ISO Favorite Lemon Recipes

[abjcooking]

Lemon Sponge Custard

Grated rind from 1 lemon
juice from 1 lemon
2 T. butter, softened
1 cup sugar
4 T. all-purpose flour
1/8 t. salt
3 eggs, separated
1 1/2 cups milk

Preheat oven to 350. Grate rind from whole lemon, then juice lemon. Cream the butter. Add sugar, flour, salt, and lemon juice. Beat the egg yolks; add milk. Blend well. Combine with flour mixture. Beat egg whites until stiff and fold in. Add lemon rind; stir. Pour into buttered baking dish (or custard cups) and set into larger baking pan. Pour hot tap water into pan around custard dish or cups. Bakr for 40-45 minutes or until set.

 

[comissaryqueen]

Southern Lemonade

3 halved lemons
half cup sugar
hot water
Place lemons and sugar in a pitcher. Pour hot water over both.
Let stand to cool.
Squeeze out lemons and chill. Garnish with a sprig of mint.

 

[crewsk]

PA, I posted my lemon curd in dessert. It's pretty good, but not as lemony as I wanted. http://www.discusscooking.com/forums/showthread.php?t=10810

 

[HanArt]

This is David Rosengarten's version of Chicken Francese. It's so good!!!

Chicken Francese​

· 1/2 pound boneless, skinless chicken breast

· 2 heaping tablespoons of finely grated mild Pecorino (Romano, Toscano or Sardo) cheese

· 4 tablespoons very finely chopped Italian flat-leaf parsley

· 1 egg, beaten well

· Flour for dredging

· 1/4 cup olive oil

· 1/4 cup dry white wine

· 1 cup chicken stock

· 6 thin, round slices of lemon, seeds removed

· 2 tablespoons butter

Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper.

Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate.

Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer.

Add the olive oil to a sauté pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Sauté, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.

Spill the oil out of the sauté pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup.

Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.

Yield: 2 portions

~David Rosengarten

 

[SierraCook]

Here are some lemon recipes that I have already posted. What a wonderful gift.


http://www.discusscooking.com/forums/showthread.php?t=8120

http://www.discusscooking.com/forums/showthread.php?t=7113

http://www.discusscooking.com/forums/showthread.php?t=7857

http://www.discusscooking.com/forums/showthread.php?t=7533

http://www.discusscooking.com/forums/showthread.php?t=5736


Lemon Cream Ravioli

​

1 lb. fresh broccoli florets
1 tablespoon salt
1 tablespoon vegetable oil
1 package (16 oz.) frozen cheese ravioli
¼ cup butter or margarine
1 cup heavy cream
1 tablespoon grated lemon zest
½ cup freshly grated Parmesan cheese
6 oz. cubed cooked ham, optional
1/8 teaspoon ground black pepper
1 large lemon


In a six quart saucepan, bring 4 quarts of water, salt, and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate the pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes. Add broccoli to pan of boiling ravioli and cook until broccoli is tender and pasta is al dente. Drain pasta and broccoli in a large colander.


While pasta and broccoli are cooking, prepare the sauce. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add Parmesan cheese, cubed cooked ham, and the black pepper. Cook until thoroughly heated.


Prepare garnish: Using a floating blade vegetable peeler, remove the outside yellow portion of the lemon peel. With a very sharp knife, cut lemon zest into very thin 1 ½ inch long julienne pieces. Place in a small bowl of ice water to curl.


Transfer pasta and broccoli back to large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer pasta mixture to a serving dish; garnish with julienne lemon zest and serve immediately. Makes 6 servings.

 

[kitchenelf]

What a great idea!!!!

