Instant Pot Lemon Curd

I tried this recipe and it turned out wonderful! Just note, the curd will set and thicken more as it becomes cold in the refrigerator, so don't worry too much if it's not super thick initially.

See the original recipe here: https://www.melskitchencafe.com/easy-instant-pot-lemon-curd/

Instant Pot Lemon Curd

Ingredients:

•  1/4 cup (2 ounces, 4 tablespoons) butter, melted (I use salted)
•  1/2 cup (3.75 ounces) granulated sugar
•  1 large egg
•  1 large egg yolk
•  1-2 teaspoons fresh lemon zest
•  1/2 cup fresh lemon juice (from about 3-4 lemons)

Directions:

1. Blend all ingredients together in a blender until smooth. Transfer to a heatproof liquid measuring cup or bowl and cover tightly with foil.
2. Place the trivet inside the Instant Pot or other electric pressure cooker. Add 1 1/2 cups water. Set the covered bowl of lemon curd on the trivet.
3. Secure the lid, set the valve to seal, and set the Instant Pot to pressure cook on high pressure for 10 minutes.
4. Let the pressure naturally release for 10 minutes (this is important for the curd to fully set up!), then quick release the remaining pressure.
5. Carefully remove the bowl from the pot. Remove the foil. It should be set like jello or custard. Whisk until creamy and smooth. (At first it will look curdled, but as you whisk, it will come together.) Optional: strain to remove the lemon zest.
6. Refrigerate until ready to use (it will thicken as it cools). If it splits or looks curdled after sitting, whisk again to recombine.

Author's Notes:

Double: this recipe can easily be doubled; it doesn't expand much while cooking so as long as the heatproof bowl fits in the Instant Pot, it should work. Update: I'd recommend adding 2-3 minutes to the cooking time for a doubled batch.

Thicker Curd: this homemade lemon curd will likely be a bit thinner than storebought brands you are used to (especially since many of them contain thickeners like gelatin and cornstarch), but it will definitely thicken up as it cools in the refrigerator. For thicker curd you can also decrease the lemon juice to 3/4 cup.

Other Flavors: this recipe converts well to lime curd. I haven't tried it with other citrus fruits like orange or grapefruit, but I'm guessing it will work just fine.

Sugar Cookie Lemonade Crumble From SweetOrdeal.com

I saw these lemonade bars and just HAD to try them. They are pretty mild in the lemon/tartness factor, so if you like your desserts sweet and mild, then these are for you. If you are looking for a real tangy lemon bar that makes you pucker, then these are not that... unless you try upping the tart factor with citric acid or extra lemon juice.

Sugar Cookie Lemonade Crumble Bars

Ingredients:

The crust and crumble topping:

• 17.5 oz. bag sugar cookie mix (like Betty Crocker)
• 1/2 cup butter, softened

Lemonade filling:

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 Tbsp. flour
• 3/4 cup frozen lemonade concentrate
• 1 tsp. vanilla
• 3.4 oz. box instant lemon pudding mix
• 1 egg

Directions:

1. Preheat oven to 350° and grease bottom of 13 x 9 baking dish with shortening.
2. The crust and crumble topping:
1. In large bowl, mix sugar cookie mix and butter together with a pastry blender or a fork until crumbly. 
2. Set aside 1/2 cup for topping. 
3. Press remaining mix in bottom of dish.
3. Lemonade filling:
1. Using electric mixer, thoroughly blend cream cheese and sugar until smooth. 
2. Add flour, lemonade concentrate, vanilla, pudding, and egg. Beat until smooth.
3. Drop filling evenly onto crust in spoonfuls and gently spread by pushing down with a spreader.
4. Sprinkle reserved 1/2 cup crumbles on top.
4. Bake for approx. 30 minutes. Cool 1 hour, then refrigerate 3 hours to set up. Enjoy!

Marsha's Notes:

In my oven, the crust was very done (not burnt, but VERY DONE) after 30 minutes @350 on convection, so I would try 20-25 minutes next time and go by the color on the bottom crust as seen through a glass pan. Go for lighter brown, not dark golden. I would also enjoy them a bit more tart and would try adding 1-2 tsp of citric acid to the lemon layer next time.

Lemon Poppy Seed Muffins (Jumbo)

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Lemon Poppy Seed Muffins (Jumbo)

Ingredients:

• 1 box lemon cake mix
• 1 cup boiling water
• ½ cup oil
• 1 small box instant vanilla pudding
• 4 eggs
• 1/3 cup poppy seed ***

Directions:

1. Preheat oven to 425 degrees.  
2. Mix all ingredients together.  
3. Fill muffin cups about half full.  
4. Bake for 15 minutes.  I used jumbo muffin pans with jumbo muffin cup liners.

Marsha's Notes:

I thought 1/3 of a cup was too strong for the poppy seeds, so I just will add poppy seeds until it looks right to me.

