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Sweet Candied Orange and Lemon Peel
Dessert American

Sweet Candied Orange and Lemon Peel

4.7

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
  3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Rhubarb Lemonade
Drink American

Rhubarb Lemonade

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
  2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
  3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Lemon Sorbet
Dessert American

Lemon Sorbet

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  3. 3 Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl.
  4. 4 Pour lemon mixture into an ice cream maker, and freeze according to the manufacturer's instructions, about 20 minutes. Garnish each serving with a twist of lemon peel if desired.

By FLASHDANCE16

Alfredo for a Crowd
Side Dish American

Alfredo for a Crowd

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Becel® Lemon Pound Cake
Dessert American

Becel® Lemon Pound Cake

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
  2. 2 Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
  3. 3 Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).

By Becel

Sazerac Cocktail
Drink American

Sazerac Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a rocks glass with 1 cup ice; set aside to chill, about 5 minutes. Discard ice.
  2. 2 Meanwhile, place Peychaud's bitters, Angostura bitters, and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add remaining 1 cup ice and whiskey; stir until chilled. Strain into the chilled glass.
  3. 3 Twist lemon peel over surface of cocktail to extract its essence; discard lemon peel.

By Home Happy Hour

French Martini
Drink American

French Martini

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted.
  2. 2 Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

By Leslie du Mont

Lemon Basil Grilled Chicken
Dinner American

Lemon Basil Grilled Chicken

4.5

Prep
20 min
Cook
12 min
Total
47 min

Instructions

  1. 1 Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
  2. 2 Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
  3. 3 Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
  4. 4 Preheat grill to medium-high heat or about 400 degrees F.
  5. 5 Remove chicken from marinade and discard marinade.
  6. 6 Grill for 4 to 6 minutes per side or until cooked through.
  7. 7 Transfer to serving plate and garnish with additional basil, if desired.

By Mazola

Easy Mulled Wine
Drink American

Easy Mulled Wine

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
  2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Homemade Hot Apple Cider
Drink American

Homemade Hot Apple Cider

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
  2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
  3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
  4. 4 Remove from heat; discard spice bundle.
  5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Winter Simmer Pot
Pantry American

Winter Simmer Pot

4.8

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
  2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Eagle Brand Lemon Cream Pie
Dessert American

Eagle Brand Lemon Cream Pie

4.7

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
  2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
  3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand

Grilled Yellowfin Tuna with Marinade
Dinner American

Grilled Yellowfin Tuna with Marinade

4.7

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Prick tuna steaks all over with a fork and place in a shallow glass baking dish.
  3. 3 Whisk together oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic in a bowl; pour over tuna steaks. Cover the dish with plastic wrap and refrigerate for 1 to 3 hours.
  4. 4 Preheat the grill to medium heat and lightly oil the grate. Remove tuna from marinade; shake excess marinade from steaks and transfer to a plate.
  5. 5 Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
  6. 6 Cook tuna on the preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

By grncreek

Zucchini-Raspberry Bread
Dessert American

Zucchini-Raspberry Bread

4.4

Prep
20 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, cinnamon, and nutmeg in a large bowl. Combine sugar, zucchini, vegetable oil, egg, and lemon zest in a separate bowl; stir into flour mixture. Gently fold in raspberries and walnuts; pour into the prepared loaf pan.
  3. 3 Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By reedfamilyof5

Sedation
Drink American

Sedation

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass with ice, and pour in the vodka, amaretto, peach schnapps, coconut rum, and melon liqueur; stir. Pour in the orange juice and pineapple juice. Float the cranberry juice on top. Garnish with a lemon twist.

By witchywoman

Lemon-Pepper-Rubbed Back Ribs
Dinner American

Lemon-Pepper-Rubbed Back Ribs

5.0

Prep
10 min
Cook
210 min
Total
280 min

Instructions

  1. 1 About 1 hour before smoking, combine brown sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel, and apple pie spice in small bowl; mix well. Coat both sides of ribs with vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
  2. 2 Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
  3. 3 Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
  4. 4 Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Smithfield®

Memaw's Lemon Sunshine Cake
Dessert American

Memaw's Lemon Sunshine Cake

4.8

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
  2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
  4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
  5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
  6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Lemon Tart
Dessert American

Lemon Tart

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan with a removable bottom or an 8-inch square baking dish.
  2. 2 To make the crust: Mix softened butter and confectioners' sugar together in a bowl until very smooth; stir in flour. Press dough into the prepared baking pan; pierce with a fork in several places to prevent crust from puffing up during baking.
  3. 3 Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the oven and let cool while you make the filling. Leave the oven on.
  4. 4 To make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon zest, and salt until thoroughly combined; pour into cooled crust.
  5. 5 Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar. Serve immediately or refrigerate and serve chilled.

By luvluv1

Babs' Lemon Poppy Seed Muffins
Breakfast American

Babs' Lemon Poppy Seed Muffins

4.3

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
  3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
  4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
  5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

By Barbara

Lemon Loaf Cake
Dessert American

Lemon Loaf Cake

4.3

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy and lighter in color. Add eggs one at a time, beating well after each addition. Beat in sour cream, vanilla, and lemon zest; beat for 2 minutes. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Add flour mixture to butter mixture, beating until just incorporated. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Cool in the pan briefly before removing to a wire rack to cool completely.
  4. 4 To make the glaze: Whisk confectioners' sugar and lemon juice together in a medium bowl until smooth. Place cooled cake on a serving plate and pour glaze over entire cake; allow glaze to dry before serving.

By seth martin

Mincemeat Spice Cake
Dessert American

Mincemeat Spice Cake

4.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
  2. 2 Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
  3. 3 Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

By Crosse Blackwell

Smoked Salmon Deviled Eggs and Tomatoes
Lunch American

Smoked Salmon Deviled Eggs and Tomatoes

4.3

Prep
30 min
Cook
15 min
Total
120 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Place the tomatoes, cut sides down, onto a paper towel to drain.
  3. 3 Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
  4. 4 Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

By Tejay

Blueberry Raspberry Pie
Dessert American

Blueberry Raspberry Pie

4.6

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  3. 3 Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
  4. 4 Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
  5. 5 Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
  6. 6 Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
  7. 7 Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.

By Sharona

Blueberry Streusel Cobbler
Dessert American

Blueberry Streusel Cobbler

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
  2. 2 Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.
  3. 3 Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.
  4. 4 Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.
  5. 5 Bake in the preheated oven 65 to 70 minutes.
  6. 6 Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.

By Eagle brand

Baked Lemon Chicken Thighs with Mushroom Sauce
Dinner American

Baked Lemon Chicken Thighs with Mushroom Sauce

4.3

Prep
20 min
Cook
50 min
Total
310 min

Instructions

  1. 1 Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  3. 3 Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
  6. 6 Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  7. 7 Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

By hoydenjen

Sybil's Old Fashioned Lemon Layer Cake
Dessert American

Sybil's Old Fashioned Lemon Layer Cake

4.0

Prep
45 min
Cook
30 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
  2. 2 Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
  3. 3 With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
  5. 5 To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
  6. 6 To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

By REGINAHARRIS