Lemon recipes that are wreaking havoc this summer

1. Baked mullet

• Contents:

• 4 kidney beans

• 2 lemons

• 1 bay leaf

• 1 tablespoon of apple cider vinegar

• 2 cloves of garlic

• 50 ml extra virgin olive oil

• Salt and pepper

• detailing: After the kidney beans are exfoliated, we open them to remove their internal organs and wash them thoroughly. Then we put it on the baking tray. We will add salt and pepper to taste and put the bay leaf on the baking tray and pour a mixture of lemon juice and a tablespoon of apple cider vinegar on it. The oven must be preheated to 200 degrees. While the oven is preheating, put the oil in a pan and add the sliced ​​garlic for a little browning. Then we pour it over the kidney beans and put it in the oven at 200 degrees for 8 minutes.

2. Chinese lemon chicken

• Contents for four people:

• 2 chicken breasts

• 2 lemons

• 2 tablespoons of cornstarch

• Sunflower oil

• 2 tablespoons of sugar

• 100 ml chicken stock

• 50ml soy sauce

• detailing: Cut three thin slices of lemon and squeeze the remaining lemons. Then we boil the lemon juice with sugar, broth, a tablespoon of cornstarch and three lemon slices that we prepared beforehand, until it thickens like syrup. Then we clean the chicken breasts and cut them in half and marinate them in soy sauce for half an hour. On the other hand, we mix the cornstarch with the beaten egg and then dip the breasts in the mixture and fry them until golden brown. For presentation, we arrange the breasts cut into slices on a plate, cover them with lemon sauce and serve.

3. Lemon Spaghetti

• Contents:

• 200 g spaghetti

• 15 g butter

• 2 lemons

• 60 grams of cream cheese

• Parmesan cheese flavor

• dry thyme

• Basil

• ground black pepper

• Salt

• extra virgin olive oil

• detailing: First we need to boil a large pot of water in which we will cook the spaghetti until al dente (we can use the instructions on the package for this). Then we will filter and preserve the boiling water. The second step is to wash the lemons well, grate their skins and separate them into a bowl. Then we cut the lemons into quarters, melt the butter in a pan, add the lemons over medium heat and fry well. Then, let’s take it from the heat, strain the lemon juice, add the cream cheese, let it melt, add the parmesan cheese, thyme, thyme and a little pepper. Add the spaghetti and grated lemon zest and mix well to infuse the flavors. Serve with fresh basil, a drizzle of olive oil and cheese to taste.

Four. lemon curd in the microwave

• Contents:

• 220 g sugar

• 3 eggs

• 1 egg yolk

• 200 ml lemon juice

• 100 grams of butter

• lemon zest

• detailing: Crack the eggs and yolks into a bowl, add the sugar and beat with a whisk until everything is well combined. On the other hand, we squeeze four or five lemons to get 200 ml of lemon juice. Meanwhile, in another saucepan, melt the butter and let it cool, grate the lemon zest and pour the lemon juice and remaining preparation over the beaten eggs. Microwave this mixture and let it sit for one minute at maximum power at one-minute intervals and mix until it thickens. When it thickens, remove it from the microwave and stir for half a minute to mix everything well. Cover with kitchen film glued to the cream so that it does not form a crust. Let it cool and put it in the fridge.

5. Lemon sorbet

• Contents:

• 250 ml lemon juice

• 2 egg whites

• 500 ml of water

• 200g sugar

• detailing: The first step in making this recipe is to make syrup; For this, put 500 ml of water and 200 g of sugar in a saucepan and bring to a boil. After cooking, put it in a jar and let it cool. Secondly, to obtain the juice, we must squeeze the lemons, strain them and mix them with sherbet while they are warm. After completing the previous steps, we will freeze the syrup for two hours. At the end of this time, we will take it out of the freezer and add two beaten egg whites, which we will assemble with sticks, and decorate with grated or finely chopped half a lemon peel. Then we freeze it again until serving time.