LEMON RECIPES

Catfish Remoulade -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. Materials: 1 Cup Nonfat Mayonnaise 1 Tablespoon Worcestershire Sauce 1/3 Cup Fresh Horseradish 8 Catfish Fillets 1 Quart Water 2 Teaspoon Old Bay Seasoning 4 Drop Tabasco 2 Beefsteak Tomatoes; cut into wedges Parsley 1/2 Teaspoon Cayenne Pepper 1 Head Butter Lettuce; torn into bite-sized pieces 1 Tablespoon Onion; grated 1/3 Cup Creole Mustard 1 Tablespoon Lemon Juice 2 Bay Leaves Preparation: Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place t...

Peppered Shrimp ............................................................... Materials:   5 Garlic cloves, minced   1 Pound Butter   2 Teaspoon Fresh basil, chopped   1 Bay leaf, crumbled   Salt   4 Pound Large raw shrimp in shells   1/2 Cup Lemon juice   2 Teaspoon Cayenne pepper   1/2 Cup Black pepper, finely ground   2 Teaspoon Fresh oregano, chopped Preparation: The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table....

Recipe for lemon dessert Biscuit mix Milk or water Honey Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping. Ranch style eggs 10 Eggs 4 oz Diced green Chile peppers 1 Small onion cut into small wedges 8 oz Sliced Swiss cheese 2 Cloves garlic finely chopped 16 oz Garden style salsa 2 tbs Vegetable oil 1 Package flour tortillas (optional) 1 Small green pepper finely sliced Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm....

Materials: 3 cups vanilla wafer crumbs 1/3 to 1/2 cup NutraSweet® Spoonful 1 pint blueberries 1 cup skim milk 2 pints raspberries1 3 Tablespoons NutraSweet® Spoonful 1 envelope (1/4 ounce) unflavored gelatin 2 teaspoons vanilla 2 packages (8 ounces each) reduced fat cream cheese, softened 1 package (3 ounces) reduced fat cream cheese, softened 2 Tablespoons lemon juice4 Tablespoons margarine, metled 1 Tablespoon grated lemon rind Preparation: Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust; refrig...

Materials: 2 tablespoons finely grated lemon rind 2 tablespoons water 1/4 cup lemon juice or the juice of 2 lemons 1/2 teaspoon cream of tartar Graham cracker crumbs 4 egg yolks 4 egg whites 1 1/4 cup Splenda® granular 1/3 cup all−purpose flour Lemon Delight Crust: 1/4 cup Splenda® granular 1 cup graham cracker crumbs 1/4 cup diet margarine Preparation: 1. In a heavy saucepan or double boiler, combine the flour, second amount of Splenda® Granular, water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over very low heat for about 5 minutes. 2. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 1/2 minutes. 3. Fold the stiffly beaten egg whites into the lemon sauce and spread over the cooled crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes. 4. Turn off the oven and leave the pan inside ...

Serves 6 person Materials: Chicken rice with lemon 2 tablespoons cornstarch 1/2 teaspoon salt, optional 1 medium onion, chopped 1 lb. boneless, skinless chicken breasts, cut into strips 2 tablespoons lemon juice 1 large carrot, thinly sliced 1 1/2 cup uncooked instant rice 2 garlic cloves, minced 1 (14 1/2 oz.) can chicken broth 1 cup frozen peas 2 tablespoons butter or margarine Preparation: 1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil. 2. Then cook and stir for 2 minutes or until thickened. After add rice and peas.  Finally remove from the heat; cover and let stand for 5 minutes. 3. Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol,...

Serving size: 1 Yield: 16 Materials: 3 cups vanilla wafer crumbs 1 cup skim milk 1 package (3 ounces) reduced fat cream cheese, softened 2 pints raspberries 1 envelope (1/4 ounce) unflavored gelatin 2 Tablespoons lemon juice 1 pint blueberries 4 Tablespoons margarine, metled 1 Tablespoon grated lemon rind 3 Tablespoons NutraSweet® Spoonful 2 teaspoons vanilla 2 packages (8 ounces each) reduced fat cream cheese, softened 1/3 to 1/2 cup NutraSweet® Spoonful Preparation: 1. Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches. 2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium 3. low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. 4. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cu...

Materials: 1/4 teaspoon salt 4 lemons (zest one of them) 2 eggs 6 Tbsp. cold unsalted butter, cut into small cubes 2 Tbsp milk 1/3 c. sugar 3 egg yolks Lemon Curd Preparation: 1. Zest one of the lemons, save the zest.  Juice all four lemons – there should be about 1/2 c. juice. 2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes.  3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon.  Do not overheat or stop stirring or the eggs will curdle.  If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling. 4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.

Materials: 3 lemons preferably unwaxed or organic       7 oz   Superfine / caster sugar 4 oz Unsalted butter diced 2 large eggs 2 large egg yolks  Lemon Curd Preparation: 1.  Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker 2.  Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides. 3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.        4. Beat the eggs an...

Materials: 1/4 c. fresh lemon juice shopping list                                              1/4 c. cold water shopping list                                       Pinch of salt shopping list                                        ...

  Makes about 2 lbs (900 g) of Lemon Curd.   Materials: 1 lb (450 g) caster sugar 4 ozs (112 g) butter 4 large lemons 6 eggs Preparation: Ones, wash the lemons and remove very thin strips of rind from two of them. Then cut in half and squeeze out the juice, removing any pips. After, cut the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved. Continue cooking until the mixture thickens. Remove the rind. Turn into hot clean jars and seal at once.

