From Aunt Sharon’s Kitchen: It’s All About The Lemons

Juicy Lemons on a table

I love lemons. I love their shape, their versatility and, best of all, their smell. I always have a drawer in my refrigerator filled with lemons because my grandson loves a Mom-Mom salad with his favorite lemon dressing. It’s very simple with good olive oil, salt and pepper, and that’s it. They add a really nice flavor to ricotta pancakes and they are always good squeezed on salmon and added to your tea or a refreshing glass of lemonade.

But I can not tell a lie: my all-time favorite is Giada’s Lemon Ricotta Cookies. I have made them exactly like her recipe and once substituted the butter for Blue Bonnet margarine and the whole milk ricotta for part skim. (No one noticed the difference.)

Here is the recipe:


1 tsp baking powder
1 tsp salt
2 cups sugar
1 stick unsalted butter softened (the margarine I use contains salt)
2 eggs
1 (15 oz) whole milk ricotta cheese
3 TBL lemon juice
Zest of 1 lemon

Cream butter and sugar, add eggs. Mix well and add ricotta cheese and then dry ingredients. Add lemon juice and zest. Scoop onto parchment lined pans and bake at 375 degrees for approximately 15 minutes or until you have golden edges. Let them rest for about 20 minutes on lined baking sheets.


1 1/2 cup powdered sugar
3 TBL lemon juice
Zest of 1 lemon

Mix well and spoon onto cooled cookies. Use spoon to spread and let harden for 2 hours. Enjoy!


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