Lemony Beet Tarts

Ingredients:

• 
  
• 3
  tablespoons finely shredded lemon peel
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  pounds small assorted beets, scrubbed, trimmed and cut into 1/2-inch wedges
• 1/2
  17.3 ounce package frozen puff pastry (1 sheet), thawed according to package directions
• 3
  tablespoons olive oil
• 2
  ounces soft goat cheese (chevre)
• 2
  teaspoons snipped fresh thyme
• Fresh thyme (optional) Finely shredded lemon peel (optional)

Directions:

1. Preheat oven to 400 degrees F. In a large bowl stir together oil, lemon peel, salt, and pepper. Add beets; toss to coat. Divide beet mixture among six jumbo (3 1/2-inch) muffin cups or six 6-oz. custard cups set in a shallow baking pan. Cover cups with foil. Bake for 25 to 35 minutes or until beets are just tender when pierced with a fork.
2. Meanwhile, on a lightly floured surface, roll out pastry to a 12x10-inch rectangle. Using a 4-inch round cutter, cut pastry into 6 circles. (Keep pastry circles chilled until ready to use.)
3. Remove pan from oven. Uncover beets and top each cup with a pastry cutout. Carefully tuck pastry into edge of cups to cover beets. Return to oven and bake for 15 to 20 minutes more or until pastry is puffed and golden. Cool on a wire rack for 5 minutes. Meanwhile, stir together goat cheese and snipped fresh thyme. Loosen pastry from sides of cups. Place a serving plate over muffin cups and invert tarts onto plate, replacing any beet wedges that may fall off. Top each tart with goat cheese mixture and fresh thyme leaves and additional lemon peel, if desired.

 
Source: bhg.com

Rosemary-Lemon Cake Roll

Take a delicious taste adventure with a citrus cake dessert accented with fresh rosemary.

Ingredients:

Cake:

3         eggs

1         cup granulated sugar

1/3      cup water

3/4      cup Gold Medal™ all-purpose flour

1         teaspoon baking powder

1/4      teaspoon salt

2 1/4   teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed

1         teaspoon grated lemon peel

2         tablespoons powdered sugar

Lemon Cream Filling:

1         cup whipping cream

2         tablespoons powdered sugar

1         teaspoon grated lemon peel

Garnish:

1         tablespoon powdered sugar

Directions:

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
• 2 In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.
• 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.
• 4 In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
• 5 Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.

Source:  bettycrocker.com /

Glazed Lemon Zucchini Bread

Ingredients:

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze Ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Directions:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

Use a cheese grater to grate the zucchini.
Be sure to dry the zucchini after it has been grated so it is NOT super watery.
You can also use all-purpose flour instead of cake flour, but we prefer cake flour.
If using a glass pan, you may need to cook 15-25 minutes longer.
Bottled lemon juice works just as well as juice directly from the lemon.
Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)
Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.
For high altitude bake at 375 for 55 minutes.
Source: lilluna.com

Lemon Butter Chicken

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Ingredients:

8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Directions:

Preheat oven to 400 degrees F.

Season chicken thighs with paprika, salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately.

Source: damndelicious.net

Blueberry Lemon Bars

Ingredients:

For the crust: 

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• Zest of one lemon

For the filling:

• 2 large egg yolks
• 1 (14 ounce can) sweetened condensed milk 
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. 

Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.

Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.

Source: lickthebowlgood.blogspot.com.au

Marshmallow Crispy Lemon Pie

This treat is lemon heaven from the crust to the filling! The combination of JELL-O gelatin and JELL-O pudding make this marshmallow crispy lemon pie irresistible.

Ingredients:

• 1 1/2 tablespoon(s) butter
• 1/4 cup(s) (1/2 of 3-ounce package) dry JELL-O Lemon Flavor Gelatin
• 4 cup(s) JET-PUFFED Miniature Marshmallows
• 3 cup(s) crisp rice cereal
• 1 package(s) (3.4-ounce) JELL-O Lemon Flavor Instant Pudding
• 1 1/2 cup(s) cold milk
• 5 fresh strawberries, cut in half

Directions:

1. Microwave butter in large microwaveable bowl on high 30 seconds, or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 minute or until marshmallows are completely melted and mixture is blended, stirring after 45 seconds. Add cereal; mix well.
2. Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
3. Beat pudding mix and milk with whisk 2 minutes; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

---

Tips & Techniques:

Healthy Living: 

Save 50 calories per serving by preparing with 1 1/4 teaspoons JELL-O Lemon Flavor Sugar Free Gelatin and 1 package (1 ounce) JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding.

