134416 dungeness crab pie meyer lemon creeme frae Recipes

madelines, all purpose flour, shell unsalted pistachios, sugar, eggs, unsalted butter, baking powder, zest from 1 meyer lemon, salt, meyer lemon glaze, unsalted butter, confectioner sugar, juice from 1 meyer lemon

cooked, bone-in half-ham from the shank or butt (6 to 7 lbs.), light brown sugar, shredded zest and juice of 5 medium meyer lemons, ground ginger

water, sugar, rosemary sprig, fresh meyer lemon juice, chilled (about 8 lemons), chilled vodka, chilled prosecco or other sparkling wine, chilled

red jalapeno or red fresno chiles, seeded and finely diced, chopped cilantro leaves, red wine vinegar, fresh meyer lemon juice, fine sea salt, dozen oysters on the half-shell

ruby red grapefruit, navel oranges, avocados, cut into 1/4-inch wedges, meyer lemon vinaigrette

fresh meyer lemon juice (about 6 lemons), dry white wine, minced shallots, thyme sprigs, chilled butter , cut into pieces, sugar, salt, divided, freshly ground black pepper, divided, dry sea scallops, chopped fresh thyme (optional)

lemons , zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice), egg yolks, heavy whipping cream, half-and-half, pure vanilla extract, sugar

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

lemons, heavy cream, turbinado sugar such as sugar in the raw, egg yolks, vanilla

double crust pie crust, sliced almonds, toasted, lemon rind, grated, cherry pie filling, lemon juice, almond extract

pie shell, lemon , zest of, of removed with a grater, sugar, eggs, melted unsalted butter, sour cream, fresh lemon juice, fresh orange juice, fresh raspberries or 2 1/2 cups berries, of your choice (blueberry is delicious too.)

fresh or thawed frozen cranberries, meyer lemons (about 1/4 lb. each), sugar

coarse fresh ciabatta bread crumbs, extra-virgin olive oil, divided, shredded zest of 2 small meyer lemons, kosher salt, freshly ground black pepper, green beans, ends trimmed, fresh meyer lemon juice

fresh or thawed frozen cranberries, meyer lemons (1/2 lb. total), ends trimmed, sugar , or to taste

sole fillet, salt and pepper to taste, melted butter, vegetable stock, ginger, roughly chopped, lemon grass, roughly chopped, heavy cream, unsalted butter, salt and pepper to taste, sole fillet, egg yolk, whole egg, heavy cream, salt and pepper to taste, egg whites, crab meat, drops lemon juice, grapefruit segments, chervil

lemon cake mix, blueberry pie filling, lemon lime soda, chopped pecans

dungeness crabs, butter, flour, heavy cream, lemon, tabasco sauce, worcestershire sauce, old bay seasoning, white pepper, whiskey, sherry wine, butter, salt , to taste, dungeness crab, shells, olive oil, carrot, chopped, onion, chopped, celery, chopped, tomato paste, brandy or 1/4 cup cognac, cold water, garlic cloves, crushed, bay leaf, dried tarragon