Houzz Logo Print

Cookalong #5 - Lemon

11 years ago
last modified: 9 years ago

Posted by wizardnm (My Page) on
Mon, Mar 16, 09 at 15:54

Lakeguy35 (David) has chosen Lemon for this cookalong.

Sweet? Savory? There's a lot of possibilities with this one. I can't wait to see what we can come up with. It's only been the last few years that I have really gotten into cooking with lemon rather than just using it in desserts. Although the desserts are all good!

Our virtual dinner will be on Saturday, March 28 2009.
Don't hesitate to post earlier than that if needed. I know how life gets in the way at times.

For those that may have missed the previous Cookalongs ..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time.

I'm going to make an attempt to link all the cookalongs together.


Here is a link that might be useful: Cookalong #4-- BASIL
Follow-Up Postings:

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by mustangs (My Page) on
Mon, Mar 16, 09 at 17:09

Good choice David! I'll start at the end of dinner.

Limoncello Cheesecake Squares
# Nonstick cooking spray
# 8 ounces purchased biscotti
# 6 tablespoons (3/4 stick) unsalted butter, melted
# 3 tablespoons grated lemon zest
# 1 (12-oz) container whole milk ricotta, drained, at room temperature
# 2 (8-ounce) package cream cheese, at room temperature
# 1-1/4 cups sugar
# 1/2 cup limoncello liqueur*, store bought or homemade
# 2 teaspoons vanilla extract
# 4 large eggs, at room temperature

Preheat the oven to 350 degrees F.

Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes.

Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is

Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

Cut the cake into squares and serve.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by yasou (My Page) on
Mon, Mar 16, 09 at 19:31

These are some of my favorites...all T&T


Double Crust No Fail Basic Pastry (or your favorite pie dough recipe)

Cream Cheese Filling
1 (8oz) pkg. cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 egg

Lemon Filling
¼ cup sugar
2 tablespoons flour
¾ cup light corn syrup
1/3 cup lemon juice
2 tablespoons butter, softened
2 eggs, beaten, reserving 1 teaspoon for topping

1 teaspoon sugar
¼ teaspoon nutmeg

Preheat oven to 375°

Prepare dough. On a lightly floured surface, roll out 1 portion to an 12 inch
circle. Fit into a 10 inch tart pan with a removable bottom. Press in bottom and up sides of pan.

In a small bowl, combine all cream cheese filling ingredients at medium speed until well blended. Spoon in crust lined pan.

In the same bowl, combine all lemon filling ingredients at low speed. Carefully pour over cream cheese filling. Top with second crust, seal and trim edges. Cut slits in top crust. Brush with reserved egg. Combine 1 teaspoon sugar and nutmeg, sprinkle over crust.

Bake at 375° for 45-55 minutes, until crust is golden. Cool completely, store in refrigerator.

Serves 10


This custard separated as it bakes, forming two distinct layers.

1 cup sugar
½ cup lemon juice
3 large eggs
3 large egg yolks
½ cup whipping cream

Lemon slices
Fresh mint sprigs

Preheat oven to 325°. Whisk sugar, lemon juice, eggs and egg yolks in large bowl until well blended. Gradually whisk in whipping cream. Strain through sieve into four ¾ cup custard cups. Arrange cups in baking pan. Add enough hot water to baking pan to come halfway up sides of custard cups. Bake until custards are barely set in center, about 30 minutes. Remove cups from water and cool slightly. Cover and refrigerate overnight.
(Can be prepared 2 days ahead, keep refrigerated).

Run small sharp knife around custards to loosen. Turn onto plates, garnish with lemon slices and fresh mint sprigs.

Makes 4 servings


Butter for greasing pans, plus a little sugar

4 oz cream cheese, room temp
½ cup unsalted butter, room temp
2¼ cups sugar
5 eggs
1 Tbsp lemon juice
Pinch of salt
2 cups flour

1 cup sugar
1 cup water
2/3 cup lemon juice

Grease 5 mini loaf pans (6 x 3½ x 2 inches) with butter. Generously dust with sugar, set aside. Preheat oven to 325°.

Cream the butter and cream cheese in the bowl of an electric mixer. Beat until light and fluffy. Very gradually add sugar and continue beating, about 5 more minutes. Add eggs, one at a time and beat for 1 minute between additions. Add the 1 Tbsp of lemon juice and salt, mix until blended. At low speed, add flour and mix until just blended.

Divide batter between the 5 loaf pans. Bake for 50 minutes, or until a toothpick inserted in the middle comes out dry.

During the last 10 minutes of baking make the glaze. Place sugar, water and lemon juice in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.

Remove cakes from oven and immediately poke holes using a bamboo skewer. Drizzle half of syrup and allow it to absorb for about 1 minute. Pour over remaining syrup. Cool cakes for 10-15 minutes, and remove from pans. When completely cooled, wrap airtight, and store up to a week. Can be frozen.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by kathleen_li (My Page) on
Mon, Mar 16, 09 at 20:01

Like Lakeguy's Lemon longings lots!!!...

