Lemon Or Lime Sauce Recipes

LEMON-LIME CHEESECAKE

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

LEMON BUTTER SAUCE FOR FISH

Steps:

• Place the butter in a light coloured saucepan or small skillet over medium heat.
• Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
• Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
• Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
• Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
• Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
• Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

EASY BLUEBERRY LEMON (OR LIME) SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan. Bring to a boil over medium heat, stirring regularly. Reduce the heat to maintain a simmer, and cook, stirring regularly, until the berries have broken down and the mixture has thickened, about 10 minutes. (Note: The sauce will continue to thicken as it cools, so it should still be a little soupy at the end of the cooking time.) Serve warm, or cool and then transfer the sauce to a jar or airtight container and refrigerate until ready to use. Gently reheat if desired for use on pancakes, waffles, oatmeal, cheesecake, yogurt, etc.

LEMON OR LIME SAUCE RECIPE

Steps:

• 1. In a medium saucepan, mix sugar, cornstarch. 2. Gradually add hot water stirring over medium heat until mixture is thick and clear. 3. Add zest and juice, mix well and serve warm.

LEMON-LIME 3-HERB PASTA

Steps:

• Bring a pot of lightly salted water to a boil. Cook the rotini in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.
• Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, parsley, cilantro, and sage through the pasta until evenly mixed. Serve hot.

SALMON IN LIME SAUCE

Steps:

• In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

LEMON AND LIME DESSERT SAUCE

Steps:

• Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.