Showing posts with label Lemon

The World Famous Ann Landers’ Best Ever Lemon Meringue Pie with Never-Fail Meringue

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 31, 2022

Absolutely, positively, without a doubt,  the best lemon pie recipe of all time.  This famous pie is just perfection.  This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the BEST of the BEST.  You won't find a better lemon pie recipe, I've made it for years and years and it never fails. 


1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
 6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt


1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.


If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten

Ooey Gooey Lemon Pudding Cake with Warm Lemon Sauce

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 25, 2022

When you dip your spoon into one of these warm lemon pudding cakes, you're in for a delightful surprise, there is a layer of lemon pudding just beneath the surface...


3 large eggs, separated
1 Tablespoon of lemon zest
1/3 cup fresh lemon juice 
3 tablespoons unsalted butter, melted
¼ teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar

Fresh raspberriesor blackberries and Confectioners' sugar for garnish

Preheat the oven to 350°F and position oven rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar then whisk until smooth.

Beat the egg whites using an electric mixer until soft peaks form. Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.  Don't over do this, always stir never mix so that the egg white don't beak down. 

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Carefully pour room temperature water into the pan to reach halfway up the sides of the ramekins. Place the baking pan in the oven, making sure the water doesn't spill into the ramekins and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. They will sink a bit as they cool.  Dust with Confectioners' sugar and serve with berries, if desired.  A spring of mint is always a nice to uch, too if you have it.

Note:  The cakes can be made a day ahead of time. Don't dust with confectioner's sugar until ready to serve.  After cooling,  cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.  Be careful not to overtake.

These cakes are even better with a drizzle of warm lemon sauce on the top.  


1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice*
2 tbsp butter


Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.
Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.

You can store this in a jar in the fridge and reheat as needed.  Leftovers are great served over ice cream, cake, bread pudding or pancakes.

*If you like extra tart lemon sauce, increase the lemon juice to 1/3 cup.

#lemon #lemoncake #lemonpuddingcake #homemade #homemadedessert #yummy #yummydessert #foodie #jancooksrealfood #jancancook #janspicx

Restaurant Quality Lemon Creme Brulee

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 23, 2022

Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this at The Cooper House, a wonderful little cafe in New Harmony, Indiana many years ago.  I had gone for a girls lunch with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 


Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 


Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

#cremebrulee #lemon #lemoncremebrulee #restaurantdessert #yummy #foodie #jancooksrealfood #jancancook #janspicx

Glazed Buttery SOFT Lemon Cookies

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 22, 2022

My favorite cookies are the soft, pillowy ones, not crispy, crunchy cookies.  These are so soft, so buttery, so puckery with lemony flavor.  They're the kind of cookie that make your eyes roll back in your head when you take the first bite.  So, if you're also a fan of soft, tea cake type cookies, you're going to love this recipe.

I make so many recipes with lemons that I always have a bottle of Minute Maid Frozen Lemon Juice in my fridge or freezer, sometimes multiple bottles, just because...  I don't always have fresh lemons and this works just as well and you don't have to squeeze.  Don't confuse this frozen lemon juice with frozen lemonade, two different products.


2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon fresh lemon juice
3 tablespoons lemon zest, you never can get too much lemon zest 
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract


1 cup powdered sugar
2 Tablespoons fresh lemon juice


Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

Combine flour, baking powder, and salt in a small bowl. Whisk together and set aside.

In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the oil in the lemon and makes the cookies more fragrant.

With electric mixer, beat butter and sugar and lemon mixture together until light and fluffy. Beat in egg, lemon juice and vanilla extract. Mix until smooth.

Slowly beat in flour mixture on low speed until blended. Either roll cookies in a ball or drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice. Take a spoon and drizzle each cookie with the glaze, or you can turn the cookies upside down and dip in the glaze.

Note:  I take a baking sheet, put a rack on it to let glazed cookie sit on until the glaze sets.  This prevents messy cleanup in case some of the glaze runs off of the cookies.

 #lemon #lemoncookies #glazedcookies #foodie #yummy #yummyfood #homemade #jancooksrealfood #jancancook #janspicx #minutemaid #minutemaidlemonjuice

North Carolina Cracker Crust Lemon Pie

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 20, 2022

Southerners love this pie and when I found this recipe on  Cook's Country, I knew I had to make it.  Their recipes never fail and this was no exception,.  This is an easy to make, light, bright lemon pie that has a perfect balance of sweet, salty, and sour. And, because it's easy to make that's a bonus, but I would make this even if it was difficult, it's THAT good.  I did just a couple of adjustments to the original recipe, because that's just the way I roll.  And, okay, I admit it, I used Cool Whip for the topping.  I've aways been a fan of Cool Whip, it's a lot lower in calories and you don't have to whip the cream. 