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on
Mon, Mar 16, 09 at 21:00

I made these a couple of months ago, they were great. Not too sweet, but moist and very lemony. Recipe comes from "Cooking Light" magazine. They don't taste like olive oil at all.

Lemon-Scented Olive Oil Muffins

1 cup all purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup fat free sour cream (I'm pretty sure I used nonfat yogurt since I don't buy fat free sour cream)
1 1/2 TBLSP grated lemon rind
2 TBLSP extra virgin olive oil
1 1/2 TBLSP fat free milk
2 tsp. fresh lemon juice
1 large egg
1 egg white

Coat muffin tins with cooking spray, butter or paper liners.

1 cup sifted powdered sugar
1/2 tsp. lemon rind grated
3 TBLSP fresh lemon juice (I have a note that this was too runny. I'd either use less lemon juice or more powdered sugar. My batch was very gooey/sticky)

Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl, stir well with a whisk. Make a well in the center of the mixture.

Combine sour cream and next 6 ingredients (thru egg whites) in a small bowl, stir with the whisk until well combined. Add to flour mixture, stirring until just moist.

Spoon batter evenly into 10 prepared muffin cups. Bake for 25 minutes until a toothpick inserted in the center of one of the muffins comes out clean. Remove from pans immediately and cool on a wire rack.

To prepare glaze, combine powdered sugar and other ingredients in small bowl. Stir with a whisk until smooth. Spread about 1 tsp. glaze over each muffin, let stand 5 minutes. (can prick the muffins so some of the glaze seeps into the muffins). Garnish with more grated lemon rind if desired.

Calories in one small muffin: 166. 19% from fat. 31.2 grams carbs. .4 g. fiber.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by caliloo (My Page) on
Mon, Mar 16, 09 at 21:04

I have NOT tried this, but I *think* I got it from someone here a few years ago. It sounds excellent and I really can't explain why I haven't made it since it has been in my Must Try file for years!


Lemon Chicken from Raos

This recipe is available on a couple different websites; and its very good.
two (2-1/2 to 3 lbs each) broiling chickens, halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley
Preheat broiler for at least 15 minutes.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1-1/2 tsp minced or crushed garlic, or more according to your taste
1/2 tsp dried oregano
salt and pepper to taste
Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by theresafic (My Page) on
Mon, Mar 16, 09 at 21:34

This is a recipe from the CF, sorry I don't have the name of the owner but I am sure it's been around for a someone will give the correct credit. This is a recipe we have made many times and love.

Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3½ pound fryer chicken, cut up
25 garlic cloves
¾ cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper.

Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by publickman (My Page) on
Mon, Mar 16, 09 at 21:57

I somehow missed the basil cook-along, but then basil is not in season for me right now, but lemons definitely are! My last basil plant quit some time in January, but I have plenty of Meyer lemons on my tree at this time.

Since it's springtime with warm weather and longer days, this is a good time to barbeque Algerian Chicken, which I should have made for DB's birthday today, since it is his favorite recipe that I make:

Djedj Mechoui Algerian Roast Chicken, Poulet Roti

1 whole chicken
4 cloves of garlic
1-1/2 tbsp Kosher salt
1 teaspoon of sumac
1/2 teaspoon of sesame seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek
3/4 tsp cumin
3 tablespoons of butter, room temperature
1 tbsp minced Thai basil (or 1/2 tsp fennel)
2 lemons
1 tbsp extra virgin olive oil
Freshly ground black pepper
extra herbs, 1 tsp each minced fresh oregano and basil, optional
4-5 sprigs of thyme

Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal

Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs.

Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin.
Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired.

Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat.

Baste the chicken every 15 minutes alternating water and pan drippings.

Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about one to 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh.

Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed.

Serve with roasted potatoes, green salad, and French or Italian bread.

The Sumac in this recipe enhances the lemon flavor. You can omit other spices or herbs in this recipe, but the sumac is essential. It's readily available at your local Indian spice market or Middle Eastern market, or you can find it on line.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lakeguy35 (My Page) on
Mon, Mar 16, 09 at 22:29

My original thought was dinner or is a T&T from Sue that would work for a breakfast or brunch.

Lemon-Ricotta Hot Cakes (Cookingrvc - Sue)

6 Large eggs, separated
1 ½ cups whole-milk ricotta cheese
1 stick unsalted butter, melted and cooled
½ t. pure vanilla extract
½ C. all purpose flour
¼ C sugar
½ t. salt
2 Tablespoons grated lemon zest
Powdered sugar for dusting
. Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set
aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside.

Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry
ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg
whites into the batter then gently fold in the remainder.

Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for
each hotcake on the griddle, allowing space for spreading. Cook until golden
on the bottom and the top shows a bubble or two. Gently flip, and cook until
undersides are light brown. Dust with powdered sugar.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on
Mon, Mar 16, 09 at 22:35

I've made these with vanilla yogurt if I didn't have lemon yogurt on hand.


1 3/4 cups flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) lemon yogurt
1 egg
1/3 cup melted butter or margarine
1 Tbs. grated lemon peel
1 Tbs. lemon juice
1/2 cup flaked coconut

1/3 cup lemon juice
1/4 cup sugar
1/4 cup flaked coconut, toasted

In a large bowl, combine the flour, sugar, baking powder and soda, and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the 1/2 cup of coconut. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done.

Cool for 5 min. before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in toasted coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over the muffins. Serve warm or cool to room temperature. Yield: 1 dozen

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by canarybird (My Page) on
Tue, Mar 17, 09 at 5:21

These are very sweet so you have to cut them into small squares. It's a lemon slice which can be served as a dessert with a mound of whipped cream on the side of the plate.
I'm not sure if I dare make them again so will also look for a savory lemon dish for my entry:


1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine

10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350°F (180°C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Paré

My Note: As a dessert slice it into larger portions and serve with whipped cream.
Then run around the block ten times.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by chase (My Page) on
Tue, Mar 17, 09 at 7:36

This is one of my favourite go to meals. Thanks Gina for the recipe!

Lemon Linguine With Scampi (Gina)

Vegetable oil
1 TBSP kosher salt plus 1 1/2 teaspoons
3/4 lb linguine
3 TBSP unsalted butter
2 1/2 TBSP good olive oil
1 1/2 TBSP minced garlic (4 cloves)
1 lb large shrimp (about 16 shrimp),peeled and deveined
1/4 tsp freshly ground black pepper
1/3 cup chopped fresh parsley leaves
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon,thinly sliced in half-rounds
1/8 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by loves2cook4six (My Page) on
Tue, Mar 17, 09 at 10:45

Can someone explain the cook-a-long part of this...

So everyone posts a recipe then on the given date you pick a recipe, presumably not your own, and cook/bake it it, then comment?

I'd love to join in but I'm all confused

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sheshebop (My Page) on
Tue, Mar 17, 09 at 11:23

That lemon linguine with scampi looks just like something I would love.
David, I have made those lemon ricotta pancakes and they are divine.
I love anything with lemon, the tarter the better.

Here is my recipe for Chicken Piccata. It is a very easy version, and very tasty.
(from Cuisine at Home)

Chicken Piccata
makes 2 servings

Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbs. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.
Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add 1/2 cup low-sodium chicken broth 2 Tbs. frsh lemon juice, and 1 Tbs. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbs. unsalted butter and some fresh lemon slices to sauce in pan. Once the butte melts, pour sauce over cutlets. Garnish with fresh parsley.

*Note* 4 chicken cutlets is too many for DH and I, but this recipe actually only makes enough sauce for 2. I would recommend you make recipe as is and only use two cutlets, or double other ingredients if you are using 4 cutlets. This is very tasty, yet the easiest and fastest Piccata recipe I have ever one.

One of my favorite lemon desserts is Ann T's Lemon Tart with Walnut Crust

12 cup choppen walnuts, toasted
12 Tbs. butter, slightly softened
1/2 cup powdered sugar
1 large egg
1-3/4 cups flour

For the Filling:
4 large eggs
1 cup sugar
1/2 cup plus 2 Tbs. fresh lemon juice
1/2 cup heavy cream

In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and powdered sugar at high speed until light and fluffy. Add the egg and mix to combine. Lower the speed and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl until the dough comes together. Wrap the half you will be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half in plastic and then in foil and freeze for future use.
Heat oven to 400 degrees. Lightly oil a 9-1/2" tart pan. On a lightly floured surface, roll the dough into a round about 1/8" thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and pie weights of beans. Bake until the edge is light golden brown, about 20 minutes. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 minutes. Cool to room temp.

Heat the oven to 350 degrees. In a medium bowl, whisk the eggs. Add the sugar and whisk just until combined. Add the lemon juice and cream and whisk just until combined. Strain the mixture through a fine strainer and pour into the prepared pie crust. Reduce the temp to 325 degrees F. Bake the tart until the filling is set, 125-30 minutes. Cool at room temp. Serve at room temp or chilled. I garnish this with edible orchids. It looks gorgeous and tastes exquisite.

Lemon Tart in Walnut Crust

RE: Cookalong #5 --LEMON-- Thread #1-2
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sheshebop (My Page) on
Tue, Mar 17, 09 at 11:32

I also love the very simple Lemon Cream Sandwiches.

7 oz. creme fraiche (I usually just use sour cream, even low fat tastes good)
1/4 cup lemon curd (I always make my own)
Finely grated zest of one lemon
12 crisp butter waffle cookies (they must be good ones. I buy Jules deStrooper brand from World Market)
1/4 cup chopped unsalted pistachios.

