BEST LEMON CHICKEN
I found this on the back of a bag of frozen chicken breasts. There were five things I liked about this recipe; it was easy, it is weight watchers core friendly, it smelled great cooking, it was tasty, and I didn't have to remember to thaw the meat. I served this with some brown rice and some steamed corn. The whole family enjoyed it. I included the marinade time in with the prep time. And my chicken was pretty thick so I ended up flipping my chicken 2 more times and broiling an additional 3 minutes each flip. The cook time I noted is per package directions.
Provided by Icancook2
Categories Chicken Breast
Time 41m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove ice glaze from frozen chicken breast by holding under lukewarm running water for approximately one minute.
- Place chicken in shallow dish in single layer.
- Combine lemon juice, olive oil, optional red pepper, mustard, garlic, salt, and pepper.
- Reserve 1/4 cup of the marinade and pour the remaining marinade over the chicken.
- Refrigerate for 20 minutes.
- Preheat grill to medium or preheat broiler.
- Place chicken on the grill or rack of broiler pan and baste with reserved marinade.
- Grill (or broil 4" from heat source) for 5 minutes.
- Baste chicken and grill for 3 minuted or until golden.
- Turn chicken, baste, and grill 6-8 minutes or until juices run clear when the thickest part of the chicken is pierced and temp on instant read thermometer reaches 170.
Nutrition Facts : Calories 259.7, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 410.2, Carbohydrate 2.7, Fiber 0.3, Sugar 0.6, Protein 27.6
THE BEST LEMON CURD
Never buy lemon curd from the store again! No really, don't, it's gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon.
Provided by Karen
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
- Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
- When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
- Return the pot to the stove and add the rest of the eggs while stirring. If you don't stir you may curdle your eggs.
- Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
- Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
- Stir the chopped butter into the lemon curd until it's completely melted. This is a good time for a large spoonful of hot lemon curd.
- Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
- Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
- Transfer to a tupperware. Keeps for 1-2 weeks.
Nutrition Facts : ServingSize 0.5 cup, Calories 155 kcal, Carbohydrate 21 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 85 mg, Sodium 150 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g
BEST LEMON BARS
Make and share this Best Lemon Bars recipe from Food.com.
Provided by Luby Luby Luby
Categories Bar Cookie
Time 1h20m
Yield 24 Bars
Number Of Ingredients 9
Steps:
- Shortbread Base:Preheat oven to 350 degrees.
- Cut butter into 1/2 inch pieces.
- In food processor, process all ingredients until mixture begins to form small lumps.
- Press mixture evenly into 9x13 baking pan.
- Bake in middle of oven until golden, about 20 minutes.
- While shortbread is baking, prepare topping.
- Topping: In bowl whisk together eggs and granulated sugar until combined well.
- Stir in lemon juice and flour.
- Pour lemon mixture over hot shortbread base.
- Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
- Let cool completely in pan then sprinkle with confectioner's sugar.
Nutrition Facts : Calories 178.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.2, Sodium 112.7, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 2.4
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Fruit Tarts
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
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