Lemon

Blueberry Lemon Parfait

Blueberry Lemon Parfait
Recipe type: Dessert
Serves: 4

Prep time: 
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Ingredients
Compote
  • ½ pint blueberries
  • ⅛ cup sugar
  • 1 tsp. water
Lemon Cream
  • 3 large eggs
  • ½ cup sugar
  • zest of 1 lemons
  • 3 tbs. unsalted butter
  • 1 cup heavy cream
  • ⅛ cup confectioners’ sugar

Instructions
  1. In a small saucepan, combine the blueberries, sugar, and water and cook over medium heat. Stir occasionally, about 3 minutes. Transfer to a bowl and refrigerate.
  2. Set a fine mesh strainer over a heatproof bowl. In a medium saucepan whisk the eggs with the sugar, lemon zest, and lemon juice. Cook over low heat, whisking constantly for about 3 minutes.
  3. Whisk in the butter, one tablespoon at a time, cook for 3 more minutes.
  4. Take off of heat and immediately strain the lemon curd into the bowl. Cover with plastic warp and refrigerate.
  5. In a large bowl, whip the heavy cream until it begins to thicken. Add the confectioners’ sugar and whip until stiff peaks are formed.
  6. Fold the whipped cream into the lemon curd.
  7. Place blueberry compote in the bottom of 4 parfait glasses. Top with the lemon cream, then cover and refrigerate until chilled, at least 90 minutes.Blueberry Lemon Parfait

 

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Skillet Apples with Lemon and Thyme

Skillet Apples with Lemon and Thyme
Cuisine: Fusion
Recipe type: Dessert
Serves: 4

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Ingredients
  • 1 tablespoon butter
  • 3 Gala apples, quartered, cored, and sliced ¼-inch thick
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon lemon zest
  • Ice-cream (optional)

Instructions
  1. Place a large skillet over medium heat.
  2. Add the butter followed by the apples, salt, and pepper.
  3. Cook until the apples are just soft, then stir in the thyme and lemon zest.
  4. Serve immediately with ice-cream.Skillet Apples with Lemon and Thyme

 

Lemon Thyme Spritzer

Lemon Thyme Spritzer
Cuisine: American
Recipe type: Drinks
Serves: 4

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Ingredients
  • 6 large lemons
  • 2 12oz. cans of soda water
  • 2oz. simple syrup
  • Many sprigs of thyme

Instructions
  1. Juice and strain the seeds from the lemons into a pitcher with ice
  2. Add simple syrup and soda water
  3. Stir to combine
  4. Pour contents into glass and garnish with several springs of thymeLemon Thyme Spritzer-2

 

Salmon Cakes with Lemony Horseradish-Dill Sauce

Salmon Cakes with Lemony Horseradish-Dill Sauce
Cuisine: American
Recipe type: Fish
Serves: 2

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Salmon cakes are easy to prepare and make a delicious, quick lunch or dinner. You can cook salmon filets then shred the flesh to make the cakes from scratch or you can use a good-quality canned salmon. If you’re using canned, be sure to purchase a skinless, boneless variety (preferably wild-caught). Many ingredients combine well with salmon to make the cakes—finely chopped vegetables, herbs, and small amounts of condiments such as mustard, Worcestershire sauce, or hot sauce. Whatever you use, be sure to include fresh breadcrumbs and a whisked egg to help bind the other ingredients. (Fresh breadcrumbs are better than panko or crackers in this case because dry crumbs don’t hold together as well.) It’s also important not to over-mix the salmon and other ingredients. Once everything is in the bowl, stir it gently with a fork or your fingers to incorporate all the ingredients. Lightly form the mixture into cakes so that they look more like puffy mounds than flattened, dense circles. Keep them airy!

Ingredients
For the Sauce
  • 2 tbsp light sour cream
  • 2 tbsp fresh ground horseradish
  • 1 tbsp light mayonnaise
  • 1 tbsp finely chopped dill weed
  • 1 tbsp fresh lemon juice
  • ½ tsp finely chopped lemon zest
  • sea salt
  • freshly ground black pepper
For the Salmon Cakes
  • 2 6 oz. cans skinless, boneless salmon
  • ½ cup fresh breadcrumbs
  • 2 tbsp finely chopped green bell pepper
  • 2 tbsp finely chopped onion
  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped cilantro leaves
  • 1 small egg, beaten
  • 1 tsp Dijon mustard
  • ½ tsp hot sauce
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil

Instructions
For the Sauce
  1. Combine the sour cream, horseradish, mayonnaise, dill weed, lemon juice, and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate until ready to use. (May be made 1 day ahead.)Sauce Ingredients
For the Salmon Cakes
  1. Place the salmon and next 8 ingredients (through hot sauce) in a medium bowl and season with salt and pepper. Gently mix to incorporate.Salmon Cake Ingredients Ready to Mix
  2. Form the mixture into 4 cakes. (Avoid smashing them with your palms—try to form puffy mounds.)Salmon Cakes Ready to Cook
  3. Lay the cakes on a plate and refrigerate at least 15 minutes. (Refrigeration helps them hold together as they cook.)
  4. Heat a skillet over medium-high heat and add the olive oil. Lay the cakes in the skillet and cook 2-3 minutes on one side, until golden brown. Turn the cakes and press lightly with a spatula—not to flatten completely, but to help hold them together while they finish cooking.Salmon Cakes Beginning to Cook
  5. Cook 2-3 minutes longer, until golden brown on the second side. (If a cake crumbles a bit, gently press it back together with a spatula.)Salmon Cakes after Turning
  6. To serve, place 2 salmon cakes on each of 2 plates. Spoon the lemony horseradish-dill sauce over each, or serve the sauce alongside.Lemony Horseradish-Dill Sauce
    Salmon Cakes with Lemony Horseradish-Dill Sauce

Notes
Fresh ground horseradish is sold in jars in the refrigerated section of your market. It should contain nothing but horseradish root, salt, and (usually) vinegar. Avoid the creamy horseradish “sauce” sold in jars in the condiment aisle.

