Great thread! I love recipes with grated lemon zest. That creates an imbalance with a lot of naked lemons waiting to be juiced. Always end up freezing lemon juice in my ice cube trays.
This salad has been my favorite for the last 6 months:
Arugula, Tomato, & Olive Salad
1 (5-ounce) container baby arugula
24 cherry tomatoes, quartered
12 pitted black olives, halved
grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Toss the arugula with all remaining ingredients; taste and adjust the seasoning if needed.
Adapted from this recipe.
Thanks Lynette for your link to the Lemon Squares! I love lemon bars but my favorite recipe sticks to the pan like crazy so I haven't made them for a long time. FWIW here is my recipe - it's either from CL or SL:
1 c butter, melted
1/4 t salt
1/2 c powdered sugar
2 c flour
4 eggs, slightly beaten
1/3 c lemon juice
2 c granulated sugar
2 T flour
grated rind of 1 lemon
Mix first 4 ingredients well and press gently into well greased 10x13-inch baking dish. Bake at 350° for 20-30 minutes. Remove from oven. Lower oven temperature to 325°.
Mix remaining ingredients and pour over baked bottom while hot. Bake at 325° for 20-30 minutes or until set.
Dust with powdered sugar and let cool at room temperature; cut into bars when cool.
Last edited by swedish cook; 04-10-2012 at 09:57 PM.
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