Recipe from Christopher Kimball’s Milk Street which states, “This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper the flavor. For extra citrus complexity, we add lemon zest to the pasta cooking water; the oils from the zest lightly perfume the spaghetti, reinforcing the lemony notes of the pesto. Don’t forget to remove the lemon…
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeRecipe from America’s Test Kitchen which states, “This is an old-fashioned dessert that has nothing to do with soup: It’s a light, lemony pudding made by whipping lemon gelatin with whipped evaporated milk. The surprise in making this dessert was that cold evaporated milk actually whips to the consistency of whipped heavy cream, but the evaporated milk must be cold in order to whip properly.”
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See the RecipeRecipe from the site, Rich and Delish, which states, “This cake is loaded with lemon flavor! It is made with a lemon cake, filled with bright lemon curd, and frosted with lemon buttercream.” I made this cake for Sabrina’s 18th birthday and it was delicious and very lemony. The lemon curd was particularly good and I would make just that in the future.