Lemons Lemons Lemons, what's your favorite recipe using lemons?

[Cathy]

I have had such a taste for a lemon dish. It must be that Spring has finally sprung in the Northwest. Would you share your favorite recipes?

[KristaMB]

Cathy,

Well, without putting too much thought into this response, I just made the Easy Lemon Squares posted on this BB. They were really good! If you want something simple and quick, I recommend them.

~Krista

[Jewel]

Along those same lines, I love the Lemon Buttercrunch Bars more than any other dessert I've tried with lemon in a long time!

Second choice is a lemon pound cake...YUM! Spring is here! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 04-17-2001).]

[smpv]

I second the Easy Lemon Squares.

I just made them and they were wonderful. The crust got a bit hard. I don't know if it was my oven or if anyone else had the same problem.

Pat

[kwormann]

You need a recipe for lemons? I LOVE them just in water...I love smelling them...YUM! Anyone have a good lemonade recipe?

Kim

[donleyk]

I have a lemon basil pasta recipe that I believe is CL's. I use it and throw in whatever I have at home to make it a main course. This time I added chicken and aspargus and it was yummy.

[Kristilyn1]

My favorite recipe is lemon biscotti with sour lemon drizzle.

Kristi

[emilycat]

Okay, donleyk, I've been searching in vain for a lemon pasta recipe -- would you mind posting yours? It sounds very promising http://www.cookinglight.com/bbs/smile.gif Thanks!


Emily

[donleyk]

Emily,

I will be happy to. I too, searched in vain on the recipe finder. I will look for it tonight and post it. (Lately, I have just been throwing it together).

BTW, how are you today? Are you very sore?

[Vanessa]

Love lemons! I use them in fish, muffins, grate them in icings make your own lemonade or just in diet coke! When we have company I like to put a round slice in the water gobble Smells so fresh. You can also have a dish with floating candles and put some slices of floating lemon.

[donleyk]

Emily,

I had forgotten that I had this here at work. I have been using fresh garlic, not the garlic salt. I also use WW pasta.

Prep: 5 min, Cook: 10 min., Serves 4

1/2 lb. linguine or other pasta
2 Tbs. unsalted butter, melted
1 Tbs. fresh lemon juice
1-1/2 tsp. basil leaves
3/4 tsp. garlic salt
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and return pasta to pan. Combine next 5 ingredients in a bowl. Toss with cooked pasta. Sprinkle cheese over pasta and serve immediately. Main dish variation: Toss in 2 cups cooked, cubed chicken or 1 lb. large shrimp, peeled and deveined before sprinkling with cheese.

Per serving: calories 292, fat 8.5g, 27% calories from fat, cholesterol 20mg, protein 10.0g, carbohydrates 43.3g, fiber 2.5g, sodium 521mg.

[Leanne]

I had chicken Francais last night - it uses alot of lemons.
I second (or third) the lemon buttercrunch bars.

[GayeC]

The lemon pie recipe in the April issue of Bon Appetit is very good. It is in an article that discusses how to use shortcuts (in this case a prepared graham cracker crust), otherwise I never would have tried it! I made it for Easter and everyone loved it. Bon Appetit serves it with blueberry sauce, but that seemed weird to me so I just served some fresh strawberrie (sugared so they made a little syrup) on the side.

[Grace]

Are you looking for a main dish or a dessert? If it's a dessert, I have about 50 of them I could suggest -

Double Lemon Souffles
Frozen Lemon Mousse with Blackberry-Raspberry Sauce
Lemon Sherbet
Lemon Buttermilk Bread Pudding
with Blackberry Sauce
Lemon Cheesecake
Lemon Cream Tart
Seriously Lemon Tart
Sour Cream Lemon Pound Cake
Sticky Lemon Bread
Lemon Pudding with Blueberry Sauce
Creamy Lemon Trifle
Blackberry Lemon Pudding Cake

And there are more. If you are looking for a main dish, let me know, and I will see what I can come up with. Oh, and if any of the above interest you, let me know and I will be happy to post.