6 ounces saltine crackers (about 1 sleeve or 36 crackers)
⅛ teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup


1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream ~ I use Half and Half
1 tablespoon grated lemon zest plus ½ cup juice ( 3 lemons)


½ cup heavy cream, chilled
2 teaspoons sugar
½ teaspoon vanilla extract

~ or forget whipping the cream and just use Cool Whip ~


Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses).

Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish.

Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.

To make the filling – whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined.

With the pie plate on the baking sheet still, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.

For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.




#lemonpie #cracker #crackerpie #northcarolina #northcarolinacrackerpie #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx 

Lemony, Buttery. Delicious Chicken Piccata with Warm Lemon Sauce

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 17, 2022

It's so fresh, so delightful,  and SO positively yummy and fast to prepare.  This Chicken Piccata is simply a chicken breast, dredged in flour, browned and topped with a buttery lemon sauce.  It's not complicated to make, but it's always special to serve.


2 large Skinless Boneless Chicken Breasts – sliced horizontally into 1/2″ thick cutlets
1 cup All-Purpose Flour
1 teaspoon salt
1 teaspoon pepper
2 tbsp Olive Oil
2 large Lemons – 1/2 sliced thin and 1 1/2 juiced
1 clove Garlic – Chopped fine
1 1/2 cups Chicken Broth
3 tbsp Capers – Drained and Rinsed
4 tbsp Butter divided – 2 tbsp for sauce, 2 tbsp for pasta
1 lbs Linguine Noodles


Pre-heat oven to 225 degrees  and put water on stove to boil for pasta

Slice chicken breasts horizontally or butterly them and flatten to about 1/2″ thickness and slice into cutlets. I've found an easy way to do this is to place them between parchment paper and pound with a cast iron skillet. This is very fast, I usually do this on the concrete patio or garage floor.  Why?  So I don't break the countertop.  Try it, it works great.  

Salt and pepper the chicken on each side and allow to sit for a few minutes. While the chicken is resting, heat a large saute pan to medium heat and add the olive oil.

Dredge the chicken in flour then pan fry for about 3-4 minutes on each side. When fully cooked, place chicken on a dish and place in the warm 225 degree oven on until ready to serve.

Slice 1/2 lemon into then slices removing any seeds. Juice the remaining 1 1/2 lemons, you should have 1/4 – 1/3 cup of juice.

Leave the bits from the chicken in the pan and add the chopped garlic to the over medium heat stirring occasionally for about 1 min until fragrant. Add chicken broth and bring to a slow boil, then add lemon slices. Allow to slow boil on medium to medium-low for about 5 mins stirring occasionally. The sauce will reduce and slightly thicken.

At this point, add the pasta to the boiling water.  Linguine will take about 10 mins  If using a different pasta, follow the directions adding to the water in order to time the pasta being al dente just after you complete the sauce.

After the sauce has cooked down add lemon juice and capers and allow to cook another 5 minutes stirring occasionally. Add 3 tbsp of butter and stir until fully melted and mixed in. Remove from heat and set aside.

Remove pasta pot from heat, drain pasta, return to the pot and add 2 tbsp of butter. Mix throughly.

To serve, add pasta to each plate with 2 cutlets then cover with sauce and a slice or two of lemon (for garnish)

#lemon #chickenbreast #foodie #food #yummy #yummyfood #chickenpiccata #lemonsauce #jancooksrealfood #jancancook #janspicx #lemonchicken #schnitzel #chickenschnitzel #giada #inagarten #pasquale

Weight Watchers Lemony, Puckery, Yummy Pound Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 14, 2022

It's Monday, and we always start the week eating lower calories, so I wanted a healthy lemon cake recipe to share and there are a plethora of Weight Watcher ones to choose from that are low in calories and maximum in flavor.  I have a confession, I haven't made this.  I make the two ingredient Weight Watcher cake with a box of lemon cake mix and a can of diet lemon soda, which is very good and I think with WW they consider it to be 0 points for one piece.

