Lemon Recipes for the Summer

Summertime means light, refreshing recipes full of citrus flavors. Whether you want to whip up an appetizer, pasta, chicken dish, or a dessert, incorporating lemon into your dishes is a great way to make things feel seasonal. Here’s a few recipes we recommend this summer!

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli

This lemon-y appetizer is a great way to get things started at a summer dinner! They’re full of flavor and easy to make.

Ingredients:

• 2 medium zucchini, sliced 1/4 inch thick
• 1/2 cup flour (gluten-free for gluten-free)
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs (gluten-free for gluten-free)
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon lemon zest
• salt and pepper to taste
• 1/2 cup mayonnaise
• 1/4 cup basil

-Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumb, parmesan, lemon zest, salt and pepper.
-Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
-Puree the mayonnaise and basil and serve with the zucchini chips.

Lemon and Roasted Garlic Pasta

This simple dinner meal is absolutely satisfying and loaded with flavor! Perfect with a glass of wine.

Ingredients:

• 1 Head of Garlic 10-15 cloves
• 1/4 Cup Extra Virgin Olive Oil
• 4-5 Tb Fresh Lemon Juice 1 large or 2 small lemons
• Lemon Zest
• Pinch of Salt
• 1/8 tsp Red Pepper Flakes or more if you like spicy
• 1/2 lb Angel Hair Pasta – cooked
• Fresh Grated Parmesan

-Place peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil. Oven roast at 400° for 30-40 minutes (until lightly golden browned). Let cool for 2-3 minutes, then chop.
-Cook pasta according to package directions. Feel free to use a different type of pasta if you prefer.
-In a large sauté pan over medium/low heat – heat the olive oil and chopped garlic for 4-5 minutes while stirring.
-Add the lemon juice and continue cooking for 2-3 minutes.
-Reduce heat to low – add the salt and red pepper flakes.
-Add the cooked pasta and toss with the lemon garlic sauce until fully coated.
-Transfer to serving dishes and top with a drizzle of olive oil, lemon zest, fresh grated parmesan cheese and red pepper flakes.

Lemon Cheesecake

Exquisitely light and lemony. Perfectly sweet and tangy. Gorgeous sunshine yellow. Delightful coconut cookie crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 4 tablespoons unsalted butter, melted and cooled slightly
• 4 blocks 8-ounce cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons all purpose flour
• 2 tablespoons milk
• 1 cup sour cream
• 4 large eggs
• 2 packages 4-serving size lemon instant pudding

-Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
-Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
-Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
-Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that’s OK.
-Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly in the middle and the edges are starting to turn brown and separating from the edge of the pan.
-Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely – at least 4 hours (preferably overnight).

We hope you enjoy these zesty recipes! You can make each one and turn it into a lemon themed three course meal!