Zesty Lemon Sauce Recipes

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

ASIAN CHICKEN TENDERS WITH ZESTY LEMON SAUCE

Steps:

• Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
• Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
• In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

ZESTY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
• Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
• Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
• Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

ZESTY MARINATED SHRIMP

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

ZESTY LEMON CURD

Steps:

• In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold., Spread on muffins or rolls, or serve over waffles or ice cream.

LEMON-ZEST GLAZE

Steps:

• In a small bowl, combine the ingredients and stir until well mixed. Use as a glaze for baked goods.

CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper.
• Lightly dredge with flour, shaking off excess.
• Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
• Place chicken aside in a pretty dish or platter.
• Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
• Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
• Add the sour cream and cook for five more minutes, or until heated through.
• Pour sauce over chicken and serve immediately.

ZESTY LEMON-GLAZED STEAK

Steps:

• Heat grill to medium heat.
• Mix all ingredients except steak until blended. Reserve half the A.1. mixture for later use; brush remaining evenly onto both sides of steak.
• Grill steak 5 min. on each side or until medium doneness (160°F), brushing occasionally with the reserved A.1. mixture for the last few minutes.

ZESTY TARTAR SAUCE

Steps:

• Place all ingredients in a small bowl and stir to combine; season with salt and pepper. Cover and keep refrigerated until ready to use.

ZESTY TOMATO DIPPING SAUCE

Steps:

• Heat oil in a small saucepan or skillet over medium. When it shimmers, add garlic and cook until fragrant and just beginning to turn golden, about 2 minutes.
• Add tomato sauce and 2 tablespoons water; simmer for 1 minute. Remove from heat, stir in lemon juice, and season to taste. Transfer to a bowl and serve warm. This sauce can also be made and refrigerated in an airtight container up to five days ahead. When ready to serve, gently reheat until warm.

ZESTY LEMON FROSTING

Steps:

• Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
• Slowly add icing sugar, mixing on low speed for about 2 minutes.
• Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
• If using color gel, add a drop or two, then beat until blended.
• Yields enough to frost outside of three layer 8" round cake.