However, my mother had the best recipe from the 70's for a lemon pound cake made with a cake mix and lemon pudding, everybody loved her cake and I've made it countless times, so when I found this recipe, I was intrigued because it's basically the same asmother's recipe, except you are swapping out greek yogurt for the 3/4 cup of oil she used.  I'm betting that this cake is a winner, that greek yogurt is going to make it really moist.  So, this is on my short list to make this week, because it just is...

1 box of lemon cΞ±ke mix
1 smΞ±ll box of Instant sugΞ±r free lemon pudding mix
4 eggs
¾ cup nonfΞ±t plain Greek yogurt, or if you want this really lemony, use lemon Greek yogurt
¾ cup of lemon juice
¼ cup of wΞ±ter

This would be good with just a dusting of powdered sugar, but if you don't mind the calories in a glaze, here you go....

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract


PreheΞ±t oven to 350 degrees

SprΞ±y the inside of Ξ± cΞ±ke pΞ±n or Bundt pΞ±n with Ξ± no point non-stick sprΞ±y

Combine the pudding mix, cΞ±ke mix, yogurt, wΞ±ter, Ξ±nd ¾ cup of lemon juice in Ξ± lΞ±rge bowl

Whisk until combined but don’t overbeΞ±t the mix

Pour into your pΞ±n Ξ±nd bΞ±ke Ξ±ccording to cΞ±ke mix box instructions.  Typically a Bundt cake takes about 50-60 minutes for a toothpick to come out clean, but I would check it at 40-45 minutes.  I've baked so much, my nose always alerts me when a cake is done, but don't do what I do, check your cake!

To mΞ±ke the glaze, combine the powdered sugar, milk, lemon juice and vanilla extract and whisk until combined and the right consistency to drizzle.

Drizzle icing over the cΞ±ke Ξ±fter it hΞ±s cooled completely.

I don't have the nutritional information for this, maybe someone can put it through WW nutritional app and let us know the points.

Nordic Ware makes this Bundt pan with the unusual shape in my picture.  Nice, huh.  I've always wanted to buy it, just never did, but maybe the time is right.  Maybe for you, too πŸ˜‰

#weightwatchers #weightwatcherscake #lemoncake #lemonbundtcake #bundtcake #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #jancancook #itspiday

Joanna Gaines Famous Magnolia Lemon Pie

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 12, 2022

There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful!

When I read this on Magnolia's webpage, I knew it was something I would love.  Her recipes never fail, and this was one of the best I've tried.

 I adapted it just a bit, I use Cool Whip instead of heavy cream, because...  it's a pain to whip the cream, and the calories are out the wazoo.  Sometimes I also make it with Fat Free Eagle Brand Milk, it's not as rich as the original, it's just your choice if you're trying to trim some calories off the recipe



1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar

Pie Filling:

2 (14 ounce) cans Eagle Brand sweetened condensed milk
3 egg yolks
⅔ cup lemon juice
Dash of salt

Whipped Cream:

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

Note:  I like to make my own graham cracker crumbs, they are just so much better.  I just break up a pack of graham crackers and put them in the food processor, add the sugar and the butter and pulse until combined.  Easy peasy and so much better than the premade box of crumbs you buy in the store.  Why?  Because they are coarser if you crush them yourself and have a better texture. Just my opinion.  Of course you could just buy a premade graham cracker crust, but don't do that, those things are skimpy and not fresh like they are when you make them yourself.  

For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.


#lemonpie #lemoniceboxpie #lemonrefrigeratorpie #joannagaines #magnolia #magnoliatable #magnolialemonpie #lemon #jancooksrealfood #janspicx #yummy #foodporn

Paula Deen's Famous Lemon Ooey Gooey Butter Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 10, 2022

Paula Deen's Original Ooey Gooey Cake has been a consistently favorite recipe on this site since 2008.  Legend has it that in a St. Louis Bakery, John Hoffman made a mistake by using the wrong amounts of sugar and flour. Because there was so little flour and too much sugar, the cake did not rise and was super dense and heavy. Well, people loved it and he called it ‘gooey butter cake’.   But it was Paula Deen that made it famous and when she debuted it on QVC, it was a huge hit.  She offered many variations of it over the years, and it sold out over and over again.

A couple of years ago, I was searching for a new lemon cake recipe, and on a whim made the lemon version of her Ooey Gooey Cake.  Oh my, it's SO good, you will love this.

This is what Paula had to say about this amazing cake...

