Lemon Recipes

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crusts, baked
  • 4 egg whites
  • 1/4 cup white sugar
  • 1/4 teaspoon cream of tartar

Grandma's Lemon Meringue Pie

Desserts , Dessert , Pies , Custard and Cream Pie Recipes , Meringue Pie Recipes , Pie

Author: Pammyowl

Make And Share This Grandma's Lemon Meringue Pie Recipe From Food.com.

Time: 40m

Yield: 1 9

Number Of Ingredients: 12

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts:

Calories 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3

  • 1 sheet refrigerated pie crust
  • 1-1/4 cups sugar
  • 6 tablespoons cornstarch
  • 2 cups water
  • 3 egg yolks
  • 3 tablespoons butter, cubed
  • 1/3 cup lemon juice
  • 2 teaspoons white vinegar
  • 1-1/2 teaspoons lemon extract
  • 1/2 cup plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 6 tablespoons sugar

Grandma's Lemon Pie


Author: Taste Of Home

This Recipe Comes From My Grandma Mapel, A True Country Woman From Iowa. Growing Up To Me Meant Going To Grandma's House On The Farm And Eating The Best Food Ever. Her Lemon Pie Is Tops!

Time: 55m

Yield: 8 servings.

Number Of Ingredients: 16

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts:

Calories 378 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 0 fiber), Protein 3g protein.

  • 1 1/2 c sugar
  • 1 1/2 c water
  • 1/2 tsp salt
  • 1/2 c cornstarch
  • 1/3 c water
  • 4 large egg yolks (slightly beaten)
  • 1/2 c lemon juice
  • 3 Tbsp butter
  • 1 tsp greated lemon peel (zest)
  • 4 large egg whies
  • 1/4 tsp salt
  • 1/2 c sugar
  • 1 baked pie shell

Grandmas Best-ever Lemon Meringue Pie


Author: Linda Smith

This Was My Grandmothers Recipe I Had To Go Through Her Notes And Try To Decipher What She Meant I Have Made This A Lot Since So I Must Have Done It Right. Enjoy

Time: 1h

Number Of Ingredients: 13

  • 1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
  • 2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
  • 3. Combine egg yolks and lemon juice stir into thickened mixture.
  • 4. Return to heat and cook, stirring constanly Until mixture bubbles again.
  • 5. Remove from heat. Stir in butter and lemon peel (zest)
  • 6. Cover and cool until lukewarm.
  • 7. For Meringue
  • 8. add salt to egg whites; beat until frothy.
  • 9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
  • 10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
  • 11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
  • 12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
  • 13. Cool on rack at least 1 hour before cutting.
Nutrition Facts:

LEMON BARS Ingredient:
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting

Lemon Bars

Desserts , Dessert

Author: Ina Garten

Ina Garten's Lemon Bars Are Easy To Bake And Make For The Perfect Picnic Dessert, From Barefoot Contessa On Food Network.

Time: 1h35m

Yield: 20 squares or 40 triangles

Number Of Ingredients: 10

  • Preheat the oven to 350 degrees F.
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Cut into triangles and dust with confectioners' sugar.
Nutrition Facts:

  • Nonstick cooking spray
  • 1 3/4 cup all-purpose flour (see Cook's Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces
  • 4 large eggs
  • 2 large egg yolks
  • 1 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup fresh lemon juice (from 6 to 8 lemons)
  • 1 teaspoon finely grated lemon zest
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1 tablespoon confectioners' sugar, for dusting

The Best Lemon Bars

Desserts , Fruit Dessert Recipes , Dessert , Lemon Dessert Recipes

Author: Food Network Kitchen

It's Tough To Top A Classic Lemon Bar, But We've Done It! We Kept The Tender, Buttery Crust And Bright Filling Of The Original, And Made A Few Improvements. For Our Luscious Lemon Layer, We Employed A Unique Double-cooking Method. Simmering First On The Stovetop Like Lemon Curd Allows Us To Add Butter, Which Balances The Tart And Sweet Elements And Adds A Richer, Smoother Texture.

Time: 3h

Yield: 24 bars

Number Of Ingredients: 15

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
  • For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
  • For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
  • Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
  • Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
  • Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
Nutrition Facts:

  • 1 pound dry sea scallops (12 to 15 scallops), side muscles removed
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons Compound Lemon Butter, recipe follows
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt

Lemon Buttered Seared Scallops


Author: Valerie Bertinelli

Time: 55m

Yield: 4 servings

Number Of Ingredients: 11

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
Nutrition Facts:

  • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
  • salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil, or as needed
  • 1 clove garlic, minced
  • 1 cup low sodium chicken broth
  • ½ lemon, thinly sliced
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons minced Italian (flat-leaf) parsley

Lemon Chicken Piccata

World Cuisine Recipes , European , Italian

Author: Lemonlush

This Delicious Lemon Chicken Piccata Dish Is Exquisite And Easy To Prepare. The Light And Luscious Lemon Sauce Really Pops Without Being Too Acidic; It Is Simply Divine. Serve It With Herb-roasted Potatoes Or Lemon-rice Pilaf.

Time: 50m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  • Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
Nutrition Facts:

Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g

  • 2 boneless, skinless chicken breast halves, halved horizontally
  • 1/4 cup all-purpose flour, sifted
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 to 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley

Chicken Piccata

Food & Cooking , Dinner , Bon Appétit , main-dish , Ingredients , Meat & Poultry , Chicken , Main course , Chicken Breast Recipes , easy , weekday , poultry , Fry , Lemon , White Wine , Spring , Parsley , Capers

Author: Martha Stewart

A Deliciously Juicy And Flavorful Chicken Dinner That's A Breeze To Put Together, This Chicken Piccata Recipe Will Be An Instant Favorite.

Number Of Ingredients: 9

  • Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
  • Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
  • Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
  • Immediately pour the sauce over the chicken, and serve.
Nutrition Facts:

  • ½ cup unsalted butter, melted
  • 2 lemons, juiced
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic salt
  • salt and ground black pepper to taste
  • 4 (6 ounce) skin-on, bone-in chicken breasts, split

Baked Lemon Chicken Breasts

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Sarah

Lemon Chicken Baked In A Wonderful Lemon Juice Sauce. Great Served Over Rice.

Time: 3h55m

Yield: 4

Number Of Ingredients: 7

  • Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts:

Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • ¼ cup water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh parsley

Slow Cooker Lemon Garlic Chicken Ii

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes

Author: Carla Joy

Seasoned, Browned Chicken Breasts Slow Cooked With Lemon Juice, Garlic, And Chicken Bouillon. A Wonderful 'fix And Forget' Recipe That Is Easy And Pleases Just About Everyone. Great Served With Rice Or Pasta, Or Even Alone.

Time: 3h30m

Yield: 6

Number Of Ingredients: 10

  • In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  • In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  • Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts:

Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

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