Lemon Drop Jelly

 

I gave away lots of lemons. Had quite a few left on the tree but we had two nights in the low 20's. Picked and wanted to make something different.

 Found THIS recipe.

It came out great!

Easy Meyer Lemon MiniTarts

 Ingredients:

1 package of 6 graham cracker tart shells

1 can sweetened condensed milk 14 ounces

3 egg yolks

6 tablespoons fresh squeezed lemon juice

½ to 1 teaspoon grated lemon zest

Directions:

Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet. (Do not remove the crusts from the little aluminum pie pans)

In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Stir in the lemon juice and zest. (The more zest the stronger the lemon flavor). Fill the tart shells with the lemon filling mixture.

Bake the tartlets for 15 minutes. Cool tartlets to room temperature and then refrigerate for at least 2 hours. 

Cake Mix Gooey Butter Lemon Cookies

 Ingredients

Cookies

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

2 tablespoons finely grated lemon peel

1 egg

2 tablespoons lemon juice

1 box Lemon Cake Mix

Glaze

1 3/4 cups powdered sugar

3 to 4 tablespoons lemon juice

Directions:

Heat oven to 350°F.

In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet

Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.

Lemon Cottage Cheese Thin Bars

 

Ingredients:

1 cup cottage cheese

 2 eggs 

1 tsp vanilla extract

 Zest of 1 lemon (1 tbsp)

 ¼ cup fresh lemon juice*

½ cup sugar,  (or any sweetener you like)

 1 cup almond flour or oat flour or 3/4 all purpose flour

 1 tsp baking powder

1/4 tsp salt

 1/4 cup white chocolate, melted and cooled slightly (Optional)

2 tbsp white chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease & line an 8x8-inch pan with parchment paper.

2. Melt ¼ cup of white chocolate in microwave, start at 10 seconds, then take out and stir chips. Put back in and nuke for 7 seconds or so till chips are melted.

3. In food processor combine- Cottage cheese, eggs, vanilla, lemon zest, lemon juice, and sugar.  Blend until smooth and creamy.

4. Add baking powder, salt and melted white chocolate. Blend until mixed well 

5. In a medium sized bowl add the almond flour and pour the lemon mixture on top. Mix well.

6. Pour the batter into the pan.

7.  Sprinkle the top with 2 tbsp white chocolate chips.

8.  Bake for 22–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

9.  Let cool completely before slicing. Chill over night. I covered mine

10.  They keep in the fridge up to 4 days.

* Will make again with my Meyers Lemons 

This is delicious! Will make again soon.

source

Lemon Cottage Cheese Pudding

 

Ingredients:

1 cup cottage cheese

1/4 cup lemon juice

2 tablespoons lemon zest

1/4 cup honey

Directions:

Blend cottage cheese, lemon juice, lemon zest, and honey until smooth.

Chill in the refrigerator for at least 1 hour before serving.

This is a make again! Loved it.

Lemon tree produced 245 lemons this season

Meyer Lemon Cake Mix Loaf

 Ingredients:

1 box yellow cake mix

1 box instant lemon pudding

⅔ cup oil

3 eggs

1/3 cup water

1/3 cup lemon juice

1 tsp vanilla

1 tsp lemon zest

Directions:

Preheat the oven to 350°F and grease a 9×13 baking pan.

Combine the cake mix, pudding, oil, water, eggs, vanilla, and lemon zest in a mixing bowl. Mix together until just combined.

Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean

I added a glaze of powdered sugar and lemon juice. Poured it over the warm loaf

Flu/Cold Tea Bombs

Two whole lemons, peeled a half 

1 Tablespoon ACV, 

2 whole garlic cloves

 2 tablespoons turmeric

 one and a half tablespoons of honey

 1 tablespoon of cinnamon

 3 cups of water

 blend in a food processor

 strain with cheese cloth

 put in silicone muffin pans about 1/8 of a cup each freeze add to hot water when ready to drink

I have a bunch of silicone molds which worked😀 Cute little 💜's

It's been in the 30's at night and in the early morning when we walk. These might help detour any virus 

Sour Cream Lemon Muffins

 Ingredients

2 cups AP flour

½ cup sugar

1¼ teaspoons of baking powder

1 teaspoon of baking soda

pinch of salt

zest of one large lemon (or two small lemons)

1¼ cup of sour cream (I used light sour cream)

2 large eggs

⅓ cup melted butter

⅓ cup of fresh lemon juice

Directions:

Preheat oven to 350 °F and line medium sized muffin pans with paper cases.

Combine the flour, sugar, baking powder, baking soda, salt, and zest in a large mixing bowl and roughly mix to combine and break up any lumps.

Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and lemon juice.

Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry flour can be seen.

Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.

Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.

These are NOT a sweet muffin- I was giving them away and I added Lemon Glaze 

1 tablespoon butter softened

1 cup powdered sugar

2-3 tablespoon heavy cream or half n half

1 tablespoon lemon zest about 1 large lemon

1 tablespoon lemon juice about 1 large lemon

¼ teaspoon vanilla

Place all the ingredients in a bowl, starting with 2 tablespoon of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 teaspoon at a time until desired consistency is reached.

Brownsville General Store Sour Cream Lemon Pie

 

Ingredients:

1 cup granulated sugar

1/4 cup cornstarch

1 1/4 cups milk ( used whole milk)

3 egg yolks - slightly beaten

1 teaspoon lemon peel

1/3 cup fresh lemon juice

1/4 cup butter

1 cup sour cream

1 baked pie shell

Directions:

Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.

Cook ingredients under low to medium heat. Stir the mixture  until the filling thickens. This takes about 10 minutes or so. The filling will get thick, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is fully incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.

This recipe is really good and easy to make. I know my pie crust looks awful but it was tasty 😋

Need to make this when the lemons from my tree ripen.

Sunshine Lemon Jello Whips

 

Ingredients:

1 (9 g) box sugar free lemon jello or 1 (85 g) box regular jello

1/4 tsp. lemon zest

1 cup boiling water

1 cup cold water

3/4 cup plain Greek yogurt

Directions:

In a bowl mix the lemon jello powder with the boiling and cold water, making sure to mix well until the jello dissolves.

Then pour the jello into a blender.

Add the Greek yogurt to the blender and blend until smooth.

Pour the mixture into about 4 – 5 small cups to set.

Cover the cups and put them in the fridge to set for at least 2 hours. They can sit overnight.

I frozen a bunch of juice from the lemons from my Meyer lemon tree. I zested the lemons before juicing.

Aunt Weezie's Lemon Supreme Cake

Ingredients:

1 pkg. Duncan Hines Lemon Supreme Cake Mix

½ c. Wesson oil ( HAS TO BE VEG OIL)

½ c. water

1 pkg. lemon jello ( Not sugar free)

4 eggs

Directions:

Beat eggs ⁠— add rest + beat till smooth with mixer. Cook in tube pan 350° for 45 minutes.

Remove hot cake from tube pan and drizzle icing all over it. Cake must be hot when you put the icing on.

Let cool + serve.

ICING

1½ c. confectioners sugar

2 T soft butter or marg.

4 T Real Lemon (bottled) 

Blend together. Should be watery.

NOTE FROM ORGINAL POSTER:

Oh my gosh this is the BEST cake! I can’t remember any family event without Aunt Weezie’s lemon supreme cake on the dessert board. She’s gone now and I have taken on that responsibility. Notes: It must be Duncan Hines cake mix. Wesson is a brand, but any brand of vegetable oil is fine, just don’t substitute for olive, canola, or corn. It must be vegetable oil. Don’t substitute with diet jello. Confectioners sugar, 10X, or any powdered sugar is fine, just not granulated. Lemon juice in the bottle or squirter works better than a “real” lemon for a strong and consistent flavor. You can cook this in a prepared tube pan or a Bundt pan.  

