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Lemon


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Lemon

Lemon

  • 53 Pins

Lattice Lemon Pie

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betterrecipes.com

Meyer Lemon Blossoms

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cravingchronicles.com

Meyer Lemon and Cranberry Bundt Cake

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10thkitchen.com

Limoncello Lemon Cake with Greek Yogurt....

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livlifetoo.blogspot.ca
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honestcooking.com

Lemon cake mix cookies

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allrecipes.com

Award winning Lemon cookie

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ldsliving.com
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justapinch.com

Cream Cheese Coffee CakeMakes one 10-inch cake, serving 12 to 16 Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving. INGREDIENTS LEMON SUGAR-ALMOND TOPPING 1/4 cup sugar 1 1/2 teaspoons finely grated zest from 1 lemon 1/2 cup sliced almonds CAKE 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour 1 1/8 teaspoons baking powder 1 1/8 teaspoons baking soda 1 teaspoon table salt 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool 1 cup plus 7 tablespoons sugar 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons 4 large eggs 5 teaspoons vanilla extract 1 1/4 cups sour cream 8 ounces cream cheese , softened INSTRUCTIONS 1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside. 2. FOR THE CAKE: Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; Cream Cheese Coffee Cake :: America’s Test Kitchen :: Recipes www.americastestk... mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. 3. Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter , keeping filling about 1 inch from edges of pan; smooth top. Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere. 4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve. TECHNIQUE TAP ONCE, TAP TWICE Tapping the tube pan on the counter before and after baking eliminates any large air pockets in the filling. Cream Cheese Coffee Cake :: America’s Test Kitchen :: Recipes www.americastestk... TECHNIQUE ASSEMBLING CREAM CHEESE COFFEE CAKE 1. Reserve 1 1/4 cups batter, then fill pan with remaining batter; smooth top. 2. Beat 1/4 cup reserved batter with filling ingredients; spoon filling evenly over batter. 3. Top filling with remaining cup reserved batter; smooth top. 4. Using figure-8 motion, swirl filling into batter. Tap pan on counter. 5. Sprinkle lemon sugar-almond topping onto batter, then gently press to adhere.

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americastestkitchen.com

Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese serves 6 8 ounces uncooked spelt or farro 3 cups water 8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend 1 3/4 cups water 1 pound asparagus Olive oil 1 cup sliced toasted almonds 4 ounces soft goat cheese, chilled and crumbled 2 Meyer lemons, zested and juiced 1/4 cup olive oil 1 tablespoon walnut oil Salt and pepper Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and stirring until absorbed before adding more. Keep cooking and stirring until the grain is al dente and dry with no water remaining to be absorbed. Meanwhile, simmer 1 3/4 cups water in a small saucepan. Add the Harvest Grains blend, stir, cover and turn to low. Simmer for about 15 minutes, then remove the lid and cook, stirring, until any remaining moistness evaporates. Mix the two cooked grains in a large bowl and set aside. Snap off the woody ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large sauté pan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender - about 1-2 minutes. Add to the grains and toss. Also toss in the sliced toasted almonds, goat cheese and lemon zest. Mix the Meyer lemon juice with the oils, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste. This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.

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thekitchn.com

Lemon Strawberry Jar Cakes Cake Ingredients 1 box lemon cake mix 1 small lemon jello instant pudding mix 4 large egg whites 1 cup sour cream 1/2 milk 1/3 cup oil Buttercream Frosting Ingredients 1/2 cup shortening 1/2 cup butter 1 tsp vanilla 4 cups confectioners sugar 2 tbls Milk Berry Filling Ingredients Thick strawberry (or raspberry) Jam Candied Lemons Ingredients** (totally not necessary) 2 lemons thinly sliced 1 cup sugar 1 cup water If you are going for the gold and making the candied lemons, they need to be made a day or two in advance (I had no idea). Boil sugar and water in a sauce pan over medium heat. Place slices in pan and simmer for 5-7 mins. Place lemons on cooling wrack and cool until hard. )A really long time.) To the cake: Preheat oven to temp indicated on your box cake. Mix cake ingredients for 2 mins. on medium setting. Fill sprayed and floured mason jars half way with batter. Place jars in a 9X14 pan that is filled with a 1/4in of water. Place in oven and cook for 30-45 mins (depends how large your jars are, the small ones I did took 30mins, the 1/2 pint jars took 35. Insert fork and just test every 5 mins to see when done.) While cake is cooking make your frosting. Cream butter and shortening together then add sugar,vanilla and milk. You might need to add more sugar or milk to thicken or thin. Place in fridge while waiting for cake to cool. Once your cakes are done place jars on a cooling wrack and wait until they are 100% cooled. If you decide that just spooning jam and frosting on top isn't "cool" enough or rather the cake to frosting ratio just won't cut it, then you can be ambitious and layer. Knock the cake out of the jars. You'll have to rewash the jars as they are all crumby and not nice looking. Cut cakes into 4ths, place one layer into jar, spoon in a dollop of jam then frosting, place next cake slice and repeat with dollops and layers. Top with frosting and lemon slice. Walahh. Sometimes I get a little too ambitious, this was one of those times. You got the "easy" recipe, keep it that way. Here are the Do's and Don'ts I learned on the first go around of these delicious cakes. DO stick to a recipe. DON'T think that because you don't stick to recipes while cooking you can do the same thing while baking. Baking and cooking are totally different. DO use milk when the recipe calls for milk. *DON'T use whipping cream in place of milk thinking that it is "heavier" and "yummier" and therefore will make the cake taste better. DO use jam for your berry filling. DON'T try to make your own berry filling, especially DON'T use cornstarch and gelatin to thicken your mashed up strawberries. DO start with a small amount of milk *not whipping cream* when mixing your frosting, add more later if you need to thin. DON'T dump in a large amount of milk all at once and then have to use an entire bag of powdered sugar to thicken resulting in a week of frosting sitting in your fridge and you eating a spoon full every time you enter the kitchen. In the end, this CAN be super easy, make it that way.