Roast Turkey with Almond Dressing and Lemon-Honey Glaze

* ½ cups butter or margarine
* 1 cup chopped onions
* 1 cup chopped celery
* 2 chicken bouillon cubes
* 1 cup chopped whole natural almonds
* 1/3 cups chopped parsley
* 1 Tbsp. poultry seasoning
* ¼ tsp. pepper
* 8 cups day-old bread cubes (1/2 whole wheat, 1/2 raisin, or any combination)
* ½ cups freshly squeezed Sunkist orange juice
* ½ cups Chablis or other dry white wine
* 2 eggs, slightly beaten
* 13 lbs. turkey, thawed if frozen
* butter or margarine, melted
* parsley sprigs
* Lemon-Honey Glaze

* LEMON-HONEY GLAZE:
* 1 lemon
* ¼ cups butter or margarine
* 2 Tbsp. honey
* 2 Tbsp. brandy

To make one portion:

* To make dressing, melt the 1/2 cup butter in a large saucepot; sauté the onions and celery with the bouillon cubes until just tender. Stir in almonds, parsley, poultry seasoning, and pepper. Add bread cubes and toss lightly. Add orange juice, wine, and eggs; toss until just mixed.
* Remove the neck and giblets from the body cavity of the turkey; rinse the turkey well and drain. Fill the neck cavity with a small amount of dressing; fasten the skin back with skewers. Fill the body cavity loosely with the remaining dressing.
* Tie the legs together with string. It is not necessary to close the body cavity with skewers or string. Turn the wing tips under the back.
* Place turkey, breast-side-up, on a rack in a roasting pan. Insert a meat thermometer deep into inside thigh muscle. Brush the turkey well with melted butter. Protect the skin of the neck cavity, wing tips, and leg bones from over browning by covering with small pieces of aluminum foil.
* Roast, uncovered, at 325o F As turkey becomes lightly golden brown (after about 1-1/2 to 2 hours), cover loosely with a "tent" of foil. Continue roasting for a total of 20 to 22 minutes per pound or until internal temperature reaches 180o to 185o F (A 12-pound turkey will take about 4 to 4-1/2 hours; 14-pound about 4-1/2 to 5 hours.)
* The turkey is done when the meaty part of the leg feels very soft and twists easily at the joint. As turkey roasts, brush occasionally with melted butter and accumulated pan drippings. Remove the skewers and string.
* Let cooked turkey rest for 20 minutes before carving. Place on large serving platter. Garnish with parsley sprigs and serve with Lemon-Honey Glaze.
* LEMON-HONEY GLAZE:
* With a vegetable parer, peel the lemon in a continuous spiral, removing the outer colored layer of peel only; cut into thin slivers. Cut lemon in half and ream out juice. In a small saucepan, melt the butter. Add lemon peel, juice, and honey; simmer for 5 minutes to blend the flavors. Add brandy and spoon over the cooked turkey.

Makes 10 servings

 

[kitchenelf]

Lemon Turkey Salad

Makes: 4 servings, 1 cup each


1/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing

2 Tbsp. chopped fresh basil or 2 tsp. dried basil leaves, crushed

1 Tbsp. lemon juice

1 tsp. grated lemon peel

2 cups chopped cooked turkey or chicken

1 cup halved grapes

1/2 cup halved Chinese pea pods

1/2 cup thinly sliced red onion

MIX dressing, basil, lemon juice and lemon peel in large bowl.

ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

 

[kitchenelf]

Lemon Basil Pasta

1/2 cup Whipping Cream
8 tbl Unsalted Butter, Cut Into Pieces
2 tbl Fresh Lemon Juice, (+ More As Needed)
1 x Clove Garlic (Small), Finely Minced
Coarse Salt
Freshly Ground White Pepper To Taste
Cayenne Pepper To Taste
1 lb Fresh Or Dried Linguine Or Tagliarini
2 tbl Fresh Chives, Finely Minced

Method :

* 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne.
* 2. Meanwhile, bring a large pot of salted water to a boil over high heat.
* Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot.
* 3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce to check for an authoritative tang. Season with more lemon juice, salt, white pepper and cayenne as needed.
* 4. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately.
* NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh tarragon and garnish with whole tarragon sprigs.