Line a small baking sheet with wax paper. In a chilled bowl, beat the cream fraiche with the lemon curd and zest until peaks form.
Arrange half the cookies on the baking sheets and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top with the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hours.
Spread the nuts ona plate and roll the edges of the sandwiches in them.
6 servings (These are great without the nuts also. I can eat 12 in one sitting they are so good)
These can be frozein in airtight container up to one week.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by chase (My Page) on
Tue, Mar 17, 09 at 11:47

Loves2cook...that's it , you've got it.

Feel free to post any recipe using lemon. Then on the appointed date choose any of the recipes. Then post pictures and share results.

Now here is so strict the rules are......

You can cook along even if you don't post a recipe
If your schedule doesn't work for the Saturday, cook the Friday or the Sunday
Posting a pic is fun but not a requirement
You can cook your own recipe or someone else's
You can cook on dish or several

Come to think of it, I think the only rule is it has to be something with lemon in it! LOL

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by wizardnm (My Page) on
Tue, Mar 17, 09 at 11:58

Sorry if this has gotten confusing...darn!

We are just sharing favorite recipes with the emphasis on lemon. Some may share a new recipe that they think sounds good and intend to use in the Cookalong. You can use any of the posted recipes for your virtual dinner or another one that hasn't been posted. All we ask is that you post the any recipe that already hasn't been posted that you use. That's the sharing part.
Please note recipe source and whether it's T+T or something new to you.

The goal of the whole thing is to learn more about a specific ingredient and to end up with a nice collection of recipes. Participation in the virtual dinner is fun and a way to challenge ourselves. If you can't participate in the virtual dinner on the date stated that's OK too. Just do your dinner early or the Sunday following.

Another point I'd like to make..... the virtual dinner can be anything you want, only one part has to be made with the focus ingredient. So with lemon as the focus you could just make a lemon dessert or you could build the whole menu around the use of lemon, that's up to you!

A little history about virtual dinners.... In the past we have done some themed virtual dinners. Most made their dinner on the same night and would make comments during the preparation. That was really fun, comments were something like, "I just finished chopping onion and now am ready to make my soup, but I'm taking a break to see how everyone else is doing." or "Yikes! I just screwed up the recipe.....think I can fix it?" Quite often the interaction during cooking was quite hilarious!


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by dgkritch (My Page) on
Tue, Mar 17, 09 at 17:15

theresafic......Just FYI....
The Lemon Garlic Chicken recipe is Sol's!!
One of our favorites!! I usually make it with chicken thighs. I'm impatient so I sometimes thicken the juices with cornstarch instead of cooking down (makes more too!! LOL). I always serve with good bread to mop up the sauce. YUM!


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by gina_w (My Page) on
Tue, Mar 17, 09 at 17:56

Sol's Lemon Garlic chicken is a standard recipe in my house - it's on the menu this week, as I bought a bag of peeled garlic at the Korean market for it.

The Lemon Linguine With Scampi recipe is from the Barefoot Contessa and is also one of my go-to meals. It is quick and divine. I've made it for company to rave reviews.

So thumbs up to those two T-and-T CF recipes.

Here's a recipe from Phyllo Phun Camp by Oly, that is T-and_T (we had it for lunch at Camp and I've made it a couple times) and wonderful:

Chicken Rolls with Avgolemono Sauce

By Oly


3 Tbsp butter
2 ½ cups chopped onion
2 cups chopped celery

6 cups, cooked, diced chicken
¼ cup chopped parsley
¼ tsp nutmeg
¼ cup grated parmesan cheese
1 tsp salt
½ tsp pepper

Avgolemono Sauce

½ cup butter
½ cup flour
5 cups hot chicken stock
Salt and Pepper to taste
6 egg yolks, beaten
½ cup fresh lemon juice


2 pounds (48 sheets)
1 pound unsalted butter, clarified

Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock.

Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until

In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add
onions and celery from skillet, and mix well.

Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1 ½ cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate.

Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tbsp of chicken filling at one end of sheets, 3 inches from end and 2 inchs from each side. Fold phyllo up over filling, to form a roll.
Fold side edges in to enclose. Roll up, jelly roll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point)

Makes approx. 24 rolls.

Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired.

Adapted from: Greek Cooking in an American Kitchen
St. Demetrios Church, Seattle, Washington


Oops sorry -a correction to the chicken recipe. We put a little more filling in our rolls than the recipe calls for, so you will only get about 15 rolls from this quantity of filling. You'll need less phyllo, about 30 sheets (about 1 lb)

Here's another Sol recipe that sounds great that I haven't tried yet:

Lemon Steamed Pudding (Click for Sol's wonderful picture).