[emilycat]

Oh, Grace, you shouldn't have done that -- I love lemon desserts more than chocolate! http://www.cookinglight.com/bbs/biggrin.gif

Seriously, might I request your recipes for the Creamy Lemon Trifle and Double Lemon Souffles? Thanks so much!

Emily

[Grace]

But of course! Here you go:

CookWare(tm) from Cooking Light(r)

Creamy Lemon Trifle

SOURCE: Cooking Light YEAR: Sept 1998 PAGE: 174

INGREDIENTS FOR 12 SERVINGS:
Sponge cake:
Cooking spray
4 large egg whites
1/4 teaspoon salt
1 cup powdered sugar, divided
3 large eggs
2 teaspoons grated lemon rind
2/3 cup all-purpose flour
1/2 cup Grand Marnier or other orange-flavored liqueur
Lemon cream:
3/4 cup granulated sugar, divided
1/2 cup water
2 tablespoons cornstarch
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
12 ounces block-style fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup low-fat sour cream
1 (8-ounce) carton frozen fat-free whipped topping, thawed
Fresh raspberries (optional)
Fresh mint sprigs (optional)

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. To prepare sponge cake, line a 15 x 10-inch jelly-roll pan with parchment
paper; coat paper with cooking spray.

3. Beat egg whites at high speed of a mixer until soft peaks form. Gradually
add salt and 2/3 cup powdered sugar, 1 tablespoon at a time, beating until
stiff peaks form. Combine eggs and 2 teaspoons rind; beat until thick and pale
(about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly
spoon flour into a dry measuring cup; level with a knife. Fold flour into egg
mixture. Spoon batter into prepared pan; spread evenly. Bake at 375 degrees
for 12 minutes or until cake springs back when touched lightly in center. Cool
in pan 5 minutes on a wire rack. Loosen from sides of pan; turn out onto a
wire rack. Carefully peel off parchment paper.

4. Combine liqueur and 1/3 cup powdered sugar in a small bowl. Microwave at
high 1 minute; stir until sugar dissolves. Brush over cake; cool.

5. To prepare lemon cream, combine 1/4 cup granulated sugar, water,
cornstarch, 1 teaspoon rind, and juice in a medium nonaluminum saucepan; bring
to a boil. Cook 1 minute, stirring constantly. Pour into a bowl; cool to room
temperature. Combine 1/2 cup granulated sugar and cream cheeses in a large
bowl; beat until smooth. Beat in cornstarch mixture and sour cream; fold in
whipped topping.

6. Tear cake into large pieces; line the bottom of a 3-quart straight-sided
glass bowl or trifle bowl with 3 cups cake pieces. Spoon 2 cups lemon cream
over the cake pieces. Repeat procedure 2 more times with remaining cake pieces
and lemon cream. Cover and chill 8 hours. Garnish with raspberries and mint
sprigs, if desired. Yield: 12 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 294 (23% from fat); FAT 7.6g (sat 4.4g, mono 2.4g, poly 0.4g);
PROTEIN 8.4g; CARB 41g; FIBER 0.2g; CHOL 78mg; IRON 0.6mg; SODIUM 288mg; CALC
92mg

CookWare(tm) from Cooking Light(r)

Double-Lemon Souffles

SOURCE: Cooking Light YEAR: May 2000 PAGE: 204

INGREDIENTS FOR 8 SERVINGS:
Cooking spray
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1-1/2 cups 2% reduced-fat milk
1-1/2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
1/4 cup granulated sugar
3 large egg yolks
5 large egg whites
1/4 teaspoon cream of tartar
Dash of salt
1/3 cup granulated sugar
1/2 cup Lemon Curd
1/3 cup powdered sugar

INSTRUCTIONS:
The Lemon Curd recipe can be found in the May 2000 issue.

