Lemon Meringue Pie

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:

Crust (make your own or buy pre-made like I did!)

Filling:
1 1/2 cups sugar
1/4 cup cornstarch
3 Tbsp AP flour
1/4 tsp salt
1 1/2 cups hot water
3 egg yolks, beaten
2 Tbsp butter
1 1/2 tsp grated lemon peel
1/3 cup plus 1 Tbsp fresh lemon juice

Meringue:
1/2 cup sugar, divided
1 Tbsp cornstarch
1/2 cup cold water
4 egg whites
3/4 tsp vanilla

Heat oven to 350 degrees.

For filling, combine sugar, cornstarch, flour and salt in medium saucepan. Add hot water gradually, stirring constantly. Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat to low. Cook and stir constantly 8 minutes. Remove from heat.

Add about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring mixture to a boil on medium-high heat. Reduce heat to low. Cook and stir 4 minutes. Remove from heat.

Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.

For meringue, combine 2 Tbsp sugar, 1 Tbsp cornstarch, and 1/2 cup cold water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool.

Combine egg whites and vanilla in large bowl. Beat at high speed of electric mixer until soft peaks form. Beat in remaining 6 Tbsp sugar, 1 Tbsp at a time. Beat well after each addition. Combine meringue with cornstarch mixture and continue beating until stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.

Bake at 350 degrees for 12-15 minutes or until meringue is golden. Cool to room temperature before serving.

Verdict:
This was a great recipe! I won't say it was easy. It was simple but very time consuming. I will say that I did not realize until I was just typing this up that I completely left out the lemon juice! Kind of the most important ingredient!! Funny, though, neither myself nor my parents noticed this!

Also, based on my personal experience (i.e. failure), do not whip your egg whites in a plastic bowl. I have done soft/firm peaks many times in my life and I kept failing at this yesterday. I couldn't figure out why until I read online that plastic bowls have too much oil residue on them and will keep eggs from beating properly. Learn from my mistake!

Lemon Bars

From: A General Mills calendar

Ingredients:
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 Tbsp AP flour
2 Tbsp butter, softened
2 Tbsp grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1-2 Tbsp powdered sugar

Heat oven to 350 degrees. In ungreased 13x9 pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-20 minutes or until light golden brown.

In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.

Bake 20-30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.

Verdict:
Thumbs up! I wondered if these would be way too sweet due to the sugar cookie crust. But they were just perfect. I have made several other lemon bar recipes in the past and I'd say this one was one of my favorites, and a lot easier than making your own crust if you like shortcuts. Highly recommend this recipe!

Starbucks Lemon Loaf

From: Jenn's Random Scraps

Ingredients:
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs, room temperature
1 cup sugar
2 Tbsp butter, softened
1 tsp vanilla extract
2 tsp lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 Tbsp whole milk
1/2 tsp lemon extract

Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.

In a large bowl, combine flour, baking soda, baking powder and salt.

In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.

Pour into loaf pan and bake for 45-60 minutes until toothpick comes out clean. Remove from oven and pour glaze over it, then cool in pan on a rack.

Whisk the glaze ingredients to combine before you pour over the loaf.

Verdict:
Thumbs up! I love lemon bread and this was a great recipe! Not sure if it is really the copycat recipe or not, but it's definitely yummy! I actually do have a lemon bread recipe that is a lot different from this one that I have never posted on this blog! It is even more lemonicious than this recipe! I will make it soon and post it - in involves lemon pudding which adds some more zing. I think this is an awesome, simple recipe that you can easily whip up for dessert or brunch or a potluck. I highly recommend it and I'll be making it again!

Spaghetti with Broccoli and Lemon

From: Real Simple

Ingredients:
12 oz spaghetti
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 1-lb package frozen broccoli florets, thawed
1/2 tsp crushed red pepper flakes
Kosher salt
1 lemon, zest finely grated and juice squeezed
1 cup grated Parmesan

Cook the pasta according to the package directions. Reserve one cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.

Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

Verdict:
Thumbs up! I made this one night when Stephen was out of town and I just needed something for me and the kids to eat that was quick and I knew would go over well. This definitely fit the bill! It was so delicious and incredibly simple, I highly recommend this for everyone!

Lemon Sugar Cookies

From: Great American Brand Name Cookbook

Ingredients:
3 cups unsifted flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup shortening
2 eggs
1/4 cup Lemon Juice

Preheat oven to 350. Stir together flour, baking powder and salt; set aside. In large mixer bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients, then lemon juice; mix well. Chill 2 hours. Shape into balls; roll in additional sugar. Place on greased baking sheets; flatten. Bake 8-10 minutes or until done.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Such a simple recipe and such delicious cookies. A bit more flavor than your average sugar cookies. I will definitely make these again!  

Lemon Cake

From: Kraft Food & Family magazine


Ingredients:
1 package lemon cake mix
2 packages Jell-O lemon instant pudding
1 1/2 cups cold milk
1 tub (8 oz) cool whip

Prepare and bake cake mix as directed on package for 2 round cake layers (either 8 or 9 inch). Cool completely. Beat pudding mixes and milk with whisk for 2 minutes. Immediately spread over tops of cake layers. Stack cake layers. Frost with cool whip. Keep refrigerated.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! You can't get any easier than this, and this cake was delicious! Definitely recommend it!!

Golden Lemon Pound Cake

From: Food & Wine magazine

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

What I did differently from the recipe:
Of course I didn't have any buttermilk so I substituted lemon juice and milk. I left out the lemon peel.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very thick, moist cake. The lemon flavor isn't overpowering, and the glaze isn't too sweet. It was a delicious dessert and so easy to make! I will definitely make this again in the future.

Printable version:

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Lemon-Blueberry Diamonds

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown.

Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack.

Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

What I did differently from the recipe:
I went outside to pick the blueberries from our blueberry bushes only to find.... they are gone. No blueberries since ??? So mine are just plain lemon bars which is fine for me but I would love to add blueberries!

What I'll do differently next time:
Maybe add blueberries if I think about it!

Verdict:
Thumbs up! I love lemon bars and these are not too sweet. Great dessert treat!!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown. Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack. Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

Lemon-Blueberry Bundt Cake

From: All You

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

What I did differently from the recipe:
I used regular milk instead of buttermilk. I normally make my own buttermilk with milk + lemon juice but I ran out of lemon juice. I totally skipped the glaze, and I used loaf pans instead of a bundt pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Very good recipe. For some reason all of my blueberries sank to the bottom of the loaf pans but as long as you can taste them in every bite I have no problem. :)

Printable version:

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake. Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Zesty Lemon Spareribs

From: Betty Crocker: On the Grill

Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

What I did differently from the recipe:
We only had 3 lbs of ribs, so I just used a little less lemonade. I still did use the same amount of barbecue sauce. I'm glad, because more lemonade would have been way too much of a lemon flavor.

What I'll do differently next time:
Same.

Verdict:
Thumbs up! New favorite in our house! Stephen said to make sure to tell everyone you must turn these frequently. Because the sauce is sugar-based (the lemonade mix) the glaze will burn very easily. You can't get any easier than this, although I do admit it takes a lot of preparation time, but all of that is so easy.

We also grilled corn on the cob. I don't know how other people grill corn, but we slather the cobs in butter and salt, wrap them in aluminum foil and grill them. The corn was soooo good. Anyway, I didn't get a picture because it was ready about 5 minutes after the ribs, and I couldn't wait to dig into the ribs. :)

Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.