Lemon Stuff

21 March 2023

When shopping, choose lemons that feel heavy for their size and have a good fragrance.  The skin should be bright yellow.  Store them in a plastic bag in the refrigerator for up to a month or at room temperature for a week or two.

Always wash the exterior before zesting or slicing.  Roll the lemon under your palm on a firm surface to break down the cells that hold the liquid.  A lemon that is particularly hard can be microwaved for about 20 seconds.  A lemon should yield 2 to 3 tablespoons of juice per fruit.

A single lemon provides a full day’s Vitamin C; the juice alone gives about a third of the daily requirements.

Lemons are in season all year long because the lemon tree continually produces fruit.  Yield is about 500 to 600 pounds per tree annually.

Creamy Lemon Chicken


  • 12 pieces of chicken
  • salt and pepper to taste
  • 2 teaspoons ground paprika
  • 2 tablespoons salted butter
  • 4 sprigs fresh thyme leaves
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 lemon, juiced
  • ½ cup heavy whipping cream
  • ¼ cup grated Parmesan cheese


  • Preheat the oven to 400 degrees F.
  • Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
  • Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
  • Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
  • Bake in the preheated oven, uncovered, until chicken is no longer pink inside and juices run clear, about 30 minutes.

Lemon-Chive Potatoes


  • 1 ½ pounds potatoes (10 to 12 small)
  • 2 tablespoons butter
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons chives, diced
  • salt and pepper
  • 1/8 teaspoon ground nutmeg


  • Wash potatoes and boil with skins on (many nutrients are in and just below the skin) until tender. Remove from water and slice or dice into a serving bowl.  Salt and pepper to taste. Keep warm.
  • Heat remaining ingredients just to a boil. Pour over potatoes and serve

Lemon Crisps


  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup shortening
  • ½ cup butter, softened
  • 2 teaspons lemon zest
  • 1 tablespoon lemon juice
  • 1 egg
  • 2 ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt


  • Preheat oven to 375.
  • Combine sugars, shortening, and butter. Add remaining ingredients.
  • Note: If dough is too stiff, add 1 egg yolk; if dough is not stiff enough, add flour in small increments.
  • Using a cookie press, place cookies on a baking sheet lined with parchment paper.
  • Bake about 8 to 10 minutes until edges are light brown.
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