Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
Add garlic and the chicken.
Stir until meat turns white.
Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
Add pasta and simmer for an additional 15 minutes.
After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
Heat broth to boiling.
Add broccoli and carrots.
Return to boil.
Reduce heat to low; cover.
Cook 5 minutes or until vegetables are tender.
Stir in rice and lemon juice.
Remove from heat and cover.
Let stand 5 minutes or until liquid is absorbed.
Fluff rice with fork before serving.
In saucepan over high heat, heat broth to boiling.
Add broccoli and carrot.
When starting to boil, reduce heat to low. Cover and cook 5 minutes or until vegetables are tender.
Stir in rice, lemon juice and pepper.
Remove from heat, cover and let stand 5 minutes or until liquid is absorbed.
Fluff rice with fork before serving.
lectric mixer. Add eggs and lemon zest; beat until smooth.
Combine sugar, butter, extract and juice.
Beat in eggs, one at a time, until smooth.
In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk.
Add the lemon rind and pecans.
Pour batter into a greased 4 1/2 x 8 1/2-inch loaf pan.
Bake for about 1 hour or until a toothpick comes out clean.
Combine lemon juice and rind.
Blend in condensed milk.
Beat egg yolks slightly; blend into mixture.
Pour into cooled pastry shell.
Beat egg whites until foamy; add cream of tartar.
Add sugar, one tablespoon at a time, beating well after each. Continue beating until very stiff peaks form.
Pile lightly on pie filling.
Brown in oven (350\u00b0) for 10 minutes.
Serves 6.
Blenderize tofu, lemon juice and sugar.
Add lemon peel.
Fold in thawed whipped topping.
Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
Allow crust to cool.
Pour lemon filling into cooled pie crust. Chill.
When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.
Combine 1/2 cup lemon juice and 1 teaspoon grated lemon rind. Blend condensed milk and egg yolks.
Pour into baked pie shell.
In a bowl, mix condensed milk and lemon juice. Fold in yogurt. Pile into shells.
Chill in freezer for 30 minutes.
Top each with a lemon slice, if desired.
Heat 1/2 teaspoon vegetable oil in a nonstick skillet.
Brown 4 boneless pork loin chops.
Turn and sprinkle with lemon pepper or your favorite seasoning.
Brown other side and serve with potatoes and your favorite vegetable.
Takes 15 minutes cooking time.
Quarter lemon and blend in blender all ingredients until lemon is completely blended.
Pour in a 9-inch unbaked pie shell.
Bake at 400\u00b0 for 35 minutes.
In a microwave bowl, whisk together the sugar and eggs until smooth.
Stir in lemon juice, lemon zest, and butter.
Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
Remove from the microwave, and pour into sterile jars.
Store for up to 3 weeks in the refrigerator.
Place water in a microwave-safe measuring cup and microwave on high for 2 1/2- 3 minutes, or until water just begins to boil.
Place tea bags in hot water and allow to steep for approximately 4 minutes.
While mixture is steeping, fill a 20 ounce drinking glass to just below the top with ice cubes and squeeze lemon over the top of the ice.
Pour steeped tea over glass of ice and gently mix lemon with tea.
Serve cold, sweetened if you desire.
Mix lemon juice and Eagle Brand milk together thoroughly. Fold in Cool Whip; stir with spoon until smooth.
Pour into the crust; chill for 2 hours.
It's light and fresh!
Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
Mix lemon juice with milk. Stir in Cool Whip. Put in graham cracker crust. Refrigerate at least one hour to firm.
Put into a greased and floured jelly roll pan. Bake at 350\u00b0 for 12 to 15 minutes. Frost with powdered sugar frosting with lemon juice added.
Pat chicken dry with a paper towel.
Heat butter and oil in skillet over medium high heat.
Coat chicken with flour and season with salt and pepper.
Sprinkle with a few drops of lemon juice. Cook chicken until brown on each side, about 15 minutes.
Remove chicken from skillet and set aside.
To the pan juices, add the remaining juice.
Simmer about 5 minutes, then pour over chicken.
Put lemon juice in double boiler and warm, constantly whipping.
Add the butter a little at a time.
Add chopped parsley.
Keep the sauce warm or serve right away.
Mix Eagle Brand milk and egg yolks, then mix in lemon juice. Pour into pie crust and let set for 15 minutes.
Top with meringue and brown.