Ae-Yuns father died and made this to bring to the family along with Chicken and Rice. He father loved anything with lemon.

Pucker Bars- Recipe Exchange

 

Ingredients:

3 cups rice cereal

1/2 cup flour

1 Tablespoon brown sugar

1/3 cup butter or margarine

3 eggs

2/3 cup sugar

1/4 cup lemon juice ( used my Meyer Lemons)

2-3 Tablespoon flour

1/2 tsp baking powder

powdered sugar

Directions:

Crush the rice cereal into fine crumbs. Stir together crumbs, 1/2 cup flour and brown sugar. Cut in butter till well blended. Press crumb mixture into the bottom of an ungreased 8 x 8 x 2" pan. Bake 350º for 15 minutes. In small bowl mix together eggs, sugar, lemon juice, 1 tbsp flour and the baking powder. Pour over the hot crust. Bake 350º until center is set. Cool completely. Sprinkle with powdered sugar. Cut into squares. ENJOY!

 

Refreshing Hawaiian Lemonade

 

Ingredients:

6 ounces lemonade concentrate thawed 

1 12- ounce can mango nectar

1 1/2 cups unsweetened pineapple juice

1 3/4 cups ginger ale

3/4 cup water

Directions:

Mix everything together in a pitcher. Add ice or chill and serve promptly to prevent the soda from losing its fizz.

*Alternatively, if you prefer, mix the lemonade, water, mango nectar, and pineapple juice and then add the ginger ale to each glass to prevent it from going flat- this is what I did.

SO SO hot here! This is very refreshing

Easy Lemon-Blueberry Bundt Cake

 Mei's daughter Nancy is 44 tomorrow. Mei was going to her grandsons Marine Boot Camp graduation which is Friday. The cake is for Nancy and Payton.

Nancy sent me a text and said the cake was excellent!

Ingredients:

1 (15.25 ounce) package lemon cake mix, save 1 Tbl. for later

¾ cup milk

½ (8 ounce) package cream cheese, softened

¼ cup freshly squeezed lemon juice ( used my Meyer lemons)

2 eggs, at room temperature

1 tablespoon lemon zest

1 cup blueberries, fresh or frozen

Cooking spray- I used the bakers one- has flour and oil in it

Glaze:

3 tablespoons lemon juice, or more as needed 

1 1/2 cups powdered sugar

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

Place all but 1 tablespoon cake mix in a large bowl. Add milk, cream cheese, eggs, and lemon zest and juice and beat with an electric mixer for 3 minutes.

Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Lemon Ginger Cucumber Detox Juice

 Ingredients:

2- 3 cups fresh water ( add more if you want a thinner juice)

1 large cucumbers, peeled + diced

1 medium ginger root, peeled + roughly chopped

 2-3 tablespoons of lemon juice

1 medium Granny smith apple, skin on + sliced

Honey to taste

Directions:

Add water, diced cucumber, ginger, apple and lemon juice to a blender.  

Blend unto throughly combined.

Add honey and blend again.

Watermelon Lemonade

 Ingredients:

6 1/2 cups water, divided

1 cup Granulated Sugar

2 cups chopped seedless watermelon

2 1/2 cups freshly squeezed lemon juice

Directions:

In a small sauce pan, bring 1/2 cup water and 1 cup sugar to a simmer, stirring until sugar has dissolved. Remove from heat. Set aside and let cool

Place watermelon in a blender or food processor, puree until smooth.

Combine remaining water, sugar mixture, pureed watermelon and lemon juice together

Refrigerate for 1 hour, stirring before serving. Serve over ice with a watermelon slice for garnish

A nice refreshing drink to help cool me off!!1

It's terribly hot here. It's been in the upper 90's most days and we need rain.