By Sol

Softened butter for ramekins
¾ cup granulated sugar, plus additional for ramekins
1 cup buttermilk
¼ cup lemon juice
3 large eggs, separated
¼ cup plus 1 tablespoon all-purpose flour
¼ teaspoon salt
Zest of 2 lemons, finely grated

Strawberry Sauce
1 lb. fresh strawberries
¼ cup sugar, or more to taste
1 teaspoon lemon juice

Preheat the oven to 325°F.
Pudding: Grease eight 4-ounce ramekins with butter and coat well with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks.

Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top.

Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil**, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched.

Strawberry Sauce:

Process berries, sugar and lemon juice in a food processor until smooth. Strain mixture through a fine strainer to remove all seeds.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by kathleenca (My Page) on
Tue, Mar 17, 09 at 18:41

I've been making this pasta side dish since 1990. It was published in the Los Angeles Times, & came from the Gypsy Italian Cafe in Orange, California. It is an easy dish with lots of flavor.

Gypsy Italian Limone-Vodka Pasta
4 servings

1/4 c. butter
1/4 c. vodka
2 c. half and half or whipping cream
1 c. shredded Parmesan cheese
salt, pepper
2 Tbsp lemon juice
1/2 lb to 3/4 lb spaghettini, cooked & drained

Melt butter with vodka. Heat & ignite.
Add half and half, & reduce by half.
Add cheese, salt & pepper to taste & Lemon juice. Heat.
Toss with pasta.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by canarybird (My Page) on
Tue, Mar 17, 09 at 20:33

This one has only a little lemon in it, but it may just quality for this thread. :-)

One day at our neighbourhood Austrian restaurant the owner, Teresa, brought us a sample of her homemade fridge dessert which was creamy and delicious! I asked here how she made it. Talk about an easy dessert....but as she doesn't measure....I'm passing on the rather vague amounts. I don't think it matters a bit as you can't really make a mistake with this one:

Creamy Refrigerator Dessert

whipping cream....about 1 quart (1 liter)
quark (fresh cheese) .... about 1 lb (2 pkgs of 250 grams each)
ladyfinger biscuits
pineapple juice ....a little
lemon juice ....a little
sugar.......2 TBS taste

loaf pan
tin foil to line pan

1. Place ladyfingers on a large plate and sprinkle with a mixture of lemon and pineapple juices......just enough to give them some flavour.

2. Whip cream and quark together, adding sugar and vanilla.
Line loaf pan with tin foil and spread a layer of the whipped mixture.

3. Add a layer of ladyfingers, pointing all in the same direction......add more of the cream mixture.

4. Add another layer of ladyfingers, this time arranging them at a 45 degree angle to the first (lattice style).

5. Add more whipped mixture and ladyfingers as in step 3. Continue alternating for total of three or four layers. Top with the rest of the whipped mixture.

6. Cover with foil and refrigerate overnight or longer: 8 hours or more.

7. Unmold carefully by turning upside down onto long plate or platter and slice crosswise.

Courtesy of Teresa of "Tiroler Alm Restaurant"
Puerto de la Cruz, Tenerife.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by annie1971 (My Page) on
Tue, Mar 17, 09 at 21:11

kathleenca: I was loving the recipe for your Limone-vodka pasta until I got to the heat and ignite part. I have a HUGE problem with deliberately igniting things in my kitchen. Just can't do it ever since my mother was notorious for setting the oven on fire -- sometimes leaving pot holders in there, whatever! Do we really have to burn it off? The way things go in my kitchen, I'd have a hard time convincing hubbydubbydo that I ignited it on purpose!

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by theresafic (My Page) on
Tue, Mar 17, 09 at 21:28

Thanks for letting me know the lemon-garlic chicken is Sol's. I'll add the name to my files.

I am looking longingly at the lemon desserts but due to lent I have to pass (gave up sugar for lent) I will definitely make them after Easter though.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by lpinkmountain (My Page) on
Wed, Mar 18, 09 at 9:24

I was making hummus last night and I remembered one of my favorite wasy to use lemons--tabouleh/tabouli! I've been holding off in making it due to it being much better with in-season tomatoes and cukes, but it's good any time of year. I have some bulghur to use up i might try it in the next couple of weeks. I wing it when I make it but I'll try and write the recipe here.

Lpink Style Tabouleh

Take one cup of bulguhr wheat and toast it in a 300 degree oven for 5-10 min. Watch carefully so it doesn't burn! :)
Can also toast in a pan on top of the stove, where it's even more likely to burn! Can also skip this step. Put the bulgher in a large bowl for the salad.

Bring two scant cups of water to boil. When the water is at a rolling boil, add it to the bulghur. Cover the bowl and let this steam for about 20 min. Meanwhile, chop up the rest of the ingredients.

The essentials are lemons, olive oil, scallions, parsley and mint. Optional additions include garlic, tomatoes, cucumbers, green peppers, kalamatta olives, etc. I like mine relatively plain.

