LEMON JUICE BOTTLE RECIPES
THE BEST LEMON BARS RECIPE | ALLRECIPES
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Lemon Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, CarbohydrateContent 17.8 g, CholesterolContent 34.2 mg, FatContent 5.8 g, FiberContent 0.5 g, ProteinContent 1.6 g, SaturatedFatContent 3.4 g, SodiumContent 44.4 mg, SugarContent 11.2 g
LEMON CHICKEN PICCATA RECIPE - FOOD.COM
I love Lemon Piccata recipes. This one is made with Chicken but you can substitute Veal and works great. The original recipe came from the back of the Meyers Lemon Juice bottle that you get from William Sonoma.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess.
- In a large fry pan over a medium high heat, place 2 Tbs. of oil and heat until almost smoking. add the Chicken and cook until browned and opaque throughout, about 8-9 minutes total. Place chicken on a warm platter and cover while you make the sauce.
- In the same pan over a medium high heat, warm the remaining 1 Tbs. of oil . Add the shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add the lemon juice, stock and capers and cook until thickened, about 5 minutes. Whisk in the sage, butter and parsley. Spoon the sauce over the chicken and serve.
Nutrition Facts : Calories 463.6, FatContent 27, SaturatedFatContent 7.2, CholesterolContent 101.3, SodiumContent 265.8, CarbohydrateContent 18.7, FiberContent 0.8, SugarContent 1.4, ProteinContent 33.2
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