Recipes

[Houstonoilers]

Copycat Starbucks Lemon Loaf (+ Lemon Glaze) - Averie Cooks

Be sure to follow the instructions about tenting the last ten minutes or it will get too brown

[QVCkitty1]

Double Crust Lemon pie

Your favorite top and bottom crust

Filling, 

Blend 1/4 cup of cornstarch and  1/4 cup of water in saucepan.

Stirring constantly, add 1 1/2  cups of boiling water and cook for 1 min. over med. heat till thick and bubbly.
Remove from heat and add 1 1/2  cups sugar and 1 Tbs. butter,  cool.
Stir in 2 beaten eggs, 2 Tbs. grated lemon rind, and 1/4 cup of lemon juice. 
pour into crust and brush the top crust with milk, and sprinkle with sugar.

Bake at 375 for 30 min.and 10 min. longer at 425

This is easy and really good.

[m0rgan]

https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie

[walker]

Easy Lemon Cream Pie

1 can (14 oz) sweetened condensed milk

2 eggs

1/2 cup fresh lemon juice

Zest of 1 lemon

1 9" graham cracker crust 

8 ozs. Non-dairy whipped topping (Cool Whip)

Heat oven to 350 degrees.  Mix together milk, eggs, lemon juice and zest until well combined.  Pour into graham cracker crust and bake 15 minutes.  Allow to cool completely.  Top with whipped topping and chill 4 hours before serving.

[beach-mom]

I probably got this recipe here a long time ago. I usually write down the poster's name, but for some reason I didn't. This has been one of our favorites for a long time. At one time I made it once a week! If you're the one who posted it, thank you!


Lemon Pepper Chicken

4 chicken breasts, skin removed (I use boneless)

Lemon pepper seasoning

1 lemon

parsley

Place chicken in a 8x8 baking dish sprayed with vegetable cooking spray. Sprinkle lightly with lemon-pepper seasoning.

Cut lemon into 8 slices. Place two slices on each chicken breast. Sprinkle with parsley.

Bake at 350 (325 if using glass dish) for 45 to 60 minutes or until chicken is cooked through and tender.

[deepwaterdotter]

My Mom's lemon bar recipe:

Crust:

1 3/4 cups flour

2/3 cup powdered sugar

1/4 cup cornstarch

1/2 tsp salt

1 cup softened butter

Whisk flour, sugar, cornstarch, and salt in big bowl.  Mix in butter with electric mixer.  Sprinkle into greased 9"X13" baking pan, then press evenly on bottom.  Refrigerate for 1/2 hour.  Bake at 350 degrees until light golden brown on edges, 15-20 minutes.

Filling:

6 eggs

2 cups sugar

5 tbsp flour

1 tbsp lemon zest

1 cup lemon juice

1/2 cup milk

1/8 tsp salt

Whisk eggs, sugar, salt, and flour in bowl.  Stir in zest, juice, and milk.

Pour onto warm crust and bake at 325 degrees until filling feels slightly firm, 18-20 minutes.  Cool and sprinkle with powdered sugar.

[walker]

@beach-mom ...that would be me!  I love that recipe too...easy, good and healthy for you.  I love anything lemon!

[RespectLife]

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@m0rgan wrote:

https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie

---

@m0rgan 

or anyone else...help?

I can't get to this recipe! It is all blurry and there is a huge box covering (wanting me to join?)

Could someone with access kindly paste/copy the recipe here?

That pie looks delicious and has an interesting crust.

TIA!!

[tiny 2]

@RespectLife  There is a NC weekend recipe site that post the recipes for everyone.

A unique crust made with saltine crackers, melted butter, and light corn syrup sets this pie apart from the competition. The Cook's Country recipe uses both lemon zest and juice in the custard filling for a bright pop of citrus flavor.

North Carolina Lemon Pie
Makes one 9-inch pie

INGREDIENTS

You will need about 53 saltines, roughly one-and-a-half sleeves, to equal 6 ounces.

Crust:
​6 ounces saltines
1/8 teaspoon salt
​10 tablespoons unsalted butter, melted
1/4 cup light corn syrup

Filling:
1 (14-ounce) can sweetened condensed milk
​4 large egg yolks
1/4 cup heavy cream
​1 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)
1/8 teaspoon salt

Topping:
1/2 cup heavy cream, chilled
​2 teaspoons sugar
1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Crust: Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

2. Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.

3. Filling: Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

4. With pie plate still on sheet, pour filling into crust (crust needn’t be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.

5. Topping: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. Serve.

[RespectLife]

@tiny 2 

Thanks a bunch!

I am looking forward to trying this!  I love anything Lemon!!!