Light and lemony – great for the warm air of spring

Lemon is the base of the following recipes; each of them is delicious in its own special way.

May 8, 2011 12:06
2 minute read.
Lemon bars

Lemon bars 311. (photo credit:


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Lemon Bars

If you are of the “eat dessert first” mindset…the recipes for lemon bars are endless with minimal variations. The unifying factor is that they also taste so good.

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For crust:

-2 cups flour
-¼ cup sugar
-1 cup (2 sticks) margarine

For filling:

-2 cups sugar
-1 teaspoon baking powder
-4 tablespoons flour
-3 eggs, lightly beaten
-½ cup lemon juice
-½ teaspoon grated lemon rind
-Powdered sugar to sprinkle on top

Preheat oven to 350 degrees. Blend together flour, sugar and margarine and pat into bottom of a greased 10 x 15-inch (jellyroll) pan. 

Bake for about 15 minutes. Remove to wire rack. 

Beat together filling ingredients in the order given. Pour over crust and bake for 15 to 20 minutes – until set. 

Cool, cut into squares and sprinkle with powdered sugar. 

Lemon Stir-Fry Chicken

Lemon chicken-¼ cup soy sauce
-½ cup water
-2 tablespoons corn starch
-1 cup lemon juice (fresh is always better but you can use bottled if necessary)
-¼ cup sugar
-3 tablespoons peanut oil
-1 teaspoon minced garlic
-2 pounds skinless, boneless chicken breasts, cut into strips
-2 carrots, peeled and thinly sliced on the diagonal
-½ cup snow peas
-1 (4 ounce) can sliced water chestnuts, drained
-2 scallions, minced

Whisk together soy sauce, water, cornstarch, lemon juice and sugar; set aside. 

Heat oil in a work or large skillet over medium-high heat and sauté garlic for 1 minute. 

Add chicken and sauté until no longer pink – 5 to 8 minutes. 

Add carrots, snow peas and water chestnuts and continue to sauté until tender – about another 5 minutes. 

Stir in sauce and scallions and cook until sauce begins to bubble.  Serve over rice.

Lemony Couscous and Cashew Salad

-2/3 cup olive oil
-3 tablespoons lemon juice
-1 teaspoon minced garlic
-½ teaspoon chili pepper flakes
-½ teaspoon salt
-½ teaspoon sugar
-½ teaspoon pepper
-4 cups cooked couscous (about 1 box)
-2 cups roasted cashews
-4 scallions, chopped

Whisk together olive oil, lemon juice, garlic, chili pepper flakes, salt, sugar and pepper.  Pour over couscous and mix well.  Top with cashews and scallions. 

Variations:  Almost any vegetable can be added to this salad – peppers, tomatoes, cooked sweet potatoes, baby corn, snow peas, bamboo shoots.

For more great kosher recipes go to:

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