Inspired by a famous pasta in Capri, Italy, Giada's easy lemon spaghetti has become a fan favorite in both her restaurants and online!
Easy Vegan Lemon Possett is thick, creamy, zesty and easy to make served in lemons. They're delicious and perfect for Summer.
Creamy Lemon Chicken Gnocchi is a delightful combination of tender chicken, pillowy gnocchi, and a creamy lemon sauce that's bursting with flavor. In this article, we'll explore how to make this comforting and satisfying dish that's perfect for any occasion.
Sweet and sour Chinese inspired tofu in a yummy lemon sauce. It's plate licking good and ready in 30 mins!
Lemon Panna Cotta - a deliciously silky, sweet, and slightly tart dessert. The flavour of the Italian spring on a spoon!
Bright, citrusy, and perfectly sweet without any sugar. Keto lemon curd is a rich and tangy sweet treat that's great on it's own or with your favorite keto pound cake.
This Jamie Oliver Self-Saucing Lemon Pudding is one of the most delicious and iconic UK lemon dessert recipes ever. This lemon pudding is made with butter, golden caster sugar, lemon zest, lemon juice, eggs, plain flour, milk, and vanilla extract.
A light and bright Greek style lemon chicken soup with rice that is thickened with eggs.
Ingredients: 2 tablespoons Premium Extra Virgin Olive Oil 1 large onion, finely chopped 3 cloves garlic, minced 8 cups chicken broth 2 boneless, skinless chicken breasts (about 1 lb.) 1 cup uncooked orzo pasta 3 large eggs Juice of 3 lemons 1 tablespoon lemon zest 2 cups fresh spinach, roughly chopped Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Lemon slices (for garnish) Instructions: In a large pot, heat the EVOO over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant. Add the chicken broth to the pot and bring to a boil. Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes. Once cooked, transfer the chicken breasts to a plate and let them cool. Once cooled, shred the chicken with a fork. Increase the heat to bring the broth back to a boil. Add the orzo pasta to the pot and cook according to the package instructions, or until al dente. In a separate bowl, whisk together the eggs until well beaten. Gradually whisk in the lemon juice until fully combined. Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs). Repeat with one or two more ladles of hot broth. Gradually stir the tempered egg-lemon mixture back into the pot with the soup. Add the shredded chicken and lemon zest and stir well. Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted. Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley and lemon slices. Serve immediately, preferably with crusty bread on the side.
Light, buttery, and absolutely divine Lemon Butter Fish Fillet - the perfect quick dinner solution! Who else loves a good fish recipe?
Brighten up your breakfast and dessert with a luscious lemon curd sauce! Rich and creamy, this sweet lemon sauce recipe is a fruity fresh addition for pouring over pancakes, waffles, French toast, and ice cream.
Wondering what to do with lemon peels? Check out 21 uses for lemon peels in the kitchen, bathroom, and all around the house!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. It is smooth and sweet with an intense lemon flavor. Limoncello can be sipped on its own, or mixed into other cocktails.
Before you discard the peel of a Meyer lemons, take a look at this recipe for Meyer limoncello. It's sweet and aromatic. Best of all, it's easy to make.
The zesty lemon and tart sweetness of the raspberries give these Raspberry Lemon Scones a bright fresh flavor. They've got just the right amount of crumbly crust to tender interior, drizzled with a lightly lemon scented glaze.
Not quite a lemon bar, not quite a brownie, these little bites of sunshine get the cute name Lemonies. Packed with lemon flavor and topped with a tangy glaze, they are a real sweet treat. Lemonies …
These lemon raspberry bars are the perfect twist on traditional lemon bars. They have a delicious shortbread crust and a layer of tangy lemon raspberry custard.
This easy lemon curd recipe is perfect for breakfast or dessert! It's easy and comes together in under 10 minutes.
