Category Archives: Lemon

Shortbread and Lemon Curd Bars

shortbread and lemon Curd
shortbread and lemon Curd

 

 

 

 

 

 

 

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread.  Some of the recipes use way too much sugar in the topping making it too sweet.  You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has.  The “must” is don’t use the bottled type of lemon juice, go with the real thing.  You’ll need the zest anyway.  I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

  1. 1 pound butter softened
  2. 1 cup granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla (optional)
  5. 4 cups all purpose flour

For the Lemon Curd:

  1. 5 large egg yolks
  2. 1/2 cup granulated sugar
  3. Zest of 4 lemons
  4. 1/2 cup lemon juice strained
  5. pinch of salt
  6. 6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt.  Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes.  Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl.  Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming).  Place in refrigerator to cool and thicken.  

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball.  Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square.  Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown.  Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula.  Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares.  Optional sprinkle a little powdered sugar over the top.  

 

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

 

 

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread!   5 paws.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Shortbread and Lemon Curd Bars
A light summery treat for any time of year
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Ingredients
  1. For the Shortbread
  2. 1 pound butter softened
  3. 1 cup granulated sugar
  4. 1 egg yolk
  5. 2 tsp vanilla (optional)
  6. 4 cups all purpose flour
  7. For the Lemon Curd
  8. 5 large egg yolks
  9. 1/2 cup granulated sugar
  10. Zest of 4 lemons
  11. 1/2 cup lemon juice strained
  12. pinch of salt
  13. 6 Tbs butter cut into small cubes
Instructions
  1. In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
  2. Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
  3. Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
  4. Now begin the shortbread.
  5. Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
  6. Preheat oven to 325°
  7. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  8. Add the yolk and vanilla and continue to mix until completely incorporated.
  9. Slowly add the flour and mix until all combined.
  10. When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
  11. Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
  12. Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
  13. Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
  14. Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

 

Chicken with Curry and Lemons

 

Chicken with Curry and Lemons
Chicken with Curry and Lemons

 

 

 

 

 

Chicken with Curry and Lemons

Being in the middle of  moving we find we are trying to use up a lot of stores, so that we don”t have to move so much.  The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping.  This is one of those recipes it came out pretty good.

Ingredients for Chicken with Curry and Lemons

  1. 3 -4 Chicken breasts
  2.  2 cups Carrots thinly sliced
  3. 2 cups olives chopped
  4. 1 lemon cut into 8 slices
  5. 1 can diced tomatoes
  6. 2 Tbs curry powder
  7. salt and pepper
  8. 3 Tbs butter
  9. 2 Tbs Olive oil
  10. 5 Tbs flour
  11. ½ cup white wine
  12. 1 cup chicken stock
  13. 1 cup brown rice (optional)

Directions for Chicken with Curry and Lemons

Take the chicken breasts and season both sides with salt and pepper.  In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.

Once browned remove to a plate and cover with foil.

Add the flour to the pan and stir to combine and cook.  Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce.  Add in the tomatoes, carrots, lemon, curry powder and olives.  Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.

Place the chicken back on top of the vegetables and cover pan.  Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened.  For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

 

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Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100

 

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven.  5 paws for the effort.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Chicken with Curry and Lemons
Write a review
Print
Ingredients
  1. 3 -4 Chicken breasts
  2. 2cups Carrots thinly sliced
  3. 2 cups olives chopped
  4. 1 lemon cut into 8 slices
  5. 1 can diced tomatoes
  6. 2 Tbs curry powder
  7. salt and pepper
  8. 3 Tbs butter
  9. 2 Tbs Olive oil
  10. 5 Tbs flour
  11. ½ cup white wine
  12. 1 cup chicken stock
  13. 1 cup brown rice (optional)
Instructions
  1. Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
  2. Once browned remove to a plate and cover with foil.
  3. Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
  4. Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

Chicken Piccata

Chicken Piccata

 

Chicken Piccata

Chicken Piccata one of my favorite to make chicken dishes, it’s so easy and with just a few simple ingredients makes a great dinner.

Ingredients for Chicken Piccata for four

  1. 2 Chicken breasts – butterflied and pounded thin cut in halves
  2. 2 Tbs butter
  3. 2 Tbs olive oil
  4. 2 Tbs capers
  5. salt
  6. pepper
  7. ½ cup chicken stock
  8. juice of 1 lemon
  9. thin slices of lemon ( appox 2 for each serving).
  10. seasoned flour

Directions for Chicken  Piccata

Take each chicken breast and butterfly and cut completely in half and place each piece between 2 pieces of waxed paper or plastic wrap and pound thin.

In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.

Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides    Place on a plate in a warm oven to keep hot while cooking the rest of the chicken.  Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce.  Place on a plate, spoon sauce over top of the chicken and top with lemon slices.

 

here are few items to help make this recipe
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
SCI/Scandicrafts, Inc. Citrus Juicer.

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Piccata
Serves 4
A simple chicken recipe with lots of flavor.
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Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 chicken breasts (butterflied,cut in two and pounded thin)
  2. 2tbs butter
  3. 2 tbs olive oil
  4. 2 tbs capers
  5. salt & pepper
  6. 1/2 cup chicken stock
  7. juice of 1 lemon
  8. thin slices of lemon ( 2 for each breast)
  9. seasoned flour
Instructions
  1. In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
  2. Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.
Notes
  1. Season the flour with salt pepper and paprika
Rants Raves and Recipes https://www.rantsravesandrecipes.com/