#lemonrecipe

Tangy Lemon Meringue Pie Cookies - Easy and Super Delicious Treats

Sharp lemon filling sits beneath a pillowy meringue layer that browns at the edges in the oven. These cookies taste like lemon meringue pie in a smaller, more portable form.

Lemon Lavender Thumbprint Cookies

Buttery shortbread base gets topped with bright lemon curd and a whisper of dried lavender that tastes floral without being perfumy. The little thumbprint indent fills with glossy filling that catches the light, making these look fancier than the thirty minutes they take.

Blueberry Lemon Crinkle Cookies

These cookies have a tender crumb with tart blueberries bursting through and bright lemon zest threading throughout each bite. The crinkled sugar coating on top catches the light and gives way to a soft, cake-like interior.

Lemon Lavender Cookies

These cookies have a bright lemon bite with just enough lavender to make them taste floral without being perfume-like. The butter makes them tender, and they're gone in two days tops.

This roast chicken with lemons and Jerusalem artichokes is a tasty and comforting meal that is great for a cold night. Juicy chicken, earthy Jerusalem artichokes, and citrusy lemons all work together to make a tasty and easy-to-make meal.

Ingredients: 1 whole chicken about 3-4 pounds. 1 pound Jerusalem artichokes, scrubbed and halved. 2 lemons, sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix minced garlic, olive oil, dried thyme, salt, and pepper. Place chicken in a roasting pan. Rub the garlic mixture all over the chicken, including under the skin. Arrange halved Jerusalem artichokes and lemon slices around the chicken in the roasting pan. Roast in the preheated oven for about 1 hour or until the chicken is golden brown and cooked through, and the artichokes are tender. Baste occasionally with pan juices. Once cooked, remove from the oven and let it rest for 10 minutes before slicing. Serve the roasted chicken with Jerusalem artichokes and lemon slices. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes