shortbread crust

lemon filling

4. In bowl of electric mixer, or with hand mixer, beat the butter and sugar until creamy and smooth 5. Add the flour and salt, beat until dough starts to come together 6. Press onto the bottom of your prepared pan and bake for 18 20 minutes, or until lightly brown around the edges. 7. Remove from oven and place on wire rack to cool while you make the filling

shortbread crust

lemon filling

LEMON BARS

1. Preheat oven to 350 F 2. Place oven rack in center of oven 3. Butter, or spray, an 8 8 inch pan

1. In bowl of electric mixer, or with hand mixer, beat the sugar and eggs until smooth 2. Add the lemon juice and zest and stir to combine 3. Fold in the flour 4. Pour the filling over the shortbread crust and bake for about 17 20 minutes, or until the filling sets 5. Remove from oven and place on wire rack to cool 6. Cut into squares and dust with powdered sugar

confectioners sugar

teaspoon salt 8

1 cup all purpose flour

cup confectioners sugar

cup (1 stick) unsalted butter

Pairs best with... 2 tablespoons all purpose flour 1 tablespoon grated lemon zest
1 cup fresh lemon juice 3

2 large eggs

1 cup granulated white sugar

Sunday morning

LEMON TUSCAN CHICKEN

12 large chicken breasts salt; as desired 1 tablespoon olive oil 1 teaspoon lemon zest 2 tablespoons lemon juice 3 tablespoons minced garlic teaspoon dried rosemary pepper; as desired Pairs best with...

3. Marinade overnight, or for 8+ hours, turning once

Saturday afternoon

2. Pour over the chicken

1. Combine all ingredients together

6. Serve warm 5. Grill chicken until juices run clear and internal temperature reaches 180 F 4. Preheat grill

1. In saucepan, combine the yolk, sugar, lemon juice, and zest 2. Heat mixture over medium heat and stir constantly until the mixture thickens 3. When mixture acquires a pudding-like consistency, remove from heat and stir in the butter, allowing it to melt and make the curd creamy 4. Cover and refrigerate the curd while you make the pancakes

1. Mix together the flour, baking powder, sugar, and salt

lemon curd

pancakes

2. In another bowl, mix the ricotta cheese, milk, vanilla, and egg yolks 3. Combine wet and dry ingredients together 4. Add a little more flour, or milk, if needed to achieve the desired consistency 5. Whip the egg whites until fluffy and fold into the pancake batter 6. Cook on a preheated (350 F) griddle until pancakes are lightly browned 7. Serve with warm, or cold, lemon curd and sprinkle with powdered sugar, if desired.

RICOTTA PANCAKES

teaspoon vanilla 2 eggs, separated cup milk pinch of salt 1 tablespoon sugar

lemon curd

pancakes

1 teaspoon baking powder

cup whole wheat flour

1 cup ricotta cheese

LEMON

Pairs best with... 4 tablespoons butter 6 tablespoons sugar cup lemon juice 2 tablespoons lemon zest 3 egg yolks

Saturday morning

WITH

CURD

1. Remove insides of thawed chicken and rinse well with cold water 2. Place chicken in crockpot, breasts side up 3. Sprinkle chicken with black pepper 4. Fill cavity of chicken with butter and garlic 5. Separate the skin on the breasts from the meat and slide two lemon slices (sprinkles with dried sage) per breast under the skin

6. Tuck the skin around the cavity inside and pull the legs together 7. Bring the twine under the legs and up, cross, pull tight, and tie 8. Take remaining sage and rub over legs and breast 9. Cook, covered, on low for 6 7 hours, or until cooked through 10. Remove and place on platter, let rest for 10 15 minutes before serving

lemon sage

10 inches of twine

sage and black pepper

2 cloves garlic, chopped

stick butter or margarine, cut in pats

1 lemon, sliced

whole chicken (4 5 pounds)

chicken

Pairs best with...

Sunday night

1. Bake pie shell or crumb crust for 10 minutes and cool 2. Preheat oven to 325 F 3. In medium bowl: combine milk and lemon juice, then blend in egg yolks 4. Pour into cooled crust

5. In bowl: beat egg whites with cream of tarter until soft peaks form 6. Gradually beat in sugar until stiff 7. Spread over filling; seal to edge of crust 8. Bake for 12 15 minutes, or until meringue is golden brown

1 (8 inch) prebaked pie shell or crumb crust

3 egg yolks

meringue

cup lemon juice

1 can (14 oz) sweetened condensed milk

MERINGUE

Pairs best with... cup sugar

crust

teaspoon cream of tarter

3 egg whites

Sunday afternoon

lemon

PIE

1. Combine lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper with whisk in a small bowl 2. Cut into each chicken piece one or two times deep 3. Place chicken pieces and marinade in a gallon-sized freezer bag and mix so all chicken is coated 4. Seal bag and place in a bowl in the refrigerator 5. Let marinate for two hours 6. Preheat oven to 425 F 7. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up

8. Reserve the marinade 9. With a pastry brush, brush a little melted butter on to each piece of chicken 10. Bake for 50 55 minutes, until the skins are crispy brown, juices run clear, and chicken is cooked through (breasts have an internal temperature of 165 F and thighs 175 F) 11. Depending of the size of the breasts, they may be ready before the thighs 12. Half-way through baking, at about the 25 minute mark, baste the chicken generously with reserved marinade 13. Remove and let rest, covered in foil, for 10 minutes before serving 14. To serve: pour juice from pan into serving dish and skim fat of the top

2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)

2 cloves garlic, crushed

2 tablespoons lemon zest

3 4 pounds chicken thighs and legs (skin-on, bone-in, excess fat trimmed)

cup lemon juice

Chicken

lemon slices for garnish

2 3 tablespoons melted butter

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Pairs best with...

