Lemon Bread - A Sweet and Zesty Loaf of Bread

Recipe #15 Lemon Bread.jpg

INGREDIENTS:

Loaf

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
  • 1/2 cup canola or vegetable oil
  • 2 tablespoons lemon zest
  • 1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice – see step 4 in directions)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice, or as necessary for consistency

INSTRUCTIONS:

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
  3. Drizzle in the oil while whisking to combine.
  4. 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. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
  5. 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.
  6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. 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.
  7. 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.
  8. Lemon Glaze – 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.
  9. Evenly drizzle glaze over bread before slicing and serving. 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. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

Lemon Ice Cubes - An Immune Boosting Detoxifying Cube

Recipe #14 Lemon Ice Cubes.jpg

 

INGREDIENTS:

  • 2 - 3 large organic lemons
  • 1/4 - 1/2 cup distilled or mountain spring water

INSTRUCTIONS:

  1. Take a couple of lemons and blend.
  2. Add the water a little at a time  to the lemonades for easier blending.  Add more water as needed, but you don't want them watered down too much.
  3. Pour the blended lemon into ice cube trays.
  4. Freeze for a few hours until solid or overnight.

 

Lemon Cake - A Cream Cheese Frosted Layered Cake

Recipe #13 Lemon Cake.jpg

INGREDIENTS:

FOR THE LEMON CAKE:

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

  • 8 ounces cream cheese, softened
  • 1 stick (8 tablespoons or 4 ounces) unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice, divided (from about 1/2 a large lemon)
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

INSTRUCTIONS:

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites.
  3. Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
  4. Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
  5. Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean. Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.
  6. Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
  7. Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.

 

Lemon Cookies - A Gooey Buttery Lemon Cookie

Recipe #12 Lemon Cookies.png

INGREDIENTS:

  • 2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
  • 2 teaspoons (about 8 grams) baking powder
  • 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
  • ½ cup (1 stick/113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
  • 1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
  • 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
  • 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies

INSTRUCTIONS:

  1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
  2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
  3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
  4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
  5. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
  6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
  7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
  8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
  9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

Lemon Salmon - A Zesty Honey Fish Dish

Recipe #11 Lemon Fish.jpg

INGREDIENTS:

  • 1 to 1.25 pounds skin-on salmon fillet
  • 1 lemon, sliced into thin rounds
  • 1/2 cup unsalted butter, melted
  • 3 to 4 tablespoons honey
  • 2 to 3 tablespoons lemon juice (from about 1 lemon)
  • 1 teaspoon Morton Kosher Salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped fresh parsley, optional for garnishing

INSTRUCTIONS:

  1. Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
  2. Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
  3. Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
  4. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Stir in the honey and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
  6. Evenly season with Morton Kosher Salt and pepper, to taste.
  7. Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
  8. Bake for about 15 minutes.
  9. Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
  10. Set oven to Hi broil.
  11. Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.
  12. Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
  13. Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

Lemon Butter Chicken - A Creamy Crisp Tender Chicken Dish

Recipe #10 Lemon Butter Chicken.jpg

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 2 cups baby spinach, chopped

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with paprika, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
  5. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.

Lemon Bars - A Tarty Sweet Filling Bar

Recipe #9 Lemon Bars.jpg

INGREDIENTS:

For the pastry base

  • 1 cup cold butter cut in small pieces
  • 1/2 cup sugar
  • 2 cups flour

For the lemon layer

  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 4 eggs
  • zest of two lemons very finely chopped
  • juice of 2 lemons about 2/3 to 3/4 cup juice

INSTRUCTIONS:

To make the crust:

  1. Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the flour mixture. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.
  3. Bake at 350°F for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside. Keep oven temperature at 350°F.

To make the lemon filling:

  1. In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the crust and return to the oven.
  2. Bake at 350°F for 18-22 minutes or until the lemon filling is set. Remove from the oven and transfer to a wire rack to cool for 1 hour, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!