Substitute: 

Prepare using JELL-O Vanilla Flavor Instant Pudding and your favorite flavor of JELL-O Gelatin.

Substitute: 

Substitute fresh raspberries for the halved strawberries.

How to Use Remaining JELL-O Gelatin Mix: 

Add 1/4 cup boiling water to remaining dry gelatin mix in small bowl; stir 2 minutes until dissolved. Stir in 2 tablespoons cold water. Refrigerate 1 hour until firm.

Source:  delish.com

Blueberry Lemon Snack Bars

Blueberry Lemon Snack Bars are delicious for any occasion.

• Hands-On Time: 15 Minutes
• Total Time: 1 Hour
• Servings: 24 Bars
• Difficulty: Pretty Easy 

Ingredients:

• 1 Duncan Hines® Moist Deluxe Lemon Cake Mix
• 1/2 cup butter, melted
• 3 large eggs
• 1 package (8 oz.) cream cheese
• 2 1/2 cups confectioners' sugar
• 1 can (21 oz.) Duncan Hines® Comstock® or Wilderness® More Fruit Blueberry Pie Filling & Topping
• 3/4 cup coconut, flaked
• 3/4 cup walnuts, chopped  
• Directions: 
• 1. Preheat oven to 325ºF. Grease a 9” x 13” pan.
  2. Combine cake mix, butter and 1 egg; blend well.
  3. Pat mixture into bottom of the prepared pan.
  4. Beat cream cheese until fluffy in a large mixing bowl. Add the remaining 2 eggs and confectioners’ sugar. Pour over cake mixture in pan and spread blueberry fruit filling on top and sprinkle with coconut and nuts.
  5. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars.
   
• Source: duncanhines.com 

Lemon Basil Palmiers

Ingredients:

• 1/2 cup sugar, divided
• Zest of 1 lemon
• 1/4 tsp. dried basil leaves
• 2 sheet frozen puff pastry, thawed

Directions:

1. In a small bowl, combine half the sugar (1/4 cup) with the lemon zest and basil. Stir thoroughly with a fork until evenly combined.
2. Sprinkle a cutting board or other work surface with the remaining sugar (1/4 cup). Place the sheet of thawed puff pastry on top of the sugar and roll it out into an approximately 9” x 11” rectangle.
3. Sprinkle the top of the dough evenly with the sugar, lemon zest, and basil mixture.
4. Starting from a long edge, gently fold the dough toward the center. Repeat from the opposite side. Fold the dough toward the center one additional time on each side.
5. Wrap the dough in plastic wrap or waxed paper and place it in the freezer for about 20 minutes until firm but not frozen. Do not discard the sugar left on your board. You’ll need it later in the process.
6. Preheat the oven to 375 degrees. Prepare a baking sheet by lining with parchment paper.
7. Working quickly so that the dough remains as cold as possible, cut crosswise slices about 1/2” thick. Dip each cut side into the remaining sugar left on your work surface and place the slices 2 inches apart on the prepared baking sheet.
8. Bake for 12 to 17 minutes or until the bottom sides of each palmier are deeply golden. Carefully flip each palmier using a spatula and bake until crisp, about 5 more minutes.
9. Transfer the palmiers to a wire rack to cool completely.

Source:  lanascooking.com

Lemon Mousse Tart

Mounds of creamy lemon filling will delight all who taste this tart. The filling is a luscious mixture of white chocolate, cream cheese, lemon curd, and whipped cream. Plus, refrigerated piecrust makes for a super-easy tart shell. Drizzle Raspberry Sauce over the top, if you like.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 2 (4-oz.) white chocolate bars, chopped
• 1 (8-oz.) package cream cheese, softened
• Lemon Curd
• 2 cups heavy cream
• Garnishes: lemon curls, fresh raspberries

Directions:

1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

5. Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Southern Living
FEBRUARY 2008

Lemon-Almond Tarts

Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries top the custard and complete the flavor combination.