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes.  These are just a few of the names I've heard our guests at The Lady & Sons call 'em.  These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes. 


1 (18.25-ounce) box lemon cake mix, I prefer Duncan Hines
1 egg
1/2 cup (1 stick) butter, melted


1 (8-ounce) package cream cheese, softened
Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling.
2 eggs
1 teaspoon pure vanilla, you can substitute 1 teaspoon lemon extract for more intense lemon flavor
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese and lemon juice until smooth; add eggs and vanilla or lemon extract. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
πŸ‹ πŸ‹ πŸ‹

#pauladeen #qvc #ooeygooeybuttercake #lemonooeygooeybuttercake #jancooksrealfood #janspicx #lemon #lemoncake #yummy #yummyfood #foodie

The Most Lemony, Yummy, Melt in Your Mouth, Glazed Lemon Brownies EVER..

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 08, 2022

These are so rich, so decadent, the lemon equivalent of the fudgiest brownie you ever ate, they're just really yummy brownies, infused with lemon instead of chocolate.   Bake these in a pan no bigger than 8"or they will be too thin.  No 8" pan, no problem, just bake them in a loaf pan, and make that parchment paper saddle so you can lift them right out of the pan.  Oh my, every bite of these tart brownies is puckery deliciousness...


  • 1/2 cup unsalted butter, softened
  • 3/4 cup flour
  • 2 eggs, large
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 3/4 cup granulated sugar
  • 1/4 tsp sea salt
  • Use No Baking Powder, No Baking Soda, just wanted to clarify that.  I know, it's odd, but you leave the soda and powder out of this recipe.
  • Tart Lemon Glaze:
  • 4 Tbsp lemon juice
  • 8 tsp lemon zest
  • 1 cup sifted powdered sugar, gotta get those lumps out
  1. Preheat the oven to 350 degrees.
  2. Grease an 8×8 inch baking dish with butter and set aside.
  3. Zest and juice two lemons and set aside.
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish, making a saddle with parchment paper, sprayed with cooking spray so that you can lift them out of the pan and bake for 23-25 minutes. They should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Add the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve
  12. πŸ‹

    #lemon #lemonbrownies #jancooksrealfood #janspicx #lemondessert #brownies #richdessert #lemonbars #mondayfunday #inagarten #yummy #yummyfood

Lemony Chicken Skewers Infused with Herbs

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 07, 2022

It's Monday, we always eat healthy on Monday, so I have an awesome option for you.  

You don't need a grill to make these, just make short skewers of chicken and fry them in a bit of oil in a skillet.  

Too much trouble, just put cubed chicken in the skillet, don't want to cube chicken, oh for Pete's sake, just fry the whole breast!  

You work or you aren't home?  No worries, just prep night before, then put the chicken in the marinade in the fridge.  Don't let details stop you, it's easy to prepare a healthy meal that's full of flavor, just use your imagination for this yummy, healthy concoction. 


For the marinade:

¼ cup olive oil
¼ cup lemon juice
zest of 1 lemon
2-3 garlic cloves crushed
2 tsp fresh thyme or 1 tsp. dried thyme
2 tsp fresh rosemary or 1 tsp dried rosemary
1 tsp dried oregano
1 tsp salt
1 tsp pepper

For the skewers:

4 large chicken breasts skinless, boneless, cubed
wooden skewers soaked in water


Combine all the ingredients for the marinade.

Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.

Thread the marinated chicken onto soaked wooden skewers or metal skewers.

Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.

Or, fry in a skillet, or broil in the oven, so many ways to do this

Remove from the heat and allow to rest for 5 minutes before serving.

Serve with steamed vegetables sprinkled with salt and lemon pepper and rice.  Minute Rice works well with this, and it's fast and easy.  You can always add lemon and butter to the rice, toss in some of the leftover herbs, or save a few tablespoons of the marinade back before you add the chicken to use with the rice and put in a container in the fridge... whatever sounds good...

#lemon #lemonchicken ##lemonskewer #jancooksrealfood #yummy #yummyfood #rice #minuterice #veggies

Lemon Drop Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 02, 2022

Oh my, there are no words, this is indescribably delightful.  I tweaked Betty Crocker’s original recipe and it's always a huge hit and it tastes just like a lemon drop.  It’s so moist, but not a heavy cake, it’s very lemony and tart, just the perfect spring dessert.  Sometimes I refrigerate this and we eat it chilled, I'm a big fan of cold cake, especially in the warmer months.