 

Lemon Garlic Marinade - A Savory Lemon Marinade

Bonus Recipe Lemon Marinade.jpg

INGREDIENTS:

  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2-4 large crushed or minced garlic cloves
  • 1 T Dried Dill
  • 1/2 t Cayenne Pepper
  • 1/2 t Sea Salt
  • Zest from 1 organic lemon

INSTRUCTIONS:

  1. Mix all ingredients and add your meat (or veggies). 
  2. Refrigerate for at least several hours before cooking, preferably overnight. 
  3. This marinade is also great for vegetables such as zucchini, squash, mushrooms, and tomatoes for the grill or roasted in the oven.

Preserved Lemons - A Zesty Pickled Lemony Garnish

Recipe #7 Preserved Lemons.jpg

INGREDIENTS:

  • 5 to 7 fresh lemons
  • Kosher salt
  • Boiled sterilized water
  • Juice from 3 lemons

INSTRUCTIONS:

  1. Cut the ends off each lemon with knife. 
  2. Slice into quarters, stopping ½ inch from the bottom.  
  3. Add salt to the lemon. 
  4. Add salt to the bottom of a sterile 1-pint jar. 
  5. Tightly pack the lemons into the jar. 
  6. Submerge the lemons in water, lemon juice, and more salt. 
  7. Store at room temperature for 3 to 4 weeks.

Lemon Vinaigrette - A Hint of Greek Dressing

Recipe #6 Lemon Vinaigrette.jpg

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with side of your knife then peeled*
  • 1 tsp. dried oregano leaves
  • 3 pinches of salt
  • 10-15 grinds black pepper

INSTRUCTIONS:

  1. Add all ingredients to a mason jar or any type of container with a top.
  2. Cover and shake vigorously until combined.
  3. Adjust salt and pepper as needed. 
  4. Cover and store in the refrigerator up to 1 week.
  5. Stir before serving.

Lemon Sorbet - A Frozen Lemon Treat

Recipe #5 Lemon Sorbet.jpg

 

INGREDIENTS:

  • 1 3/4 cups water
  • 2 cups sugar
  • 2 cups freshly squeezed lemon juice
  • 1 to 2 tablespoons freshly grated lemon zest

INSTRUCTIONS:

  1. In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves for 1 minute.
  2. Remove from heat and allow to cool.
  3. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker.
  4. Churn and when frozen into ice move to a container, cover tightly and freeze.
  5. Sorbet will solidify in freezer.

Lemon Tumeric Chia Smoothie - A Morning Energizing Starter

Recipe #4 Lemon Tumeric Chia Smoothie.jpg

INGREDIENTS:

  • 1 cup yogurt, vanilla or honey flavored can use vegan yogurt
  • ½ cup coconut milk or almond milk
  • 2 tbsp honey or agave nectar if vegan
  • ¼ cup lemon juice fresh
  • 2 tsp lemon zest
  • ½ tsp turmeric
  • 2 tbsp chia seeds

INSTRUCTIONS:

  1. Place all ingredients, except for the chia seeds, in a large blender or food processor.
  2. Blend mixture until it is completely smooth. 
  3. Add chia seeds and blend for 5 seconds or until just incorporated.
  4. Serve immediately or wait 5 minutes for the chia seeds to soak up some of the liquid.

Lemon Martini - A Frosty Lemon Drop

Recipe #3 Lemon Martini.jpg

INGREDIENTS:

  • 1 1/2 ounces lemon vodka
  • 2 ounces fresh lemon juice
  • Pinch sugar, or baking stevia, optional
  • 2 ounces plain or lemon sparkling water, such as La Croix
  • 1 lemon wedge
  • Sugar for rimming

INSTRUCTIONS:

  1. Rim the top of a martini glass with the lemon wedge.
  2. And dip into sugar to coat. Set aside. 
  3. In a shaker, add the lemon vodka, lemon juice, sugar/stevia if using and a handful of ice.
  4. Shake for 15 seconds.
  5. Strain into martini glass, leaving the ice in the shaker.
  6. Top with sparkling water. 
  7. Serve immediately.