lemon recipes

These lemon pancakes have a deliciously bright &amp; sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup

Lemon Pancakes

all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

milk*

lemon juice (, freshly squeezed)

eggs

tsp vanilla extract

unsalted butter (, melted)

sugar

lemon zest

In a large bowl whisk together the flour, baking powder, baking soda and salt.

Whisk together the milk and lemon juice.&nbsp;

In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.

Then whisk the milk mixture into the bowl with the eggs.

Gently fold the wet ingredients into the dry ingredients.&nbsp;

Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.

Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.

Repeat with the rest of the batter.&nbsp;

A classic Greek salad, with mouth-watering grilled haloumi and sweet honey dressing.

Pan-fried haloumi with Greek salad and lemon honey dressing

lemon juice

tsp honey

tbs chopped oregano leaves

olive oil

baby cos lettuce, leaves

Lebanese cucumbers, sliced lengthways

tomatoes,

red onion, thinly sliced

(160 grams) kalamata olives

mint leaves

haloumi, sliced

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This Easy Lemon Curd is creamy, dreamy, tart and sweet. It uses whole eggs (so no wasted egg whites!) and you can throw it together in around 20 minutes.

Easy Lemon Curd - With Whole Eggs (No wasted egg whites!)

lemons

tbsp butter (I use salted butter)

Wash 2 medium-large lemons well and zest them.  I like to use my microplane* for this.  You're just trying to get the yellow zest - not the white pith - it's bitter.

Juice lemons.  You'll need 1/2 cup of lemon juice.  This took two lemons for me, but there is a chance you might need more if your lemons aren't very juicy.**

Separate eggs.  Put the yolks in a medium sized pot and the whites in a small bowl.

Add sugar to the yolks and whisk them vigorously (before heating) for about a minute so they're well combined.

Add lemon juice and lemon zest and whisk well again.  Turn heat to medium (on the lower side of medium) and whisk until the mixture starts to thicken just a tiny bit (probably around 3-5 minutes).

Add egg whites and continue cooking over medium heat, whisking constantly and making sure you scrape the entire bottom of the bot consistently as you go (you're trying to avoid scrambling the eggs).  In around 6-8 minutes the mixture will start to thicken much more.

Once it's thick enough to coat the back of a wooden spoon, take it off the heat.  Add small chunks of butter, one at a time, stirring well after each addition.

Pour the lemon curd into a bowl to cool.  Avoid scraping the bottom of the pot if you can see any small egg pieces there.  Once the curd is in the bowl you can either cover it with plastic wrap (pressing it against the curd so a skin doesn't form) and refrigerate it, or you can leave it at room temperature and stir it occasionally to cool.  Once it's cool you can separate it into smaller containers for eating, freezing or giving away. :)

Refrigerate for 7-10 days or freeze for up to a year. Enjoy! :)

These deliciously sweet and tart Lemon Bars are made fully from scratch with a buttery shortbread crust and an extra thick layer of perfectly tart lemon filling!

Lemon Bars

unsalted butter, softened

salt

lemon juice (about 3 lemons, juiced)

vanilla extract

sugar,

Preheat oven to 350°F. Line an 8x8 glass...

Preheat oven to 350°F. Line an 8x8 glass baking pan with parchment paper.

In a medium bowl, blend together butter and...

In a medium bowl, blend together butter and 1/4 cup sugar. Add in flour and salt, beating until well combined.

Press into the bottom of prepared baking pan....

Press into the bottom of prepared baking pan. Bake for 20 minutes, or until firm and golden brown.

In another bowl, whisk together the remaining 1...

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/3 cup flour. Whisk in the eggs, lemon juice, lemon zest and vanilla extract. Pour over the baked crust.

Return to oven and bake for 20 to...

Return to oven and bake for 20 to 25 minutes, or until top is light golden brown.

Let cool completely, or refrigerate for 2 hours...

Let cool completely, or refrigerate for 2 hours to chill, before slicing into squares.

Dust with powdered sugar before serving.

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

(8 ounces) sour cream

lemon extract,

baking powder

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

This brioche is surprisingly easy to make, but you’ll need a strong food processor to make the dough, otherwise it’s so sticky and elastic that it might cause the motor to stall.

Lemon brioche

tbs caster sugar

tbs milk

(250 grams) plain flour, sifted

sachet instant dried yeast

cultured unsalted (continental) butter

lemon

tbs flaked almonds

Icing sugar and strawberry jam, to serve

Avocado, pistachio, mint - can you pack any more greens into one salad? We've added brown rice and loads of nuts to pack this salad with healthy protein and fibre.