 

Pork Chops with Mustard-Lemon Sauce

Pork Chops with Mustard-Lemon Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

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Ingredients
  • 4 (6-ounce) bone-in pork chops
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons whole-grain mustard
  • ⅓ cup shredded Parmesan cheese, divided
  • ½ teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Add the oil followed by the pork chops and cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  4. Transfer the pork chops to a plate and loosely tent with foil to keep warm.
  5. Drain the fat from the pan that the pork chops were cooked in, then add the chicken broth, lemon juice, and mustard, whisking and scraping the brown bits from the bottom of the pan.
  6. Simmer the sauce for 5 minutes, then stir in ¼ cup of shredded Parmesan and lemon zest.
  7. Pour the sauce over the pork chops, sprinkle with the remaining Parmesan and the parsley, then serve.Pork Chops with Mustard-Lemon Sauce

 

Broiled Salmon with Spinach, Feta, and Lemon

Broiled Salmon with Spinach, Feta, and Lemon
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) skinless salmon fillets
  • 1 tablespoon olive oil
  • 4 cups firmly packed baby spinach
  • ¼ teaspoon lemon zest
  • 1 teaspoons lemon juice
  • ½ cup crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the broiler. Line the broiler pan with aluminum foil and lightly coat with oil.
  2. Season the salmon with salt and pepper. Place the salmon on the broiler pan and broil until the fish flakes easily with a fork, about 6 minutes.
  3. Meanwhile, place a large skillet over medium-high heat.
  4. Add the oil followed by the spinach and cook, stirring often, until wilted.
  5. Stir the lemon juice and lemon zest into the spinach.
  6. Serve the salmon over the spinach and sprinkle with feta cheese.Broiled Salmon with Spinach

 

Baked Tilapia with Mustard, Lemon, and Horseradish

Baked Tilapia with Mustard, Lemon, and Horseradish
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) tilapia fillets
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared horseradish
  • ¾ teaspoon Dijon mustard
  • ¼ cup chicken broth
  • 3 tablespoons butter, divided into 4 slices
  • ½ teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Lightly butter a medium casserole dish.
  3. Season the tilapia with salt and pepper. Add 1 tablespoon of the parsley, lemon juice, horseradish, mustard, and broth to the casserole dish and whisk to combine.
  4. Place the tilapia fillets in the casserole dish and spoon the horseradish mixture of them.
  5. Top each fillet with a slice of butter and bake, basting occasionally if desired, until the fish flakes easily with a fork, about 20 minutes.
  6. Sprinkle the fish with the remaining 2 tablespoons of parsley and lemon zest.
  7. Serve with the lemon wedges.
  8. Baked Tilapia with Mustard, Lemon, and Horseradish

 

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

Prep time: 
Cook time: 
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When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

Ingredients
For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

Instructions
For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.

Lemony Lemon Brownies

Ingredients:

For the “Brownie” batter:
•    1/2 cup unsalted butter
•    3/4 cup flour
•    2 eggs, large
•    2 tbsps lemon zest
•    2 tbsps lemon juice
•    3/4 cup granulated sugar
•    1/4 teaspoon sea salt
For the tart lemon frosting/icing:
•    4 tbsps lemon juice
•    8 tsps lemon zest
•    1 rounded cup powdered sugar

Directions:

1.    Starting off with the brownie batter:
2.    Preheat the oven to 350 degrees.
3.    Prepare the baking dish with butter/cooking spray and set aside.
4.    Squeeze lemon and scrape the skin, enough for 2 tsps of zest and 2 tsps of juice.
5.    Beat the flour, sugar, salt, and softened butter, preferably with an electric mixer with paddle attachment.
6.    In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until well merged.
7.    Pour it into the flour mixture and beat for 2 mins at medium speed – it should be soft and creamy.
8.    Pour into baking dish and bake for 23-25 mins, should turn slightly brown on the on the sides.
9.    Be careful not to overbake – the bars shouldn’t be dry. Once baked, remove from oven and leave out to cool entirely before frosting.
10.    Filter the powdered sugar and whisk with lemon zest (8 tsps) and juice (4 tsps).
11.    Start frosting with only half the amount using a rubber spatula, letting it set.
12.    Spread the other half over the bars, and let it set. Note that it doesn’t harden like most icing.
13.    Cut into brownie sizes and serve.

Source: Becky Charms

Starbucks Lemon Pound Cake

Ingredients:

For the Cake

  • 4 lemons
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3 cups superfine sugar
  • 6 eggs
  • 1 cup full-fat sour cream

For the Glaze

  • 2 lemons
  • 2 cups powdered sugar

Method:

  1. Preheat oven to 325F.
  2. Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
  3. Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
  4. Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
  5. In a small bowl, mix together sugar and the zest, cover and let it sit.
  6. Add to a bowl the Baking soda, flour and salt, mix and let is sit.
  7. In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
  8. Gently mix the rest of the ingredients, lemon juice and lemon cubes.
  9. Grease a 16-cup tube pan. Transfer the mix to the pan.
  10. Bake for about 30 minutes and test, bake longer if necessary.
  11. Take out of pan and let cool down.
  12. Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
  13. Pour the glaze over the cake and let it harden.

Source: dozenflours.com