Lemon Lighting Recipes

LEMON GLAZE

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

EASY LEMON SQUARES COOKING LIGHT

Steps:

• Preheat oven to 350 degrees.
• To prepare crust: beat sugar and butter until creamy.
• Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
• Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
• To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
• Beat until well blended.
• Pour mixture over crust, bake for 20-25 minutes.
• Let cool on wire rack, sift powdered sugar on top.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Steps:

• In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
• In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
• When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

LEMON LIGHTING

Steps:

• for the curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) . This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
• For the shortbread: Mix the flour, sugar, and salt in a bowl by hand. Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown. Set aside to cool until assembly.
• For the meringue: Mix sugar and water in pot and boil. In a kitchen aid bowl, whip the egg whites until they form a soft peak. Pour in the syrup quickly; let this beat until whites have cooled.
• Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd. In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd. Ending with Italian Meringue, spoon it in and flatten the top with a spatula. Now burn the top with a blow torch. You can refrigerate this up to 3 hours before eating.