Lemon Curd

 So simple, easy, and delicious.

3 lemons
1 1/2 c. sugar
1 stick butter, room temperature
4 large eggs
1/2 c. lemon juice

Zest the lemons.

Put the zest and sugar into a food processor. Pulse until zest is minced into the sugar.

Cream the butter.

Add the sugar and lemon mix to the butter. Beat.

Add 1 egg at a time, beat between each addition.

Add in the lemon juice, and mix until combined.

Pour the mixture into a saucepan. Cook over low heat until thickened. Takes about 10-15 minutes. Stir constantly.

The lemon curd will thicken at about 170 F. 

Remove from the heat and cool.

Enjoy with scones or whatever it is you like to eat with lemon curd. 

Recipe courtesy of The Barefoot Contessa via Stephenie Tanner

The Best Lemon Loaf

Loaf

Cooking spray
flour
3 eggs
1 c. sugar
1 c. sour cream
1/2 c. canola or veg oil
2 Tbsp. lemon zest
1-2 Tbsp. lemon extract (note, NOT tsp.)
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Lemon Glaze

1 c. confectioners' sugar
3 Tbsp. lemon juice, or as necessary for consistency

To make the loaf: Preheat oven to 350 F.

Spray a 9x5 loaf pan with cooking spray then flour. Set aside.

Add the eggs, sugar, and sour cream to a large bowl, then whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest and extract, and whisk to combine.

Add the flour, baking powder, and salt. Stir until just combined. Don't overmix. If there's a few lumps, it's okay.

Turn the batter out into prepared loaf pan, smoothing the top lightly with a spatula. Bake for about 50-52 minutes or until top is domed, set, and toothpick comes out clean.

In the last 10 minutes of baking, tent pan with foil to prevent excessive browning on the top and sides of bread before the center cooks through.

Allow loaf to cool in the pan on top of a wire rack for at least 30 minutes before turning out onto a rack to cool completely before glazing.

To make the lemon glaze: In a small bowl, add the confectioners' sugar, and slowly drizzle in the lemon juice while whisking until smooth and combined and desired consistency.

Evenly drizzle glaze over bread before slicing and serving.

Pasteli

1 c. sesame seeds
1/3 c. pistachios, chopped
1/2 c. honey
1 inch lemon peel slice
1 tsp. lemon juice
dash or two of sugar

Line a baking pan with parchment paper. Set aside.

Brush olive oil onto a spatula. Set aside.

Add the sesame seeds to a small pan, and cook over low heat until lightly golden. Takes about 10-15 minutes. Stir occasionally. Remove from heat. Set aside.

Add honey, lemon peel, juice, and sugar to a pot. Heat over medium heat until simmering. Then stir continuously for 5 minutes. Turn off the heat and carefully remove the lemon peel. Discard the peel.

Immediately add sesames and pistachios to the honey mixture. Mix well. Empty onto prepared baking pan.

Flatten the mixture with the prepared spatula.

Cool at room temperature about 20 minutes until semi hard. Cut into bars. Wrap each bar in wax paper. Store in an airtight container.

Makes about 10-12 bars

The recipe I adapted is from lemonandolives.com.

Lemon Curd Cookies

2 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. confectioners sugar, plus extra for decorating
1/2 c. canola oil
1 egg
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 c. lemon curd, store bought or homemade

Preheat oven to 350 F.

In a small bowl, combine the flour, salt, baking soda, and cream of tartar. Set aside.

In a large bowl, cream butter and sugars until light and fluffy.

Beat in the oil, egg, and extracts.

Add flour mixture to creamed mixture. Stir until combined.

Drop one tablespoon of dough (I used a tartlet scoop) on a greased baking sheet (or two). Bake for 8 minutes.

Remove from the oven and, using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with about a teaspoon of lemon curd. Return to the oven and bake for an additional 4-5 minutes, or until cookies are firm and lightly browning on the sides.

Remove to wire racks to cool.

Sprinkle with powdered sugar if you want.

Here's a link to the recipe I used: http://www.barbarabakes.com/lemon-bar-cookie-cups/

Chicken Piccata

4 small chicken breasts
1-2 Tbsp. olive oil

Chicken piccata cooking

salt and pepper to taste
coriander
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter

Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.

Add the garlic to the chicken. Saute for 1 minute.

Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.

Dinner is ready

When the liquid has reduced, add in the butter. Let it melt. Serve hot.

This is fine served as is, but I served it over hot rice. You could also serve it with pasta.

This recipe was pretty quick and easy.

Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html

Texas Style Lemon Chicken

Chicken cooking

3 large chicken breasts, cut into thick strips
1/2 c. butter, divided
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 tsp. Italian seasoning (basil, thyme, oregano)
juice from 1 lemon

Melt 1/4 c. butter in skillet until bubbly. Mix all the seasonings together in a small bowl. Place chicken strips on a plate and season one side with 1/2 of the seasoning mixture. Place chicken seasoned side down in the skillet. Cook on medium heat about 5 minutes.

Dinner is ready, with a side of veggies

Squeeze half of lemon juice in skillet over chicken. Turn chicken over. Season other side with the remaining seasoning. Add the rest of the butter and lemon juice. Cover and cook another 5-7 minutes, or until chicken is no longer pink.

I served the chicken over rice, and drizzled quite a bit of the sauce over both. Definitely making this again.

Original recipe courtesy of Stephanie Schmaljohann

Strawberry Basil Lemonade

Syrup:

Strawberries cooking

1 1/2 c. sugar
1 c. water
1 lb. strawberries, sliced 1/2 inch thick
3/4 c. fresh basil, tightly packed

Lemonade:
8 c. cold water
2 c. lemon juice, chilled
strawberries, for garnish (optional)
fresh basil, for garnish (optional)

Fresh basil

To make the syrup: Place the sugar and water in a saucepan over high heat, and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes. Remove from heat. Add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine mesh strainer over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

Strawberries and basil, cooling

To make the lemonade: Pour the water, lemon juice, and 1 1/2 c. of the syrup into a 3 quart pitcher; stir to combine. Taste and add additional syrup as needed. Refrigerate for at least an hour. Garnish with sliced strawberries and basil leaves to serve, if you so desire.

Lemons!

Here is a link to the original recipe I adapted: Strawberry Basil Lemonade

Lemon Cranberry Scones

Flour and cranberry mixture

1 1/2 Tbsp. freshly grated lemon zest (about 2 lemons)
2 1/2 c. all-purpose flour
1/2 c. + 3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into bits
1 1/4 c. fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 c. heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.


In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

Before baking

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour (I had to continually dip the cup back in the flour after cutting out each scone) cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

If you want to see the original recipe, here is the site where I found it: Lemon Cranberry Scones
 

Rosemary Lemonade

Syrup:
1 1/2 c. water
1 1/2 c. sugar
3 sprigs fresh rosemary
1 1/2 c. lemon juice

Cold water

To make the syrup, boil the water and the sugar in a large pot; boil for 5 minutes. Turn off the heat; add lemon juice and rosemary. Cover and let it sit for 20 minutes. Remove rosemary, then cool in the fridge overnight.

To make the lemonade, add 1 part syrup to 2 parts cold water to make the lemonade.

Lemon Chicken

Sauce:
1 c. lemon curd
3/4 c. warm water
1/2 Tbsp. cornstarch + 1/2 c. cold water
Yellow food coloring (optional)

Chicken:
2.5 - 3 lbs. thawed raw chicken, cut into 1" cubes
2 Tbsp. soy sauce
4 eggs
1/2 c. cornstarch
1 Tbsp. baking powder
Dash white pepper
Half dash salt
Deep fryer with oil, or large skillet with enough oil for pan frying

To make the sauce:
Bring lemon curd and warm water to a boil over medium heat (in teflon-coated saucepan - no exposed metal!), stirring constantly. When lemon curd is completely dissolved into water, add cold water and cornstarch, stirring quickly until mixture reaches a rolling boil. Reduce heat and simmer until sauce reaches desired thickness. You may choose to add a few drops of yellow food coloring if you want more color to the sauce.

To make the chicken:
In a large bowl, toss together chicken and soy sauce. Let marinate ~ 10 minutes, then pat chicken dry with paper towels.
Whisk together eggs, cornstarch, powder, pepper, and salt. Combine chicken and batter in large bowl, and either deep fry or pan fry battered pieces (5-7 minutes per batch). Place cooked chicken on paper towels to absorb excess oil.
When all chicken has been battered and fried, pour lemon sauce over chicken (after removing paper towels) and serve.

Lemon Cake Cookies

2 boxes of lemon cake mix
4 eggs
2/3 c. oil
1 can of frosting (I used vanilla)

Preheat oven to 350 F. Mix all the ingredients together, minus the frosting; the dough will be very dense. Roll into balls - do not flatten. The balls should all be uniform in shape. Bake for 8-10 minutes. Let cool completely before frosting. Frost the bottom of one cookie, and then place another cookie on top of the frosted one to make a sandwich.