••••LEMON MERINGUE MUFFINS••••

(Source: Taste of Home magazine & Nancy Kearney & photos also)

•••PREP: 25 MIN. ••BAKE: 25 MIN.

•••MAKES: 1 DOZEN

•6 TB butter, softened

•1 cup sugar

•2 eggs

•1/2 cup plain yogurt

•2 TB lemon juice

•1 TB grated lemon peel 

•1/4 tsp. lemon extract

•1-1/2 cups all-purpose flour

•1/2 tsp. baking powder

•1/2 tsp. baking soda

•2 egg whites

1. Preheat oven to 350 degrees. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill

greased or paper-lined muffin cups three-fourths full.

3. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Remove from the oven. Increase oven temperature to 400 degrees.

4. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 1 TB at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

5. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.

6. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

••••LEMON TIP••••

(photo-clipartpanda.com & Jessica Giliberti)

••••WHEN ZESTING, I USE A LONG GRATER WITH A GOOD GRIP••••

••••LEMON GARLIC CREAM FETTUCCINE••••

(Source: Taste of Home magazine & Anne Miller & photo also)

••••PREP: 25 MIN. •••COOK: 15 MIN.

••••MAKES: 4 SERVINGS 

•3 tsp. grated lemon peel

•2 tsp. minced fresh parsley

•2 garlic cloves, minced

•8 oz. uncooked fettuccine 

SAUCE 

•1/4 cup butter 

•1 small onion, chopped

•2 garlic cloves, minced

•1 tsp. grated lemon peel

•1/2 cup heavy whipping cream

•1/4 tsp. salt

•1/8 tsp. pepper

•4 oz. cream cheese, cubed

•2 TB lemon juice

•2 plum tomatoes, chopped

•2 tsp. minced fresh parsley

•+Grated Parmesan cheese, optional

1. In a bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions, drain.

2. For sauce, In a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan.

••••SALMON & DILL SAUCE WITH LEMON RISOTTO••••

(Source: Taste of Home magazine & Amanda Reed & photo also)

••••PREP: 20 MIN••COOK: 30 MIN.

••••MAKES: 4 SERVINGS 

SAUCE 

•1/2 cup mayonnaise 

•1/4 cup sour cream

•1 TB chopped green onion

•1 TB lemon juice

•1-1/2 tsp. snipped fresh dill or 1/2 tsp. dill weed

RISOTTO 

•3 to 3-1/2 cups chicken broth 

•2 TB olive oil

•1 shallot, finely chopped 

•1 cup uncooked arborio rice

•1 garlic clove, minced

•2 tsp. grated lemon peel

•1/4 tsp pepper

SALMON 

•4 salmon fillets (6 oz each)

•1/2 tsp. salt

•1/4 tsp. pepper

•2 TB olive oil

1. In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving.

2. In a small saucepan, bring broth to a simmer; keep hot.

In a large saucepan, heat oil over medium heat. Add shallot; cook and stir 1-2 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

3. Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon peel and pepper.

4. Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook 6-8 minutes on each side or until fish just begins to flake easily with a fork. Serve salmon with sauce and risotto.

••••LEMON TIP•••

(photo-clipartpanda.com & Melissa Newberry tip)

••••FOR MORE JUICE, MICROWAVE THE LEMON FOR TEN SECONDS, THEN ROLL IT ON THE COUNTER AND JUICE AS USUAL••••

••••BROCCOLI SLAW WITH LEMON DRESSING••••

(Source: Taste of Home magazine, Donna Marie Ryan & photo also)

••••START TO FINISH: 15 MIN. 

••••MAKES: 10 SERVINGS 

•1/2 cup sour cream

•3 TB lemon juice

•2 TB mayonnaise 

•1 TB white wine vinegar 

•2 tsp. grated lemon peel

•1tsp Dijon mustard

•1/2 tsp. salt

•1/4 tsp. freshly ground pepper 

•1 pkg. (12 oz.) broccoli coleslaw mix

•2 large red apples, julienned 

1. In a large bowl, mix the first eight ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.

TIP

It is best to let the slaw sit for 20 minutes or so to let the flavors blend together well.

••••MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE••••

(Source: Taste of Home Magazine, Ray Uyeda & photo also)

••••START TO FINISH: 15 MIN.

••••MAKES: 10 SERVINGS 

•2 TB champagne vinegar 

•2 tsp. lemon juice

•1 tsp. Dijon mustard

•1 shallot, finely chopped

•1/2 cup olive oil

•4 cups torn leaf lettuce

•4 cups fresh spinach

•2 cups fresh arugula 

•3/4 cup chopped walnuts, toasted

•1/2 cup pomegranate seeds

1. In a small bowl, whisk champagne, vinegars, lemon juice, Dijon mustard and shallot. Gradually whisk in olive oil.

2. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat.

3. Sprinkle salad with toasted walnuts and pomegranate seeds. Serve immediately.

TO TOAST NUTS

Spread walnuts in a 15 by 10 by 1 in baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread on a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.