For the salad, finely chop 4-6 scallions, (depending on your taste and the size of the scallions), a half to all of a large bunch of parsley (remove the stems), and whatever other vegtables you want to add. How much parsely you use depends again on your taste and the size of the bunch of parsley. I would say 1 - 1.5 cups of the stuff. I like my tabouleh with lots of stuff in it. My usual addition of vegetables includes a small green pepper and maybe some cherry tomatoes. I like curley parsley for tabouleh, but italian style works too, again, depends on your taste.

For the dressing, juice two lemons (I like my tabouleh real lemony) and add about 1/4 - 1/3 cup olive oil. Stir in about 1 TBLSP dried mint. If you're using fresh mint, then maybe 1/4 - 1/2 cup. Again, I like my tabouleh highly seasoned. I think it is the contrast between the olive oil, mint, lemon, parsley and scallions that really give this dish it's unique taste, so I use a lot of all of it. Add salt to taste. Can add more dried mint if yours has lost its spunk. Some people add garlic, but I'm not a garlic fan in tabouleh.

Serve over lettuce cups with pita and hummus.

Another dish I make to go along with this is my mom's cucumber and sour cream salad. It is similar to tsatsiki, but more to American tastes. You can sub some greek yogurt and use some mint in this dish, but I like it just the way mom makes it. She always gets compliments on it.

PR's Sour Cream and Cuke Salad
(Well it looks like I've lost the recipe so I'll have to wing this too!)

Two large salad cukes, peeled and seeded. You can leave a little peel on for color if you get good thin-skinned ones fresh from the garden without the waxy coating. You don't have to obsess about seeding, just take out big seeds if the cuke has them. Don't use a huge tough cuke. If your cukes are a little smaller, use three.

Three scallions or 2 TBLSP chopped fresh chives. This is best with chives.
Juice of one lemon or more to taste. (Again, depends on the size and juciness of the lemon)
I think it's one cup of sour cream, but this is too much for my taste, I probably use more like 2/3 cup. I use lowfat sour cream.
Salt and pepper to taste.
Combine cukes with dressing, allow to marinate at least an hour in the fridge.
Can add more lemon and onion if you like things zippier. My dad likes only bland food so mom makes this relatively low on the chive/lemon scale. You could also use a couple TBLSP red onion for some color, instead of the chives or scallions. Can also add a generous dash of dill weed (about 1/2 tsp.) Or mint if you're making it more like tstatsiki.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by yasou (My Page) on
Wed, Mar 18, 09 at 10:20

Here's one I made just last week, and that I will definitly be making again.

The recipe says it serves 4, but I used it as part of a dessert buffet, so I layered it with raspberry sauce and served it in one ounce plastic shot glasses. I got about 45 servings out of the recipe.



2 Tbsp water
1 tsp plain gelatin

½ cup (1 stick) unsalted butter
¾ cup sugar
3 Tbsp finely grated lemon zest
½ cup fresh lemon juice
Pinch of salt
6 large egg yolks

¾ cup heavy whipping cream

Pour the water into a small bowl, sprinkle the gelatin over the water, and let stand about 10 minutes, or until softened. Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear. (I just dissolve it in the microwave at 50% power)

Meanwhile, melt the butter in a saucepan over medium-low heat. Remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt. Whisk in the yolks until smooth. Cook the mixture, stirring constantly, until it thickens and leaves a path on the back of a spoon when a finger is drawn across it; do not allow the mixture to boil.

Remove the pan from the heat, stir in the gelatin, and immediately pour through a strainer into a bowl. Let cool to room temperature, whisking occasionally.

Beat the cream with an electric mixer on high speed in a large bowl, just until the cream forms stiff peaks. Add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or rubber spatula just until blended.

Divide the mousse evenly between 4 stemmed glasses. Refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.

From: Luscious Lemon Desserts by Lori Longbotham


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by kathleenca (My Page) on
Wed, Mar 18, 09 at 18:06

Hi annie,

Well, I know what you mean - I have only one or two recipes that I burn. This one is pretty easy - I just leave it on the stove, which is pretty much fireproof (I hope).

However, you don't have to burn off the liquor; the idea of doing so is that it leaves the flavor but takes away the alcohol. But I don't think anyone's gotten swacked eating pasta. I think there will be a more liquor-y taste, so why don't you try it with 1/8 c. instead of 1/4 c. It's a very good & easy recipe, annie, & well worth trying.

And, it's just occured to me that I could make it with one of those "new" lemon-flavored vodkas. (I know - slow learner.)

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by pat_t (My Page) on
Wed, Mar 18, 09 at 20:06

I've been AWOL and busy with school - but am definitely IN on this cooking adventure. We made this in my Pastry class last semester and it is divine. I'll be making it for us:


656 g buttermilk
424 g sugar
104 g pastry flour
8 eggs, separated
148 ml Yuzu lemon juice (just use regular lemons)
Zest of 6 lemons
1/2 tsp. salt
Pinch of cream of tartar

Mix buttermilk, yolks, zest, and juice. Add to the sifted flour, sugar, and salt.

