Beginning with short end, roll up sole, skinned side in. Arrange them seam side down in a well buttered baking dish just large enough to hold them in one layer and sprinkle them with the lemon juice.
In a small bowl, beat the eggs with the cream; add the cayenne, salt and herbs.
Pour the custard over the sole and put the dish, covered with foil, in a preheated 350\u00b0 oven and bake 30 to 35 minutes or until sole flakes.
Preheat the oven to 400. In a small bowl, combine the bread crumbs, Parmesan, parsley, oregano, lemon zest, salt and pepper.
Place the fish, smooth side up, on a work surface. Sprinkle the mixture over the fish and roll up from one short end. Place the rolls seam-side down in a 9 inch square glass baking dish. Drizzle the lemon juice over the fish.
Bake uncovered for 10 minutes or until the fish is just cooked through and the filling is hot.
ombine fish, half of the lemon slices, wine, and 1/4
ith cooking spray. Pour the lemon juice over the fillets, then
n pan and pour wine, lemon juice, and melted butter over
oss the fries with the lemon zest, juice, salt, and pepper
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling.
Cook as directed except use 3 eggs instead of 2 and omit sugar.
Cook over medium heat until done.
Stir well.
Set mixture aside to cool 5 minutes.
Stir and add 11 packages of Equal sweetener (or sweeten pie as desired).
Fix meringue, using your recipe.
Place on pie.
Brown in oven at 350\u00b0 for about 5 minutes.
First make the lemongrass butter: put everything into a food processor and season well with black pepper.
Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/11/2in thick, wrap and chill in the fridge or freezer until firm.
When the butter is firm, preheat the grill to high.
Trim the fins and tails of the fish with kitchen scissors.
Brush the fish on both sided with the melted butter and season with a little salt and pepper.
Depending on the size of your grill, cook ...
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
Preheat oven to 400\u00b0F.
Combine sausages, onion and garlic in a shallow roasting pan. Toss with 1 tbsp oil. Bake for 10 mins. Turn sausages over. Add beans, tomatoes, zucchini and chili flakes. Drizzle with remaining oil and season to taste. Add lemon halves. Bake for 10-15 mins, until sausages are cooked through.
Pour wine into hot pan and let bubble. Squeeze juice from baked lemon halves over sausage mixture and sprinkle with basil. Serve with mixed greens.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
Preheat the oven to 400\u00b0F.
Toss all ingredients, except kale, in a large baking dish. Season to taste. Bake 25-30 mins, until chicken is cooked through and cauliflower is lightly golden.
Stir in kale. Bake 2-3 mins longer, until wilted slightly. Squeeze baked lemon wedges over top. Serve with crusty bread.
Preheat oven to 400 degrees F.
Combine salt, pepper, garlic, and thyme.
Lay chicken pieces into a 11\" x 13\" baking pan. Sprinkle seasonings over chicken.
Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
Pour hot lemon mixture around chicken.
Slice lemon into thin circular slices. Top chicken piece with a lemon slice.
Bake for 35 minutes at 400 F, until golden brown and juices are clear colored.
ach salmon steak.
Slice lemon, and place 1 slice of
lace a dollop of Preserved Lemon Dressing on a plate and
Preheat oven to 200 deg. Place chicken in a shallow ovenproof dish. Scatter with olives.
Cut the lemon in half, squeeze over the juive of half a lemon/ Slice the remaining lemon and place on top of the chicken. Drizle with wine and oil. Seaeson with salt and pepper.
Cover dish tightly with foil. Bake for 15 mins. Remove foil and bake another 10 mins until the chicken is golden and cooked through.
Serve with white rice
nd fluffy. Beat in the lemon zest, then the eggs, one