Tagged with lemon

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Citrus Olive Oil Cake

Ingredients For Cake 1 1/2 cups whole wheat flour 2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons citrus zest (any type) 1/4 cup fresh citrus juice 1 cup sugar 3/4 cup plain yogurt 3 eggs 1/2 teaspoon pure vanilla extract 1/2 cup extra-virgin olive oil For Glaze 1/3 cup powdered sugar 2 to 3 … Continue reading

Old Fashioned Lemon Icebox Pie

Ingredients 3 cups vanilla cookie crumbs ¾ cup melted butter 1 cup whipping cream 2 rounded tsp powdered sugar 1 tsp vanilla extract 9 extra large egg yolks ⅓ cup sugar Two 10 ounce cans of sweetened condensed milk 1 cup lemon juice zest of 2 lemons finely minced Preparation Grease a 10 inch deep … Continue reading

Garlic-Lemon Roasted Cauliflower

Ingredients 1 head cauliflower 1 slice white bread, torn into 1-inch pieces 5 tbsp. olive oil Salt and pepper 1 garlic clove, minced 1 tsp. lemon zest, plus lemon wedges for serving ¼ c. chopped fresh parsley Preparation 1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so … Continue reading

Lemon Pudding Cakes

Ingredients 1 c. milk ½ c. heavy cream 3 tbsp. lemon zest plus ½ cup juice (3 lemons) 1 c. sugar ¼ c. all-purpose flour ½ tsp. baking powder ⅛ tsp. salt 2 eggs, separated, plus 2 egg whites ½ tsp. vanilla extract Preparation 1. Adjust oven rack to middle position and heat oven to … Continue reading

Goat Cheese and Lemon Cheesecake

Ingredients For the crust: 2 oz. hazelnuts, toasted, skinned, and cooled 3 tbsp. sugar 5 oz. animal crackers 3 tbsp. melted warm butter For the filling: 1 tbsp. lemon zest ¼ c. lemon juice 1¼ c. sugar 1 lb. cream cheese, cut into rough 1-inch chunks at room temp. 4 eggs, room temp. 8 oz. mild … Continue reading

Lemon Bars

Ingredients Crust: 1 1/2 cups flour 1/2 cup powdered sugar 6 oz. cold unsalted butter, cut in 1/2-inch pieces Filling: 6 large eggs 3 cups sugar 1 cup plus 2 tbsp. fresh lemon juice 1/2 cup flour Preparation Crust: Preheat oven to 325. Mix flour and powdered sugar. Cut in butter until pea-sized. Mixture will … Continue reading

Corpse Reviver No. 2

Ingredients ¾ oz. dry gin ¾ oz. Cointreau ¾ oz. Cocchi Americano ¾ oz. fresh lemon juice Scant teaspoon absinthe Preparation Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe. The New York Times

Lemon Pudding Cakes

Ingredients 1 cup(s) granulated sugar, divided 1/3 cup(s) all-purpose flour 1/8 teaspoon(s) salt 1 cup(s) low-fat milk 2 teaspoon(s) freshly grated lemon zest 1/2 cup(s) lemon juice 2 tablespoon(s) butter, melted 2 large egg yolks 3 large egg whites, at room temperature Confectioners’ sugar for dusting Preparation Preheat oven to 350 degrees F. Coat eight … Continue reading

Lemon Chicken Tagine

Ingredients 1 tbsp. olive oil 1 medium onion, thinly sliced 2 garlic cloves, crushed 4 chicken quarters 1 teaspoon ground turmeric 2 tbsp. cilantro 3/4 c. chicken stock 1 preserved lemon salt pepper Preparation Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken … Continue reading