Thursday evening

Lemon

blossoms

2. Spray miniature muffin tins with vegetable oil cooking spray 3. Combine cake mix, pudding mix, eggs, and oil and blend well with an electric mixer until smooth, for about two minutes 4. Fill each muffin tin half way with batter 5. Bake for 12 minutes 6. Turn out onto a tea towel

glaze

1. Preheat oven to 350 F

1. Sift sugar into a mixing bowl 2. Add lemon juice, zest, oil, and three tablespoons of water 3. Mix with spoon until smooth 4. With fingers, dip the cupcakes into glaze while theyre still warm, covering as much of the cake as possible, or spoon glaze over, turning them to completely coat 5. Place on wire racks with waxed paper underneath 6. Let the glaze set thoroughly, about 1 hour, before serving or storing

cup vegetable oil

4 large eggs

3 -ounce package instant lemon pudding mix

18 -ounce packages yellow cake mix

blos lemon soms

Pairs best with... 3 tablespoons water 3 tablespoons vegetable oil

blossoms

1 lemon, zested

glaze

1 cup fresh lemon juice 3

4 cups confectioners sugar

Friday afternoon

1. Combine olive oil and lemon zest in a small bowl and reserve 2. Bring a large pot of salted water to a boil 3. Add pasta, stirring occasionally, about 8 10 minutes 4. Drain pasta, reserving one cup of cooking liquid 5. In a large, heavy skillet warm the olive oil over medium heat 6. Add shallots and garlic, cook for two minutes 7. Add shrimp and cook until pink, about five minutes

& Lemon

OI l

8. Combine the cooked linguine, lemon juice, lemon zest, salt, and pepper 9. Turn off heat and add arugula 10. With a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta 11. Add some of the cooking water to desired consistency 12. Add chopped parsley to the pasta and toss to combine

linguine

shrimp

2 garlic cloves, minced

2 shallots, diced

2 tablespoons olive oil

1 pound lunguine pasta

2 lemons, zested

cup extra-virgin olive oil

cup flat-leaf parsley, chopped

3 ounces arugula

teaspoon ground black pepper

1 teaspoon salt

cup lemon juice

16 ounces frozen shrimp

Pairs best with...

with

Wednesday evening

lemon curd

crust

4. Bake for 810 minutes or until edges are lightly brown and crust is set 5. Cool on wire rack

lemon curd

filling

LEMON CAKE

1. Preheat oven to 325 F 2. Lightly spray a 9-inch springform pan with cooking spray 3. Mix crumbs and melted butter in a bowl and press crumb mixture onto bottom and 1 inches up side of pan

13. In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over simmering water 14. Whisk until hot and frothy, about 5 minutes 15. Gradually whisk in butter pats and continue whisking for 7 minutes or until thickened 16. Remove from heat and cool for 30 minutes

6. In large bowl beat cream cheese and sour cream with electric mixer for 23 minutes until fluffy 7. Gradually beat in sugar or sugar substitute 8. Beat in eggs one at a time, until incorporated 9. Beat in zest and juice and pour into crust 10. Bake for 1 hour 1 hour, 15 minutes, or until center is almost set 11. Let cool completely

17. Spread curd over crust and filling, on a serving plate 18. Let stand at room temperature for 30 minutes 19. Garnish with raspberries and zest, if desired 20. Cool in refrigerator for several hours before serving

cup unsalted butter, melted

1 cups fat-free vanilla wafer cookie crumbs

cooking spray

2 tablespoons lemon juice 2 teaspoons lemon zest 3 large eggs or cup egg substitute 2 cups sugar or sugar substitute

filling

1 cup fat-free sour cream

3 (8-ounce) packages fat-free cream cheese

2 tablespoons unsalted butter or fat-free butter substitute

cup sugar or sugar substitute

1 large egg yolk

1 large egg

crust

6 tablespoons lemon juice

1 teaspoons lemon zest

Pairs best with...

Friday night

CHEESE

1. In a steamer basket set over boiling water, steam broccoli just until tender, about 68 minutes 2. In a small saucepan heat butter, olive oil, lemon juice, and garlic until the butter melts

3. Toss garlic lemon butter with the broccoli and season with salt and pepper 4. Serve the lemon garlic broccoli warm or chilled

lemon garlic

1 teaspoon ground black pepper 8

teaspoon salt

3 garlic cloves, finely chopped

cup lemon juice

cup olive oil

cup butter

1 large bunch broccoli, cut into florets

broccoli

Pairs best with...

Monday evening