~*~ Favorite Lemon Recipes ~*~

I'm starting to plan my Easter menu and love making lemon desserts for Easter. Actually I love lemon anything all year, so let's post our favorite lemon recipes!! TIA

Here's one of mine:



SO-EASY LEMON BARS

base:
1 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
3 1/2 cups flour
1/4 tsp salt
1 tsp baking powder

top layer:
4 eggs
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder
1/2 cup lemon juice
1-2 tbsp powdered sugar

Heat oven to 350°. Beat butter and sugar until light and fluffy. Add eggs and vanilla and beat until combined. Add flour, salt and baking powder and beat until you have a smooth dough. Press into bottom of ungreased 13x9-in pan. Bake for 15-20 minutes or until light golden brown.
In large bowl combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour over warm crust.
Bake for an additional 20-30 minutes or until top is light golden brown. Cool. Sprinkle with powdered sugar.

To save time use a roll of refrigerated sugar cookie dough for base.

Another good one:

EASY LEMON BARS

1 white cake mix (2 layer)
2 eggs
1 can lemon pie filling

Beat altogether until well mixed. Pour into a greased jelly roll pan (cookie sheet). Bake at 350 for 12-15 minutes.
Drizzle over powdered sugar mixed with lemon juice.

A great make-ahead dessert.

LEMONADE PIE

1 lg Cool Whip
1 (12 oz) can frozen lemonade, thawed
1 can sweetened condensed milk
2 graham cracker pie crusts

Mix first 3 ingredients and pour into pie crusts. Freeze until 10 minutes before serving.

♥

Double lemon!! : )

LEMONADE CAKE

1 sm box lemon Jell-O
3/4 cup boiling water
1 box yellow cake mix
4 eggs
3/4 cup oil
1 small can frozen lemonade
1/2 cup sugar

Mix jello and boiling water until dissolved. Let cool.
In large bowl mix cake mix, eggs, oil and jello mixture with a spoon, not a mixer.
Spray bundt pan, pour batter into pan. Bake at 325 for 1 hour, without opening door.
Mix frozen lemonade and sugar. Pour or spoon over cake as soon as it comes out of the oven.
Allow to cool.

I haven't tried this recipe, but it looks WW friendly! : )



SUPER SIMPLE LEMON BARS
servings | 6
estimated POINTS per serving | 2

1 pkg. angel food cake mix, one-step mix kind
1 (22 oz) can lemon pie filling

Preheat oven to 350°. Mix lemon pie filling with dry angel food cake mix in large bowl. Bake in a greased jelly roll pan for 30 minutes.
If desired, bars can be topped with nuts or coconut before baking, but remember to add the points if you add the nuts. Cool and cut into 30 bars

 LEMON PUDDING

 

3/4 cup sugar
1/4 cup cornstarch
pinch salt
2 1/2 cups milk
2 eggs
2 tbsp lemon zest (optn)
1/3 cup lemon juice
2 tbsp butter

 

Mix sugar, cornstarch, salt, milk, eggs and zest. Cook on med low heat or microwave stirring frequently, until thickened. Add lemon juice and butter, stir until smooth.

• 
  
  LEMON MERINGUE BARS
  
  Crust:
  2 cups all-purpose flour
  1/2 cup sugar
  1 tbsp lemon zest
  3/4 cup butter, chilled and cut into chunks
  
  Filling:
  1 1/2 cups sugar
  1/3 cup fresh lemon juice
  1/4 cup all-purpose flour
  1/4 tsp salt
  4 large eggs
  1 tbsp lemon zest
  1/2 tsp baking powder
  
  Meringue:
  4 large egg whites
  1/2 cup sugar
  pinch salt

Preheat oven to 350F.
To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.Bake for 20 minutes or until edges are lightly browned.

While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth. When crust is done, pour filling into hot pan and return to oven.Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.

Makes 24 bars.

I've made many of the variations, including the lemon variation.  Mmmmmm! 

~~Vicki

===========================


RE: RECIPE REVIEW ~~ Pineapple Angel Food Cake ~~ :)
Posted by: skinnybert Posted on: 6/10/2005 1:48:56 PM
#R5856819

This recipe can also be done with any flavor of canned pie filling.
These next versions I think i found here on the BB.

ANGEL FOOD CAKE ENDLESS POSSIBILITIES
--- Serves: 12 / Points: 3, unless otherwise noted

1 box Betty Crocker (1-Step) angel food cake mix
*see variations below*

Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel

Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel

Cherry -- 1 can (20 oz) light cherry pie filling

Black Forest -- add 1/2 cup cocoa to Cherry version

Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.

Margarita -- 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind

Pineapple -- 1 can (20 oz) crushed pineapple in juice

Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

Pina Colada -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract) to pineapple directions

Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

Could you use this pudding for lemon pie.  I once had a recipe for lemon pie that was made with milk.  I had the crust, filling and meringue- I was in a little paper from senator Stuart Symington from Missour-his wifes recipe.  It has been a long time ago and I guess my little paper got destroyed.  It was a really good pie and I have never been able to find one like it.  Thanks for any info.  This sounds like it was probably like the filling or close anyway.  Anna

My family loves lemon. These are nice, big muffins, moist and delicious.

