Would love your favorite LEMON sweet or savory recipes.

On 3/1/2015 DiAnne said:

<h1> LEMON CHICKEN</h1>

This recipe calls for bone-in skin on chicken. You can always take the skin off before eating (I do).

1/2 cup fresh lemon juice
2 T Dijon mustard
1 cup olive oil
2 chicken breasts, bone-in and skin-on
Kosher salt and black pepper

Whisk together lemon juice, mustard, 1 t salt and 1/2 t pepper. While whisking slowing add olive oil until emulsified. Set aside.

Place chicken in baking dish. Sprinkle with salt and pepper, both sides. Pour half of lemon mustard combination over. Allow chicken to marinade at least two hours in fridge.

Pre heat oven 340. Roast chicken 35-40 minutes or until done. Remove from oven and pour remaining lemon/mustard over the top. Cover dish with foil and allow to rest 20 minutes.

DiAnne,

Thank you so much for the recipe. I've have Lemon Chicken so many times in restaurants, but never made it at home. This will definitely be on our menu this week!

I use skinless, boneless chicken thighs. Also made this once with Meyer lemons---really good. The charred rinds are surprisingly tasty to eat! This recipe was found in a Cooking Light magazine.

Chicken with Olives and Lemons

Ingredients

2 teaspoons grated lemon rind

1/4 cup fresh lemon juice

1 tablespoon extra-virgin olive oil

1 1/2 tablespoons minced fresh garlic

4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise

Cooking spray

2 teaspoons chopped fresh oregano

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon freshly ground black pepper

15 oil-cured olives, pitted and sliced

1 large shallot, sliced

1 lemon, thinly sliced (use a mandoline for uniform thin slices)

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients; top with lemon slices. Bake at 400° for 20+ minutes.

Remove chicken from oven. Preheat broiler to HIGH.

Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

Lemon Bars

1/2 c soft butter

1/4 c powdered sugar

1 c flour

2 eggs

1 c sugar

2 Tab flour

2 Tab lemon juice

grated rind of /2 lemon

Cream butter and powdered sugar, add flour. Spread in 8x8 inch pan and bake at 325 for 15 to 20 min. While crust is baking, prepare next laer. Beat eggs slightly, add sugar, flour, lemon juice, and rind. Mix well and pour over hot crust. Bake for an additional 18 to 25 min at 325. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into finger cookies. Good served with vanilla ice cream.

Copycat of Starbucks Lemon Loaf

Giada's lemon spaghetti recipe on Food network.com. It's light and fresh.

My favorite use of lemon: Gordon's gin, Schweppes tonic, and a large lemon wedge squeezed into the drink. Lots of ice, in your favorite tall glass. Best by a crackling fire.

I find myself craving oranges right now (the navels have been out of this world).

The Lemon Curd Tart from Barefoot Contessa. That recipe is out of this world!

http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe.html

I have a lemon tree that is heavy with fruit right now and I always make lemoncello. It isn't an afternoon project though.........takes about a month! But it's worth it.

On 3/2/2015 kristina1 said:

The Lemon Curd Tart from Barefoot Contessa. That recipe is out of this world!

http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe.html

I have a lemon tree that is heavy with fruit right now and I always make lemoncello. It isn't an afternoon project though.........takes about a month! But it's worth it.

That tart looks and sounds fantastic! Thank you for posting!!!