Lemon Cheesecake Crumb Crust: 1 1/2 cups graham cracker or other cookie crumbs 3 tablespoons unsalted butter, melted Cheesecake: 3 pounds cream cheese, at room temperature 3/4 cup sugar 6 large eggs, at room temperature 1/4 cup strained lemon juice 1 tablespoon vanilla 1 or 2 lemons, thinly sliced for garnish, optional mint sprig, for garnish, optional To prepare crumb crust, combine cookie crumbs and butter, stirring together with fork. Gently press mixture into bottom of buttered 10 inch springform pan. Bake at 325F for 15 minutes on middle rack until slightly dry. Cool slightly. Meanwhile, to prepare cheesecake, beat cream cheese and sugar with electric mixer on low speed until just combined. Scrape bowl and beaters and beat in eggs, two at a time, scraping bowl and beaters between each addition to avoid lumps. Beat in eggs only until absorbed. Stir in lemon juice and vanilla. Wrap double thickness of aluminum foil around bottom of pan. Place pan in roasting pan. Pour in batter. Place pans in oven. Pour warm water to depth of 1 inch into lower pan. Bake at 325F about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center. Remove from oven. Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking. Leave cheesecake in the water filled pan until cool enough to handle. Remove pan from water. Peel away foil and cool to room temperature. Refrigerate cheesecake, loosely covered with foil, at least 8 hours or overnight. Loosen sides of pan from cheesecake with small, sharp knife. Remove side of pan. Garnish cheesecake with lemon slices and mint sprig. Cut cheesecake with sharp, thin knife, dipped in warm water and wiped clean between each cut. Makes about 16 servings.
Lemon Biscotti 2 cups flour 1/3 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 stick unsalted butter, cut into pieces 2 large eggs 2 teaspoons grated lemon zest Glaze: 1 cup powdered sugar 3 tablespoons strained lemon juice To prepare biscotti, mix together flour, granulated sugar, salt and baking powder. Rub in butter with fingertips or pastry blender until mixture resembles cornmeal. Whisk eggs with lemon zest. Stir in flour mixture with fork until dough holds together. Scrape dough from bowl to floured work surface and knead lightly several times to mix. Divide dough into two equal pieces. Roll each into cylinder about 12 inches long. Transfer cylinders to baking sheet covered with parchment paper or buttered aluminum foil. Flatten them with palm of hand so that they are about 1/2 inch thick. Bake at 350F on middle rack about 30 minutes until well risen, deep golden and firm. Cool on pan for 15 minutes. Remove logs from pan. Cut into diagonal slices about 1/2 inch wide. Return slices to pan and arrange close together, cut side down. Bake about 20 minutes longer, until cut surfaces are deep golden in color. Immediately after removing biscotti from oven, prepare glaze by combining powdered sugar and lemon juice in small pan. Stir well to mix. Cook over low heat, stirring, until bubbly around edges. Immediately brush glaze over warm biscotti. Leave on pan until cooled and glaze is firm. Makes about 4 dozen biscotti. Lemon Meringue Pie Filling: 1 1/2 cups sugar 3 tablespoons flour 3 tablespoons cornstarch 1 1/2 cups water dash of salt 3 egg yolks 2 tablespoons butter 2 tablespoons lemon zest; finely grated 1/3 cup fresh squeezed lemon juice Meringue: 3 egg whites; room temperature 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 tablespoons sugar Combine sugar, flour, cornstarch and dash of salt in a medium saucepan. Gradually stir 1 1/2 cups water. Cook, stirring constantly, over medium high heat til thickened and bubbly. Reduce heat; cook and stir for 2 moreminutes. Remove from heat. Beat egg yolks slightly. Gradually stir in 1 cup of the hot filling into the yolks. Return the mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently. Pour hot filling into prebaked pie crust. Meringue: Combine egg whites, vanilla and cream of tartar and beat at medium speed until soft peaks form. Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely disolved. Spread meringue over pie filling, being careful to seal to the edge of the crust. Bake in a 350F oven for 15 minutes. Cool on a wire rack. Chill til serving time. Lemon Mousse Pie 1 9 inch pie crust, baked and cooled Filling: 1 envelope unflavored gelatin 1/2 cup fresh squeezed lemon juice 1/4 cup water 1 teaspoon lemon peel, grated 8 drops yellow food coloring, optional 8 ounces cream cheese 1 cup powdered sugar 2 cups whipped cream, whipped Combine gelatin, lemon juice and water, Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm. Lemon Bread 1 cup sugar 1 1/2 cups flour 1/2 cup shortening 1 teaspoon baking powder 2 eggs, beaten 1/2 teaspoon salt 1/2 cup milk finely grated rind of 1 lemon 1/4 cup sugar juice of 1 lemon Combine sugar, shortening, eggs, milk and lemon rind. Add dry ingredients to first mixture. Pour into greased 9 x 5 loaf pan and bake at 325F for approximately 1 hour. While the loaf is baking combine 1/4 cup sugar with lemon juice. Stir until sugar is dissolved. When loaf is baked allow to stay in pan for a few minutes. Turn it out on a plate. Pour sugar and lemon juice over loaf and leave to cool. Poke holes in loaf with fork before pouring juice. Lemon Chicken 4 chicken breasts halves pepper to taste 2 lemons 1 teaspoon tarragon Remove all visible fat from chicken. Place each breast in the center of a 12 inch square piece of aluminum foil. Fold the sides of the foil up so the lemon juice won't run out. Halve the lemons and squeeze the juice of 1/2 lemon over each chicken breast. Sprinkle each with 1/4 teaspoon tarragon and pepper. Fold the foil together and seal well to secure the chicken inside. Place the wrapped chicken in a shallow baking dish and bake at 350F for about 45 minutes. 4 servings. Lemon Pasta 3 1/3 cups flour 1/2 teaspoon salt 2 eggs, beaten 6 ounces fresh lemon juice 1 teaspoon olive oil In a mixing bowl, stir together 3 cups of the flour and salt. Combine eggs, lemon juice and olive oil; add to flour. Mix well. Sprinkle kneading surface with remaining flour and knead for 10 minutes. Cover and let rest 10 minutes. Roll out and cut into desired shapes. Makes 1 1/2 pounds. Cook like regular pasta. Refreshing Lemonade juice of 6 medium lemons 3 tablespoons concentrated fruit sweetener, found at health food stores 4 cups cold water ice cubes 4 mint sprigs In a large pitcher, combine the lemon juice, concentrated fruit sweetener and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste. Refrigerate the mixture for 1 hour, or until chilled. Pour the lemonade into tall ice filled glasses, garnish with the mint, and serve immediately. Serves 4. Farfalle Salad with Lemon Mint Dressing Dressing: juice of 2 medium lemons 1 large garlic clove, crushed 1 tablespoon safflower oil 1 cup coarsely chopped fresh mint leaves 1/2 teaspoon chopped fresh oregano or 1/4 teaspoon dried 1/4 teaspoon freshly ground black pepper Salad: 1 medium cucumber, peeled, seeded and coarsely chopped 1 large tomato, seeded and coarsely chopped 1 medium green bell pepper, seeded and diced 1 pound whole grain farfalle pasta, cooked, drained, rinsed, and cooled Make the dressing by combining the lemon juice, garlic and oil in a small bowl. Add the mint, oregano and black pepper; mix thoroughly. Set aside. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well and serve. Serves 4. Lemon Roasted Potatoes 3 to 6 large potatoes 1/2 to 1 cup olive oil 3 lemons salt and pepper fresh oregano 1 stick butter Heat oven to 325F. Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan. Sprinkle potatoes with olive oil, salt and pepper, fresh oregano and lemon juice. Cover for the first 30 minutes with baking dish cover or aluminum foil. Remove cover, baste and continue cooking till potatoes are brown. Sprinkle a little crumbled feta over the top when you serve them. Baking time is approximately 50 minutes. Classic Lemon Cake 4 eggs 1 cup butter 1 cup sugar 1 cup self rising flour, sifted 3 tablespoons icing sugar juice of 2 lemons Cream sugar and butter together. Add the beaten eggs and sifted flour. Spoon into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. Bring lemon juice and icing sugar to a boil. Pour the hot lemon mixture over the cake when you remove the cake from the oven. Cool in pan. Zesty Fresh Lemon Nut Bars 1/2 cup butter or margarine, softened 1/2 cup granulated sugar grated peel of 1 lemon 1 1/2 cups all purpose flour 1 cup firmly packed brown sugar 1 cup finely chopped walnuts 2 eggs, slightly beaten 1/4 teaspoon baking powder Lemon Glaze To make crust, in bowl cream together butter, granulated sugar and 1/2 of lemon peel. Gradually stir in 1 1/4 cups flour to form soft crumbly dough. Press evenly into bottom of 13 by 9 by 2 inch baking pan. Bake at 350F for 15 minutes. Meanwhile to prepare filling, in bowl, combine brown sugar, walnuts, eggs, baking powder, remaining 1/4 cup flour and 1/2 lemon peel. Spread over baked crust. Bake for 20 minutes longer. Remove from oven; thinly spread with Lemon Glaze while still hot. Cool; cut into 36 pieces. Makes 3 dozen bar cookies. Lemon Glaze 1 cup confectioner's sugar 1 tablespoon butter or margarine, softened 2 tablespoons fresh squeezed lemon juice In bowl, gradually blend a small amount of sugar into