Greens and grains

(100 grams) brown rice

tbs sunflower seeds

tbs pepitas

(pumpkin seeds)

almonds

tbs pistachio kernels, chopped

zucchinis

spring onions, chopped

mung bean sprouts sprouts

tbs honey

avocado, sliced

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Have a sweet craving? Satisfy it with this fruity dessert sweetened with honey.

Honey and lemon curd tart with blueberries

block frozen puff pastry, thawed

blueberries

Micro coriander, to serve (optional)

(115 grams) honey,

(250 milliliters) coconut oil, melted

Almonds, lemon and Brussels sprouts provide a simple flavour foundation for kamut fusilli pasta.

Kamut pasta with Brussels sprouts and toasted almonds

raw almonds

30-40 (about 500 grams) baby Brussels sprouts, halved

Pared lemon

kamut fusilli* or other short pasta

chervil parsley leaves

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With winter well and truly underway, this royal dessert is guaranteed to warm you up.

Lemon butter queen of puddings

unsalted butter, plus extra to grease

fresh white breadcrumbs

milk

300 milliliters pure (thin) cream

eggs, separated

caster sugar

lemon butter

Looking for an indulgent treat with a little zing? Look no further than these perfect portion-sized cheesecakes!

Little lemon cheesecakes

butter,

pkt ginger nut biscuits (Arnott's brand)

plain sweet biscuits

butter, melted

pkts cream cheese,

(1/2 cup) caster sugar

tsp lemon rind

milliliters (1/4 cup) fresh lemon juice

butter, chopped

eggs, lightly whisked

Garlic, lemon and lamb: Maggie Beer's recipe is easy but so impressive.

Marinated lamb

1.5 kg boned leg of lamb

garlic cloves, sliced

milliliters (1/4 cup) extra virgin olive oil

rosemary, leaves picked

verjuice*

bay leaves

lemon quarters*

milliliters (1/3 cup) extra virgin olive oil

milliliters (1/4 cup) verjuice

shallots (spring onions), finely sliced

flat-leaf parsley

This old-fashioned lemonade drink recipe was inspired by Sean Moran. It is considered a slow food recipe, requiring at least 10 hours before one can enjoy it.

Meyer lemon fizz

Meyer lemons (or 4 regular lemons & 2

cream of tartar

yeast

Spicy harissa super-charges these lamb meatballs, served with buttered couscous.

Tagine-style lamb meatballs

harissa paste

garlic cloves, roughly chopped

ginger

tsp cumin

tsp coriander

hot paprika

lamb mince

onions, finely chopped

cinnamon quills

can chopped tomatoes

chicken stock

Buttered couscous with finely chopped

Preserved lemon, to serve

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This cake is a light fluffy version of the lemon and poppy seed cake my sister used to bake for me. Chia seeds are one of the richest natural plant source of omega-3 fatty acids and are a great source of vitamins and calcium. Add them to smoothies, cakes and biscuits for an extra boost of nutrients.

Lemon and chia loaf

butter

g Perfect Sweet® xylitol (see Notes)

sour cream

Top 25 lemon recipes recipes from across the web

The most viewed lemon recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Pancakes

Pan-fried haloumi with Greek salad ...

Easy Lemon Curd - With Whole Eggs (...

Lemon Bars

The Best Lemon Loaf (Better-Than-St...

Lemon brioche

Greens and grains

Honey and lemon curd tart with blue...

Kamut pasta with Brussels sprouts a...

Lemon butter queen of puddings

Little lemon cheesecakes

Marinated lamb

Meyer lemon fizz

Tagine-style lamb meatballs

Lemon and chia loaf

Lemon Sour Cream Cake Recipe

Lemon mousse

Lemon polenta biscuits

Tarte au citron

Glazed Lemon Cranberry Muffins

One-bowl Lemon Yoghurt Cake Recipe

Lemon meringue slice recipe

Too-easy lemon slice recipe

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Lemon & poppyseed cupcakes

Top 25 lemon recipes recipes from across the web

The most viewed lemon recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Pancakes

Pan-fried haloumi with Greek salad ...

Easy Lemon Curd - With Whole Eggs (...

Lemon Bars

The Best Lemon Loaf (Better-Than-St...

Lemon brioche

Greens and grains

Honey and lemon curd tart with blue...

Kamut pasta with Brussels sprouts a...

Lemon butter queen of puddings

Little lemon cheesecakes

Marinated lamb

Meyer lemon fizz

Tagine-style lamb meatballs

Lemon and chia loaf

Lemon Sour Cream Cake Recipe

Lemon mousse

Lemon polenta biscuits

Tarte au citron

Glazed Lemon Cranberry Muffins

One-bowl Lemon Yoghurt Cake Recipe

Lemon meringue slice recipe

Too-easy lemon slice recipe

30 Best Things To Make With Lemons

Lemon & poppyseed cupcakes

The most viewed lemon recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine