Glazed Lemon Wedges Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
• In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
• Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
• In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the flour, sugar, baking powder, and salt; cut in the butter using a pastry blender until mixture resembles coarse crumbs; stir in lemon zest and blend.
• In another bowl, whisk egg, milk, and lemon juice; pour into flour mixture; mix until blended and moistened and a soft dough is formed.
• Place dough on a floured work surface; knead 15-20 times and roll into a circle ¾-inch thick.
• Place on baking sheet; score into 8-12 wedges with the point of a sharp knife.
• Bake for 15 minutes or until golden brown; cool slightly on wire rack; cut into wedges as marked and serve warm.
• The glaze: in a small bowl, mix together powdered sugar and lemon juice; add in desired amount of food coloring (if using); drizzle over warm scones; sprinkle with lemon zest and almonds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Steps:

• Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

Steps:

• Put the carrots in a large saucepan of water and bring to the boil. After 10 minutes, add the leeks and boil for another 15 minutes until very tender.
• Meanwhile, preheat the grill to high. Grate the zest from the lemon and squeeze 1 tablespoon of the juice. Mix the honey, lemon zest and juice and brush half on the underside of the chicken. Put the chicken glazed side up on a foil lined baking tray and grill for 5-6 minutes. Turn over and carefully brush with the remaining honey mixture. Grill for another 5-6 minutes or until the chicken is cooked through, rolling it in the caramelised honey on the tray so it gets a lovely golden glaze.
• Drain and roughly mash the carrots and leeks. Season, then stir in the watercress until it has wilted. Serve the chicken on a bed of mash with lemon wedges on the side.

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

Steps:

• Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
• Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
• Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Steps:

• Bring first four ingredients to boil in a pot.
• Let it boil until it rises to nearly top of pot.
• Immediately take off burner.
• Set aside.
• Place potatoes in an 9x13-inch pan.
• Top with chicken pieces.
• Pour honey mixture over chicken and potatoes.
• Bake at 350 degrees for 30-40 minutes.