Lemon Recipes
Jessie Said:
Lemon Chicken Recipes?We Answered:
chicken picatta!New Italian Recipes Presents
Chicken Picatta
Ingredients:
4 skinless chicken breasts, pounded flat (An easy way: place chicken between two wax paper sheets)
Flour to coat
1 T olive oil
1/4 cup drinking sherry or dry white wine
1 small onion, minced
Juice of 1 lemon, no seeds!
1/2 cup chicken broth
2 tablespoons butter
1/4 cup Italian parsley
3 T capers
Salt and Pepper
Preparation
Coat the chicken in flour and shake off excess.
Heat the olive oil in sauté pan over medium high heat.
Sauté the chicken about two minutes on each side, just until it is browned on the outside.
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of the chicken picatta.
Add garlic and onions. Sauté for approximately three minutes.
Add the lemon juice, pepper, butter, chicken broth and capers, and sauté for approximately two minutes.
Add the chicken back in and sauté until the chicken is done, about five minutes.
Makes about 4 servings
Priscilla Said:
Anyone got any recipes for making Lemon Meringue pie?We Answered:
This is a great one with a very rich crust-Lemon Meringue Pie
Ingredients :
For pastry:
140g + 20g self-raising flour
1 pinch salt
½ teaspoon vanilla essence
100g low-fat cream cheese
5 teaspoons low-fat margarine
1 egg
6 teaspoons sweetener/sugar
For lemon cream:
250ml water
6 teaspoons sugar/sweetener
Zest of one lemon, juice of two
20g cornflour
2 eggs + 2 egg whites
10 tablespoons creme fraiche
Recipe :
Prepare pastry by mixing together flour and salt, then add egg, vanilla, margarine and cream cheese.
Roll into a ball and leave to chill in the fridge for an hour.
Preheat oven to 180°C (Gas Mark 4).
Heat water in a pan and add lemon zest.
Mix together eggs, cornflour, sweetener and lemon juice in a bowl.
Pour mixture into pan, stirring continually over a low heat until lemon cream thickens. Remove from heat and add creme fraiche.
Roll out pastry into pie dish, or prepare pastry case.
Pour cream into dish, then bake for 20 minutes.
Beat egg white until stiff with a pinch of salt and a teaspoon sugar/sweetener.
Spoon onto lemon cream, using a fork to create peaks.
Bake for a further 10 minutes.
Derrick Said:
Do you know any good lemon recipes?We Answered:
I would go crazy with joy if I had a lemon tree ;) Lemon is one of my favorite flavors! Here are a few recipes, but I am still trying to find two family ones (Lemon Ice Cream and Candied Lemons) ~ will update this post if I can find them. Hope this helps ;)LEMON PANCAKES
½ cup of sour cream
½ cup of freshly-squeezed lemon juice
1 tablespoon of unsalted butter melted
1 egg
1 cup of self-rising flour
2 tablespoons of sugar
1 tablespoon of lemon zest
Powdered sugar to sprinkle on top
Beat the sour cream, melted butter and egg in a bowl. Add the lemon juice and half the lemon zest. Stir in slowly to prevent curdling. Add the flour and sugar and stir carefully. Preheat a non-stick pan. When the pan is hot, pour silver-dollar-sized pancakes. Watch for small bubbles to form on the surface. Cook for 3-4 minutes per side. Garnish with sugar and lemon zest.
NOTES: These are excellent with blueberries (either added when cooking or on top with fresh whipped sweet cream) ~ love lemon/blueberry together!
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LEMON CAKE
3 medium eggs
3 cups of flour
2 cups of sugar
1 cup of buttermilk
½ cup of shortening
¼ cup of butter
2 tablespoons of lemon juice
2 teaspoons of grated lemon rind
1 teaspoon of vanilla
½ teaspoon of salt
½ teaspoon of soda
Lemon glaze
Preheat your oven to 350°F (175°C). In a suitably sized mixing bowl, cream the sugar, shortening, and butter. Individually add each egg, mixing thoroughly. Combine the flour, salt and soda; then add to creamed mixture alternately with buttermilk. Stir in the lemon juice, grated rind and vanilla. Mix thoroughly. Pour into a greased 10-inch tube pan. Bake for 60 minutes. Once cooked, remove from oven while still hot, and pour lemon glaze over top.