1. Coat 8 (6-ounce) ramekins or custard cups with cooking spray; sprinkle with
2 tablespoons granulated sugar. Place prepared ramekins on a baking sheet.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Place
flour in a small saucepan. Gradually add milk, stirring with a whisk until
well-blended. Stir in the lemon rind, lemon juice, and 1/4 cup granulated
sugar. Cook lemon mixture over medium heat until thick and bubbly (about 5
minutes), stirring constantly. Gradually add hot milk mixture to egg yolks,
stirring constantly with a whisk. Return the milk mixture to the pan, and cook
over medium heat until thick (about 3 minutes), stirring constantly. Remove
from heat. Place pan in a large ice-filled bowl for 25 minutes or until
custard comes to room temperature, stirring occasionally.

3. Preheat oven to 400 degrees.

4. Beat the egg whites, cream of tartar, and salt at high speed of a mixer
until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at
a time, beating the egg white mixture until stiff peaks form. Gently fold
one-fourth of the egg white mixture into the lemon mixture, and gently fold in
the remaining egg white mixture. Spoon mixture into prepared ramekins.

5. Bake at 400 degrees for 20 minutes or until the souffles are puffy and set.
Heat Lemon Curd in a small saucepan over low heat until warm. Spoon 1
tablespoon Lemon Curd into each souffle, and sprinkle each with 2 teaspoons
powdered sugar. Serve immediately. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 209 (20% from fat); FAT 4.6g (sat 2g, mono 1.5g, poly 0.5g); PROTEIN
5.8g; CARB 37.1g; FIBER 0.1g; CHOL 109mg; IRON 0.6mg; SODIUM 101mg; CALC 72mg

[Leanne]

I had chicken Francais last night - it uses alot of lemons.
I second (or third) the lemon buttercrunch bars.

[lorilei]

If you really love lemons (or Middle Eastern food), you'd love preserved lemons -- this recipe is from Epicurious, and it makes lovely little fragrant lemons.

We've adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.

Preserved Meyer Lemons

Active time: 15 min Start to finish: 5 days

2 1/2 to 3 lb Meyer lemons
(10 to 12)
2/3 cup coarse salt
1/4 cup olive oil

Special equipment: 6-cup jar with tight-fitting lid

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle,
cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl
and pack into jar.

Squeeze enough juice from remaining lemons to measure 1 cup. Add
enough juice to cover lemons and cover jar with lid. Let stand at room
temperature, shaking gently once a day, 5 days. Add oil and chill.

Cooks' note:
• Preserved lemons keep, chilled, up to 1 year.

Makes 48 pieces.

Gourmet
December 1999


I love making lemon bars in the spring. I also love roasting a fresh spring chicken in the oven, with lots of garlic a 1/2 lemon inside. It makes the most succulent, tender chicken ever -- with a pleasant, lemony tang!


[This message has been edited by lorilei (edited 04-18-2001).]

[emilycat]

Grace, those look heavenly -- thanks so much! http://www.cookinglight.com/bbs/smile.gif

[Wendy w]

I absolutely love the lemon bars and the chicken francais, lemon chicken, lemon curd!! I just love anything with lemon in general! I like to squeeze lemon over steamed broccoli and dust with a little romano and I always add more than called for in tabouli.

PS I took a bag of rinds out of the freezer this morning as I am going to dehydrate the peel this weekend. After they are dehydrated, I grind them in the blender and use them where lemon rind is called for and to add a little kick to recipes. The powder also smells wonderful as it is more intense than fresh.

[This message has been edited by Wendy w (edited 04-18-2001).]

[DmOrtega]

How about another pasta dish? We saute olive oil, garlic & parsley. Add a can of tuna (do not overheat the tuna). Cook pasta. To the pasta add margarine, tuna mix, parmesean and lemon juice to taste. You can adjust any of the ingredients to your taste. This is a very easy and fast dish.

