Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Sunny Lemon Bars

https://www.seriouseats.com/recipes/2016/03/sunny-lemon-bars-recipe.html

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• For the Crust:
• 4 1/2 ounces (1 cup; 130g) all-purpose flour
• 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
• 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
• 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
• For the Custard:
• 3 large eggs, cold
• 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
• 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
• Pinch of kosher salt
• 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
• 11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note)
• For Garnishing:
• 2 ounces (1/2 cup; 55g) powdered sugar (optional)
• 6 ounces (1 cup; 170g) Lemon Chantilly(optional)
• 5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)

1. For the Crust: Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
2. 2. For the Custard:Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes. Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
3. 3.
   To Serve: Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 16 two-inch squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar, or topped with Lemon Chantilly and Crispy Citrus-Candied Pistachios. Store up to 1 week in an airtight container.

High Tea Sandwich Cookies

https://www.sugarandsoul.co/downton-abbey-earl-grey-cookies/#wprm-recipe-container-24785

—> used lavender earl grey, skipped the glaze and cut them into inch squares to make sandwich cookies with lemon cardamom caramel

Ingredients

Cookies

• 1 cup unsalted butter, room temperature
• 1 bag Earl Grey tea leaves 2 bags can be used for a stronger flavor
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 tsp salt

Glaze

• 1 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

• Blend the butter and earl grey tea leaves together and allow to sit at room temperature for at least 2 hours, longer is fine. If you are running short on time, this step can be skipped and the tea can be added with the powdered sugar. Just note that the flavor may not be as strong.
• Once the butter has finished setting. Preheat oven to 350­° F and line a baking sheet with parchment paper and set aside.
• Cream the butter and tea mixture and powdered sugar in a large bowl or stand mixer.
• Add in the flour and salt. continue to mix until a soft dough forms. The mix will be dry and crumbly at first but will come together.
• Roll dough out on a lightly floured surface until it's 1/4 inch thick.
• Cut out cookies using a 2 in round cookie cutter.
• Bake on a parchment lined baking sheet for 12 to 15 minutes or until the edges are golden brown in color.

Once cooled, whisk together the glaze ingredients and dip or drizzle the cookies as desired and place on wax paper to set.

Notes

• Slightly Adapted from Dine & Dish.
• If using a large loose leaf tea, run the tea through a food processor or use a pestle and mortar to ground it so it's finer.
• 1 cookie is 3 Weight Watchers SmartPoints.
• The longer these cookies sit, the more intense the flavor will get.

Moroccan Lemon Chicken

https://www.jessicagavin.com/spiced-lemon-chicken/

Ingredients

• 1 1/2 teaspoons cumin, ground 
• 1/2 teaspoon coriander, ground 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper, freshly ground 
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1/2 cup yellow onions, , 1/4-inch slices
• 1 cup baby tomatoes
• 2 cloves garlic, roughly chopped
• 2 sprigs thyme, fresh
• 3 sprigs rosemary
• 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
• 1 lemon, sliced into 4 wedges

Instructions

• In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
• Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
• Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
• Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously, move to the side of the pan.
• Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
• Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
• Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
• Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F - 165°F.
• Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
• Remove the chicken from the pan and serve with your favorite sides.

Preserved Lemon Curd

http://phickle.com/preserved-lemon-or-lime-curd/

• 1 tablespoon grated fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup preserved lemon pulp and liquid
• 1 preserved lemon, pulp and peel
• 1 1/3 cups sugar
• 5 large egg yolks, lightly whisked
• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

How-to

1. Place your lemon liquids in a small food processor or blender with your preserved lemon and process until preserved lemon is mostly liquefied.
2. Pour into a saucepan and add  zest, sugar, egg yolks and whisk to combine.
3. Cook at medium-low heat and stir constantly for about 10 minutes, until your curd can thickly coat the back of a spoon.
4. Throw butter chunks into hot curd and stir until they are melted and incorporated.
5. Pour curd through a fine sieve into a bowl.  You will likely have some small chunks of preserved lemon.  That’s okay!
6. Cover and chill for at least one hour

Lemon raspberry scones

https://www.mybakingaddiction.com/lemon-raspberry-scones/

INGREDIENTS

FOR THE SCONES

• 1/3 cup granulated sugar
• zest of two medium lemons
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2/3 cups fresh raspberries

FOR THE GLAZE

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.

NOTES

• Scones store well in an airtight container within the refrigerator for up to three days.

Dutch Baby with Lemon Curd and Blueberries

https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/

• 2 tablespoons butter
• 3 large eggs, room temperature
• 1/2 cup milk, warm
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 2 cups blueberries
• 1 tablespoon powdered/confectioners sugar

1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!

Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g

https://www.closetcooking.com/lemon-curd/

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

Lemon Cranberry Bundt Cake

https://www.melskitchencafe.com/glazed-cranberry-lemon-cake/

NGREDIENTS:

CAKE:

• 1 1/2 sticks (12 tablespoons butter), room temperature
• 1/3 cup (2.5 ounces) packed light brown sugar
• 3 cups (12 ounces) fresh cranberries
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (11.25 ounces) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup buttermilk

GLAZE:

• 1 cup (4 ounces) powdered sugar
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well.
2. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
5. Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
6. In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
7. Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
8. Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
9. Spread the batter carefully into the prepared pan over the cranberries.
10. Bake for 45-55 minutes or until lightly golden on top and just set.
11. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
12. For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
13. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

Lemon Raspberry Cheesecake

http://www.2teaspoons.com/lemon-raspberry-cheesecake/

INGREDIENTS
Crust
1 cup flour
½ cup butter, softened
¼ cup sugar
Zest of 1 lemon
Cheesecake
16 ounces cream cheese, softened
½ cup sugar
Zest and juice of 2 lemons
½ teaspoon vanilla
2 eggs
Raspberry Sauce
6 ounces raspberries
2 tablespoons sugar
Juice of 1 lemon
½ teaspoon vanilla



Preheat oven to 350 degrees F and line muffin tin with cupcake liners. Combine all ingredients for crust with hands until small pea sized crumbles form. Divide crust equally between muffin cups and press down with fingers. Bake crust until slightly brown, about 10 minutes. Set aside and allow to cool completely.
Cream the cream cheese using a stand mixer or a hand mixer on medium speed until fluffy, 1-2 minutes. Add lemon juice, lemon zest, vanilla, sugar and beat until there are no cream cheese lumps, 2-3 minutes. Add one egg at a time on low speed until fully combined.
Once crust has completely cooled, equally divide cheesecake mixture between muffin cups. Bake until cheesecake is almost set (it will jiggle and puff up), about 23-25 minutes. Let cool for 1 hour at room temperature, and then an additional 2 hours in the refrigerator.
Once cheesecakes are cooled, make raspberry topping by stirring all ingredients together in a small sauce pan. Simmer on low heat until ingredients combine to form a semi-thick sauce. Set aside and let cool to thicken completely. Top the cooled cheesecakes with raspberry sauce and enjoy!

Lemon Squares

http://allrecipes.com/recipe/the-best-lemon-bars/detail.aspx

1 c butter, softened
1/2 c sugar
2 c flour

4 eggs
1 1/2 c sugar
1/4 c flour
2 lemons, juiced

Icing sugar for the top

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.