 

[kitchenelf]

FARFALLEL SALAD with LEMON MINT DRESSING

This salad is perfect for a buffet table or as a main meal served with fresh fruit and crusty Italian bread. Dried mint doesn't have much flavor, so use fresh leaves.
Dressing:

* juice of 2 medium lemons
* 1 large garlic clove, crushed
* 1 Tbs safflower oil
* 1 cup coarsely chopped fresh mint leaves
* 1/2 tsp. chopped fresh oregano, or 1/4 tsp. dried
* 1/4 tsp. freshly ground black pepper

Salad:

* 1 medium cucumber, peeled, seeded, and coarsely chopped
* 1 large tomato, seeded and coarsely chopped
* 1 medium green bell pepper, seeded and diced
* 1 lb. whole grain farfalle pasta (bow ties), cooked, drained, rinsed, and cooled

1. Make the dressing by combining the lemon juice, garlic, and oil in a small bowl. Add the mint, oregano, and black pepper, and mix thoroughly. Set aside.
2. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well, and serve. Serves 4.

 

[kitchenelf]

Lemon Roasted Potatoes

3 to 6 large potatoes
1/2 to 1 cup olive oil
3 lemons
salt and pepper
fresh oregano
1 stick butter

Heat oven to 325F. Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan. Sprinkle potatoes with olive oil, salt and pepper, fresh oregano and lemon juice. Cover for the first 30 minutes with baking dish cover or aluminum foil. Remove cover, baste and continue cooking till potatoes are brown. Sprinkle a little crumbled feta over the top when you serve them. Baking time is approximately 50 minutes.

 

[PA Baker]

Wow! This is going to be some cookbook. Thank you!!!!!!!!!!

 

[middie]

pa i also just posted one under desserts for a raspberry lemon tart

 

[PA Baker]

Just saw it--sounds wonderful! Thanks middie!

 

[middie]

you're welcome pa

 

[middie]

I'll post it here too...



Raspberry Lemon Tartlets

Makes 3 dozen 1½-inch round tartlets

For the dough:

2½ cups unsifted all-purpose flour

teaspoon salt

1/3 cup granulated sugar

8 ounces (2 sticks) unsalted butter, chilled and cut into ¼-inch slices

1 large egg

1 teaspoon pure vanilla extract

For the lemon custard filling:

3 egg yolks

4½ tablespoons unsalted butter, melted and cooled to lukewarm

¾ cup unsifted confectioners' sugar

1½ tablespoons granulated sugar

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon zest

For decoration:

3 dozen fresh mint leaves

1 pint fresh raspberries

Cook's notes: A food processor is used in preparing this recipe. You will only use half of the dough prepared below for this recipe. Re serve the other half for another time or another use. Shape unused portion into a flat disc, wrap in plastic, then overwrap in aluminum foil and freeze up to 1 month. Label and date package.

Preliminaries: Adjust rack to lower third of oven and heat oven to 350 degrees. Set 12-cup miniature-muffin pans nearby. (Each muffin cup measures 1 across and ¾ inch deep.) You don't need to grease the muffin cups.

Cut together dry ingredients, butter: Put the flour, salt and sugar in a food-processor bowl. Process just to blend the ingredients. Scatter all the butter slices over the flour mixture, and process with on-off bursts until the mixture has the consistency of corn meal.

Make the pastry dough: Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process until the ingredients form a ball. Remove the dough to the work surface, and with the heel of your hand, press dough together until it is smooth and cohesive.

Form the tart shells: Using 1 level measuring teaspoon plus level measuring teaspoon of dough for each tart, roll this portion of dough between the palms of your hands to form a smooth ball. With index finger, press center of dough ball into the minimuffin cup, then press dough up the sides to distribute the dough evenly. Set aside.

Make lemon custard filling: In a small bowl, lightly whisk together all the filling ingredients just until blended.

Fill, bake, cool tartlets: Spoon 1 measuring teaspoonful into each tartlet. Bake for about 15 to 17 minutes, or until the tarts are pale golden. Remove pans to wire racks to cool. When the tarts are cool enough to touch, they can be lifted out with the tip of a thin- bladed paring knife.

Presentation: When completely cool, set a fresh mint leaf on top of each tartlet, then place a raspberry on each leaf, letting the leaf peek from under the berry. Serve decorated tartlets the same day.

Freezing tip: Freeze undecorated tartlets in airtight sturdy plastic containers up to 10 days.