Since this is made with a cake mix and canned frosting, it's easy to make and never fails.

Here’s my version, I add pudding to the cake mix, extra lemon juice to the poke part of the recipe and used two cans of lemon frosting, with zest on the top.  The two cans of frosting worked so well, it isn’t too much, but you have enough to spread without having to spread it thinly.

This one is a winner, winner, chicken dinner for sure!  You can all thank me later for the recipe.  ~ Jan

Oh, you sweet talker, Betty Crocker  XXo

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1 box instant Jello
4 eggs
1 cup water
1/2 cup oil

Now for the poke part:

1 cup powdered sugar, I sift this so it’s smooth
1/4 cup fresh lemon juice (1 large lemon)

2 containers Betty Crocker™ Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired - I don't use the lemon drop candies, I zest Lemon Rind on top of cake instead


Heat oven to 350°F. Line two 9" pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.  

Make cake batter as directed above, using Pudding, eggs, water and oil.  Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork or you can use the handle of a small wooden spoon, wiping fork or spoon handle occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies or lemon zest. Store covered.
#bettycrocker #jancooksrealfood #lemoncake #lemon 

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 01, 2022
Is there anything better than a soft, buttery lemony cookie with a sweet, tart puckery glaze?  Not for me, I'll take a soft, pillowy cookie any day of the week over a crisp one.  So, if you're also a fan of big, plump cookies, keep  reading for one of the best glazed lemon cookie recipes, ever...


2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons lemon zest, you can never get enough zest
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice


Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the juices from the zest and imparts fragrance to your cookies.

Beat butter and sugar/lemon mixture together with a mixer until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

Slowly beat in flour mixture on low speed just until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart or roll into a ball and then gently flatten dough with the palm of your hand.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice. Then you can take a spoon and pour the glaze over the cookies, or  dip each cookie top into the lemon glaze, flip and let rest of the rack.  

Notes: I put the finished cookies on a rack over a cookie sheet in case there are any drips, I'm all about easy cleanup.  Don't rush the process with these cookies, it takes a bit for the glaze to set up.  But when it does, oh my are you in for a treat!

If you are a fan of orange cookies, you can swap out the lemon measurements and substitute orange zest and orange juice, they are excellent as well.

πŸ‹ πŸ‹ πŸ‹ #lemoncookies #buttercookies #lemon #ilovelemon #yummy #foodie #yummyfood #jancooksrealfood #jancancook #janspicx

Lemon Lush aka Robert Redford's Better Than Sex Dessert

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 01, 2022

Kicking off this month's worth of lemon desserts off with one of the very best.  

EVERYBODY loves this, recipe, initially the name draws them in, but one taste and they're hooked.     It's been reinvented as Lemon Lush, Lemon Delight, it's had many names over the years, but Robert Redford was the name that made this dessert famous back in the 70's.  

I've often thought of renaming this myself changing the name from Robert Redford to Sam Elliott πŸ€ͺ

I always make this a day ahead, it's wonderful for company, it's so bright and lively, it's just a totally, completely refreshing, yummy dessert...

1st Layer

1 1/2 cups flour
1 1/2 sticks melted butter
1 cup chopped nuts

2nd Layer:

1 cup powdered sugar, I always sift mine, so it isn't lumpy
1 8 oz. package softened cream cheese
1 cup Cool Whip

3rd Layer:

1 large package lemon instant pudding mix
3 cups milk

4th Layer:

Remaining Cool Whip

Top with another 1/2-1 cup of chopped pecans

Mix 1st layer and press into 9×13 pan that you've sprayed with cooking spray.  It will seem skimpy, it's not, you just keep flattening it out in the pan. Bake 15 minutes at 375 degrees. 

Remove and cool. 

Mix 2nd layer together by blending the softened cream cheese with a mixer, then mix in the powdered sugar and last, fold in the Cool Whip.  Spread  over 1st layer. Place in fridge to chill. 

Mix the pudding with milk and whip for 2 minutes. Spread over second layer. Chill.

Spread remaining Cool Whip over all and chill. Garnish with chopped nuts
#lemon #lemondessert #lemonrefrigeratordessert #robertredford #jancooksrealfood #yummy #food #lemonlush

Better Than Starbucks Iced Lemon Loaf, it's just the BEST!