Whip egg whites until stiff, but not dry, with cream of tartar. Fold into the above mixture.

Coat 18 ramekins with butter and sugar. Pour mixture into ramekins and bake in a bain marie at 350° F., covered with a sheet pan, for 25 minutes.

Remove sheet pan and bake an additional 10 minutes.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by bri29 (My Page) on
Thu, Mar 19, 09 at 21:00

This is one of my favorite lemon treats. It's not something you make every day as there's a little butter in it, but oh my goodness, the lemon cream is fantastic. This can be spooned into a tart shell for a fantastic dessert or just eaten out of the container (not that I would EVER do that or anything).


Pierre Herme's Lemon Cream
Adapted from Baking From My Home to Yours, by Dorie Greenspan

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces

Getting ready: Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.

1. Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.

2. Fit the bowl into the pan (make certain the water doesnt touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heatand you must whisk constantly to keep the eggs from scramblingyoull see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this pointthe tracks mean the cream is almost ready. Dont stop whisking and dont stop checking the temperature. And have patiencedepending on how much heat youre giving the cream, getting to temp can take as long as 10 minutes.

3. As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140°F, about 10 minutes.

4. Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while youre incorporating the butter. Once the butter is in, keep the machine goingto get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

5. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight.

Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once a tart is constructed, its best to eat it the day it is made.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sally2 (My Page) on
Fri, Mar 20, 09 at 9:45

I hope I have time to participate. I've got a very busy weekend and week ahead, as my daughter is coming to visit! (YEAH!!!) But, we love to cook together, so we'll probably come up with a recipe to try or a T&T to use, and I'll post it when I can. I love, love, love lemon.

Oh, one quick thing, I sprinkle a little bit of lemon juice and a little bit of olive oil on my salad as a dressing. Does that count? lol.


RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sheshebop (My Page) on
Fri, Mar 20, 09 at 10:19

Lemon-Berry Ribbon Torte


Annie and Linda and I are going to Peppi's this coming weekend. I was going to bring my 2nd prize winning chocolate mousse Kahlua cake, but I think since it is the lemon challenge, I will bring this instead. I made it in 2000, then promptly lost the recipe in all my cookbooks and magazines. I searched today and found it.
For Cake:
1-2/3 cups AP flour
1-1/2 tsp baking powder
3 eggs
1-2/3 cup sugar
2/3 cup milk
3 Tbs butter
2 tsp vanilla
For garnish:
2 oz. grated white chocolate
For Raspberry Sauce:
3 cups frozen loosepack thawed raspberries
1/2 cup light corn syrup
3 Tbs. water
For Raspberry Filling:
1 cup Raspberry Sauce
4 tsp cornstarch
Lemon Filling:
2/3 cup lemon curd (I never ever buy this, I always make it)

MAKE the Raspberry Sauce: Place 3 cups frozen loosepack raspberries, thawed, 1/3 cup light corn syrup and 3 Tbs. water in a food processor bowl or blender container. Cover and process or blend until smooth. Sieve mixture to remove seeds. Make 1-1/2 cups. Set aside.

PREHEAT oven to 350 degrees. Grease the bottom of a 15x10x1" baking pan. Line with wax paper. Grease and flour the paper and sides of pan; set aside. Stir together flour and baking powder.

BEAT eggs with electric mixer on high speed in a large bowl about 4 minutes or until thick. Gradually add sugar, beating on medium speed 4-5 minutes or until light and fluffy. Add dry mixture; beat on low to medium speed until combined. Heat and stir the milk and butter in a small saucepan until the butter melts; add to batter, beating until combined. Stir in vanilla. Pour into prepared pan.

BAKE in preheated oven 15-18 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan. Turn out onto towel sprinkled with powdered sugar. Cool completely. Cut cake crossways into thirds.

MEANWHILE, for raspberry filling, combine 1 cup of the Raspberry Sauce and the cornstarch in small saucepan. (Reserve the remaining raspberry sauce to serve with the torte.) Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool to room temp.

FOR FROSTING: Beat the whipping cream, sour cream, and 1/4 cup powdered sugar and vanilla in a chilled large mixing bowl until stiff peaks form. ***I would increase the sugar to 1/2 cup as I remember this as not sweet enough (and I am not a sweet fan, so you know how unsweet it must have been)Perhaps you should test it before frosting the cake to make sure it is sweet enough for you.

TO ASSEMBLE: Place one cake layer on a serving plate. Spread with lemon curd. Top with another layer. Spread with thickened cooled Raspberry filling. Top with remaining cake layer. Frost top and sides of cake with frosting; pipe edges if desired. Cut into 8-10 wedges.

