Ina's Lemon Cake

The "Lemon Cake" recipe by Ina Garten can be found at Food Network.

Submitted by Rose Mary Walecki

Garten, Ina. "Lemon Cake." Food Network, https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110. Accessed 30 April 2019.

Lavender Lemon Curd

Ingredients:

• 3 eggs
• 4 egg yolks
• 1/2 cup maple sugar
• Zest from 4 lemons
• 3/4 cup fresh lemon juice
• 1/4 tsp. salt
• 1 tsp. dried lavender (crushed between fingers)
• 8 tbsp. unsalted butter, softened and cut into cubes

Directions:

1. Place eggs, egg yolks, sugar, zest, juice, salt, and lavender into a medium saucepan and whisk over low heat until it becomes thick enough to cover the back of a spoon (about 10 minutes).
2. Remove from heat and stir in butter until smooth.
3. Allow to cool and store in fridge.

Submitted by Sarah Bublitz

Lemon Cream Torte

Ingredients:

Crust

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted

Filling

• 2 (15 oz.) cans sweetened condensed milk
• 3/4 cup lemon juice
• 2 tsp. grated lemon rind
• 1 pint whipping cream

Directions:

1. For the crust: Mix together crust ingredients and put into a 9-inch spring form pan or a 9 x 13 inch pan.
2. For the filling: Whip the whipping cream. Set aside. Whip the 2 cans of sweetened condensed milk, adding the lemon juice  and lemon rind. Whip until think, about 5 minutes. Fold in the whipped cream. 
3. Put the filling in the crust and chill until serving.

Submitted by Jan Luepke 

Lemon Bars

The "Lemon Bars" recipe by Diana Adcock can be found at Genius Kitchen.

Submitted by Helen Lukas

Adcock, Diana. "Lemon Bars." Genius Kitchen, http://www.geniuskitchen.com/recipe/lemon-bars-9989. Accessed 26 April 2018.

Lemon Cake

Ingredients:

• 1/2 lb. (2 sticks) unsalted butter, at room temperature
• 2-1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6-8 large lemons)
• 3 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 tsp. pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

 Submitted by Sue Richichi from http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe

Lemon Chicken Breasts

Ingredients:

• 1/4 cup good olive oil
• 3 tbsp. minced garlic (9 cloves)
• 1/3 cup dry white wine
•  1 tbsp. grated lemon zest (2 lemons)
• 2 tbsp. freshly squeezed lemon juice 
• 1-1/2 tsp. dried oregano
• 1 tsp. minced fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 4 boneless chicken breasts, skin on (6-8 oz. each)
• 1 lemon

Directions:

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Submitted by Sue Stoecker from Barefoot Contessa: How Easy Is That? by Ina Garten