Chef Johns Lemon Ice Recipes

CHEF JOHN'S LEMON ICE

Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 3h10m

Yield 8

Number Of Ingredients 5

Chef John's Lemon Ice image

Steps:

Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4 mg, Sugar 22.6 g

Ingredients

4 cups cold water
⅞ cup white sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 teaspoon lemon extract

LEMON BARS

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h55m

Yield 20 bars

Number Of Ingredients 9

Lemon Bars image

Steps:

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Ingredients

2 sticks salted butter, cut into cubes, plus more for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 cups granulated sugar
1/2 cup all-purpose flour
6 large eggs
Zest and juice of 5 lemons
Powdered sugar, for sifting

CHEF JOHN'S LEMON BARS

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 12

Chef John's Lemon Bars image

Steps:

Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g

Ingredients

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

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