Glazed Lemon Wedges Recipes

Steps:

• 1. Preheat the oven to 350°F. Spray the bottoms and sides of two (8 inch) round cake pans with baking spray with flour or line the pans with foil.
• 2. In a large bowl, beat the cake mix, butter, 2 T. lemon zest and the egg with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of the dough in each pan.
• 3. Bake for 18 to 22 minutes or until the edges are light golden brown. Cool for 10 minutes.
• 4. In a small bowl, mix the glaze ingredients until smooth. Spoon the glaze over the warm shortbread; spread to the edges of the pans. Cool completely, about 45 minutes. Garnish with lemon zest, if desired. Cut each shortbread into 12 wedges.

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
• Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
• Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
• Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.