Parmesan-Lemon Chicken Bake

Ingredients

• 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
• 1 cup uncooked regular long-grain white rice
• 2 1/2 - 3 cups low sodium chicken broth (from 32-oz carton)
• 1 1/2 cups shredded Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2. In baking dish, mix all ingredients well.
3. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4. Let stand 10 minutes before serving.

Notes
- Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Source
https://www.pillsbury.com/recipes/parmesan-lemon-chicken-bake/f27858b6-5211-4c94-acff-18d0c70c7b72

Lemoniest Lemon Bars

Ingredients
Crust

• 1 cup (5 ounces) all-purpose flour
• ¼ cup (1 3/4 ounces) granulated sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted

Filling

• 1 cup (7 ounces) granulated sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons cream of tartar
• ¼ teaspoon salt
• 3 large eggs plus 3 large yolks
• 2 teaspoons grated lemon zest plus
• 2/3 cup lemon juice (4 lemons)
• 4 tablespoons unsalted butter, cut into 8 pieces

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 
3. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until combined.
4. Transfer mixture to prepared pan and press into even layer over entire bottom of pan (do not wash bowl).
5. Bake crust until dark golden brown, 19 to 24 minutes, rotating pan halfway through baking.

FOR THE FILLING

1. While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl.
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and juice.
4. Transfer mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 160 degrees, 5 to 8 minutes.
5. Off heat, stir in butter. Strain filling through fine-mesh strainer set over bowl. 
6. Pour filling over hot crust and tilt pan to spread evenly. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. (Filling around perimeter of pan may be slightly raised.)
7. Let bars cool completely, at least 1½ hours. Using foil overhang, lift bars out of pan and transfer to cutting board.
8. Cut into bars, wiping knife clean between cuts as necessary.

Notes
- The pat-in-the-pan crust is made with melted—not cold—butter and can therefore be stirred together instead of requiring a food processor.

Source
https://www.americastestkitchen.com/recipes/10616-best-lemon-bars

https://www.youtube.com/watch?v=fUinvtDigVk

Sour Orange Pie

Ingredients

CRUST

• 5 ounces animal crackers
• 3 tablespoons sugar
• Pinch salt
• 4 tablespoons unsalted butter, melted

FILLING

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 2 teaspoons grated lemon zest
• 1 teaspoon grated orange zest 
• 6 tablespoons (3 oz.) frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
• 6 tablespoons (3 oz.) lemon juice
• Pinch salt

WHIPPED CREAM

• ¾ cup heavy cream, chilled
• 2 tablespoons sugar
• ½ teaspoon grated orange zest

Directions

FOR THE CRUST

1. Adjust oven rack to middle position and heat oven to 325 degrees.
2. Process animal crackers, sugar, and salt in food processor until finely ground, about 30 seconds.
3. Add melted butter and pulse until combined, about 8 pulses. 
4. Transfer crumbs to 9-inch pie plate.
5. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate.
6. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. 
7. Let cool completely, about 30 minutes.

FOR THE FILLING

1. Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust. 
2. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes.
3. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.  

FOR THE WHIPPED CREAM

1. Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes.
2. Slice chilled pie and serve with whipped cream.

Source
https://www.youtube.com/watch?v=JB20BzUdyng

https://www.cookscountry.com/recipes/9419-sour-orange-pie?sqn=wNSP4IZVmMq1yT1SRF5Muz0X9jFGFyDdnN88tk2nEV8%3D%0A

Creamy Lemon Sauce

Ingredients

• 4 oz. cream cheese, cubed
• 1/4 cup milk or half & half
• 1 tbs butter and/or olive oil
• 1-2 tsp minced garlic
• zest from 1 lemon
• juice from 1 lemon
• salt
• pepper

Directions

1. In a sauce pan over low heat heat butter and olive oil. 
2. Add garlic cook for 30 seconds.
3. Add cream cheese one cube at a time.
4. Add milk/cream/half & half.
5. Whisk to combine.
6. Add lemon zest and juice. Continue to whisk.
7. Season with salt and pepper to taste.

Notes
Serves 4. Really good for dipping crusty bread.

Sources
http://www.thenovicechefblog.com/2013/08/zucchini-pasta-in-a-lemon-cream-sauce

http://www.kraftrecipes.com/recipes/pan-fried-fish-creamy-lemon-sauce-for-two-118572.aspx

http://www.thermador.com/culinary/recipes/184_mixed-vegetables-with-lemon-cream-cheese-sauce