Lemon Recipes

As you know, Sister’s Chalet in Navarre Beach has a bit of a nod to lemons in honor of grandmother and also our other business - Sisters Lemonade.  

Since it’s Christmas time, we wanted to share a festive recipe for Lemon snowball cookies, also known as Russian tea cakes or Mexican wedding cookies!  These are delightful treats!   

Below is the recipe for lemon-infused snowball cookies:

Ingredients:

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar, plus extra for coating

• 2 teaspoons lemon zest

• 2 tablespoons fresh lemon juice

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 3/4 cup finely chopped pecans or walnuts (optional)

• Additional powdered sugar for rolling

Instructions:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

• In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.

• Add the lemon zest and lemon juice to the butter-sugar mixture. Mix until well combined.

• Sift the flour and salt into the mixture gradually. Mix until the dough comes together. If you're adding nuts, fold them into the dough at this stage.

• Shape the dough into 1-inch balls and place them on the prepared baking sheet, leaving a little space between each cookie.

• Bake in the preheated oven for 12-15 minutes or until the bottoms of the cookies are lightly golden.

• Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet.

• While they are still warm but cool enough to handle, gently roll the cookies in additional powdered sugar to coat them generously.

• Once completely cooled, roll the cookies in powdered sugar again for a snowy finish.

• Serve and enjoy these delightful lemon snowball cookies with a hint of citrus goodness!

These cookies store well in an airtight container at room temperature for several days. They make a wonderful addition to any dessert table or a delightful treat with a cup of tea or coffee.

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Ingredients:

• 2 cucumbers, thinly sliced

• 1 lemon

• 2 tablespoons olive oil

• 1-2 tablespoons fresh dill, chopped (adjust to taste)

• Salt and pepper to taste

Instructions:

1. Thinly slice the cucumbers and place them in a serving bowl.

2. Zest the lemon to get the outer yellow skin, and add the zest to the cucumbers.

3. Cut the zested lemon in half and squeeze the juice into the bowl with the cucumbers.

4. Drizzle olive oil over the cucumbers and lemon juice.

5. Sprinkle fresh dill over the cucumbers.

6. Season with salt and pepper to taste.

7. Gently toss all the ingredients together to ensure the cucumbers are coated with the lemon juice, olive oil, and dill.

8. Let the salad sit for a few minutes to allow the flavors to meld.

 

This Lemon Cucumber Salad is light, refreshing, and takes just a few minutes to prepare. It's a perfect side dish for a variety of meals, and the zesty lemon adds a delightful, citrusy twist to the cucumbers. Enjoy!

"When life gives you lemons, make a delightful lemon dessert!" 🍋🍰

 

Our Zesty Lemon Bars are the perfect blend of sweet and tangy, with a crumbly, buttery crust that melts in your mouth. Here's the recipe to add a little zest to your day:

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Ingredients:

• 1 ½ cups all-purpose flour

• ½ cup powdered sugar

• ¾ cup unsalted butter, softened

• 4 large eggs

• 1 ½ cups granulated sugar

• ¼ cup all-purpose flour

• 1 tsp baking powder

• 1/3 cup lemon juice

• Zest from 2 lemons

• Powdered sugar for dusting

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine 1 ½ cups flour and ½ cup powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs.

3. Press this mixture into the bottom of a greased 9x13-inch baking pan.

4. Bake for 20 minutes in the preheated oven, or until golden.

5. In another bowl, whisk together eggs, granulated sugar, ¼ cup flour, and baking powder until well blended. Stir in the lemon juice and lemon zest.

6. Pour this lemon mixture over the baked crust.

7. Bake for an additional 20 minutes in the preheated oven. The bars will set as they cool.

8. Once cooled, dust with powdered sugar and cut into squares.

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