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Cooking with lemon - 834 recipes

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More Lemon recipes

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Make your own lemon curd! You do need a pressure cooker, and remember to only fill the jars half full

  • 1/4 cup of melted butter, half stick
  • 1 1/3 cup of sugar
  • 3/4 cup fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 3 large eggs, and 1 egg yolk
  • 2-pint jars with lids/rings
4.3/5 (58 Votes)

By

From BigOven

  • Cake --
  • 1 package lemon cake mix
  • 1 package lemon jello
  • 4 medium Eggs
  • 3/4 cup Water
  • 3/4 cup Vegetable oil
  • Glaze --
  • 1/2 cup Lemon juice
  • 2 cups confectioners sugar
4.6/5 (39 Votes)

By

1) Run oats through food processor until finely ground 2) Combine all dry ingredients 3) Whisk eggs, vanilla,

  • 1 1/2 cups old-fashioned oats
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 2 TBLS poppy seeds
  • 1 tsp kosher salt
  • 2 TBSP brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 TBSP lemon juice
  • 3 TBSP coconut oil or butter
  • 1 cup milk
  • 1 lemon
4.5/5 (45 Votes)

By

Second Layer: 8 oz. softened cream cheese 1 c

  • 1 1/2 c. plain flour
  • 1/2 c. chopped pecans
  • 1 1/2 sticks softened butter or margarine
  • Blend and press evenly in 9x13 pan.. Bake at 350 for 20 minutes. Cool completely.
4.5/5 (45 Votes)

By

Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a m...

  • 3 cups chopped strawberries (about 1 pound)
  • 4 cups mixed berries ( raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
  • 2 tablespoons granulated sugar
  • Finely grated zest and juice of 2 lemons
  • 1 8 -ounce package cream cheese, at room temperature
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 3 cups cold heavy cream
  • 2 6 -ounce packages lemon cookies
4.6/5 (38 Votes)

By

To Make the Crusts: Preheat the oven to 350 degrees

  • Crust:
  • 1 1/2 cups pecans or sliced almonds
  • 1 cup unsalted butter, at room temperature, plus about 2 tablespoons for greasing tart pans
  • 1 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • Lemon-Lime Curd:
  • 10 extra-large egg yolks (reserve the egg whites for the meringue)
  • 1 1/2 cups sugar
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezec lime juice
  • zest of 2 lemons
  • 2 tablespoons unsalted butter
  • Meringue:
  • 10 extra-large egg whites, at room temperature
  • 3 cups sugar
4.8/5 (19 Votes)

By

Light, tangy lemon desserts are a refreshing way to end any meal and these lemon bars won't disappoint, they're del

  • CRUST:
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 3/4 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • TOPPING:
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons unbleached all purpose flour
  • 3 large eggs
  • 1 1/2 teaspoons lemon zest, finely grated (organic is best)
  • 1/2 cup fresh lemon juice
  • 2 to 3 tablespoons powdered sugar for dusting (optional)
4.4/5 (41 Votes)

By

Meyer lemon and blueberry go beautifully here

  • 8 ounces all purpose flour (about 1 1/2 cups)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • Zest of 2 Meyer lemons
  • 1/3 cup vegetable oil
  • 1 extra large egg
  • 1/3 cup milk
  • 2 cups blueberries
  • 1/2 cup sugar
  • 2 1/2 ounces flour (1/2 cup)
  • 1/4 cup butter
  • 1 teaspoon cinnamon (cinnamon goes beautifully with blueberries)
4.5/5 (44 Votes)

By

Starbucks

  • Gkaze:
  • 1 c of unsalted butter, softened
  • 3 eggs
  • 3 tbs of whole milk
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 1/2 cups cake flour
  • 1/2 c sugar
  • 1/2 tsp baking powder
  • zest of 1 lemon
  • 2 cups confectioners sugar
  • juice from 2 lemons
5/5 (2 Votes)

By

From Food

  • MUFFINS
  • 2/3 cup sugar
  • 2 tablespoons dried lavender
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 egg
  • 6 tablespoons unsalted butter, melted, cooled
  • TOPPING
  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 cup unsalted butter, melted
4.8/5 (4 Votes)

By

A couple weeks ago I stopped in a Starbucks to get a yogurt parfait and saw the famous Starbucks iced lemon pound c...

  • ICING:
  • 1 box yellow cake mix
  • 4.3 ounce instant or cook and serve Lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup milk
  • 8 ounces sour cream
  • 6 tablespoons freshly squeezed lemon juice
  • 2 1/2 cups powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
4.5/5 (43 Votes)

By

To make the puffed rice: In a medium sauce pan heat oil to 325°F

  • For the puffed rice:
  • 1 seedless Japanese or English cucumber, cut into at least 40 paper-thin slices
  • 2-3 large or 4 medium-sized diver scallops,cut into at least 20 1/4-inch slices
  • 1/2 teaspoon sea salt
  • 1/2 cup Meyer lemon vinaigrette (recipe follows)
  • 1/4 cup honeydew, chopped into small dice
  • 4 tablespoons puffed wild rice (recipe follows)
  • 3 cups grapeseed oil
  • 1/2 cup wild rice, uncooked
  • 1 teaspoon kosher salt
  • For the Meyer lemon vinaigrette:
  • Zest from one Meyer lemon
  • 4 tablespoons Meyer lemon juice (about 2 lemons)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon kosher salt
  • Pinch of cayenne pepper
  • 3/4 cup grapeseed oil
5/5 (2 Votes)

Any burning questions? Our chefs answer!

Crudo of Scallop with Honeydew, Cucumbers and Puffed Rice in a Meyer Lemon Vinaigrette Lemon Curd in an Instant Pot