Скачать или смотреть Delicious & Easy Lemon Recipes for Spring (Italian-Style!)

Spring is here, and that means it’s time for fresh, zesty flavors! Today, Mama is sharing her favorite homemade lemon recipes that bring the perfect balance of sweet and tangy. Whether you’re craving a refreshing dessert, a light and citrusy dish, or a classic Italian lemon treat, these recipes are bursting with real lemon flavor and love. 💛

Grab your lemons, and let’s cook together! Don’t forget to like, comment, and subscribe for more authentic family recipes straight from Mama’s kitchen. ❤️

📌 Let us know in the comments: What’s your favorite way to use lemons in cooking?

Check out Mama's favorite knives! Click the link and use code 'thatladyanna' at checkout for an exclusive discount!
https://taski.store/ThatLadyAnna

Want to find all of Mama's favorite products? Check them out on Amazon using this link
https://www.amazon.com/shop/thatladyanna

*If you purchase through these links, we may earn a small commission at no extra cost to you. Thank you for supporting our channel and helping us continue to share Anna's recipes with the world!

1. Pollo al Limone (Lemon Chicken)

Ingredients:
3 chicken breasts, cut into 1-inch slices
8 oz mushrooms, sliced
1/2 onion, julienned
1 1/2 cups seasoned flour (salt & pepper)
1/2 cup lemon juice
1 cup chicken broth
1/2 cup white wine
2 tbsp parsley (reserve some for garnish)
2 tbsp capers, rinsed
1/2 lemon, sliced
3 tbsp olive oil
1 tbsp butter

Instructions:
Pound chicken slices and dredge in seasoned flour.
Sear in butter and 2 tablespoons of olive oil until golden, then set aside.
Sauté onions, then mushrooms with the remaining olive oil until dry.
Deglaze with white wine. Add broth, lemon juice, lemon slices, parsley, and capers. Simmer for 5 minutes.
Return chicken to the pan, cover, and simmer for 4 minutes.
Garnish with parsley and serve.

Pairs well with roasted vegetables, salad, or pasta.


2. Pesce al Cartoccio (Fish in a Packet)

Ingredients:
4 fillets of white fish
1 lemon, sliced
Sliced red onion
4 sprigs of parsley
1 cup cherry tomatoes
Bunch of asparagus
1 cup jasmine rice + 3 cups water
2 tablespoons basil pesto
Parchment paper
Foil

Instructions:
Preheat oven to 400 degrees.
Cook jasmine rice and stir in basil pesto. Season with salt and pepper.
Prepare your foil sheets with parchment on top.
Place fish and rice on the parchment. Add tomatoes, onion, asparagus, lemon, and parsley.
Drizzle with olive oil and season with salt and pepper.
Fold parchment into a closed packet and wrap in foil.
Place packets on a baking sheet and cook for 45 minutes.
Open carefully to avoid steam burns and serve.


3. Panna e Limoni (Lemon Whipped Cream)

Ingredients:
5 large lemons
4 cups 35% heavy cream
5 tablespoons sugar
1/4 cup lemon juice
Lemon zest

Instructions:
Slice lemons in half so they sit flat. Scoop out the inside and freeze the shells until ready to use.
Whip the heavy cream with sugar.
Strain 1/4 cup lemon juice and fold into the whipped cream. Add 1/2 teaspoon lemon zest without overmixing.
Transfer whipped cream to a piping bag with a star tip. Pipe into the frozen lemon shells.
Top with lemon zest and freeze until ready to serve.


4. Anginetti (Lemon Drop Cookie / Wedding Cookie)

5. Ingredients for Cookies:
2 egg yolks (reserve the whites)
4 whole eggs
6 tablespoons olive oil
1 teaspoon baking powder
2 cups flour
1/4 cup additional flour to finish

Instructions:
Preheat oven to 350 degrees.
Mix ingredients into a dough and shape cookies.
Bake for 20 minutes or until light golden brown.
Let cool before icing.

Ingredients for Icing:
2 egg whites (reserved from cookie recipe)
3 cups icing sugar
Juice of 1 lemon

Whisk icing ingredients until smooth, then dip cooled cookies.


6. Limoncello

Ingredients:
8 large lemons
1 liter 95-proof alcohol
2 liters water
1 kilogram sugar

Instructions:
Wash and dry lemons. Peel only the yellow part of the skin using a carrot peeler.
Place peels in a glass container with the alcohol. Seal and let sit for 8 days, shaking daily.
On day 8, boil the water and sugar in a large pot, then let cool.
Strain lemon peels with a cheesecloth, squeezing out flavor.
Mix the lemon-infused alcohol with the sugar water. Bottle and store.