[Leonard]

I believe I make the best Lemon Merinque Pie!!! The recipe is from the cookbook "How To Bake" by Nick Malgieri. He is the baking director at Peter Kump's cooking school in NY. The filling uses milk instead of the traditional water. This makes a creamy lemon filling which is not so strong and tart. Second, the merinque is a swiss merinque which combines the sugar and egg whites and cooks them over warm water before continuing to beat. The finished product is a "too die for" pie! Everytime I make one someone asks me for the recipe!!!

[Chocoholic]

Originally posted by kwormann:
You need a recipe for lemons? I LOVE them just in water...I love smelling them...YUM! Anyone have a good lemonade recipe?

Kim

I have a great lemonade recipe that I cut out of a magazine (may have been Cooking Light, but probably not). I'm not sure if this recipe is unique (never made lemonade before), but I think that putting the lemons in the hot water really intensifies the flavor of the lemonade -- my husband loves it.

LEMONADE

- Boil 6 cups of water in a large pot
- Add 1 cup of sugar and stir to dissolve
- Add 6 lemons, cut in half, to the pot of
water
- Let the lemons sit in the pot of water
(removed from heat)for about an hour or
until it gets to room temperature
- Remove the lemons from the pot and squeeze,
removing the seeds before pouring the
juice into a pitcher
- Add the water from the pot into the
pitcher and mix with the juice

I leave all the pulp in it -- it makes delicious lemonade.

[Maggie]

My new favorite lemon recipe is CL's Lemon Basil Bean Bowl!!!!!!!!!!

I made it for the first time for Easter lunch and I've made it twice since then. I also plan to take it to a potluck this weekend. Wow, it's good.

CL's Lemon Curd is pretty great too.

[BethH]

Maggie--I made the Lemon Basil Bean Bowl for easter too. I also loved it and have had it for lunch everyday this week--along with a cheese sandwich. http://www.cookinglight.com/bbs/smile.gif

I was alone in my love though. My dear SO claimed to love it, except for the lima beans. My mom picked out some of the green beans and said they were great. Barely anyone else out of the 11 people there even tried it. Oh well. http://www.cookinglight.com/bbs/rolleyes.gif

I do plan on making it again--for myself because it is very yummy and sooo good for you!

[Laura B]

Leonard, would it be too terribly much trouble for you to post that Lemon Meringue Pie recipe? Thanks in advance! And if it is too long, I understand you not wanting to type it.

[Cathy]

Holy Cow! This is GREAT! Thank you, thank you, thank you to all of you!!!!! :-)))))))

[SusieO]

Here's another pasta dish that is very simple, and very yummy:

Lemon, Artichoke & Tomato Pasta

1 lb pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup white wine
1/4 cup lemon juice
1 (14oz) can diced tomatoes with Italian herbs
1 (14oz)can quartered artichoke hearts, drained
salt and pepper to taste
Pine nuts, chopped parsley and Parmesan for garnish

While pasta is cooking, saute garlic in oil for 30 to 40 seconds. Add wine and simmer for 2 minutes. Add lemon juice and cook for another minute. Add tomatoes, artichokes, salt and pepper, and cook for 5 minutes more, until very hot. Spoon sauce over cooked and drained pasta, and garnish with pine nuts, parsley and grated Parmesan.

[kwormann]

Thanks for the lemonade recipe...I have an awesome lemon bread from Midwest Living...could be made light (thats how I make it!) It has lemons and herbs (fresh thyme, etc). Let me know if anyone wants it http://www.cookinglight.com/bbs/smile.gif

Kim

[heidibowman]

Originally posted by Kristilyn1:
My favorite recipe is lemon biscotti with sour lemon drizzle.

Kristi

Kristilyn - Please, please post this recipe! I LOVE biscotti, I LOVE lemon. What could be more perfect?! http://www.cookinglight.com/bbs/biggrin.gif

[Mamasue]

* Exported from MasterCook *

Lemon Cream Tart

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Baked Dec '96


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large egg white
2 tablespoons stick margarine
3 tablespoons sugar
36 crushed reduced-fat vanilla wafer cookies -- (3 cups crushed)
Cooking spray
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk (not
evaporated skim milk)
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1 cup frozen reduced-calorie whipped topping -- thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)

Preheat oven to 325º.