 

arabella

 

Lemon Grove Walnut Muffins
1 c. sugar
1/2 c. butter, softened
2 eggs
1 c. plain yogurt
2 tbsp. grated lemon zest
1 tsp. baking soda
1 1/2 c. chopped walnuts
1 c. whole wheat flour
1 c. flour
Beat butter and sugar until pale and fluffy. Beat in eggs, one at a time. Add yogurt, lemon zest, baking soda and nuts. Combine flours and add to creamed mixture. Spoon into prepared muffin tins (either greased or with paper liners). Bake at 375 for 18-20 minutes.

 This is a new favorite for me from Dorothy. Very different and good.~Alliea

 

 

Roasted Lemon Vinaigrette -   DorothyR_in_Maliboo

1 lemon

2 medium or 1 large cloves garlic, unpeeled

1 teaspoon plus 3 tablespoons olive oil, divided

1 teaspoon Dijon mustard

1 to 2 teaspoons honey (I USED AGAVE)

1/4 teaspoon kosher salt

 

 

 

 

WASH lemon, cut in half and remove any seeds with the tip of a knife. Rub lemon halves and garlic cloves liberally with 1 teaspoon oil. Place in a small baking dish in a 400-degree oven. Roast 25 to 30 minutes, until lemon halves are soft and brown around the edges. Remove from oven and set aside until cool enough to handle.

 

 

SQUEEZE lemon juice and pulp into a small bowl. Squeeze garlic out of the husk into the bowl. Add Dijon mustard, honey, salt and any cooking juices from the pan and whisk together.

 

 

WHISK in remaining 3 tablespoons oil, starting slowly by drops and moving up to a thin stream. Taste and adjust seasoning.

SET aside until ready to mix with tossed salad. Goes best with a salad that includes some sweetness, such as dried cranberries or mandarin oranges. Leftovers are great with tuna salad.

 

 

 This is from Arlene and is delicious. It can be made ahead if desired but does not have to be. I have made this over and over again. ~Alliea

 

 

 

Lemon Chicken Scaloppine (Make Ahead) -Arelabs

 

2 lbs chicken breasts, 1/4" thick
1/2 c all-purpose flour
2 tsp garlic salt
1/2 c butter or margarine
6 lemon slices
1 tsp instant bouillon
1/2 c hot water
2 Tbsp lemon juice

If necessary, pound chicken until 1/4" thick. Stir together flour and garlic salt; coat chicken with flour mixture. Melt butter in large skillet; brown chicken over medium heat approx 5 mins on each side.

Place chicken in ungreased baking dish, 13 x 9. Top each piece with lemon slice (or place lemon slices on chicken at serving time). Cover and refrigerate.

Heat oven to 350 degrees. Dissolve bouillon in water. Add lemon juice; pour over chicken. Cover and bake 25 to 30 mins.

6 servings

Maddy's Notes: The only thing I did different was I added 3 tblsps. of capers to the chicken just before baking. Wonderful!!

 

 A delicious way I like to serve fresh Asparagus. ~Alliea

 

 

 

 

Ingredients:

• See Below

Directions:

 Allieas Asparagus Parmesan
   Fresh parmesan is best but the jar/can tupe works too
    
   My Favorite method is to cook the asparagus in a little water until tender``````````then I stir together
   
   3 TBSP melted butter
   2 TBSP Lemon juice (fresh or Real Lemon that comes bottled)
   4 TBSP Parmesan cheese (fresh is best, I often use grated too)
   Broil until bubbly 3 min or less
   Sprinkle a little more parmesan over top before serving
   
   
   I place the asparagus in a buttered pyrex 8x8 panPour the butter/lemon over top . Broil until bubbly.

 

 

  

 This is from Bagelbaker_OH  - So much like my Favorite Greek restaurant makes, ~Alliea

 

bagelbaker_OH Joined on 10-05-2002 Posts 4,277 RECIPE & REVIEW: Avgolemono Soup (Greek Lemon Chicken soup) Don't ask me how to pronounce it!! If you enjoy Greek flavors (like lemon in your food!) you will like this very rich soup. It is high in protein and high in calories! I think it has a good flavor, but I like it a bit less sour than this and may add less lemon juice next time, but for authentic Greek flavor, use the full amount! Next time, I may want to try wild rice instead of the long grain white rice. I think it would be good. OH, and I added a breast of chicken cut up when I made it today even though the recipe does not call for it. That completes my review! Here is the recipe:     AVGOLEMONO SOUP 2 cups cold milk 2 TBS cornstarch 6 whole egg yolks 2 Quarts of your chicken stock (or someone else's if you prefer!) 1/2 Cup white rice...long grain 1/4 Cup butter (the real thing!) 1/2 cup fresh chopped parsley 1 cup fresh lemon juice (approx 3 large lemons) 1 1/2 tsp salt (more or less to taste) pepper to taste *optional: 1 grated peel of lemon Whisk the milk, cornstarch, & egg yolks together and put aside Bring the stock to a boil in a 4 qt soup pot and add the rice. Cook, covered, until the rice is tender (about 25 min) Remove from stove and add milk/egg mixture slowly, stirring all the while. Continue to cook for a few minutes until it thickens. Remove from stove and add butter, parsley, & lemon juice (lemon peel too, if you chose) Serve and enjoy!