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BAKED LEMON CHICKEN
1lb skinless boneless chicken breast halves (4 halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne)
Chopped green onions
Lemon slices
CHINESE LEMON SAUCE:
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE: Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
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LEMON HERB BUTTER: ½ cup of butter; ¼ cup of finely-chopped parsley; 1 teaspoon of chopped basil; 1 teaspoon of chopped oregano; 1 tablespoon of finely-grated lemon zest -- Combine the lemon, parsley basil, oregano and butter. To serve, pack the butter into small serving crocks or roll into log shape in plastic wrap, and chill. Top molded butter with crushed ice to keep them cold once out of the refridgerator.
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LEMON MUSTARD DRESSING: 1 ½ tablespoon of Fresh lemon juice; 1 Clove garlic, crushed; 1 teaspoon of French mustard; 3 tablespoons of Salad oil; freshly ground pepper to taste. -- Mix the crushed garlic and mustard in a small dish then gradually add the lemon juice to form a paste. Add the oil and whisk with a fork briskly to combine.
Bonnie Said:
Does anyone have any good vegan lemon dessert recipes?We Answered:
I found this recipe online, and I am sure you could look and find many more, that you might be more intrested in. http://www.savvyvegetarian.com/vegetaria…Also, I am a vegan and whenever I do baking or something that requires eggs I use Ener-G egg replacer. http://www.savvyvegetarian.com/vegetaria… I find it very nifty you know? So if you have an existing recipe for something lemon you could just replace the eggs with this.
Diana Said:
Does anyone have any awesome lemon chicken recipes?We Answered:
Lemon Chicken I"Easy recipe - serve with baked potato or rice."
Servings: 4
INGREDIENTS:
* 1 (3 pound) whole chicken, quartered
* 1 dash garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 1 lemon, juiced
* 1/2 cup white wine
* 1 pinch dried parsley
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
It doesn't say to soak the chicken in the juice overnight, but you sure could, I bet it'd be delicious and tender!
Natalie Said:
Anyone know any good lemon recipes for desserts?We Answered:
I love this recipe its sooo good!!!go to allrecipes.com and they have awsome recipes, even with lemons!!
Golden Pound Cake
Submitted by: Barbara Jordan
Photo by: MELY C. "I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over."
Original recipe yield: 1 - 10 inch Bundt pan.
Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:14 (change)
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INGREDIENTS:
1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
ENJOY!!!!
Cindy Said:
Do you have any great recipes that use lemon juice?We Answered:
Lemon juice is usually used in very small quantities for cooking and baking. It may take a long, long time to use up a whole gallon if you don't make lemonade or some kind of beverage out of it.That being said, how about a lemon meringue pie or a lemon sauce for cake or ice cream?
Lemon Meringue Pie:
Ingredients:
1 1/2 cups cold water
1 cup white granulated sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup lemon juice (about 2 lemons or bottled lemon juice)
1 tablespoon lemon zest (about 2 lemons)
2 tablespoons butter
4 egg yolks, beaten
Meringue
4 egg whites
6 tablespoons white granulated sugar
Pie Crust
8 oz plain Flour
6 oz Margarine
pinch of Salt
2 tablespoons cold and 3 tablespoons hot Water
or use 1 pkg Store-bought pie crust
For Pie:
In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
Cook over medium heat until mixture starts to simmer. Stir constantly.
Add butter, stir until melted.
Beat egg yolks in a small bowl. Add about 1/2 cup of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.
Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed. Continue simmering lemon filling about 2-minutes until mixture thickens, stirring constantly.
Pour into cooked pie shell and allow to cool.
Cook for 10 minutes
For Meringue:
Place 4 egg whites in mixer and beat at high speed until they start to foam.
While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar.
Continue to beat egg whites until they can form stiff peaks.
Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.
To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
Place pie in 350°F oven for 15-minutes until high points of meringue are lightly browned.
Serve at room temperature or chilled.
Lemon Sauce
Makes about 2 cups
Ingredients:
1 tablespoon flour
1 cup sugar
2/3 cup water
1 egg
2 teaspoons finely grated lemon peel
1/3 cup lemon juice
1 tablespoon butter
1/2 cup heavy cream
Preparation:
Combine flour and sugar in top of double boiler. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes. Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined.
Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.