Combine first 3 ingredients; beat at high speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325º for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325º for 30 minutes or until filling is set. Let cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

Serving Size: 1 wedge and 1 1/2 tablespoons whipped topping

Source:
"Cooking Light, December 1996, p.89"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 261 Calories (kcal); 8g Total Fat; (29% calories from fat); 6g Protein; 40g Carbohydrate; 66mg Cholesterol; 146mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates



* Exported from MasterCook *

Citrus Granita

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Desserts
June '97

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
1/3 cup sugar
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Pirouette cookies (optional)
Mint sprigs (optional)

Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Remove from heat; cool. Pour mixture into a 13 × 9-inch baking dish; cover and freeze at least 8 hours or until firm.

Remove mixture from freezer; scrape entire mixture with tines of a fork until fluffy. Store remaining granita in a container; cover and freeze up to 1 month. Garnish with a pirouette cookie and a mint sprig, if desired.

Serving Size: 1 cup

Source:
"Cooking Light, June 1997, p.136"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 75 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates


* Exported from MasterCook *

Lemon-Herb Marinade

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : July '97 Sauces/Condiments/Marinades


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons grated lemon rind
2/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup white wine vinegar
2 tablespoons chopped fresh oregano
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 garlic cloves -- crushed

Combine all ingredients, and stir marinade well.

Serving Size: 1 tablespoon

Source:
"Cooking Light, July 1997, p.81"
Copyright:
"© Cooking Light"
Yield:
"1 1/4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 13 Calories (kcal); 1g Total Fat; (64% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



* Exported from MasterCook *

Hot Mint-and-Lemon Drink

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jan/Feb '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lemon
1/4 cup mint leaves
4 cups boiling water

Carefully remove rind from lemon using a vegetable peeler, making sure not to get any of the white pithy part of the rind, and reserve lemon for another use. Place rind, mint leaves, and boiling water in a large bowl; cover and steep mixture 5 minutes. Strain mixture through a fine sieve into a bowl, and discard rind and mint. Serve immediately.

Serving Size: 1 cup

Description:
"This soothing herbal drink is thought to calm an upset stomach and
reduce stress."
Source:
"Cooking Light, January/February 1998, p.147"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 5 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



* Exported from MasterCook *

Iced Lemon Ginger "Tea"

Recipe By :Sara Moulton
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 piece Fresh gingerroot - (4" long)
6 cups Water
1/2 cup Honey
1/2 cup Sugar
Zest of 2 lemons -- removed with
a vegetable peeler
1 cup Fresh lemon juice
Lemon slices -- for garnish

Peel gingerroot and cut crosswise into thin slices. In a medium saucepan boil water, gingerroot, honey, sugar and zest, stirring until sugar is dissolved. Remove pan from heat and steep "tea", covered, 45 minutes.
Uncover tea and cool completely. Remove gingerroot and zest with a slotted spoon and discard. Transfer tea to a pitcher and stir in lemon juice. Chill tea, covered, until cold and up to 2 days.
Serve tea over ice in tall glasses and garnish with lemon slices.
This recipe yields approximately 7 cups.

Recipe Source:
COOKING LIVE with Sara Moulton
- - - - - - - - - - - - - - - - - - -

[SoCal]

BethH - I also made the Lemon Basil Bean Bowl for Easter and have been eating it all week at work for lunch too! I was the only one that loved it. Today I actually added bite sized pieces of leftover smoked turkey which gave it a great flavor. I'll certainly be making this light, fresh recipe again!

[Cathy]

Oh, Grace, would you mind posting the lemon buttermilk bread pudding with blackberry sauce? That sounds like it is to die for. There are so many wonderful sounding things on this thread, I can't believe it!

