1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
4 mini graham cracker piecrusts (from a 4-oz. pkg.)
¾ cup heavy cream
2 Tbsp. powdered sugar
1 tsp. lemon zest
Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.
This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.
1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
2 Tbsp. olive oil (we used extra-virgin olive oil)
2 Tbsp. butter (we used unsalted butter)
1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
2 large shallots, chopped
4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
8-10 sage leaves, thinly sliced (we used 10 leaves)
About 2 Tbsp. thyme, leaves stripped from stems and chopped
1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
EVOO (extra-virgin olive oil), for drizzling
3-4 Tbsp. chives, finely chopped
Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
Take a large pot of water and bring it up to a boil to cook the pasta in later.
Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !
*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.
**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.
With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !
Recipe source unknown.
We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.
2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
6 tablespoons butter (we used unsalted butter)
12 ounces cooked linguine (we used whole wheat spaghetti)
1 cup pasta-cooking water
½ cup grated parmesan
Salt, for seasoning to taste (we used kosher salt)
1 chile de arbol, crumbled
Pour the olive oil into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.
This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !
This recipe came from Food Network.
We weren’t paid in any form to promote Food Network.
1 package (18-¼ ounces) lemon cake mix (we used a 15.25 oz. package of Betty Crocker Super Moist Lemon Cake Mix)
1 cup crisp rice cereal
½ cup butter, melted (we used unsalted butter)
1 egg, lightly beaten (we used a large egg)
1 teaspoon grated lemon peel
Preheat your oven to 350 degrees. Add all the ingredients to a large mixing bowl, stirring to combine (the dough will look crumbly). Roll the dough into 1-inch balls (we used a rounded teaspoon to yield 1-inch balls), placing each ball two inches apart on ungreased baking sheets (we lined our sheets with aluminum foil before placing the balls on them).
Place each sheet in the oven for 10-12 minutes or until the cookies are set (we cooked ours for 8 ½ minutes). Let the cookies cool for a minute before taking them off and moving them to a wire rack where they can finish cooling off.
Yield: About 4 dozen (we got around 56 cookies)
These are some adorably tiny cookies (you could finish each cookie in two bites at most). You get the nice lemon flavor without the pucker power. When this comes out of the oven it feels pillowy soft but after a couple of minutes it becomes chewy with crispiness from the bottom of the cookie. We didn’t really understand why the rice cereal was added to this because the little bit of crispiness that we felt seemed to come only from the bottom of the cookie. Nice for when you want a sweet treat but you don’t want to indulge too much.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Betty Crocker or Taste of Home.
Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.
This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !
This recipe came from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
10 tablespoons fresh lemon juice (we used 8 tablespoons)
1 ¾ cups simple syrup (We did a 50:50 ratio of sugar and water with our simple syrup and let it cool down to room temperature afterwards)
¾ cup chopped fresh mint leaves (we finely chopped our mint)
¼ cup water
Lemon slices and mint leaves, for garnish
Add all the ingredients to a large plastic freezer-safe bag. Seal the bag and place it in the freezer for anywhere from 6 hours to overnight so the mixture gets frozen. Once frozen, take the bag out and massage it with your hands until the mixture takes on a slushy consistency. Pour into glasses and garnish with lemon slices and mint leaves.
They called this “Citrus Bourbon Slushies” but we call it Swamp Slushies ! Don’t let the looks decieve you, this is a delicious drink to have on a hot day. Hell, it’s a delicious drink to have anytime of the year ! There’s a nice level of sweetness without being overpowering, you can taste the bourbon but it’s not overwhelming (oh, you will feel it as well !) and the mint gives it a nice freshness. The lime and lemon juice brightens the drink but doesn’t make it pucker-inducing at all. We don’t know what happened ‘cause the photo for this drink made it look yellow-ish but ours ended up looking like swamp water. The drink was too good to not post even though it visually didn’t turn out the same as the magazine’s picture did. So we decided to embrace the difference and give it the name that seemed fitting ! This is a great drink to have for the summer time but it could be a fun drink to serve in October for a Halloween party !
We got this recipe from People magazine.
We weren’t paid in any form to promote Jim Beam or People magazine.
1 ¾ cups lemon juice (about 10 large lemons) (we bought more than 10 lemons since we didn’t know what counted as “large” for lemons)
Take a large saucepan out and mix the sugar, 1 cup of water and the lemon peel together in it. Set the heat to medium and stir the mixture for 4 minutes or until the sugar’s dissolved. Take the saucepan off the heat, stirring in the lemon juice and remaining water afterwards. Place the lemonade in the fridge and leave it there until it’s cold. Serve the drink over ice and enjoy !
This is a delicious classic lemonade. It’s sweet but you can still taste the lemon in this without it being pucker-inducing. A great drink to enjoy on a hot day.
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.