Materials: 2 large egg yolks          2 large eggs 2/3 cup fresh lemon juice             3 oz. (6 Tbs.) unsalted butter, softened at room temperature                         1 cup sugar 1 tsp. grated lemon zest Preparation: 1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Lemon Curd 2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and...

  Cooking Time: 30 minutes Preparation Time: 40 minutes Serving Size: 1 piece Makes: 10 servings             Materials: 1 1/2 Tbsp. light butter, melted 1/2 cup Splenda brown sugar, divided 2 Tbsp. dry plain breadcrumbs 3/4 tsp. cinnamon 4 cups thinly sliced and peeled apples (any except Red Delicious) 1/4 cup raisins or currants 1/2 tsp. grated lemon zest 8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours) Cooking spray sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying o...

Materials: a lemon fresh ginger star anise or allspice (optional) a cinnamon stick dried clove buds jug of fresh apple cider (not from concentrate!) Preparation: Warm a medium saucepan over medium heat. Add the cloves and the cinnamon stick. If you like star anise or allspice, you could add a couple of pieces of those too. Warm the spices for a minute and then add the apple cider. Scrub the lemon with soap and rinse it well. Cut the pithy ends off of it. Slice it into quarters. Score the inside of the lemon with a knife and squeeze each slice gently into the cider. You don’t need to juice it completely; just coax some of the juice out for now. Drop in the lemon slices and go to work on the ginger while everything warms up. Using the edge of a spoon, peel the ginger. If you want your cider super gingery, peel two fingers of it. One is probably enough for most people, but I like mine spicy. When the ginger’s clean, grate it into a small bowl. Squeeze any extra ju...

Materials: 1× 3-oz pkg Lemon Gelatin ½ cup Sugar 1× 20-oz can Crushed Pineapple , undrained 1× 8-oz Cream Cheese , chopped into small pieces 1× 8-oz Carton Frozen Whipped Topping , thawed 2 cups Chopped Golden Delicious Apples 1 cup Chopped Pecans          Preparations: 1. Place pineapple with its liquid and sugar in a sauce pot over medium heat; bring almost to a boil. 2. Stir in the gelatin, then add the cream cheese, heating and stirring until well blended. 3. Remove from heat and let cool completely. Stir the nuts and apples into the cream cheese mixture. 4. Add the whipped topping and stir to mix well. 5. Place in a glass or plastic bowl, cover and chill overnight.

Now you go to juice a lemon for a recipe, take an extra minute, grab a vegetable peeler and remove the flavorful outer layer of skin from your lemon. Lay these fragrant slivers on a place and perch the plate on a shelf or on top of a towering stack of cookbooks. if you want Check them a day or two later, or whenever you remember. Soon enough, they should be quite dry but still fragrant and vividly colored. Place them in a jar with a tight-fitting lid and stash them in a dark corner. Once you have this little jar of dried lemon peels, here’s how you can use them. Drop a sliver into brewing black tea.  Pulverize a few strips with coarse salt and sprinkle over popcorn. Crush them and whisk the bits into homemade vinaigrettes and marinades. Float them in a water bottle. Simmer these citrus ribbons in a pot of creamy rice pudding. Use the jar as a day-brightening aromatherapy devise.

Materials: Salt and pepper 2 tbsp vegetable oil Fish fillets 1 small lemon 2 tbsp butter Preparation: Put butter on a large non-stick frying pan and heat over medium heat.  When the butter melts, add the oil.  Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan.  Mix lemon juice, butter and oil with a spatula. Add the fish to the frying pan, and increase the heat to medium-high.  Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.  The fish is cooked through when the thickest part of the fillet flakes easily with a fork.  The exact cooking time depends on the thickness of the fillet. Put the cooked fish on a plate.  Sprinkle with salt and pepper to taste.  Pour the lemon-butter sauce from the pan over the fish.

Materials: 3 tablespoons olive oil, more for drizzling teaspoon ground cumin 2 garlic cloves, minced Juice of 1/2 lemon, more to taste 1 cup red lentils 1 tablespoon tomato paste 3 tablespoons chopped fresh cilantro. 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 large carrot, peeled and diced 1 large onion, chopped1 Preparation: 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food pro...

Materials: 12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp 3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour) 3/4 tsp baking soda 1/2 tsp salt 1 tbsp finely grated meyer lemon zest 2 cups granulated sugar 2 tbsp freshly squeezed meyer lemon juice 4 large eggs 1 tsp vanilla extract 1 tsp baking powder 1 1/2 cups (12 fl. oz.) buttermilk  Iced Lemon Cake   Icing: 1/4 cup freshly squeezed meyer lemon juice 2 cups powdered sugar (you may not need all 2 cups)   Preparation:   Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners. Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionall...

Materials:  Lemon Tart 8 3/4 oz all-purpose flour 5 1/3 oz butter, soft 1 oz almond flour 1 egg 1 pinch of salt Materials For the Candied Lemon Peels: 2 lemons for the peels sugar water Materials for Lemon Cream: 4 eggs 8 oz fine sugar 5  lemons, zest and juice 8 3/4 oz butter, at room temperature Preparation: To prepare the sweet crust , sift the flour on a working area. Add the salt in the middle. Add the soft butter and make a crumble with the dough, using the tips of your fingers. Make a hole in the middle and add the confectioner’s sugar and almond flour. Then add the egg, working the dough with the tips of your fingers still. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible. Roll your dough and place it in greased molds. Make little holes with a fork. Cover with pieces of parchment paper covered with weights, such as rice. Cook in the preheated oven at 350 F ...