Lemon Icebox Pie


2 cans sweetened condensed milk

3/4 cup lemon juice

Zest from 1 lemon

1 container of whipped cream

Graham cracker pie crust



Add all ingredients except the pie crust to a mixing bowl. Beat until fluffy. Pour into the pie crust and chill for at least an hour.



Honey and Lemon


I have been reading about the medicinal qualities of honey and lemon for some time. It is good for sore throats, aids in weight loss, and helps with gastrointestinal problems. I finally put together a jar of this last night. Among the other benefits, it tastes really good in tea!

The directions are super simple. Slice several lemons and put into a jar, peel and all. Fill the jar with honey. Store in the refrigerator.

For sore throats, take a teaspoon or two.

For weight-loss, add a couple of teaspoons to warm water. Drink first thing in the morning on an empty stomach.


Lemon Pepper Fettucini

Lemon Pepper Fettucini


  • salt
  • 12 ounces fettuccine
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 1 1/4 cups heavy cream
  • 1 large egg yolk
  • 1 to 2 teaspoons finely grated lemon zest
  • 1/3 cup grated pecorino cheese, plus more for garnish
  • Freshly ground pepper
  • Crusty bread, for serving (optional)


Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.

Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.

Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

Greek Lemon Chicken Orzo Soup

8 C. – Chicken Broth
1 C. – Orzo Pasta
½ Lb. – Boneless skinless Chicken Breast
3 – Eggs
1/3 C. – Lemon Juice
1 Tbs. – Lemon Zest
2 Tbs. – Parsley
2 Tbs. – Cornstarch
1 C. – Water
Salt & Pepper

In a large soup pot bring the broth to a boil over medium heat. Reduce heat to medium low and cook the Orzo uncovered for about 15-20 minutes. While bringing the broth to boil, cut the chicken into cubes and pan fry in EVOO until golden brown. Five minutes before the pasta is done add in the chicken. Place the eggs into a mixing bowl, whisk the eggs while adding the lemon juice and zest, while whisking slowly stir in a ladle of the broth into the egg mixture to temper the eggs. Reduce the broth heat to low and slowly stir in the egg mixture, the soup will thicken slightly but if it is not enough for your liking then thicken more with a little cornstarch and water. Add in the salt & pepper to taste and stir in the parsley. This is a wonderful and refreshing soup to have on a warm evening, serve with some Greek popovers for a awesome dinner.

Triple Layer Lemon Cake

This looks like just the recipe for springtime. I am thinking of this with raspberries on top.

Triple Layer Lemon Cake


1 cup butter, softened
4 eggs
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd (see Recipe Center) or 1 cup purchased lemon curd
1 recipe Lemon Cream Cheese Frosting (see recipe below)
Lemon peel curls (optional)


1.Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2.In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3.Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4.To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
5.Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.