[JillC]

Well, I've said this many times before, but I think the CL's Blackberry Lemon Pudding Cake (that Grace mentioned above) is the best dessert ever!
Jill

[Grace]

No problem, Cathy! Here you go! Would you post a review if you make this? TIA.

CookWare(tm) from Cooking Light(r)

Lemon Buttermilk Bread Pudding with Blackberry Sauce

SOURCE: Cooking Light YEAR: Jan/Feb 1993 PAGE: 60

INGREDIENTS FOR 9 SERVINGS:
1 cup sugar, divided
1 (16 ounce) pacakge frozen unsweetened blacberries, thawed
2 cups low-fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tblsp. margarine, melted
2 tsp. grated lemon rind
8 (1-ounce) slices French bread, cut into 1 inch cubes
Vegetable cooking spray

INSTRUCTIONS:
Combine 1/4 cup sugar and blackberries in container of an electric blender,
cover and process until smooth. Set aside.

Combine remaining 3/4 cup sugar, buttermilk and next 5 ingredients in a large
bowl, and toss gently. Let mixture stand for 1 hour.

Spoon mixture into an 11 x 7 x 2 inch baking dish coated with cooking spray.
Bake at 350 degrees for 40 minutes or until pudding is set. Serve warm or at
room temperature with blacberry sauce.

Yield: 9 servings (serving size: 1/2 cup pudding and about 3 tablespoons
sauce)

NUTRITIONAL INFORMATION:
Calories 247 / Fat 4.3g / Fiber 4.3g / Calcium 103 mg / Carbs 46.4g

[Cathy]

Thanks, Grace! I will definitely post a review when I make this.

[Cathy]

Thank you, Grace. This sounds so yummy. Yes, I will post a review when I make it:-))

[Cathy]

Duh, sorry for the double posting. My first cup of coffee hasn't kicked in :={

[HDgirl]

How about...lemons in my vodka tonic!!

[makedah]

I have a wonderful roasted chicken recipe from Penzeys that involves a whole chicken and two lemons. You slice one lemon, coat the slices with herbs and slide the slices under the skin. You peel the other lemon, roll it in cracked pepper and place the lemon in the cavity. It comes out WONDERFUL and has NO added salt. I've made this for Thanksgiving and I did a version of it with chicken breasts for dinner a couple of times. If anyone wants the recipe, let me know and I will post it here.

[Cathy]

Yes, Yes, please post. I made the roasted chicken with lemon curd last night from the May 2000 C/L. That is a favorite of ours now. I serve it with a salad of mixed greens with a citrus vinaigrette, roasted aspagagus, rice pilaf and a nice sauvignon blanc that has a hint of grapefruit. Rodney Strong's Charlotte's Home Sauvignon Blanc is perfect. What a delightful meal this is.

[woodsl]

Originally posted by Laura B:
Leonard, would it be too terribly much trouble for you to post that Lemon Meringue Pie recipe? Thanks in advance! And if it is too long, I understand you not wanting to type it.


Leonard, I second Laura B's request. Thank You

Sharon


[This message has been edited by woodsl (edited 04-19-2001).]

[makedah]

Sure, Cathy. The instructions are long, but this recipe is extremely simple and pantry-friendly. I have only made the whole chicken once because I live alone. Otherwise, I'd eat it more often.

Note: all spices listed are dried (of course, it's Penzey's!). There is a note in the recipe: "the skin is too strongly flavored with herbs and lemon to eat a lot of" so that probably makes this a 'light' recipe since you don't really eat the skin. Although my guests did and liked it fine.

