Recipes

[chickenbutt]

This looks good, Anika Brodie! I also like the sound of the Lemon Chicken recipe that DiAnne posted.

I also love lemon but I don't have any recipes. That's pretty silly! Well, I do a green bean thing with pancetta, mushrooms, lemon juice, and I forgot what else, but it's not really at all about the lemon.

I'm a nut for lemon and coconut together and love Junior's Lemon Coconut Cheesecake. They don't seem to sell it at QVC anymore, but Junior's still sells it.

[birkin baby]

On 3/2/2015 Sweetbay magnolia said:

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).

This is one of my favorite Lemon"recipes" too!! LOL.(I just substitute Bombay Sapphire)

[gkelly]

I have made this cake several times and everyone that has tasted it has fallen in love with it! Zest from 7-8 lemons...3/4 cup of lemon juice... Very moist & has lemon in the cake, lemon syrup & lemon glaze! This is for all the real lemon lovers!!

Ina Garten's Lemon Cake (makes 2 loaves)

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

Lemon Cakes

Recipe courtesy of Ina Garten

Ingredients

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Directions

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

2001, Barefoot Contessa Parties!, All Rights Reserved

[sfnative]

Annika and gkelly,

Am very grateful for your lemon cake recipes. I simply love lemon cake and have been trying to find a gluten-free all-purpose flour I can use to make both of these cakes and those previously submitted, as my bloodwork came back with antigens to gluten (have serious gut issues). I really need to find the difinitive GF flour, as the ones I've purchase thus far are all dreadful. Can't wait to try all the sweet recipes with a good GF flour.

[ciao_bella]

Not realizing a thread was already open for "Lemon" recipes, I should have posted this recipe here.. I already posted it as a single post, but would like to add it here as well.

Thanks for all the great recipes!

Lemon Butter Chicken (thighs)

Easy crisp-tender chicken with the creamiest lemon butter sauce ever ..heavenly!

• 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

• 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, uncovered and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately.

[Dorothy11]

This recipe is simply the best lemon tart on the planet. Pierre Hermé is a Parisian pastry chef. The procedure is a little more work than lemon curd, but so worth it.

https://thebakedroad.wordpress.com/2012/08/23/pierre-hermes-lemon-tart/

[sfnative]

ciao_bella and pas4116,

Thank you both for your most kind contributions to my lemon world. I do so love lemons!

ciao: My husband and I both like chicken thighs and use them frequently for dinner. This dish will surely make its way onto our table later next week.

pas4116: I'm embarrassed to say that Chef Herme does not ring a bell. It may have before I started taking pain meds (LOL!), but believe me, I do absolutely adore lemon tarts. My love of tarts is such that at least twice a year my husband must ask me why I have so many of these funny pans in a certain cabinet! I think what I'll do with Chef's recipe is plan to have my little granddaughter be part of the "helping" process in making these little beauties.

Again, thank you, again!

[AnikaBrodie]

FYI: -- As stated in my earlier post (#19) I added 3/4 cup blueberries to the lemon cake. As it baked the blueberries went to the bottom of the pan and the cake turned out great and was very moist and tasty. I also used a 9x9"" pan instead of 9x5"" when adding the berries.

[gkelly]

On 3/6/2015 ciao_bella said:

Not realizing a thread was already open for "Lemon" recipes, I should have posted this recipe here.. I already posted it as a single post, but would like to add it here as well.

Thanks for all the great recipes!

Lemon Butter Chicken (thighs)

Easy crisp-tender chicken with the creamiest lemon butter sauce ever ..heavenly!

• 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

• 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, uncovered and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately.

Printed this out & making it later in the week!! Thanks!