Lemon Pepper Popovers Recipes

LEMON-PEPPER POPOVERS

Steps:

• Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
• Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
• Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

LEMON DILL POPOVERS

Steps:

• Heat oven to 450°. Generously grease bottom and sides of 6-cup popover pan or six 6-ounce custard cups with shortening. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat).
• Fill cups about half full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

LEMON POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

LEMON, PEPPER, AND THYME POPOVERS

Steps:

• Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water and add butter in a stream whisking zest, pepper, and 1 teaspoon thyme into batter. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins, sprinkle remaining teaspoon thyme over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

LEMON SWEET NO PEEK, NO BEAT POPOVERS

Steps:

• Melt margarine in microwave medium bowl.
• Add eggs.
• Add milk. Whisk all together.
• Add flour, salt, lemon juice and sugar or Splenda.
• Gently stir with a spoon until mixed. There will be small lumps.
• Spray each muffin cup with Pam.
• Fill each muffin cup 1/2 to 3/4 full.
• Put in oven.
• Turn on oven to 450°F.
• Note: If you use Splenda individual packets you will have 8 to 10, if you use powdered sugar you will have more batter, 12 or more.
• Bake for 30 to 35 minutes. The popovers should be between light brown and dark brown. Will be soft and fluffy inside, with a nice small & large holes to add lemon sugar butter inside.
• Note: If you use Splenda packets you will have less batter, 8 to 10. If you use powdered sugar you will have more batter, 12 or more.

LEMON PEPPER POPOVERS

Steps:

• Preheat oven to 450°F
• Sift flour and whisk in milk.
• Add remaining ingredients, whisking just to mix. Batter should be the consistency of heavy cream.
• Grease 8 muffin cups very well (these have a tendency to stick).
• Fill each cup 1/2 full.
• Bake for 15 minutes, without opening the oven (otherwise they'll deflate).
• Reduce heat to 375 F and continue baking until puffed and well-browned, about 20 minutes.
• Serve at once.