Sage and Lemon Roasted Chicken
Fall/Holiday '98 catalog

1 large roasting chicken (5-7 lbs)
1 T veg. oil
2 lemons
2 tsp whole sage leaves or 1 tsp. rubbed sage
1 tsp. thyme leaves
1 tsp rosemary, cracked
3 TB water
2 tsp. cracked black pepper (or coarse grind)
1 sprig fresh parsley (optional)

Preheat oven to 375 degrees. Place dried herbs in a small bowl, cover with 3 T water, let stand 5 minutes to rehydrate. Rinse chicken, remove giblets and any large hunks of fat, pat dry. Peel the lemons with a potato peeler, leaving some of the white inner skin on, then chop off both ends. Discard the peel or save it for another recipe. Slice one lemon into thin slices (usually about 10). Place the chicken in a large roasting pan with a rack. Slide your hands under the skin, loosening it as much as possible without breaking it. Start at the cavity toard the breasts, then turn over and do the back.

At this point, the herbs shoudl have absorbed most of the water. Rub each lemon slice with the herb mix, then slide up under the skin all over the chicken in roughly even distribution. Rub the outside of the chicken with vegetable oil. Roll the other lemon in the cracked pepper, place in the cavity. If you have some fresh parsley, throw that in too.

Place the chicken in the oven, roast at 375 degrees for fifteen minutes, then reduce heat to 350, roast chicken until done. Chickens roast for about 20 minutes per pound, which usually adds up to about 2 hours total.

[makedah]

One more thing.. Penzey's has this chicken served with mashed potatoes and sauted zucchini with thyme and garlic.

[Leonard]

Here's the recipe for "Lemon Meringue Pie" from the book "How To Bake" by Nick Malgieri

LEMON MERINGUE PIE
1 unbaked pie shell (Pillsbury Ready Crust)

FILLING
2 cups milk
2/3 cup sugar
3 medium lemons
1/4 cup cornstarch
4 egg yolks
2 TB butter, softened

MERINGUE
4 egg whites
2/3 cup sugar
pinch salt

1. Preheat oven to 350. Place pie shell in pie plate. Chill 20 minutes. After chilling ***** entire surface with a fork. Place wax paper or parchmemnt paper in crust. Fill with pie weights or dried beans. Bake 20 minutes, remove paper & weights and bake an additional 5 to 10 minutes till golden. Cool completely on rack.

2. MAKE FILLING: combine milk and sugar in nonreactive saucepan. Strip zest from lemons and add to milk and sugar. Bring to simmer over low heat. Remove from heat and let steep for 5 minutes, exactly. Strain & discard zest.

3. Squeeze the lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.

4. Return milk and sugar mixture to boil over low heat and whisk in about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to boil and whisk the lemon juice and yolk mixture back into it, whisking constantly (you are tempering the mixture so the eggs don't curdle) till the fillinf comes to a boil and thicken. (Like the consistency of pudding). Allow to boil whisking constantly for about 30 seconds. (I use go about 1 minute) Remove from heat, whisk in butter and pour into glass bowl or dish. Press saran wrap right on surface of filling to prevent a "skin" from forming. Cool to 75 degrees. (Room temp) Chill if not assembling pie that same day.

5. Set a rack in the middle of oven. Preheat to 400. Spread the cooled fillinf evenly in the cooled crust.

6. MAKE MERINGUE: bring a small pan of water to boil. Lower the heat so that water simmers. Combine ingredients in the bowl of mixer. Place the bowl over the pan of simmering water and whisk the egg white mixture gently for about 2 minutes, till they are hot (140 degrees) and sugar has dissolved. Whip the meringue on medium speed till it has cooled and is able to hold shape. (they should not be dry). Distribute spoonfuls evenly over filling. Use the back of a spoon to bring up the meringue here and there. Place pie on cookie sheet and bake 5 to 10 minutes till evenly colored. Cool on rack. (we like ours cold. I cool, then cover and chill overnight)

HELFUL HINT: To avoid having a layer of moisture develop between the filling and the meringue, make sure the filling is not ice cold when you pour into the crust. In fact, if you're going to assemble the pie soon after cooking the filling, let it cool only to room temp.

[Laura B]

Thanks for posting that Leonard! I got your email and was just coming here to post it in case others wanted it, too. I can't wait to make it!

[Cathy]

Thanks for posting, Makedah. And the lemon pie recipe too :-), Leonard