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sharonjohnsonphotography.blogspot.com

Fast & Flavourful Lemon spaghetti with asparaguspasta 1 small box Spaghetti pasta ( about 1 lbs ), 2/3 CUP Olive Oil, 1 cup cut asparagus 2 small chopped tomatoes 2 cloves of garlic chopped 2/3 CUP Parmesan Cheese, Freshly Grated 2 Fresh Lemons 1 cup of white wine ( optional ) or 1 cup reserved pasta cooking liquid 3/4 teaspoon Salt 1/2 teaspoon Black Pepper, Freshly Ground add chile flakes to taste Directions Meanwhile : cut asparagus in halves and cut small bit sizes. Chop tomatoes. In a skillet drizzle olive oil to sauté the asparagus & tomatoes until tender with garlic. ( do not burn the garlic. ) When done set aside In a large bowl . add 1/2 cup of fresh lemon juice. 1 tablespoon lemon zest. WHISK the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper Set the lemon sauce aside. Start to boil water in a large pot of salted water bring to a boil. Add the spaghetti and cook, stirring occasionally, until tender about 8 minutes. Drain the cooked pasta reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the lemon zest. Toss the pasta with enough reserved cooking liquid or white wine * 1/4 cup at a time, to moisten the pasta. *If using white wine...heat the wine and toss the pasta in the heated white wine.( optional ) Add the cooked cut up asparagus & tomatoes to the pasta. Season the pasta with more salt and pepper to taste. Garish with lemon zest and chile flakes. Enjoy. Buon Appetito!

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lovewithfood.com

Lemon Chicken Melt 1 cube butter in fry pan. Layer on 4 Chicken Breasts, or Chicken Tenders. Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix. Add juice of 2 lemons. Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings. Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.

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thequeenbeeshive.com

Lemon Roasted Asparagus Ingredients: 1 lb. asparagus 2.5 lemons (slice 2 and leave the other one half for juicing) Olive oil Salt Freshly ground black pepper. Directions: Preheat oven to 450 degrees. Prep. your asparagus.  Wash and remove the tough ends (cut off approximately 1-2" on the non-tree-looking end).  If you like, you can reserve these for later to use in a cream of asparagus soup or another one of your favorite dishes.  Or if not, just discard. Lay out asparagus out on a baking sheet.  Drizzle with olive oil, sprinkle with salt and freshly ground black pepper.  Squeeze the juice of half a lemon on top of asparagus, then add lemon slices.  Use your hands to toss and make sure all of the asparagus and lemons are coated nicely with the olive oil, salt and pepper. Place in the oven for 15-20 minutes until the ends of the asparagus start to become caramelized and slightly browned. Once asparagus are finished cooking, remove from oven and serve.  I like to serve asparagus spears piled up with several lemon slices.  My husband is not a huge veggie eater, but he loves this dish.  The acidity in the lemons really brings out the deliciously nutty flavor in the roasted asparagus.  Try this with fish, chicken or pork or you could even roast some up and add it to your favorite pasta dish!

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thecottagehome.blogspot.com

These Moroccan Preserved Lemons are delicious! I have had a love affair with lemon pickle since I was a kid. They really add a new layer to Moroccan cooking, and are great to add to salads and other dishes. They have a very unique flavor and a silky smooth texture that really cannot be beat. Check out my food blog Shokubi for the recipe!

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shokubi.blogspot.com

Salmon With Roasted Cherry Tomatoes Season your fish with a delicious blend of tomatoes, thyme, olive oil, and garlic. You'll get heart-healthy fats from the salmon and plenty of cholesterol-blasting lycopene. Ingredients: Cherry tomatoes, thyme, olive oil, salt, black pepper, garlic, cooking spray, salmon, lemons Calories: 265

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health.com

How To Make Meyer Lemon Doughnuts According to my taste buds, lemon curd is king of the dessert kingdom. I couldn’t imagine doing anything with my first bag of Meyer lemons but cooking them down into Meyer lemon curd… and then using it to fill the most precious baby doughnuts ever. Mini things, rare lemons, hot oil… it was an all around go

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vippins.com

Roasted Chicken with Lemons and Thyme - Paprika, lemon, and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. (To roast, add lemons to the roasting rack during the last 20 minutes of the cooking time.). Print this recipe at AmericanFamily.com.

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americanfamily.com

socca & leek “tart” with herbed almond spread from the cooking blog, "love & lemons - our sweet & sour food stories" @jeanine | Love & Lemons

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loveandlemons.com

Grilled Shrimp and Lemon Kebabs|Cooking the lemons on the skewers along with the shrimp infuses them with bright citrus flavors.

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realsimple.com

pasta with kale pesto / new favorite vegetarian cooking website / love & lemons!

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loveandlemons.com

Spaghetti al Limone by Cook Like a Champion, via Flickr..love cooking with Lemons!

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cooklikeachampionblog.com

Roasted Chicken stuffed with fresh rosemary, lemons and onions my way of cooking. Leftovers: sandwich with pepperjack cheese grilled.

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marthastewart.com

Cooking Light - Lemonade Layer Cake....I have been obsessed with lemons lately!

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myrecipes.com

Making Your Cooking More Exotic with Preserved Lemons

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rhythmofthehome.com