LEMON BUTTER SAUCE
This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.
- Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.
LEMON BUTTERCUPS
A friend was recently recalling a cookie his mom made called a buttercup. In the version from his childhood growing up in Alabama, Jiffy pie crust mix was combined with sugar and spices and used to make a filled cookie baked in a muffin tin. With that description in mind I began my search and found several version of this cookie including one attributed to Gale Gand, a supremely wonderful baker. These look richer and more refined but just as tasty. I have not tried this recipe yet but will do so after the holidays. Note cooking time does not include chilling time.
Provided by justcallmetoni
Categories Tarts
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a mixer fitted with a paddle, mix the flour and salt in a large bowl. Add the butter and mix the ingredients together into a sandy, crumbly mixture. In a bowl, combine the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
- In a mixing bowl with a whisk attachment, cream the cream cheese. Add the egg, powdered sugar, vanilla and lemon zest.
- On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.
- Preheat the oven to 375°. Bake the lemon buttercups until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
Nutrition Facts : Calories 163.3, Fat 12.4, SaturatedFat 7.7, Cholesterol 48.6, Sodium 56.6, Carbohydrate 11, Fiber 0.3, Sugar 2.5, Protein 2.2
LEMON BUTTER
Serve this thick and creamy, lemon-flavored butter warm over gingerbread or blueberry muffins. You can also top ice cream with it! This recipe will also work with margarine instead of butter.
Provided by dramstad
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
- Remove the sauce from the heat and stir in the butter. Serve warm.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 14.7 g, Cholesterol 5.4 mg, Fat 2 g, SaturatedFat 1.3 g, Sodium 14.6 mg, Sugar 12.6 g
LILY'S LEMON CUPCAKES
Make lots, these will disappear fast says Good Food reader Lily, aged 5
Provided by Good Food team
Categories Afternoon tea, Dinner, Lunch, Supper, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with fairy cake cases. Beat the butter and sugar in a big bowl with a wooden spoon until it is really soft, then add the lemon zest. slowly stir in the eggs, then fold in the flour until it is all combined. Use two teaspoons to divide the mixture between the cake cases. Bake for 18-20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a wire rack.
- While you wait for the cakes to cool, make the butter cream icing. Beat the butter until it is really soft. Gradually beat in the icing sugar, lemon zest and juice until it is thick and yummy. Spread the butter cream on top of the cakes with the back of a spoon, then decorate with sprinkles or sweeties.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Protein 2 grams protein, Sodium 0.24 milligram of sodium
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- In a mixer fitted with a paddle, mix the flour and salt in a large bowl. Add the butter and mix the ingredients together into a sandy, crumbly mixture. In a bowl, combine the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
- In a mixing bowl with a whisk attachment, cream the cream cheese. Add the egg, powdered sugar, vanilla and lemon zest.
- On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.
- Preheat the oven to 375°. Bake the lemon buttercups until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
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