Lemon Recipes

Lemon water 1 tsp. citric acid 5 qts. water Lots of ice Dissolve citric acid and sugar in 1 qt. of warm water, add Lemon extract and the rest of the water cold. Add ice. Lemon Cake with Cream Cheese Frosting 1 lemon cake mix 4 eggs 1 can (15 oz.) lemon pie filling 1 pkg cream cheese softened C. butter softened 2 C. powdered sugar 1 tsp. vanilla Beat cake mix & eggs until well blended. Fold in pie filling. Spread into 15 x 10 x 1 baking pan. Spread Bake @ 350 for 18-20 min. or until toothpick comes out clean. Cool on a wire rack. 20 In a small bowl, beat cream cheese, butter, & powdered sugar until smooth. Stir in vanilla. Spread over cooled cake. Store in refridgerator. Lavender Lemonade 2/3 C. fresh squeezed lemon juice 10 dashes of Lavender herb syrup 4 C. water SIMPLE HERB SYRUP 2 C. Sugar 2 C. water C. tightly packed fresh Lavender Buds 1 Tbsp. Lemon extract 3 C. Sugar

Syrup: Bring sugar & water to a boil in a GLASS sauce pan (nothing metal should touch it) stirring until sugar is dissolved. Reduce heat and add lavender. Simmer 5min. Allow to cool completely or overnight. Strain into a sterilized bottle & store in refrigerator to use when needed. This simple sugar syrup can also be made using Rose, Geranium, Mint or Lemon Verbena instead of Lavender for other nice dessert topping.

Pear Crisp with Lemon Sauce 2 Tbsp. plus C. flour (divided) 1 Tbsp. Sugar 1 tsp. grated lemon peel, (divided) 5 C. sliced peeled ripe pears (aprx. 2 lbs.) C. old-fashioned oats C. packed brown sugar 1/8 tsp. ground cardamom 3 Tbsp. cold butter C. sliced almonds In a large bowl, combine 2 Tbsp of Flour, sugar and tsp of lemon peel. Add pears; gently toss to coat. Transfer to a greased 8 square baking dish. Combine the oats, brown sugar & cardamom & remaining flour & lemon peel; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over pears. Bake at 375 for 35-40 min. or until pears are tender and topping is golden brown. For Lemon sauce, combine sugar & cornstarch in a saucepan. Gradually stir in water until smooth. Bring to a boil over med. Heat; cook & stir for 1 min or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolk. Return all to pan stirring constantly. Bring to a gentle boil over med. Heat. Cook & stir 1 min longer. Remove from heat; stir in lemon juice & peel. Serve with warm pear crisp. Lucious Lemon Fruit Dip 2 C. Sugar 2/3 C. Cornstarch 1 C. cold water 4 eggs, beaten 2/3 C. Lemon Juice 2 tsp. Vanilla 2 C. Heavy Whipping Cream, Whipped Assorted Fresh Fruit LEMON SAUCE: C. Sugar 2 tsp. Cornstarch C. cold Water 1 egg yolk, beaten 1 Tbsp. butter 1 Tbsp. Lemon juice tsp. grated lemon peel

In a large saucepan, combine the sugar & cornstarch. Gradually whisk in water until smooth. Cook & stir over med.-high heat until thickened & bubbly. Reduce heat; cook & stir 2 min. longer. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook & stir 2 min. longer. Remove from heat. Gently stir in lemon juice & vanilla. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of mixture with waxed paper; refrigerate until cooled. Fold in whipped cream. Serve with fresh fruit.

Lemon Cream Dessert 1 C. Sugar 1/3 C. + 1 Tbsp. Cornstarch 1 C. Cold Water 3 egg yolks, lightly beaten CRUST: 1 C. Flour TOPPING: 1 8 oz. pkg Cream Cheese, softened 1 C. Powdered Sugar 2 C. Cold Milk 2 small pkgs instant vanilla pudding 1 tsp. vanilla 1 16oz. carton whipped topping, thawed C. Cold Butter 1 C. finely chopped walnuts 3 Tbsp. Butter, cubed 2 tsp. grated lemon peel C. Lemon Juice

In a small saucepan, combine sugar & cornstarch; gradually stir in water until smooth. Bring to a boil; cook & stir for 1 min. or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook & stir for 1 minute. Remove from the heat; stir in butter & lemon peel. Gently stir in lemon juice. Refrigerate until cool. In a bowl, combine flour & nuts. Cut in butter until resembles coarse crumbs. Press onto the bottom of a greased 9x13 baking dish. Bake at 350 for 15-20 min. or until edges are golden brown. Cool on a wire rack. In a mixing bowl, beat cream cheese & powdered sugar until smooth. Carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 min; beat in vanilla. Fold in of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting. Frozen Citrus Pie/Citrus Cooler/Lemon Cooler Pie 1 can (6 oz.) frozen concentrate lemon juice or lemonade 1 quart vanilla ice cream, softened 1 tub (8 oz.) frozen non-dairy whipped topping, thawed 1 graham cracker crust Place juice in medium mixing bowl and beat for 30 seconds. Gradually spoon in ice cream and blend. Fold in topping, stirring until smooth. Spread into graham cracker crust. Freeze until firm (at least 4 hours). Let stand at room temperature for 15 minutes before cutting. Store in freezer. This is so easy and so fantastic on a hot summer day!

