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Cooking with lemon - 833 recipes

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More Lemon recipes

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Have you heard of Cake Batter Truffles? They're made using cake mix (from a box) and a few other ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 cup lemon cake mix, dry
  • Zest of 1 small lemon
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 1/8 teaspoon salt
  • 2 tablespoons sprinkles
  • 16 ounces white dipping chocolate
4.1/5 (94 Votes)

By

Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray

  • 1 box Pillsbury™ Refrigerated Pie Crust, thawed
  • 1 egg
  • 1 teaspoon water
  • 3/4 cup lemon curd
  • 1/2 cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • Optional, 1 teaspoon lemon zest
4.7/5 (19 Votes)

By

In a small bowl, mix lemon peel, parsley and garlic

  • SAUCE:
  • 3 teaspoons grated lemon peel
  • 2 teaspoons minced fresh parsley
  • 2 garlic cloves, minced
  • 8 ounces uncooked fettuccine
  • 1/4 cup butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces cream cheese, cubed
  • 2 tablespoons lemon juice
  • 2 plum tomatoes, chopped
  • 2 teaspoons minced fresh parsley
  • Grated Parmesan cheese, optional
4.7/5 (22 Votes)

By

1. Preheat the oven to 325

  • 1 1/2 c unsalted butter, softened
  • 3 c granulated sugar
  • 5 eggs
  • 3 c all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 3/4 cup 7 Up
4.2/5 (28 Votes)

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If you're a lover of all thing lemon then these easy lemon cupcakes with lemon buttercream are a must try

  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 2 lemons, zested
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 4 cup powdered sugar
  • 1 lemon, zested and juiced
  • 2 tablespoon heavy cream
4.5/5 (37 Votes)

By

This pie can be made up to 24 hours in advance if it lasts that long, its delicious!

  • MERINGUE:
  • 1 deep dish pie shell, thawed
  • 1 1/2 cups milk
  • 1/2 cup granulated sugar
  • 1/3 cup corn starch
  • 1 cup white chocolate chips
  • 4 teaspoons lemon zest, finely grated
  • 1/3 cup fresh lemon juice
  • 2 tablespoons cold salted butter, cut into cubes
  • 1/2 cup Naturegg™ Simply Egg Whites™, well shaken, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/3 cup granulated sugar
4.5/5 (37 Votes)

By

Do we have any lemon lovers in the house?? This ooey gooey pudding cake will is not too sweet, and the perfect amou

  • 1 (15.25-ounce) box lemon cake mix
  • (ingredients listed on back of box; eggs, oil and water)
  • 2 (3.4 oz.) boxes instant lemon pudding
  • 1/3 cup sugar (optional)
  • 2 cups cold milk
  • 1 1/4 cup water
  • powdered sugar, for dusting
4.4/5 (39 Votes)

By

For a lemony sweet treat, try these Lemon butter cookies with the blend of sweet and citrus

  • 1/2 cup butter, room temperature
  • 1 (8-ounce) box of cream cheese, room temperature
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 box lemon cake mix (I use Duncan Hines lemon supreme)
  • 1 cup powdered sugar
4.6/5 (22 Votes)

By

Calories: 332

  • 2 2 2 small lemons, cut into thin rounds
  • 1 1/2 1 1/2 1/2 tsp sugar
  • 4 4 4 garlic cloves, minced
  • 4 4 to 3/4-inch (6 oz) chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 1/2 1/2 tsp kosher salt
  • 1/2 1/2 1/2 tsp freshly ground black pepper
  • 1 1 1 T olive oil, divided
  • 2 2 2 T unsalted butter, divided
  • 1/2 1/2 1/2 tsp grated garlic
  • 1 1 1 oregano sprig
  • 1 1 1 thyme sprig
  • 1/2 1/2 1/2 cup white wine
  • 1 1 1 cup unsalted chicken stock
  • 1 1 1 tsp all-purpose-flour
  • 1 1 1 T capers rinsed and drained
  • 2 2 2 T chopped flat-leaf parsley
4.8/5 (9 Votes)

By

Plan ahead this week with this simple and flavorful Tender Garlic Lemon Chicken Strips recipe

  • 4 chicken breasts, boneless, cut into strips
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • Juice of 2 lemons
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
3.8/5 (343 Votes)

By

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes

  • 1 cup (2 sticks) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 4 ounces cream cheese, softened
  • 1/2 cup homemade or prepared lemon curd
  • 1 1/2 teaspoons pure vanilla extract
  • 4 to 4 1/2 cups confectioners’ sugar, spooned in cup, leveled off & sifted
4.5/5 (33 Votes)

By

Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray

  • Crust:
  • 1/2 c butter, melted and cooled to room temperature
  • 1/2 c light brown sugar
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Filling:
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • 1/2 c sour cream
  • 1/4 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 egg
  • 1/2 tsp vanilla extract
4.6/5 (26 Votes)

Any burning questions? Our chefs answer!

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