 

[jkath]

SIERRA!!!
You read my mind -the lemon cream ravioli sounds like an amazing dish -
it seems we have very similar food tastes - have you noticed?
(great minds think alike)

thanks for posting!

Also, kitchenelf, I'd like an order of lemon basil pasta to go, please - yum!!!

 

[SierraCook]

Yum, kitchenelf your lemon basil pasta sounds excellent.

jkath, it is interesting how some people like similar recipes. There are a bunch of great ones posted here. My dad would hate all of them. He does not like lemons!!

 

[SierraCook]

SIERRA!!!
You read my mind -the lemon cream ravioli sounds like an amazing dish -
it seems we have very similar food tastes - have you noticed?
(great minds think alike)

thanks for posting!

Also, kitchenelf, I'd like an order of lemon basil pasta to go, please - yum!!!

Asparagus can be substituted for the broccoli in that recipe. The original recipe called for asparagus, but I use broccoli because asparagus was and sometimes still is expensive.

 

[Spice1133]

lemon cake with pastry cream


Ingredients:

For the cake:

1½ cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
4 large eggs
1/2 cup lemon juice
1/4 cup olive oil
2 teaspoons lemon zest
1 teaspoon vanilla extract

For the pastry cream:

2 cups milk
6 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon unsalted butter
Preheat the over to 325° F. Butter a 9-inch springform pan and lightly dust with flour.

Combine the flour with 1/2 cup of the sugar, baking powder and salt in a bowl.

In a large mixing bowl, beat the egg yolks, olive oil, lemon juice, lemon zest and vanilla extract until it reaches a smooth consistency. Gradually add the flour mixture and evenly combine the ingredients.

In a medium-sized bowl whisk the egg whites until they foam, then slowly add the remaining 1/2 cup sugar and continue beating the eggs until they are stiff and form peaks. Gently fold the egg whites into the flour-egg yolk mixture, gradually a little at a time until evenly combined. Place the batter in the springform pan, then level the top with a spatula and bake in the preheated oven for 35 to 40 minutes.

Meanwhile, begin preparing the pastry cream by scalding the milk in a small saucepan and bring it almost to the boiling point, then set aside.

In a saucepan, combine the egg yolks, sugar and vanilla extract and vigorously whisk until the eggs stiffen enough to form small peaks. Gradually sift and whisk the flour into the egg yolks until well combined.

Add the warm milk to the flour-egg mixture, then place the saucepan over low heat and continue whisking until it becomes a smooth cream. Cook the cream for a few minutes and gently stir until it begins to bubble and has thickened. Be careful not to burn the cream. Remove from the heat and whisk in the butter and lemon zest. Transfer the cream to a bowl, cover with plastic wrap and let it cool to room temperature.

Check the center of the cake with a toothpick for doneness, then remove it from the oven and cool on a rack.

After the cake is thoroughly cool, carefully open and remove the springform and place the cake on a plate. With a thin, sharp knife, cut the cake into two disks and place the upper disk of cake topside up, on parchment paper. Spread the cooled pastry cream over the bottom half of the cake with a rubber spatula. Carefully pick up the top half of the cake from the bottom of the parchment paper and slide it into position on top of the pastry cream. Refrigerate the cake for at least an hour.

Liberally dust the top of the cake with powdered sugar when ready to serve

 

[mish]

Lemon Basil Pasta

1/2 cup Whipping Cream
8 tbl Unsalted Butter, Cut Into Pieces
2 tbl Fresh Lemon Juice, (+ More As Needed)
1 x Clove Garlic (Small), Finely Minced
Coarse Salt
Freshly Ground White Pepper To Taste
Cayenne Pepper To Taste
1 lb Fresh Or Dried Linguine Or Tagliarini
2 tbl Fresh Chives, Finely Minced

Method :

* 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne.
* 2. Meanwhile, bring a large pot of salted water to a boil over high heat.
* Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot.
* 3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce to check for an authoritative tang. Season with more lemon juice, salt, white pepper and cayenne as needed.
* 4. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately.
* NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh tarragon and garnish with whole tarragon sprigs.

I have the same recipe. Except, in the ingredients, mine includes:

2 tablespoons fresh basil; finely minced