Lemons are readily available this time of the year and they add a nice flavor to many dishes. They go well in lemonade, pies, cakes, tarts, breads, sauces, lemon curd, frostings, pudding and many others. They contain Vitamin C for your health and have very few calories. Just a squeeze of a lemon wedge in a glass of water or seltzer is quite refreshing.
Shrimp Scampi with Lemon
¾ pound angel hair pasta
2 tablespoons olive oil
¾ pound large shrimp, peeled and deveined
6 tablespoons butter
3 cloves garlic, minced
¼ cup lemon juice, from about 2- lemons
3 tablespoons fresh parsley
Lemon wedges for serving
Cook pasta according to package directions, then drain, and set aside.
In a large skillet heat olive oil over medium-high heat. Add shrimp and cook for about 3 minutes, turning once, until opaque, transfer to a plate, set aside.
Lower heat to medium, add butter and garlic to skillet, sauté until garlic is soft about 2-3 minutes. Add lemon juice stirring and cooking for 1-minute. Remove from heat and stir in fresh parsley, then add pasta and shrimp tossing to combine. Serve with lemon wedges.
Scallops with Lemon Sauce
1 pound sea scallops
Salt and fresh ground black pepper, to taste
3 tablespoons butter, divided
1 tablespoon olive oil
2 garlic cloves, minced then smashed
¼ cup chicken broth or dry sherry
1-2 tablespoons lemon juice
Pinch of fresh oregano
1 teaspoon dried sweet basil
With paper towels pat scallops dry, sprinkle with a little salt and pepper. In a large skillet over medium high heat melt 2- tablespoons butter, add olive oil, stir. Add scallops and sear for 2 minutes on each side or until golden brown and firm. Remove from skillet to a plate and keep warm.
Wipe skillet clean. Saute garlic and 1-tablespoon butter until tender, about 3-mnutes, stir in chicken broth or sherry. Cook until liquid is almost evaporated, stir in lemon juice, oregano, and sweet basil. Serve over scallops.
Spinach Salad with Lemon
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons honey
6 cups fresh baby spinach, trimmed
Feta cheese, crumbled
1 small red onion, sliced very thing
In a large bowl whisk together lemon juice, olive oil, and honey. Toss in fresh spinach, mixing to coat. Tops with onion slices and feta cheese. Season with salt and pepper, to taste.
1 cup butter
2 ¼ cups granulated sugar
1 tablespoon lemon zest
¾ cup fresh lemon juice
5 large eggs, room temperature, beaten
In the top of a double boiler, place butter. Set over simmering water, and let stand until butter is melted. Stir in sugar, lemon zest, and lemon juice until well mixed. Gradually whisk in beaten eggs, mixing until mixture is smooth.
Cook over simmering water, whisking occasionally for 15-20 minutes, or until mixture has thickened. Remove form heat and let cool. Cover and refrigerate for at least 6 hours or up to 2-days before serving.
Lemon Poppy Seed Bread
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
Pinch of salt
3 large eggs, room temperature
1 cup lemon yogurt
2 teaspoons lemon zest
1 teaspoon lemon juice
1 tablespoon poppy seeds
¾ cup granulated sugar
½ cup canola oil
¾ cup confectioners’ sugar
2 tablespoons fresh lemon juice
Heat oven to 350 degrees. Vegetable spray an 8 ½ x 4 ½ -inch loaf pan.
In a bowl whisk together flour, baking powder, and salt.
In another bowl whisk together eggs, lemon yogurt, sugar, oil, lemon juice and zest., stirring until just mixed together. Stir into flour mixture and stir until just combined.
Pour batter into prepared pan and bake until golden brown or until a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Let cool in pan for 5 minutes before placing on a wire rack. Spoon the glaze over the top while bread is still warm on cooling rack, place a plate under rack to catch any dripping glaze.
Glaze: In a bowl stir together confectioners’ sugar and 2 -teaspoons lemon juice.
Lemon Tea Cakes
Makes approximately 30 cakes. Great for guests and picnics.
3 sticks butter, softened
8 ounces cream cheese, softened
2 ¼ cups granulated sugar
5 large eggs, room temperature
3 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
Pinch of salt
2 ½ cups confectioners’ sugar
1/3 cup milk
1 ½ teaspoons fresh lemon juice
Preheat oven to 350 degrees. Vegetable spray three 12-cup muffin pans. Set aside.
In a bowl using an electric mixer on medium speed, beat butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon zest and lemon juice, beat well.
Lower speed and beat in flour, baking powder, and salt. Fill each muffin cup with about 1/3 cup of batter, dividing batter to make about 30 cakes. Bake at 350 degrees for about 15-20 minutes until golden or until toothpick inserted in center comes out clean. Place on wire racks and let cook for about 15 minutes. Remove cakes from pans and place on wire racks and let cool completely.
Glaze: In a bowl blend confectioners’ sugar, milk and lemon juice until smooth. Dip the top of each cooled cake in glaze and place on waxed paper to dry.
Lemony Lemon Bars
Makes 24 bars.
2 sticks butter, room temperature
2/3 cup confectioners’ sugar
2 ¼ cups all-purpose flour
2 cups granulated sugar
4 large eggs, room temperature
1/3 cup fresh lemon juice with pulp
3 tablespoons lemon zest
1 teaspoon baking powder
Additional confectioners’ sugar
Preheat oven to 350 degrees. In a large bowl with an electric mixer beat butter and 2/3 cup confectioners’ sugar until light and fluffy. Add 2- cups flour, 1-cup at a time beating until moist clumps form. Using the back of a tablespoon press dough over the bottom of a nonstick 13 x 9 x 2 inch metal baking pan. Bake crust until a light golden color about 18-20 minutes.
In a bowl with an electric mixer beat 2-cups granulated sugar and eggs, one at a time, until blended. Beat in lemon juice with pulp, lemon zest, and baking powder. Add remaining ¼ cup flour. Pour lemon filling over warm baked crust. Bake about 20 minutes or until top is brown and filling is set in the center, about 20-25 minutes.
Cool on wire racks. When completely cooled slice into bars and sprinkle confectioners’ sugar on top, if desired.
Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.