Ingredients:

• Vanilla Wafer Crusts
• 75 vanilla wafers
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• Lemon-Almond Filling
• 1 (7-oz.) package almond paste
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tablespoons melted butter
• 2/3 cup lemon curd
• 2 (6-oz.) packages fresh raspberries
• Garnish: fresh mint sprigs

Directions:

1. Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

3. Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.

4. Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.

Note: 

 

Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.

Southern Living
JUNE 2010

Double Citrus Tart

This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.

Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 5 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 large eggs, separated
• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• Garnishes: fresh mint leaves, lemon and orange slices

Directions:

1. Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.
2. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
3. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
4. Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.
5. Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Source: Mary Ann Lee, Marco Island, Florida, Southern Living
MARCH 2005

Lemon Chess Pie

Ingredients:

For the crust:

1 1/2 cups all-Purpose Flour
1 tablespoon buttermilk powder (optional, for tenderness and flavor)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup vegetable shortening
1/4 cup cold butter
1 teaspoon white or cider vinegar
3 to 5 tablespoons ice water

For the filling:

6 tablespoons butter
3/4 cup fresh lemon juice; the juice from about 3 lemons
1/2 teaspoon salt
1 2/3 cups sugar
1 tablespoon cornmeal
1 1/2 tablespoons cornstarch
5 large eggs

Directions:

To make the crust: Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.

Work in the shortening until it's well combined with the dry ingredients.

Place the reserved flour on your work surface, and coat the butter with the flour.

Use a rolling pin or the heel of your hand to flatten the butter to about 1/4" thick.

Break the flour-coated butter into 1" pieces, and mix it into the dough, just until it's evenly distributed; some of it will break into smaller pieces.

Sprinkle the vinegar and 3 tablespoons of the water over the dough while tossing with a fork.

Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.

Add up to 2 additional tablespoons water, if necessary, to make the dough come together.

Flatten the dough into a disk and wrap it in plastic wrap.

Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water and the gluten to relax, making the dough easier to roll out.

Flour your work surface and roll the dough into a 12" x 9" (approximately) rectangle.

If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water.

Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square.

Wrap it well and refrigerate again.

When you're "ready to roll," remove the dough from the fridge.

Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling; dough made with all butter will need a 15-minute rest.

Roll the dough to a 12" to 13" circle, and settle it gently into a 9" pie pan; the pan shouldn't be over 1 1/2" deep.

Flute or crimp the edge of the crust as desired.

Place the crust in the refrigerator (no need to cover it) while you make the filling.

To make the filling: Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal, cornstarch, and eggs.

Whisk until well combined.

Pour the filling into the chilled pie shell.

Bake the pie on the bottom shelf of a preheated 375°F oven for 45 to 50 minutes, or until the center is set. The top should be golden brown.

Remove the pie from the oven and allow it to cool before cutting and serving.

Source: TexasRecipes

Lavender Lemon Bars

Ingredients:

3/4 cup butter
1/2 cup confectioners' sugar
2 cups flour
1/2 cup ground almonds
2 teaspoons lavender flowers, crushed (chemical free)
2 teaspoons grated fresh lemon rind

Topping:

1 3/4 cups sugar
1/3 cup flour
1/2 teaspoon baking soda
4 eggs
1/3 cup lemon juice
confectioners' sugar (Powdered)

Directions:

1. In a small mixing bowl, cream butter and powdered sugar; Add the flour, almonds, lavender and lemon peel; beat until crumbly.
2. Pat into an ungreased 13-inch x 9-inch x 2-inch baking dish; bake at 350 for 15 minutes or until edges are golden brown.
3. Meanwhile, in another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20-25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerated leftovers.

Lemon Supreme Cookies

Ingredients:

Lemon Supreme Cake Mix
1- 8oz tub cool whip topping, softened
1 egg


Directions:

Preheat oven to 350 degrees.

Mix all the ingredients.

The dough will be thick and taffy like.

Drop the dough in heaping tablespoon amounts onto a greased cookie sheet.

Bake at 350 degrees for 10 minutes. Let cool on the cookie sheet for about 10 minutes.
Remove. Eat. Share. Enjoy.

Glazed Lemon Cookie

Ingredients:

2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze:

Ingredients:

2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

Directions:

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Cook's Note

Always zest the lemons (preferably with a Microplane tool) before juicing them. For orange- or lime-flavored cookies, substitute the zest and juice of those fruits.