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Cooking with lemon - 833 recipes

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Oh so good

  • 2 c sugar
  • 1/2 c light butter
  • 1/2 block ( 8 oz ) 1/3 less fat cream cheese softened
  • 3 large eggs
  • 1 large egg white
  • 3 c flour divided
  • 2 c fresh or frozen blueberries
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 8 pz carton lemon yogurt, low fat
  • 2 t vanilla
  • Cooking spray
  • 1/2 c confectioners sugar
  • 4 t lemon juice
3.4/5 (39 Votes)

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1. Preheat oven to 350'F. 2

  • Lemon caper remoulade:
  • Crab cakes
  • 1 lb. lump crab meat
  • 3 tbsp olive oil
  • 1/2 cup finely chopped green onions
  • 3 egg yolks
  • 2 tbsp dry breadcrumbs
  • 2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 1 cup mayonnaise
  • Grated rind and juice of 1 large lemon
  • 2 tbsp drained capers, chopped
  • 1 tsp chopped fresh parsley
  • Salt and pepper
4.5/5 (2 Votes)

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Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: ...

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers
  • 1 cup quick-cooking brown rice
4.5/5 (2 Votes)

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Winter salad made with lemons you easily preserve yourself

  • QUICK REFRIGERATOR PRESERVED LEMONS (1 1/2 CUPS):
  • 3 lemons, scrubbed and very thinly sliced
  • 1/4 cup large-crystal kosher salt, such as David’s
  • 1/4 cup olive oil
  • PRESERVED LEMON & POMEGRANATE WINTER SALAD:
  • 6 ounces (8-cups) baby arugula
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds, lightly toasted
  • 3 preserved lemon slices (recipe below), chopped
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
4/5 (1 Votes)

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Sprinkle each side of chicken with Italian seasoning, salt and pepper In large skillet over medium high heat melt b

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 small yellow onion, diced (or about 1/4 cup)
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 (or up to 1/4) teaspoon pepper, depending on taste
  • 1 1/2 cup chicken broth
  • 1 teaspoon grainy mustard
  • 3/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
4/5 (1 Votes)

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{Paleo, AIP, Gluten free, whole 30}

  • 1/2 T olive oil
  • 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
  • 1 medium zucchini - chopped into bite sized pieces
  • 2 garlic cloves - finely minced
  • 1 t sea salt
  • 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
  • 8 ounces/ 225 grams cooked crab meat (canned is ok)
  • 2 medium sized parsnips - spiralized
  • 1/2 cup water
  • 1/4 cup parsley - finely chopped
4/5 (1 Votes)

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See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest Almonds, Coria

  • MAIN VERSION:
  • 3 tablespoons Pine Nuts
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon lemon zest, freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons oil
  • 12 ounces, sugar snap peas, halved crosswise on the bias
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 3 tablespoons fresh basil, chopped
  • MOROCCAN VARIATION:
  • 3 tablespoons slivered or sliced almonds
  • 1 teaspoon whole coriander seeds
  • 1/4 teaspoon orange zest
  • 3 tablespoons cilantro
  • Japanese variation
  • 2 tablespoons sesame seeds, white or black
  • 1/2 teaspoon ginger, freshly grated
  • 1 scallion, thinly sliced
4/5 (1 Votes)

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Preheat oven to 350 degrees

  • FOR CRUST, CREAM:
  • 1 1/2 sticks unsalted butter, softened (12 Tbsp), plus more for pan
  • 1/2 cup powdered sugar, sifted
  • 1 1/2 cups all-purpose flour, sifted
  • 1 cup sweetened shredded coconut, toasted
  • 1 Tbsp. minced lemon zest
  • 1/2 tsp table salt
  • FOR THE LEMON CURD, WHISK:
  • 4 eggs
  • 4 egg yolks
  • 1 cup granulated sugar
  • 1/4 cup minced lemon zest
  • 3/4 cup fresh lemon juice, strained
  • Pinch of salt
  • 4 Tbsp. unsalted butter, cubed
  • Powdered sugar
  • Sweetened shredded coconut
4/5 (1 Votes)

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Here is a great recipe line-up for Slim and Sparkling™ Summer Cocktails from Sparkling ICE

  • 3 oz Lemon Lime Sparkling ICE
  • 1 oz Tequila
  • Splash of Triple Sec
  • Fresh Squeezed Lime
4/5 (1 Votes)

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Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water

  • 6 farm fresh eggs
  • 2 tablespoons lemon zest (2 lemons)
  • 4 tablespoons or more of fresh lemon juice (2 lemons)
  • 1/4 - 1/2 cup liquid or granulated sweetener
  • 1/2 cup coconut cream*
  • sea salt
3.7/5 (24 Votes)

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Southern Living Recipe

  • 3 to 4 lemons
  • 2 cups half-and-half
  • 1 (14-oz.) can sweetened condensed milk
  • 3/4 cup coarsely crushed graham crackers
4/5 (1 Votes)

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Spray 10 -inch skillet with cooking spray and heat over medium high heat one minute

  • Vegetable Cooking Spray
  • 4 Chicken Breast Halves ; Boneless, skinless
  • 1 can (10 3/4 oz) Condensed Cream of Chicken Soup
  • 1/2 cup Water
  • 1/4 cup Red or green Pepper ; chopped
  • 1 teaspoon Parsley Flakes ; dried
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Paprika
  • 4 Lemon Slices (optional)
4/5 (1 Votes)

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