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 24, 2022

You drive thru #Starbucks, buy a slice of their yummy lemon loaf for at least $3.50, knowing the next time they will have a price increase on your very favorite treat that you just are addicted to, then you buy a Venti Latte with a double shot of espresso, don't forget the tax and the tip, and oops, you've spent a chunka change.  Do that several times a month and it can be really painful.

But there is a better way.  Just make this at home and enjoy a slice every morning for days for a fraction of the price.  There are a lot of copycat Starbucks Lemon Loaf recipes floating around online, I've tried several that were just meh, and then I found this.  And yes, it's ahh-mazing. If you follow me, you know that I'm a huge lover of anything lemon, in fact so much so that next month I'm going to post a new lemon recipe for you every day for the entire month.

So get out your bakeware, grab your ingredients and stir up this yummy lemon bread, you don't even need a mixer.  This is very simple to make and you will love it!  You can even take a walk on the wild side and add some blueberries, but if you do, toss those blueberries in a bit of flour so that they don't all sink to the bottom.


3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream 
1/2 cup canola or vegetable oil, don't use olive oil for this, it needs to be vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (make sure you're using tablespoons not teaspoons)* and preferably use 2 tablespoons of this extract for maximum pucker power 
1 1/2 cups all-purpose flour
 2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze:

1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency


Preheat oven to 350F. Spray a 9×5-inch loaf pan with  cooking spray, then make a parchment paper saddle and put in the pan so that you can lift the cooked loaf out easily.  Also spray the parchment paper with cooking spray.

In a large mixing bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, don't wimp out on this, just do it!

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

Lemon Glaze:

In a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.


Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it will dry out.


I've had a Butter Bell for years and sometimes I just assume that others have them as well.  I'm the kitchen gadget queen, and I try everything, but this is really a great way to keep soft butter on your counter at the ready.

This is the original Butter Bell, it's available in many colors and so worth the money, I have a red one, and I've  used it every day for years.

Butter Bell Link


Pucker Up Sweet Cheeks, I've got a great lemon chicken recipe for you.

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 22, 2022

While y'all are out there posting #tacotuesday recipes, I'm over here drooling over my lemon chicken. I haven't made this in awhile, but I have the chicken thawing, the lemons are on the cutting board, and this #southerngirl is going to make this scrumptious easy dish for dinner tonight.  Did I mention that it was easy?  Just a couple of steps and you have dinner.  

I put mine in an iron skillet, brown one side, flip and immediately put in the oven to finish.  See what I mean, easy peasy.  Hubby likes this best with roasted potatoes, but yours truly loves it with pasta, any shape works for me,.  Hello, my name is Jan and I'm a pastaholic πŸ˜…

1 lb. chicken tenderloins
2 lemons
2 egg whites 
1/2 Cup flour
1 Tablespoon butter
1 Tablespoon olive oil
lemon pepper seasoning

Preheat oven to 375 degrees

Put a mixture of butter and olive oil in oven proof skillet, slice a lemon, add it to the to butter mixture and heat.  

Meanwhile, pat chicken tenderloins dry with paper towel, season with salt and lemon pepper.  Dip in beaten egg whites, then put in large plastic zip lock bag, shake well and place in skillet with the bubbling butter, oil, lemon slice  mixture.  Brown well on one side, turn and immediately put in preheated oven to finish.  Don’t cover skillet.  Bake for 15-20 minutes until chicken is cooked, take out of oven and squeeze juice of the other  lemon over chicken and serve. 

#lemonchicken #chicken #dinnertonight #lemon #recipes #homecookedmeal #homecook #homecooked #homecooking #homechef #whatsfordinner #familydinner #familydinners #easydinner #easydinners #quickdinner #whatsfordinnertonight #mealplan #mealprepsunday #weeknightdinner #jancooksrealfood #yummy


Angel Food Cake with a little sumpin-sumpin...

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 14, 2022

I have a love affair with angel food cake, it's light, airy and low in calories, well until you add the glaze, it is.  And I especially like it with pink frosting, the old recipe on the Domino Powdered Sugar Box, but that's not what I'm sharing today.  I'm sharing a lemon or lime glaze with all of you because spring is coming and this girl is a lemon/lime lover, so you will see a lot of citrus recipes showing up in the near future.

The original recipe called for actually making the cake from scratch.  Yikes, I'm not going to do that, it's time consuming, whipping all those egg whites, all that folding, and fingers crossed that it will actually rise to the top of the pan when you bake it.  Instead I buy  a Duncan Hines or Betty Crocker mix. Both of the mixes make an excellent cake, and they never deflate.