Lemon Curd grated zest of lemon 5 tablespoons sugar teaspoon vanilla

1/3 cup strained lemon juice 1 egg

Combine zest, juice and sugar in small saucepan and bring to a simmer. In a small bowl, beat egg until light. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cool and stir about 15 seconds. Pour through a strainer set over the bowl. Stir in the vanilla. Cool. Lemon Curd may be refrigerated, covered, for at least 1 week.

Lemon Angel Cake Roll 1 package (16 ounces) angel food cake mix 3/4 cup plus 1 tablespoon confectioners' sugar, divided 1 pkg (8 oz) Cream Cheese Softened 1/4 cup lemon juice 2 teaspoons grated lemon peel 1 cup reduced-fat whipped topping 12 drops yellow food coloring, optional 24 whole strawberries Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 for 25-30 minutes or until golden brown. Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired. Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers

Sour Cream Lemon Pie 1 C. Sugar 1/3 C. Cornstarch 1 C. Milk 3 egg yolks, slightly beaten 1 tsp. Grated Lemon Peel In a 2 qt. saucepan stir together the first 2 ingredients. Gradually stir in milk until smooth. Stir in next 3 ingredients. Add butter stirring constantly; bring to boil over med heat and boil 1 min. Pour into a large bowl. Cover surface with plastic wrap & refrigerate 40-50 min or until cool but not set. Fold in sour cream and turn into pie crust. Refrigerate 2 hrs or until firm. Garnish with cream, lemon wedges & strawberries if desired. 1/3 C. Lemon Juice C. Butter 1 C. Sour Cream 1 Ready Graham Cracker Crust

Lemon Parsley Stuffing 10 C dry bread crumbs 1 C chopped fresh parsley 2 tsp dried marjoram tsp pepper 2 eggs, slightly beaten 1/3 C water

1 C finely chopped onion 4 tsp grated lemon peel 1 T dried thyme 2 garlic cloves, minced 1 C melted butter C fresh lemon juice

In a large bowl combine bread crumbs (takes about 14 slices of bread), onion, parsley, lemon peel, marjoram, thyme, pepper and garlic. Mix well. Combine eggs, melted butter, water and lemon juice; toss with bread mixture. Use mixture to stuff 10-12 lb turkey or spoon into casserole dish. Bake uncovered at 325 F for 30-40 minutes. Makes 7 cups stuffing.

Fresh Lemon, Basil and Olive Oil Marinade 1 teaspoons dried basil teaspoon salt 2 Tablespoons fresh lemon juice 1 clove garlic, minced 1/8 teaspoon pepper 1 T extra virgin olive oil

In small bowl, combine all ingredients. With wire whisk, beat until well blended. Pour mixture over cooked and cooled couscous, pasta or vegetables. Let stand at room temperature for 15 minutes to marinate. Serve at room temperature or reheat. Makes cup.

Lemon Barbecue Marinade C lemon juice tsp pepper C vegetable oil tsp thyme leaves

tsp salt 1 tsp Worcestershire sauce 1 clove garlic 4 tsp finely chopped onion

Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 - 3 pounds of poultry. Grilled Lemon-Pepper Chicken Salad 5 T olive oil 3 T fresh lemon juice tsp Tabasco sauce 1 or 2 chicken breast fillets 4 C Romaine lettuce, torn tsp thyme - dried 4 thick slices red onion C Feta cheese, crumbled

Whisk olive oil, lemon juice, pepper sauce and thyme to blend in small saucepan over low heat. Season dressing to taste with salt and pepper. Arrange chicken and onion slices on plate. Spoon 2 tablespoons dressing over chicken and onions and turn to coat. Let chicken stand for at least 5 minutes. (Can be prepared up to 4 hours ahead. Cover and refrigerate.) Prepare barbecue grill (medium-high heat). Set saucepan with remaining dressing at edge of grill to warm. Grill chicken and onion slices until just cooked through, about 5-6 minutes per side. Transfer chicken and onion to plate. Cut chicken crosswise into thin slices. Separate onion into rings. Place lettuce in large bowl. Add chicken and onion. Add warm dressing and toss to coat. Season salad to taste with salt and pepper. Divide salad between 2 plates. Sprinkle half of feta cheese over each and serve.

Lemon Meringue Pie 1-1/2 cups sugar 6 tablespoons cornstarch Dash salt 1-1/2 cups water 3 egg yolks, lightly beaten 2 tablespoons butter 1/3 cup lemon juice (about 3 lemons) 2 teaspoons grated lemon peel 1 pastry shell (9 inches), baked

Meringue: 3 egg whites, room temperature 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 6 tablespoons sugar

In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. Bake at 350 for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.