Iris’s Lemon Tea Cakes*

 *This recipe is from Murder with Lemon Tea Cakes by Karen Rose Smith ( these look like cookies to me, I followed recipe to a T )

Ingredients

Preheat oven to 375 degrees

1 cup butter, softened

1½ cups granulated sugar (plus 2 tablespoons to garnish the baked cookies)

3 eggs

2 teaspoons lemon zest

½ teaspoon salt

2½ teaspoons baking powder

1 teaspoon lemon extract

3 cups flour

 

Directions:

Cream softened butter and granulated sugar until fluffy.

Add eggs and beat until smooth.

Add lemon zest and mix again.

Add salt, baking powder, and lemon extract, and mix well with mixer.

When you add the flour next, do it in ½-cup portions so batter is thoroughly mixed and smooth.

Drop rounded tablespoons of batter onto a well-greased cookie sheet. 

Make sure there is space around each cookie because they grow.

Bake at 375 degrees for 11–12 minutes until golden brown around the edges.

When you remove cookies from the oven, sprinkle with granulated sugar. Then quickly remove them from the pan and cool.

Made these to give out for Valentine's Day. The cookies on the right were rolled in plain sugar. I had valentine sprinkles so I rolled a bunch in them to make them look festive.

FYI- They were a HUGE hit at the gym!

Limoncello Sunrise

 

Ingredients:

3 ounces orange juice ( used fresh- Mey gave me oranges)

2 ounces limoncello ( made this )

Ice

Grenadine*

Orange slices and maraschino cherries for garnish

Directions:

Fill a glass with ice.

Add limoncello and orange juice.

Pour in grenadine, but DO NOT STIR- allow to settle to bottom of glass.

Garnish with orange and maraschino cherry.

 Serve

* I made my own grenadine

1 cups pomegranate juice store-bought 

1 cups granulated sugar

Directions:

Add pomegranate juice to a saucepan over medium low heat.

Add in sugar.

Stir constantly and cook until the surface just begins to bubble and the sugar is completely dissolved. (Don’t boil the mixture!)

Remove your syrup from the heat and allow it to cool before using it in your cocktails

Great way to ring in the new year!

Pink Lemonade Nice Cream

 

Ingredients:

3 medium ripe bananas, sliced and frozen

⅔ cup fresh or frozen raspberries

1 tablespoon lemon zest

2 tablespoons lemon juice

Directions:

Place bananas, raspberries, lemon zest and lemon juice in a food processor. Process until smooth.

source

Chicken Cutlets with Lemon Dressing Recipe

 Ingredients:

1 pound boneless skinless chicken breasts, pounded thin

1 tablespoon plus 1 teaspoon kosher salt, plus more to taste

⅔ cup olive oil, plus more for drizzling

3 tablespoons parsley

1 teaspoon dried oregano

3 garlic cloves, roughly chopped

2 lemons, juiced

freshly ground black pepper, to taste

2 large eggs, beaten

6 tablespoons grated parmesan cheese

1 cup plain breadcrumbs

2 tablespoons all-purpose flour 

Directions:

1. In a large bowl, dissolve 1 tablespoon salt in 1 cup cold water. Add the chicken and place in the refrigerator for 1 hour. Rinse the chicken and pat dry.

2. Meanwhile, in a medium bowl, whisk together the ⅓ cup of the olive oil and 2 tablespoons of the parsley with the oregano, garlic, and lemon juice. Season with salt and pepper and set the lemon dressing aside.

3.  Whisk 2 tablespoons of the parmesan cheese with the eggs in a shallow dish. In a separate shallow dish, whisk the remaining salt, parsley, and parmesan cheese with the breadcrumbs, flour, and pepper.

4. Dredge the chicken breasts in the egg mixture, then delicately coat them all over in the breadcrumb mixture. Pour the remaining ⅓ cup olive oil in a 9-inch-by-13-inch baking sheet and add the chicken in an even layer. Drizzle more oil over the chicken and oven to 450°F. Bake, flipping once, until the cutlets are golden and the chicken is cooked through, 25 to 30 minutes.

5. Dredge each cutlet in the lemon dressing and transfer to a platter. Serve with the remaining lemon dressing.

Delicious!! We both enjoyed it.