Best Lemon Crisps Recipes

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

SESAME LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
• Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
• Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

LEMON CRISPS

Steps:

• Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

QUICK LEMON CRISPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven.

ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE

Steps:

• Make the rye crisps:
• Preheat the oven to 350°F (175°C).
• In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the vinaigrette:
• In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
• Make the salad:
• Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.

COCONUT LEMON CRISPS

Steps:

• Cream the butter, sugar and vanilla until light and fluffy. Gradually add flour and mix well. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-in. cutter plus a smaller cutter so the center is cut out of each cookie. , Place 1 in. apart on lightly greased baking sheets. Brush egg white over cookies with cutout centers; sprinkle with coconut. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. , For filling, in a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon juice. Cool to room temperature without stirring., Spread a teaspoonful of filling on the bottom of each solid cookie; place coconut topped cookie over lemon filling. Store in the refrigerator.

LEMON-SCENTED GINGER ALMOND CRISPS

Steps:

• Preheat the oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, and lemon and vanilla extracts, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.
• Divide dough in half. Shape each half into a 7-by-3-inch rectangle about 1 1/4 inches thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.

POACHED SALMON WITH LEMON CRISPS AND MEYER LEMON CREAM

Steps:

• For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
• Remove the portions with a spatula and chill until service. See Chef's Note 2.
• For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
• For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
• For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.

LEMON POPPY SEED CRISPS

Steps:

• Preheat your oven to 350.
• Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
• Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
• Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
• Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
• Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
• Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.

SWEET LEMON-THYME CRISPS

Steps:

• Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture, beating until just combined.
• Halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, bring logs to cool room temperature for ease of slicing.
• Preheat oven to 350° F.
• Cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Make more cookies with remaining log if desired. Dust cookies lightly with confectioners' sugar.

KALE CRISPS WITH SEA SALT AND LEMON

Steps:

• Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.

LEMON - LIME COOKIE CRISPS

Steps:

• 1. Preheat oven to 350. Place parchment paper on 2 cookie sheets
• 2. Using an electric mixer, cream butter and sugar in medium bowl until light and fluffy. Add egg whites and stir until just blended. Sift cake flour over butter mixture and mix with spoon. Fold in vanilla
• 3. Fold in the zest.
• 4. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full flatten out cookies with back of spoon so cookies look almost translucent.
• 5. Bake until edges start to brown, about 4 or 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields four cookies per serving..For a nutty flavored cookie, skip the zest and add almond extract.
• 6. only makes 10 cookies..I usually double the recipe.

SESAME LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
• Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
• Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
• Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

LEMON-POPPY SEED CRISPS

Steps:

• Preheat oven to 350*F. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1/2 cup butter, and stir until melted. Set aside. Whisk together flour, baking powder and salt in medium bowl; set aside. Put remaining 1/2 cup butter and 1 cup sugar in bowl of electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Add egg and reserved lemon butter; mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Reduce speed to low. Mix in flour mixture and poppy seeds. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons lemon zest in small bowl. Roll dough into 1 1/4 -inch balls; roll balls in lemon-sugar mixture. Space 2 inches apart on baking sheets lined with parchment paper. Press each with the bottom of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle poppy seeds. Bake cookies until just browned around bottom edges, 12-13 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container up to 1 week.

LEMON LIME COOKIE CRISPS 2 PTS.

Steps:

• Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
• Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
• Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
• Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
• Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.

LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt butter or margarine over low heat.
• Stir together all ingredients, including butter or margarine, and mix well.
• Shape dough into 1-inch balls and place them about 2 inches apart on ungreased cookie sheets. Press flat with thumb.
• Bake for 9 minutes or until edges are golden. Cool on cookie sheets one minute. Remove to wire racks to cool.

KALE CRISPS WITH SEA SALT AND LEMON

Steps:

• Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.