There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful! —Jo

When I read this on Magnolia's webpage, I knew it was something I would love.  Her recipes never fail, and this was one of the best I've tried.

 I adapted it just a bit, I use Cool Whip instead of heavy cream, because...  it's a pain to whip the cream, and the calories are out the wazoo.  Sometimes I also make it with Fat Free Eagle Brand Milk, it's not as rich as the original, it's just your choice if you're trying to trim some calories off the recipe

Ingredients

Crust:

1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar

Pie Filling:

2 (14 ounce) cans Eagle Brand sweetened condensed milk
3 egg yolks
⅔ cup lemon juice
Dash of salt

Whipped Cream:

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Steps

Preheat oven to 350 degrees F.

For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

Note:  I like to make my own graham cracker crumbs, they are just so much better.  I just break up a pack of graham crackers and put them in the food processor, add the sugar and the butter and pulse until combined.  Easy peasy and so much better than the premade box of crumbs you buy in the store.  Why?  Because they are coarser if you crush them yourself and have a better texture. Just my opinion.  Of course you could just buy a premade graham cracker crust, but don't do that, those things are skimpy and not fresh like they are when you make them yourself.  

For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

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If you've never experienced Limoncello before, you're in for a treat.  Limoncello is an Italian Liqueur with seriously delicious, intense lemon flavor.

So make a pitcher of this fun drink, pucker up and whew,  your lemon loving friends will love this.  It takes old school Tom Collins to a whole new leve1 😋

½ cups good vodka, such as Grey Goose
1 cup freshly squeezed lemon juice (6 lemons) Minute Maid Frozen Lemon Juice works well for this, not frozen lemonade, lemon juice
6 tablespoons sugar syrup 
¼ cup Italian Limoncello liqueur
1½ cups cold club soda
Ice cubes
Sliced lemon, for serving 

Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher. Just before serving, pour in the club soda and stir. Fill highball glasses with ice and pour the mixture over the ice. Garnish each drink with a slice of lemon and serve cold.

You can make your own Limoncello, The Kitchn has an excellent recipe, I'll link it below

      Limoncello Recipe

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It's a new twist on an old favorite and it's very kid & family friendly.  And let's get real,  who doesn't love Rice Krispie Treats?  If you love lemon, like I love lemon, these will be a big springtime hit in your house...

And since there is nothing worse than flat Rice Krispie Treats, I place these in an 8x8 pan so that they are really thick, like the ones you get in gourmet cookie shops.  If you don't have an 8x8 pan, it works equally well to put them in a loaf pan, when you lift them out to cut them, you make them into really big, fat squares of lemony lusciousness.

5 Tbsp. butter
the zest of 1 lemon
the juice of 1 lemon
1 and 1/2 bags of marshmallows (10 oz. bags) - if you want them extra creamy and gooey, just use two bag of marshmallows, I do that a lot with original Rice Krispie Treats...
2/3 cup Duncan Hines Lemon Supreme cake mix
6 cups Rice Krispies

1. Prepare a 8-inch pan with cooking spray, then put in a parchment paper saddle so you can lift out easily and spray again with cooking spray.

2. In a large saucepan melt butter over low heat with the lemon zest and juice. Add in marshmallows and stir until completely melted. Slowly stir in the dry cake mix.

3. Once combined remove from heat and stir in the cereal. Scoop into prepared pan. Very lightly spray your hands with cooking spray and smooth the top of the treats and fill in along the edges to get an even layer. Let cool for about an hour.

4. Lift the squares onto a cutting board and use a sharp knife to cut into shares.

But I do have a trick for cutting any kind of bars, it's a pizza cutter, the kind they use in a pizzeria.  I bought one because we make a lot of homemade pizza and it makes cutting easier, then I realized how well it works for anything that needs to be cut into bars or squares.

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#lemon #lemoneverything #ricekrispietreats #lemonricekrispietreats #yummy #yummyfood #jancooksrealfood #janspicx #monthoflemonrecipes

Paula Deen's Original Ooey Gooey Cake has been a consistently favorite recipe on this site since 2008.  Legend has it that in a St. Louis Bakery, John Hoffman made a mistake by using the wrong amounts of sugar and flour. Because there was so little flour and too much sugar, the cake did not rise and was super dense and heavy. Well, people loved it and he called it ‘gooey butter cake’.   But it was Paula Deen that made it famous and when she debuted it on QVC, it was a huge hit.  She offered many variations of it over the years, and it sold out over and over again.

A couple of years ago, I was searching for a new lemon cake recipe, and on a whim made the lemon version of her Ooey Gooey Cake.  Oh my, it's SO good, you will love this.

This is what Paula had to say about this amazing cake...

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes.  These are just a few of the names I've heard our guests at The Lady & Sons call 'em.  These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes. 