TO MAKE GARNISH, Melt 2 oz. white baking bar or candy coating. Spoon into a heavy, small plastic bag. Snip one corner off of the bag. Pipe melted white chocolate in a lace design onto a baking sheet lined with waxed paper. Chill until firm.

GARNISH with white choclate lace and fresh raspberries. Add some of the reserved raspberry sauce and raspberries to each plate. Sprinkle with powdered sugar if desired. Serves 8-10.

Note*** The cake recipe calls for 1 oz. melted white chocolate, but I substitute vanilla because I hate, hate, hate the gaggy sweet taste of white chocolate. I once made white chocolate mousse with a brandied cherry sauce for a company dessert, and threw the entire thing out and started over with a chocolate dessert cause I could not even stand the smell of the white chocolate.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by annie1992 (My Page) on
Fri, Mar 20, 09 at 10:28

well, hooray, I was wondering if we were going to be able to participate in that lemon challenge. It looks like we are.

Maybe we'll make some of those lemon/vodka drinks that lpinkmountain and I made. With lots and lots of sugar, LOL.


RE: Cookalong #5 --LEMON-- Thread #1-3
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sheshebop (My Page) on
Fri, Mar 20, 09 at 11:00

Here is a picture of the Chicken Piccata I posted earlier. I forgot I had taken a picture of it.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by pkramer (My Page) on
Fri, Mar 20, 09 at 22:17

Sherry, I have that piccatta recipe also and it is the very best I have ever had. And that photo of the lemon berry torte.....

Does a lemon centerpiece on our table count?

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on
Fri, Mar 20, 09 at 23:35

I've posted this before but it's a salad I make often, especially with pasta or seafood.


1/2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of 1/2 lemon
1 hard cooked egg
Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.

Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by sheshebop (My Page) on
Sat, Mar 21, 09 at 12:17

I think that centerpiece should count. Nancy is pretty relaxed about the rules here, LOL.
The lemon dessert should qualify us though. However, Ruthanna's spinach and lemon salad sounds pretty good.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by chase (My Page) on
Sat, Mar 21, 09 at 13:29

Ruthanna's Lemon Salad is a winner......soooooo good.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by coconut-nj (My Page) on
Sat, Mar 21, 09 at 13:51

Yesterday was grocery delivery day. I had ordered some Cool Whip Creamy thinking it would come in handy with the dental surgery stuff I am going through and have more of coming up. I mix it with chocolate drink powder and it's like instant mousse[ish]. Anyway, yesterday I was looking at the Key Lime Pie thread and saw the one using cool whip. Aha, kismet, gotta love it. So, while I was waiting for my veggie soup to heat for lunch, I whipped up a lemon pie. We had it last night and it was pretty darn good and for only taking five minutes to prep, what's not to like? I made a few changes, like adding the zest and extra juice.

1 8oz container of Cool Whip [I used the creamy kind]
1 can of condensed milk
3/4 cup of lemon juice [they called for 1/2 cup but it was too sweet]
zest from 2 of the 3 lemons it took to make the 3/4 cup of juice. If you like it really tangy, zest all your lemons.[They didn't call for any zest]

I put it into a premade shortbread crust [They called for graham cracker. The shortbread was a great improvement I think].

Freeze and serve frozen.

I'll try to remember tonight to take a pic when we have some. Later I saw the same recipe but made with 8 oz. cream cheese. I'd have made that first if I'd seen it, so I'll be trying it next, but I'm glad I tried this one. Not bad and..... lemon.

RE: Cookalong #5 --LEMON-- Thread #1
clip this post email this post what is this?
see most clipped and recent clippings

* Posted by ruthanna (My Page) on
Sun, Mar 22, 09 at 13:06

Our annual Friends of the Library book sale starts prep work next Saturday and Ill be on a minimal cooking and eating schedule until April 25th so thought Id make an early lemon dish yesterday. I dug down into my aunts recipe files and came up with my Great-aunt Irenes Lemon Snowflake cookies. Theyre a classic tea cookie, delicate in flavor and texture. I could kick myself because this recipe had been sitting there for years and through many Saturday afternoon teas without me making it until now.

LEMON SNOWFLAKES makes 4 dozen

1 cup softened butter
1/2 tsp. lemon extract
1/2 cup confectioners sugar
3/4 cup cornstarch
1 1/2 cups flour
2 tsp. grated lemon rind
1 cup finely chopped walnuts

1 cup confectioners sugar
2 Tbs. melted butter
1 Tbs. lemon juice

Cream butter and extract; combine next four ingredients and gradually mix into butter. Chill one hour. Divide dough and shape into 48 balls. Drop one side of balls into chopped nuts. Remove balls and flatten the side without nuts with the bottom of a glass lightly dipped in flour. Put on greased cookie sheets, nut side up (I used parchment paper instead of greasing.). Bake at 350 about 7-10 minutes or until edges are lightly browned.

Cool on wire rack and spread with frosting. (I added some yellow sugar crystals on top.)

Comment (1)