the Pence family cookbook

Recipes Tagged with “lemon”

Lemon Pudding Cakes

dessert cake lemon untested


  • 1 c. granulated sugar, divided
  • 1/3 c. all-purpose flour
  • 1/8 tsp. salt
  • 1 c. low-fat milk
  • 2 tsp. freshly grated lemon zest
  • 1/2 c. lemon juice
  • 2 tbsp. butter, melted
  • 2 large egg yolks
  • 3 large egg whites, at room temperature
  • Confectioners’ sugar for dusting


Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

Whisk 3/4 cup granulated sugar, flour, and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.

Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s okay if it’s a little lumpy).

Evenly divide among the prepared ramekins placed in the roasting pan.

Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.

EatingWell.com, via Delish

Lemon Chicken Tagine

main course chicken lemon moroccan untested


  • 1 tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, crushed
  • 4 chicken quarters
  • 1 teaspoon ground turmeric
  • 2 tbsp. cilantro
  • 3/4 c. chicken stock
  • 1 preserved lemon
  • salt pepper


Heat the oil in a tagine on medium. Fry the onion and garlic for 3-4 minutes without coloring. Cut the chicken quarters into two pieces each. Add to the tagine and brown, turning frequently. Lower heat if necessary. Add turmeric, 1 tbsp. cilantro, stock, salt and pepper. Bring to a simmer. Rinse the preserved lemon, discard the pulp, and cut the peel into thin strips. Stir into the chicken. Cover the tagine and simmer for 2-2 1/2 hours. Remove the lid and, if needed, boil rapidly for a few minutes to thicken. Garnish with remaining cilantro.

Le Creuset tagine booklet

Lemon Curd Tart with Olive Oil

dessert lemon pie untested


For tart shell:

  • 2 tablespoons almonds with skins, toasted and cooled
  • 3/4 cup all-purpose flour
  • 1/4 cup confectioners sugar
  • Pinch of fine sea salt
  • 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk
  • 3 1/2 tablespoons fruity olive oil (preferably French)

For lemon curd:

  • 3 large lemons
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons fruity olive oil (preferably French)


Make tart shell:

Preheat oven to 425°F with rack in middle.

Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add yolk and oil and pulse until just incorporated and a very soft dough has formed.

Spread dough evenly over bottom and up side of a 9" tart pan with offset spatula. Chill until firm, about 30 minutes.

Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:

Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

Remove from heat and whisk in butter and oil until smooth.

Assemble tart:

Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Gourmet, May 2008

Granny’s Old Fashioned Pudding Cake Vigilante

dessert cake lemon



  • 1 box vanilla cake mix
  • 1 small box vanilla pudding mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs
  • Zest of 1 lemon
  • Juice of 1/2 lemon [CAP: 1 lemon]
  • Juice of 1/2 lime [CAP: 1 lime]


  • 2 cups powdered sugar
  • 1 stick unsalted butter
  • 1/4 cup buttermilk
  • Zest of 1 lemon
  • Zest of 1 lime
  • Juice of 1/2 lemon [CAP: 1 lemon + another half lime]


Preheat the oven to 350 degrees F.

For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.

Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.

For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.

Slice the cake into even pieces and drizzle the glaze over the top.

Coolio [CP: yeah, that Coolio], via Food Network


cocktails brandy lemon


  • 3-4 dashes [6-8 mL] simple syrup
  • 2-3 dashes [3-6 mL] orange cordial (Cointreau)
  • juice of 1/2 lemon
  • 1 small wine-glass [3 oz?] brandy


Shake over ice, strain. Top with soda.

“Scientific Bar-Keeping,” 1884, Joseph W. Gibson (via Webtender)

Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini

main course broccolini lemon pork


  • 1 4-pound boneless pork loin roast, trimmed
  • 12 thin prosciutto slices (about 6 ounces)
  • 1 large lemon, very thinly sliced
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup chopped fresh chives
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds broccolini, trimmed
  • 3 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 1 cup Pinot Grigio or other dry white wine
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 tablespoon fresh lemon juice


Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.

Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD Can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°F; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.

Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.

Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch-thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

Bon Appetit, December 2010

Avgolemono Soup

side dish greek lemon soup


  • 12 cups chicken broth
  • 5 TBSP lemon juice
  • zest of 1 lemon
  • 12 egg yolks
  • salt and white pepper to taste
  • thinly sliced lemon


Heat the chicken broth until it is scalding hot. Add the lemon juice and zest. Whisk egg yolks, then gradually whisk in some of the hot broth. Slowly return to broth, lower heat, and stir constantly while warming and thickening. Serve immediately, garnished with the lemon slices.

Dolmades with Avgolemono

main course side dish greek lamb lemon

Ingredients for Dolmades

  • 2 lbs. ground lamb
  • 2 large onions, grated
  • 1/2 cup minced parsley
  • 1/2 cup long grain rice
  • 2 egg whites (save yolks for sauce)
  • 2 TBSP minced fresh mint
  • s & p
  • 1 jar grape leaves
  • chicken broth

Preparation for Dolmades

Combine all filling ingredients and mix well. Rinse, drain, and separate grape leaves. Cover the bottom of a 4-quart saucepan with 4-5 leaves. Roll 1 TBSP filling in each grape leaf. Place close together in even layers in saucepan. Add enough chicken broth to cover rolls. Place a small plate directly on top of rolls to weigh down. Cover and simmer for 1 hour.

Ingredients for Sauce

  • 2 to 3 cups broth from pot
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup lemon juice
  • 1 TBSP cornstarch

Preparation for Sauce

In small saucepan, boil broth. Combine eggs, yolks, juice, and cornstarch in blender. With blender running, slowly add hot broth. Return to saucepan and stir over low heat until thickened. Pour sauce over rolls. Eat.


Lemon Caper Vinaigrette

miscellaneous asparagus dressing lemon


  • 2 tbsp. finely chopped shallots
  • 2 tbsp. lemon zest
  • 2 tbsp. lemon juice
  • 1 tbsp. capers, drained
  • 2 tbsp. chopped parsley
  • 3 tbsp. olive oil
  • salt and pepper


Mix the shallots, lemon zest and juice, capers, and parsley in a small bowl. Whisk in the olive oil, and season to taste with salt and pepper.

[CP: This is particularly good on asparagus.]


Blueberry-Lemon Bread

breakfast blueberry lemon


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 cups sugar
  • 2 large eggs
  • 2 teaspoons grated lemon peel
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries or frozen, thawed, drained


Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Bon Appetit, August 1991