Cake

1 (18.25-ounce) box lemon cake mix, I prefer Duncan Hines
1 egg
1/2 cup (1 stick) butter, melted

Filling

1 (8-ounce) package cream cheese, softened
Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling.
2 eggs
1 teaspoon pure vanilla, you can substitute 1 teaspoon lemon extract for more intense lemon flavor
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese and lemon juice until smooth; add eggs and vanilla or lemon extract. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
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#pauladeen #qvc #ooeygooeybuttercake #lemonooeygooeybuttercake #jancooksrealfood #janspicx #lemon #lemoncake #yummy #yummyfood #foodie

 

Lemony, buttery cod, it's fast, its simple and it's utterly delicious and a great midweek dinner with tons of flavor.  The secret to intense lemon flavor is layering on lemon seasoning, lemon pepper and fresh lemon juice.  This really takes this fish to a new level.  Take a walk on the wild side and then sprinkle on some dill weed for a change, it's wonderful, but I love anything dill.

Instructions:

Brush cod filets liberally with melted butter, then season with lemon seasoning and lemon pepper.  

Preheat your oven to 400 degrees.  Line a pan with parchment paper, bake fish on the parchment for 20-22 minutes until it flakes easily. 

Squeeze fresh lemon juice on top to serve.   Now wasn't that easy?  And healthy, too.  

I also make a Chile Lime version with Trader Joes amazing Chile Lime Seasoning, I'll link it as well.  It's the same procedure, just change the seasonings using lime pepper and Chile Lime Seasoning.  Then squeeze fresh lime juice when you serve.  This is so good with cilantro rice, at least thats what my family thinks, I'm not a fan of cilantro but everybody raves about it.

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#lemon  #cod #fish #yummy #yummyfood #jancooksrealfood #garlicbutter #lent #bakedcod #marinatedfish

These are so rich, so decadent, the lemon equivalent of the fudgiest brownie you ever ate, they're just really yummy brownies, infused with lemon instead of chocolate.   Bake these in a pan no bigger than 8"or they will be too thin.  No 8" pan, no problem, just bake them in a loaf pan, and make that parchment paper saddle so you can lift them right out of the pan.  Oh my, every bite of these tart brownies is puckery deliciousness...

Ingredients

It's Monday, we always eat healthy on Monday, so I have an awesome option for you.  

Lemony, garlicky, buttery pasta.  This is lemon pasta without the guilt, okay, maybe a little guilt, but still not nearly as much guilt as if it were made with heavy cream.  It's delicious, seriously delicious and it so quick to make, this is my kind of recipe.

Ingredients

12 ounces spaghetti
3 tablespoons olive oil, or butter if you prefer
2 garlic cloves minced
2 tablespoons fresh parsley plus more for serving
Juice and zest of one large lemon
¼ cup grated parmesan cheese optional
Freshly cracked black pepper for serving
Reserved 1/2 cup pasta water

Steps

Cook the spaghetti in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.

In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan cheese, if desired.                                       

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#lemon #lemonpasta #pasta #spaghetti #jancooksrealfood #yummy #yummyfood #fettucine #butter

This salad is so good, it's very lemony, and garlicky, it's just superb.  I found it years ago on a now defunct site, Gail's Recipe Swap.  Gail's had so many wonderful people that posted daily, chefs, gourmet cooks, everybody shared their favorite recipes.   It was sponsored by Epicurious and it was a sad day when they closed it.  It's become a family favorite over the years, it's a keeper recipe for sure.  And I do have a treat for you, it's at the bottom of this post.

Homemade croutons make this amazing salad even better. They are so easy to make, just melt a stick of butter, toss in some minced garlic, cube bread, of course Italian or Artisan is best, but a loaf of bread will work, too.  Toss everything together, put on a sheet pan and bake in 375 degree oven until toasted and brown.

DRESSING

Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar

SALAD

1 head of romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry tomatoes quartered
1 cup of croutons

If you are a foodie like I am, you can access all the archived recipes from Gail's Recipe Swap.  It's a really big data base, but if you have the time, it's wonderful to read the recipes and the comments.  It may take awhile for the link to open, it does for me and I have fast internet, but trust me it's worth the slow load.  Bookmark this site, it's the best of the best that will never be recreated.  Here's the link...

Gail's Recipe Swap Archives

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#lemonsalad #lemon #salad #romaine

#bacon #jancooksrealfood #saladdressing #yummy #lunch

#lunchideas #croutons

These are seriously the most delicious martinis you will ever drink.  This has been one of Oprah's Favorite Drinks for years and if you have never had them, you're in for a treat.   Even people who don't normally drink alcohol love them.  They're the perfect girl's night out drink, the perfect party drink, the perfect just because... drink, they are a spring/summery concoction of puckery goodness that packs a whallop of a punch  😜

Servings: Serves 2

Ingredients

Juice of 6 lemons
4 tablespoons sugar
6 fresh mint leaves
4 shots vodka
Ice in shaker

1 sugar-rimmed martini glass, coat rim first with lemon juice, then dip in sugar.  

You can also pulverize lemon drop candy and dip the rim in the crushed candy instead of sugar.

Directions

Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.

Notes: