Lemon Pirouettes Recipes

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THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

ROASTED LEMON PEPPER POTATOES



Roasted Lemon Pepper Potatoes image

If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ cup olive oil, or more to taste
1 cup chicken broth
3 tablespoons fresh lemon juice, or to taste
2 teaspoons lemon zest
4 sprigs fresh oregano leaves, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C).
  • Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
  • Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
  • Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
  • Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
  • Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g

GREEK LEMON POTATOES



Greek Lemon Potatoes image

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes in a single layer in a large baking dish or roasting pan.
  • Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  • Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g

LAURA'S LEMON ROASTED POTATOES



Laura's Lemon Roasted Potatoes image

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
  • Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

LEMON PIROUETTES



Lemon Pirouettes image

Number Of Ingredients 6

4 tablespoons unsalted butter, at room temperature
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
1/2 cup flour
1 teaspoon finely grated lemon peel
1 large egg white, beaten until foamy

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LEMON PIROUETTES



Lemon Pirouettes image

Number Of Ingredients 6

4 tablespoons unsalted butter , at room temperature
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
1/2 cup flour
1 teaspoon finely grated lemon peel
1 large egg white , beaten until foamy

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat (or use a nonstick baking sheet). Set aside. Place the butter and lemon juice in a medium bowl and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar, flour, and lemon peel and beat on low speed for 2 to 3 minutes or until smooth and creamy, scraping down the sides of the bowl with a rubber spatula as necessary. Add the egg white and beat just until incorporated. Spoon 1 rounded tablespoon batter onto each half of the prepared baking sheet. Spread the batter with the back of a spoon into a 5-inch circle. (Don't worry if the batter looks uneven--it will even out during the baking process.) Bake for 7 to 10 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen it and quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeat the process with the remaining batter. The cookies can be stored in an airtight container for up to three to five days or frozen for a couple of weeks.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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Top Asked Questions

What is the best recipe for lemon muffins?
Lemon Muffins. Butter 12 muffin cups or line them with liner papers. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest. In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined.
What is the best way to make a pirouette?
By studying cookie cookbooks, I decided that the best way to make a pirouette is to use a recipe for tuiles cookies (French cookies that are less than 1/16 inch thick). Traditionally, tuiles are just slightly curved and look a bit like potato chips. The same batter can be formed into a variety of shapes – like the cigar shape needed for Pirouettes.
How to make a lemon pie with egg whites?
Directions. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry.
How to make lemon pie with 7 ingredients?
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients. Preheat oven to 350°F (177°C). Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined.

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