When Life Gives You Lemons, Make Food!

I'm in a lemony kind of mood today, so I thought I would share a bunch of lemony recipes. Because lemon is YUMMY!!

Lemon Brownies
From the seasidebaker.com

¾ cup all purpose flour

¾ cup granulated sugar

¼ tsp salt

½ cup (1 Stick) butter, softened

2 large eggs

2 ½ tsp lemon zest

2 Tbsp Lemon Juice

Beat butter and sugar until light and fluffy. Add eggs, one at a time until completely incorporated. Add lemon juice and zest, mix until incorporated. With a wooden spoon, mix in flour and salt.

Pour into a greased or lined 8x8 inch brownie pan and bake at 350 for 25 minutes. Remove and cool completely.

Lemon Cream Cheese Frosting

4 Tbsp unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp lemon zest

1 Tbsp milk

Cream the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add milk and zest. Beat on high for 5 minutes

Pour glaze over brownies and allow to set for 30 minutes before cutting, Enjoy!

Low Fat Crinkle cookies (Lemon Cookies)
From myfavoritethings-miranda.blogspot.com

1 box lemon cake mix

1 egg lightly beaten

2 cups cool whip, thawed

1/2 to 1 cup powdered sugar

Preheat oven to 350

In a large bowl, combine cake mix, egg and cool whip. The batter will be sticky!

Form dough into tablespoonfuls and roll into powdered sugar.

Bake for 8 to 10 minutes until the edges are golden. Allow to cook  1 minute on the baking sheet, then remove to wire rack to cool completely.

Lemon Truffles
From thesugar-coated.blogspot.com

1 cup white chocolate

5 tablespoons unsalted butter

3 tablespoons heavy cream

Pinch of salt

1 teaspoon lemon extract

Powdered sugar for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. Whit a melon baller, or a small spoon, scoop out mixture and form into 1 inch balls toss with powdered sugar to coat.

Store covered in the fridge for up to one week.

Freeze for longer storage.

Grilled Lemon Chicken
From West Side Market NYC

½ cup fresh lemon juice
½ cup soy sauce
½ teaspoon ground ginger
¼ teaspoon ground black pepper
4 6-ounce skinless, boneless chicken cutlets

Combine lemon juice, soy sauce, ginger, and black pepper in large resealable plastic bag. Add chicken. Seal bag, then toss several times to coat chicken. Marinate chicken in refrigerator for 20 minutes to 2 hours. Preheat outdoor grill for medium-high heat, or heat grill pan on stove until hot. Remove chicken from bag, discarding marinade, and grill chicken 4 to 5 minutes per side. Serve with grilled or steamed vegetables.

Grilled Lemon Rosemary Chicken

From ediblecreativity.com

6 boneless, skinless chicken breasts
salt and pepper
2 T. olive oil
1/4 t. crushed red pepper flakes
1 large onion, sliced
4 garlic cloves, sliced
several sprigs of rosemary, stripped off stem and finely chopped
zest of 2 lemons
1/2 c. white wine
juice of 2 lemons
1 c. chicken stock
salt
freshly ground black pepper

Directions
Season chicken with salt and pepper. Grill on both sides to sear. When chicken is caramelized and nicely marked on the outside, remove from grill and place in baking dish.
Meanwhile, in flat sauté pan, heat oil and cook red pepper flakes, onion and garlic until they begin to brown. Toss in rosemary, lemon zest and white wine. Simmer for a couple of minutes, then pour in lemon juice and stock. Taste for salt and add sparingly. Add pepper liberally.
Pour the sauce over chicken in baking dish. Bake for around 30 minutes at 325 degrees, or until breasts are done.
While chicken is resting, pour off juices into a small saucepan and reduce on medium high for ten or fifteen minutes, or until sauce is reduced by half. Serve with chicken.