softened butter. Add lemon juice and remaining sugar; stir to blend well. Lemon Linguine 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup skim milk or evaporated skim milk 12 ounces linguine 1/2 cup fresh squeezed lemon juice 1/3 cup grated Parmesan cheese 1/4 cup minced fresh parsley freshly ground black pepper, to taste In a small saucepan over medium heat, cook the oil and garlic for 1 minute. Add the milk. Reduce the heat to low and heat gently. Meanwhile, cook the linguine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain well and transfer to a large bowl. Add the lemon juice and toss well. Pour the garlic mixture over the pasta and toss. Add the Parmesan, parsley and pepper and toss well again. Serve immediately. 4 servings. Lemon Cookies 2 cups plus 2 tablespoons flour 1 cup butter 1/2 cup powdered sugar 2 cups sugar 4 eggs 1 tablespoons baking powder juice and grated rind of one lemon Crumble together 2 cups flour, butter and powdered sugar. Press down into 9 x 13 pan. Bake 20 minutes at 350F. Allow to cool. Mix together sugar, baking powder and 2 tablespoons flour. Add to slightly beaten eggs with lemon juice an rind. Pour on top of cooled crust. Bake about 25 minutes at 350F. Cool and cut. Lemon Sauce 3/4 cup sugar 3 tablespoons flour 3 egg yolks 3/4 cup cold water 2 tablespoons butter 3/4 cup lemon juice zest of 1 lemon 1 teaspoon orange zest In the top of a double boiler, mix together the sugar, the flour and the egg yolks. Add the cold water and cook the mixture over boiling water, stirring often, until it thickens. Remove the double boiler from the heat, but leave the top section of the pot over the hot water. Add the butter a small piece at a time, stirring well after each addition. Add the remaining ingredients and mix well. This sauce may be served hot or cold. Lemon BBQ Chicken 1 chicken, 2 to 3 pounds 2 whole lemons, halved 1/4 teaspoon pepper 1 teaspoon salt 1/2 teaspoon paprika 3 tablespoons melted butter 1/4 teaspoon thyme Split the chicken in 2. Rub all over with a lemon half. Combine the salt, pepper and paprika and sprinkle it over the chicken halves on both sides. Mix the melted butter with the thyme. Spear a lemon half on a fork, dip it in the butter mixture and use it to baste the chicken skin. Place the chicken on the BBQ grill 3 inches from the coals and grill for a total of 25 to 30 minutes, turning often, until tender. Keep the butter warm. Use the same lemon half to baste the chicken often. This will make the skin crisp and tasty while flavoring the chicken. Lemon Basil Pasta 1/2 cup whipping cream 8 tablespoons unsalted butter; cut into pieces 2 tablespoons fresh lemon juice 1 clove garlic, finely minced coarse salt freshly ground white pepper to taste cayenne pepper to taste 16 ounces fresh or dried linguine 2 tablespoons fresh chives; finely minced 2 tablespoons fresh basil; finely minced In a medium saucepan, bring cream to a boil over medium high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot. Add the warm sauce, chopped basil and chives. Toss well. Season with more lemon juice, salt, white pepper and cayenne as needed. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately. Lemon Delicious 2 tablespoons butter 1/4 cup fine sugar 3 tablespoon self raising flour rind and juice of 2 lemons 2 eggs 1 cup milk Preheat oven to 375F. Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream. Serves 4. Lemon Beef Stir Fry 1/2 cup beef flank steak, thinly sliced 2 garlic cloves, minced 2 tablespoons hoisin sauce 2 teaspoons cornstarch 2 tablespoons fresh squeezed lemon juice white pepper 1/4 cup carrots, shredded 1/4 cup fresh mushrooms, sliced 1 teaspoon soy sauce 1/2 teaspoon sugar 1/8 teaspoon red chili flakes 1 teaspoon lemon zest, finely minced salt 1 can water chestnuts, sliced 1/2 cup snow peas Heat a wok or skillet. Add 1 tablespoon vegetable oil. Add thinly sliced beef and saute until half cooked. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef. When glazey, about 1 minute, add salt and white pepper to taste and stir in vegetables. Stir fry until mushrooms and snow peas are cooked but still crunchy. Serve immediately with plain rice. Basil Lemon Pork Chops 6 ounces fresh lemon juice 1/2 cup basil leaves, cut into thin strips 4 tablespoons olive oil 1 or 2 cloves garlic, crushed 4 loin pork chops, at least 1 inch thick Mix the first four ingredients. Pour the marinade over the pork chops, and refrigerate them for 2 hours, turning once in the process. Broil them for approximately 10 to 15 minutes per side, turning them once and basting them. Serve with the melon wedges and rice. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