What I don't do is buy a bakery angel food cake, they're just not that good, and whipping up one at home from a mix makes me feel like I'm really "baking."   Just follow package directions and let cool completely upside down.

But back to the recipe for the sumpin-sumpin with this cake.  It's a lemon glaze, or if you prefer, a lime glaze.  Here's how you do it, simple, simple and oh so good...

Lemon or Lime Syrup and Lemon or Lime Glaze:

1/2 cup sugar
4 tablespoons fresh lemon or lime juice, reserving 1 tablespoon of juice
1/2 cup powdered sugar

Combine sugar and 3 tablespoons lemon or lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake.

Then stir the 1/2 cup powdered sugar with remaining 1 tablespoon lemon or lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.

Transfer cake to platter; cut into wedges, and if you're into presentation, garnish with strawberries or raspberries and add a dollop of whipped cream.


#angelfoodcake #cake #angelfood #dessert #strawberry #food #baking #strawberries #glutenfree #bakery #instafood #sweet #cakesofinstagram #angelcake #delicious #fluffy #foodphotography #baker #feedfeed #chiffoncake #bakersofinstagram #foodporn #yummy #foodie #chiffon #lemon #lime

Olive Garden Lemon Cream Cake

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 04, 2016

Olive Garden Lemon Cream Cake Copycat  All food Recipes



1 pkg White Cake Mix, plus ingredients to prepare

1 pkg Lemon Cake Mix

½ cup Sour Cream

1 tsp Vanilla Extract

1 Lemon, juiced

1 cup Whipping Cream

1 pkg Mascarpone Cheese

1 cup Powdered Sugar, sifted

4 Tbsp Melted Real Butter


Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)


544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving.


Lemon Supreme Rice Krispie Treats

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, June 10, 2015


Heart be still, what’s not to love!

This recipe is from Sweet As a Cookie 

I’m reprinting it here, but be sure and check it out on her site as well.


  1. 4 and 1/2 tbs. butter
  2. the zest of 1 lemon
  3. the lemon juice of 1 lemon
  4. 1 and 1/2 bags of marshmallows (10oz. bags)
  5. 2/3 cup Duncan Hines Lemon Supreme cake mix
  6. (I believe Duncan Hines has the most flavor)
  7. 6 cups Rice Krispies Cereal
  1. Prepare a 8×8 inch or 13×9 inch pan with shortening; set aside.
  2. In a large saucepan melt butter over low heat with the lemon zest and juice.
  3. Add in marshmallows and stir until completely melted.
  4. Slowly stir in the dry cake mix.
  5. Once combined remove from heat and stir in the cereal.
  6. Using greased spatula press mixture into greased pan.
  7. Cool on the countertop for approximately 30 minutes.
  8. Enjoy!

Lemon Filled Croissants

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, October 23, 2014

SAM 5271 zps9b52d26a

I found this recipe on The English Kitchen.  It’s a must try for all the lemon lovers in my life.  I’m posting the recipe, but please go to the original poster’s website for complete instructions and pictures.  These look AMAZING!!!!!  Here’s the original link

Lemon Filled Croissants

*Lemon Filled Croissants*
Makes 6

Quick, easy and only using four ingredients.  (Five if you count the cardamom) Buttery soft croissants filled with tangy
lemon curd,dusted with demerara sugar and ground cardamom and baked to perfection.

1 package of refrigerated croissant dough
6 heaped TBS of good quality lemon curd
6 TBS *demerara sugar
milk to brush
ground cardamom to dust (optional)
Icing sugar to dust (optional)

Preheat your oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking parchment.   Lightly spray the paper
with nonstick spray.  Set aside.

Unroll your croissant dough, and cut apart into 6 triangles.   Place one portion of lemon curd at the wide end of each
croissant.  Gently spread it down about half way the length of the dough towards the point, and leaving the edges free.  
Roll up,starting at the wide end towards the small point, totally encasing the lemon curd.   Gently twist either end
closed and place each on the prepared baking sheet, narrow pointed side down.  Brush each with some milk. 

Sprinkle with the *demerara sugar and dust lightly with ground cardamom if desired.

Bake for 10 to 15 minutes, until well risen and golden brown.  Remove from the oven.   Serve warm and dusted with
icing sugar if desired.
*substitute demerara sugar with regular or coarse sugar