Lemon Crumb Bars

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Lemon Crumb Bars

Ingredients:

• 1 (18 ¼ oz.) pkg. lemon cake mix
• ½ cup butter, softened
• 1 egg  
• 3 egg yolks
• 2 cups finely crushed saltine crackers (2 cups=1/4 lb)
• 14 oz can sweetened condensed milk
• 1/2 cup lemon juice 

Directions:

1. Preheat oven to 350 degrees.  
2. In a large bowl, beat cake mix, butter and 1 egg with mixer until crumbly.  
3. Stir in saltine cracker crumbs.  Reserve 2 cups crumb mixture.  
4. Press remaining crumbs on bottom of greased 9x13 pan.  
5. Bake 15-20 minutes or until golden brown.  
6. With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk (NOT EVAPORATED MILK) and lemon juice.  
7. Spread over prepared crust.  Top with reserved crumb mixture.  
8. Bake 25 minutes longer, or until set and top is golden.  Cool.  (You may want to dust the bars with powdered sugar.)  
9. Refrigerate within 2 hours.  Cut into bars.  Store covered in refrigerator.  Better if served slightly warm, so warm each bar in the microwave for a few seconds.

Lemon Drop Shot

Marsha's Lemon Drop Shot

Ingredients:

• 0.5 oz. Vodka
• 0.5 oz. Triple Sec
• 0.5 oz lemon juice
• sugar for rim
• lemon wedges

Directions:

1. In a measured shot glass, measure out 1/2 an ounce of all three liquids. 
2. Take a clean shot glass for serving, run a lemon wedge around the rim and dip in sugar to coat. 
3. Pour the measured drink into the glass and serve with a lemon wedge. You can either shoot the whole thing and chase with a bite into the lemon wedge, or you can sip and drink gradually while chasing with the lemon after each sip.

Marsha's Lime Ricky

Scott really loves a good Lime Ricky from Arctic Circle, and so one day I watched the lady prepare one and came home to make my own copy-cat version.  You basically need three things; lemon-lime soda, fresh limes, and grape flavoring. I think the ideal thing might be the grape syrup you can buy in the spring to make homemade snow cones, but alas, it is fall, and so I had to improvise.

I picked these Kool-Aid Singles because they are pre-sweetened and I could just dump a little in.  It makes it hard to know exactly how much I added, where as the syrup would be easier to measure.

So, here's the process.

Marsha's Lime Ricky

Ingredients:

• 1 can lemon-lime soda
• 1/4-1/2 fresh lime
• 1/3 (or so) packet of Kool-Aid Singles grape flavor

Directions:

1. In a tall glass, add the desired amount of ice and about 1/3 of your grape drink mix. 
2. Pour soda over top. 
3. Take a lime that has been cut into quarters and squeeze one quarter into your drink, then drop the wedge in. Stir and enjoy!

Marsha's Notes:
The amount of Kool-Aid you add will depend on how strong you like your grape flavor, and you will also determine the amount of fresh lime juice to add by taste. Scott just likes the juice and throws the wedge away, but in true Arctic Circle fashion, I put my wedge directly into my drink. The choice is yours.

McCormick's Lemon Pepper Chicken Saute

*This recipe is low-carb if you omit or sub the potatoes.

I forgot how much I LOVE this recipe until Scott and I had it for dinner last night. Then I had some of the leftovers for lunch today and decided I needed to post this on my recipe blog. The original recipe and picture was from the McCormick website. I have made just a few changes to suit my needs. I hope you will try it.

Lemon Pepper Chicken Sauté

Ingredients:

• 2 lg. chicken breast halves, boneless, skinless, butterflied
• McCormick Perfect Pinch Lemon & Pepper Seasoning
• 4 Tbl. butter
• 4 carrots, peeled and sliced
• 4 red potatoes, cubed 
• Onion powder
• 2 cups chicken broth
• 2 Tbl. flour
• ½ cup sour cream
• 2 tsp. parsley flakes

Directions:

1. Season both sides of chicken with lemon and pepper to your taste.  
2. Melt butter in a large skillet on medium heat.  Add chicken; cook until browned and cooked through.  Remove chicken to serving platter; keep warm.  
3. Add carrots and potatoes to skillet and sprinkle with onion powder to your taste; cook and stir 2 minutes.  
4. Whisk broth and flour.  Pour over vegetables; bring to boil. 
5. Reduce heat to low; simmer until vegetables are tender.  
6. Stir in sour cream and parsley; simmer 2 minutes.  Spoon over chicken.

Marsha's Notes:

I like to butterfly the chicken (place chicken on a cutting board and cut it open horiztonally like a sandwich, making two thinner pieces of chicken out of one breast) because it allows the thinner chicken to cook more evenly, faster, and it makes your chicken go farther.

To reduce cooking time, pre-steam vegetables in microwave with some water while you are cooking the chicken. Only cook them part way and finish the cooking process in the pan.