My dream is to have a lemon tree someday!
There is nothing more summer than a refreshing glass of lemonade. Maybe this is a silly post to some people, but I have never made freshly squeezed lemonade before. On occasion, I have resorted to buying the powdered or frozen forms of lemonade. Never again, because it is so easy to make your own!
Freshly Squeezed Lemonade
- 1 cup of lemon juice (approximately 6 lemons, squeezed)
- 1 cup simple syrup
- Pitcher full of water
In a small sauce pan over medium heat, combine 1 cup of sugar and 1 cup of water. Heat until the sugar dissolves (do not boil).
In a large pitcher, add the lemon juice and simple syrup. Then completely fill the pitcher with more water and ice. Everyone’s taste buds are different, so you could add more simple syrup if you need it sweeter or more lemon juice if you need it more tart.
Note: to cut back on sugar, I dissolved ½ cup of sugar in 1 cup of water.
I infused the lemonade with a couple of ripped leaves of basil in my glass and a garnish on top. I am sure you could do this with other herbs too!
What do you add to your lemonade?
There is something about spring that brings on a cravings for lemon!
These Double-Lemon Cheesecake Bars were perfect for an adult Easter dessert. Double lemon because the cheesecake had a hint of lemon and topped with a lemon glaze. Delish! Cut into individual portions, stacked, stored and ready to transport to a party without a mess using Sweet Stackers.
Hope you had a nice Easter and enjoy this recipe!
Double-Lemon Cheesecake Bars
- 2 cups vanilla wafer crumbs
- 3 tablespoons butter, melted
- 4 – 8 ounce packages of cream cheese, softened
- 1 ¾ cups sugar, divided
- 3 tablespoons flour
- 1 tablespoons lemon zest
- 1/3 cup lemon juice, divided
- ½ teaspoon vanilla
- 4 eggs, 1 separated
- 2 tablespoons cornstarch
- ½ cup water
Preheat oven to 325° and line a 9×13 inch pan with foil. Mix wafer crumbs and butter. Press into the bottom of the pan and bake 10 minutes.
With an electric mixer, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 TB lemon juice and vanilla with mixer until blended. Add 1 egg white (reserve the egg yolk for later use) and 3 whole eggs, adding one at a time while beating.
Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate for 4 hours.
Glaze: Mix cornstarch and remaining sugar in saucepan, gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg yolk and stir in 2 TB hot cornstarch mixture. Return to remaining mixture in saucepan. Cook and stir 1 minute or until thickened. Cool.
Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Easy Peasy Lemon Squeezy Baked Chicken should have been title of this dish! So easy, so tasty and just a handful of ingredients.
Lemon Garlic Baked Chicken
- 2 large chicken breasts with skin on
- 2 lemons; one sliced thin and 1 squeezed
- ¼ cup olive oil
- 2 teaspoons of minced garlic
- salt and pepper to taste
- fresh green beans
Preheat the oven to 400°.
Prepare baking dish and drizzle bottom with 1 tablespoon of olive oil. Layer the lemon slices on the bottom of pan and place chicken on top. In a small bowl, whisk the olive oil, lemon juice, garlic and S&P. Toss the green beans in mixture and pour over the chicken.
Bake for 50-60 minutes, until the chicken is fully cooked. About half way cooked, spoon juices over the chicken to baste.
Serving suggestion – serve with pasta tossed in the lemon garlic juice from the chicken bake.
Such a cold dreary fall day and some comfort food is needed to break the mood.
A Roasted Chicken can be made a bunch of different ways and I find that there can be some strong opinions out there as to which way is the best. But, I have made chicken a few different ways and I think this one is the best, hands down!
This idea from this recipe came from Jamie Oliver’s Food Revolution Cookbook. The key ingredient that I now swear by…is the whole lemon. It not only makes my chicken look absolutely gorgeous, it gives it great flavor and makes the house smell wonderful.
Here’s what I do…
Preheat oven to 400°.
Chop 2 medium-sized yellow onions into quarters and place in the middle of a shallow roast pan. This becomes a “rack” for the chicken to sit on.
Take one lemon and pierce it several times with a knife. Place it in the microwave for 40 seconds. (already smells good…)
Place the lemon and a bunch of fresh thyme inside the cavity of the chicken. (thyme + chicken = yum)
Rub the chicken with olive oil and salt and pepper the surface. I like to use coarse sea salt for my roasts (if you have it).
Sit the chicken on the onions. If I am roasting other veggies like carrots and potatoes, I place them around the chicken.
That’s it! Place it in the oven and roast. A 3 ½ to 4 pound chicken should take 2 to 2 ¼ hours, but test for doneness.
What is your favorite way to roast chicken?
What is more refreshing than a lemon? With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts. I brought this sweet treat to a family gathering on the 4th of July.
2 C all-purpose flour
1/2 C confectioners sugar
1 C butter
2 C granulated sugar
1/3 C lemon juice (I squeezed 1 1/2 lemons)
1/4 C all-purpose flour
1/2 tsp. baking powder
Sift the first two ingredients together. Cut in butter until mixture clings together. Press into a 13×9 baking pan. Bake at 350º about 20-25 minutes, until crust is lightly browned.
Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth. Sift 1/4 cup flour and baking powder and add to the blender. Blend to combine. Pour the lemon mixture over the crust and bake for another 25 minutes.
Once cooled, cut into bars and sift confectioners sugar top.