'The fruit of the poor lemon' certainly not impossible to eat with these recipes

With so much cold, snowy, gloomy winter weather during the past couple of months, I think everyone is anxious to usher in spring. Thoughts of spring make me turn to my recipe files for spring and summer. I am always eager to enjoy anything with lemon in it, but it just takes springtime to make some lemon dishes pop with flavor.

My wonderful mother-in-law enjoys lemon in recipes as much as I do, so these recipes today are shared with her in mind. Enjoy them as we all welcome warm weather and springtime flowers.

Lemon Spaghetti with Shrimp

Shrimp:

• 1 tablespoon extra-virgin olive oil
• 3/4 pound large shrimp, peeled and deveined
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Pasta:

• 1 pound spaghetti
• 2/3 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh basil leaves
• 2 tablespoons capers, fried briefly in a little olive oil

For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 2-3 minutes per side. Set aside.

For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.

While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add *¼ cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers. Serve immediately.

Baked Lemon Chicken

• One 3 1/2 to 4-pound chicken, cut into 8 pieces, patted dry
• kosher salt and freshly ground black pepper
• Flour for dredging
• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• Peel of half a lemon, white pith removed, cut into very thin strips
• 2 large garlic cloves, minced
• 1 1/2 teaspoons fresh rosemary leaves
• 1 tablespoon honey
• 1/4 cup freshly squeezed lemon juice
• 1 cup chicken broth, homemade or canned low-sodium

Preheat oven to 400 degrees. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

Lemon Breakfast Cake

This is a moist, delicious cake that can be made ahead of time and frozen or made the day before you need to serve it. I like adding a little lemon zest to the cake, as it calls for it in the sugar topping.

• 1 box lemon cake mix
• 1 box instant cheesecake pudding mix (4 serving size)
• 1 cup ricotta cheese (whole milk)
• 1/2 cup vegetable oil
• 4 large eggs, beaten
• 2 teaspoons lemon extract
• 1/2 cup sugar
• Zest of 1/2 to 1 lemon, to taste
• 2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.

In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan. Mix together sugar, lemon zest and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter. Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.

Lemony Lemon Brownies

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

For the tart lemon glaze:

• 4 tablespoons lemon juice
• 8 teaspoons lemon zest
• 1 cup icing sugar

Preheat oven to 350 degrees. Grease an 8Ã--8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 minutes, should turn golden around the edges. Allow to cool completely before glazing. Do not over bake, or the bars will dry. Filter the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the brownies with a rubber spatula and let glaze set. Cut into bars and serve.

Fluffy Lemon Squares

A few handy convenience items hurry along preparation of these rich, lemony bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix.

• 1 1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/3 cup chopped pecans
• 6 tablespoons butter, melted
• 1/2 cup heavy whipping cream
• 2 packages (3 ounces each) lemon gelatin
• 1 1/4 cups boiling water
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 pint lemon sherbet, softened

In a small bowl, combine the wafer crumbs, pecans and butter; set aside *¼ cup for topping. Press remaining crumb mixture into an ungreased 11-x7-inch dish. Refrigerate for 30 minutes.

Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream. Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers. Yield: 12 servings.

Lemon No-Bake Icebox Cake

A deliciously sweet, refreshing and creamy no-bake lemon icebox cake that everyone will love. This will be your new go-to dessert when you're in a pinch.

• 2 (8-ounce) boxes cream cheese, softened
• 3/4 cup granulated sugar
• Zest of 1 *½ lemons
• 3/4 cup heavy cream
• 34 lemon shortbread cookies (1 1/2 Pepperidge Farms 6-ounce bags)
• 1/2 cup milk
• Whipped cream and strawberries or raspberries, for garnish, optional

Line 8x8 baking dish with plastic wrap and set aside. In a large bowl, whip cream cheese, sugar and lemon zest until smooth and creamy. Stir in heavy cream and whip 1-2 minutes or until filling starts to thicken. Dip each cookie one by one into the milk and line the bottom of dish with cookies to cover; cut cookies in half to fit in properly. Pour 1/3 of the cream cheese mixture over cookies and smooth the top. Repeat layering cookies and cream until you have 3 layers of each. Cover the top with plastic wrap and refrigerate 12 hours or overnight. Cut into squares and serve with cream and berries. Yield: 12 servings.

Lemon & Browned Butter Rice Krispie Treats

• 1/4 cup butter
• 3 cups mini marshmallows
• 1/2 teaspoon lemon extract
• 4 cups crispy rice cereal

In a small pot, melt butter over medium low heat. Continue to cook butter, swirling occasionally until golden brown, 7 minutes or so. Stir in marshmallows and stir until completely melted. Stir in lemon extract and cereal. Once cereal is coated evenly with marshmallow, pour into a greased 8x8 square dish. Press with buttered fingers. Cool to room temperature and cut into bars.

Have a great week, and until next time, happy cooking.