, stir dry ingredients gently into the ricotta mixture.
Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary.
Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading.
Cook until golden on the bottom and the top shows a bubble or two.
Gently flip, and cook until undersides are light brown.
Dust with powdered sugar.

Source:
"NY Times"NOTES : These are simply the BEST pancakes ever. Resist the urge to top with syrup, not necessary.

This is a great thread!

Cindy

This is a great thread, I just was looking for some ideas and ended up printing 4 recipes and there's more I want to try also.

Nancy

Tried any new lemon recipes lately to add?

yes, I have another. Lemon marmalade. I made it with the meyers but when I don't have meyers for a recipe, I use regular lemons and just substitute a little orange juice to mix in with the lemon. It would probably work fine in this recipe. or just go with regular lemons. I never made jam before and this came out fanatstic and it was very easy (my potential for disaster was there, but the recipe worked perfectly. I made it about 4 times already (gave some away for friends to try) and I didn't use cheesecloth for the pits, so I'm lazy, I cooked it, pits and all, and picked out the pits with a spoon (most of them, LOL!) and I didn't have the patience to wait 24 hours so I let it sit for maybe 8-10 hours the first time, and about four hours the last time. Came out fine every time!

MEYER LEMON MARMALADE
Active time: 1 1/4 hr Start to finish: 25 1/4 hr
6 Meyer lemons (1 1/2 lb)
4 cups water
4 cups sugar
Cheesecloth
Kitchen string
6 (1/2-pint) Mason-type jars, sterilized

Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

Ladle hot marmalade into jars, filling to within 1/4-inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.
Cooks' note:

• Marmalade keeps, stored in a cool, dark place, up to 1 year.

Makes 6 (1/2-pint) jars
Gourmet - December 1999

Lemon Bread

1/3 cup shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup chopped nuts
Grated rind and juice of one lemon

Cream shortening and 1 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with milk to creamed mixture, beating well. Add nuts and lemon rind. Pour into a greased 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 50-60 minutes. Blend remaining sugar and lemon juice; pour over bread as soon as it comes from oven.

Fragrant Lemon Chicken

Yield: 6 servings.

INGREDIENTS:

1 apple - peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 pound) whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water

DIRECTIONS:

Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker.
Cover, and cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times.

Lemon Rosemary Grilled Chicken
1/2 cup lemon juice
1/8 cup olive oil
2 tablespoons dried rosemary
4 boneless skinless chicken breast halves
1 lemon, sliced
1 teaspoon garlic powder
salt & pepper

• In a large resalable plastic bag, mix the lemon juice, olive oil, and rosemary garlic powder, salt and pepper. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.

• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Lemon Chicken with Bok Choy

1/2 cup lemon juice (from about 4 large lemons)
1 tablespoon white wine vinegar
1/3 cup plus 1 tablespoon sugar
1/4 cup plus 2 tablespoons water, divided
1/3 cup and 2 teaspoons cornstarch, divided
6 stalks bok choy cut into 2-inch lengths or 4 heads baby bok choy
3 eggs, lightly beaten
1/3 cup flour
4 boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
1/2 cup canola oil

Make lemon sauce by combining in a nonreactive small saucepan lemon juice, vinegar, 1/3 cup sugar and 1/4 cup water. Place over low heat and cook, stirring, 2 to 3 minutes until the sugar dissolves. Increase heat to medium high and bring to a boil. Reduce heat and simmer 1 to 2 minutes.

In small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons water. Whisk cornstarch mixture into the sauce; cook 2 to 3 minutes until sauce boils and thickens. Keep warm over low heat.

Place bok choy in a steamer basket over boiling water 3 to 4 minutes until tender crisp. Drain and keep warm.

Meanwhile, in shallow bowl, whisk eggs. In glass pie dish or other shallow baking dish, combine flour and 1/3 cup cornstarch. Dip chicken into beaten eggs; drain off excess. Dredge chicken in flour mixture to coat well. Transfer chicken to plate and set aside.

In straight-sided saute pan, heat oil over medium heat. Add chicken to pan, in batches if necessary, and fry 7 to 8 minutes until golden brown, crispy and cooked through, turning. Transfer chicken to paper towels to drain. Serve chicken atop bok choy topped with sauce. Or slice meat into 1/2-inch-thick slices and serve atop bok choy topped with sauce. Serve any remaining sauce on the side for drizzling at the table.
Makes 4 servings.

Zucchini Toss (Jain)

the zucchini is grated, and i have to say its one of my favorite dishes. steam 3-4 whole zucchini and grate, mix with the juice and zest from 2 lemons, garlic, s&p, olive oil, parmesan, pine nuts and a fist full of cut up basil and toss.

1/4 cup extra-virgin olive oil
2 Tbsps. fresh lemon juice
1 garlic clove, minced
1/2 tsp. finely grated lemon zest (can use a bit more)
1/4 tsp. ground cumin
Salt and freshly ground pepper, to taste
One 15-oz. can chickpeas, well rinsed & drained
1 lb. seedless cucumber, thinly sliced crosswise
6 large red radishes, thinly slided
1/2 medium red onion, thinly sliced
1/4 cup finely chopped parsley or cilantro

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin. Season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper.

source: posted at finerkitchens.com
My note: I use cilantro. If I only have a regular cucumber on hand, I seed it before cutting into chunks. Must use good brand (and fresh)olive oil. I usually marinate the chickpeas longer. This is best at room temperature. We love it!

Raspberry-Lemon Shortbread Tart
From Every Day with Rachael Ray
February-March 2006
8 Servings
Prep Time: 30 min; Cook Time: 50 min

3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners' sugar, for dusting

No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
2. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.
3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

You can replace the raspberries with your favorite fruit—or even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.
Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Touch of Lemon Sugar Cookies

Source: Pillsbury "Cookies, Cookies & More Cookies" 1980

2 c sugar
1 c butter, softened
1T grated lemon peel
¼ c lemon juice
1 tsp vanilla
2 eggs
3-1/4 c AP flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar
Sugar

Preheat oven to 325F. Lightly grease cookie sheets.

In large bowl, combibe sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended.

Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets.

Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies

My notes: These are really good, light lemon flavor. 12/06
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon Curd Bars
Source: Midwest Living December 2006

1 c unsalted butter, softened
1 c sugar
2 c all purpose flour
½ tsp baking powder
1 10-12 oz jar lemon curd
2/3 c flaked coconut
½ c sliced or slivered almonds, toasted

Preheat oven to 375F.
In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within ½ inc of edges of pan.
In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned.

Cool and cut into squares. Makes 32 bars.

Linda

I was going to send it to you thru GW but you don't have an e-mail link on your member page.

Linda

LEMON-LIME TART

1 1/4 C graham cracker crumbs
4 T unsalted butter, softened
2 T light brown sugar
1/4 t cinnamon
1 14 oz. can sw. condensed milk
1/3 C fresh lemon juice
1/4 C fresh lime juice
1 t EACH grated lemon and lime peel
2 large eggs, separated

In medium bowl, mix graham cracker crumbs, butter, brown sugar and cinnamon until well blended. Press mixture onto bottom and up side of 9" tart pan with removable bottom.

Preheat oven to 325. In large bowl, whisk sw. condensed milk, lemon and lime juices and peels, and egg yolks until mixture is well blended and thick.

In small bowl with mixer on high, beat egg whites until stiff peaks form. Gently fold egg whites into lemon-lime mixture with rubber spatula.

Pour lemon lime filling into crust. Bake tart 20-25 minutes, until filling is just firm. Cool on wire rack, then refrigerate until well chilled, about 3 hours. Approx. 10 servings.

DONNA

Lemon Salt Marinated Pork Tenderloin

Recipe courtesy Michael Chiarello

6 lemons
1 1/2 tablespoons salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pork tenderloins (about 1 1/2 pounds total)
Honey Roasted Applesauce, recipe follows
Preheat oven to 425 degrees F.

Finely zest the lemons.
Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.
In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.
Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.
Honey Roasted Applesauce:
6 apples, Gravenstein or McIntosh
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey
Preheat oven to 425 degrees F.
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
Yield: 4 to 6 servings
Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

Basil Lemon Marinade
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Makes 1 cup.

Barbecue! Bible Sauces, Rubs and Marinades
May 2000
Steven Raichlen
Workman Publishing

This was very good. I needed a 4th egg yolk to thicken it. I used canned artichokes.

lemon chicken and artichokes with dill sauce
Bon Appétit : March 2002

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

2 lemons, halved
8 large artichokes
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup olive oil
12 garlic cloves, minced
2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces
3 large egg yolks
2 tablespoons chopped fresh dill

Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.)

Preheat oven to 375°F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend.

Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes.

Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes.

Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes.

Using slotted spoon, transfer chicken and artichokes to platter; tent with foil.

Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper.

Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.