Extended--Thursday. Lemon Pancake Syrup and Sauce Mix (with a lemon chicken recipe)

PP304
$4.99 $2.62
"Oh my goodness!! This is extra special!" "I've always loved lemon. Lemon is my favorite pie.  And I love good lemon desserts.  But good lemon can be hard to find. Much of it is tinny, metallic tasting.  This isn't. It's lemon pie on your plate."--Dennis You just add butter and water. It...
$2.62

"Oh my goodness!! This is extra special!"

"I've always loved lemon. Lemon is my favorite pie.  And I love good lemon desserts.  But good lemon can be hard to find. Much of it is tinny, metallic tasting.  This isn't. It's lemon pie on your plate."--Dennis

You just add butter and water. It makes a thick, creamy, lemon-colored syrup with a bright lemon flavor just like a good lemon pie.

Look what you can do with this sauce!

It's fabulous on pancakes or French toast. Try it on raspberry or blueberry pancakes.

Drizzle some over ice cream for a simple dessert that is luscious. Put lemon sauce over angel food cake, top it with fresh blueberries, and a dollop of whipped cream. It's a classic match for blueberries and terrific on strawberry and raspberry desserts, even strawberry or raspberry shortcake. It transforms gingerbread from good to extraordinary. 

Check the gallery for images.

1. Lemon sauce was used to make this lemon coconut poke cake.

2. Lemon sauce (cooked until it was thick and then cooled) was used to make these sweet rolls.

3. Lemon sauce makes this lemon blueberry shortcake. Blueberries stain the sauce a magenta color.

4. Lemon syrup was drizzled on this stuffed French toast.  That's a cream cheese filling with thinly sliced strawberries. 

5. That's a lemon herb sauce drizzled over the chicken breast.

It's so good, you'll eat it right out of the bowl. This is a must-have sauce for lemon lovers.

Give it a try--it's so good that it's addictive. 


Authentic Crispy Chinese Lemon Chicken Recipe

Use this sauce mix for the chicken and save yourself 20 minutes. Use a precooked microwave rice packet and have dinner ready in 20 minutes.  

For the Chicken

  • 3-4 chicken breasts
  • 2 eggs
  • 2 tablespoons water
  • 2 cups panko
  • vegetable oil for frying

For the Lemon Sauce

  • 1/4 cup granulated sugar
  • 1/3 cup chicken broth
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1-2 drops yellow food coloring (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. Make an egg wash by slightly beating two eggs with one tablespoon of water. In a separate flat-bottomed dish, place the two cups of panko.
  2. With a meat mallet, pound each chicken breast to 1/4 inch thick. Dip each chicken breast in egg then panko, and again in egg then panko. This double-dipping process is crucial to create an extra-crispy crust for each chicken piece that will not rub off.
  3. Fry each chicken piece in 350° vegetable oil until the crust is crispy and golden brown. Place the fried chicken pieces onto a plate with a paper towel allowing the excess oil to drain and set aside.
  4. To make the lemon sauce from scratch, in a wok, on medium heat, heat 1/4 cup sugar, 1/3 cup chicken broth, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons rice vinegar, 1/4 teaspoon salt, one garlic clove, and one or two drops yellow food coloring (if desired). In a separate small bowl, combine one tablespoon cornstarch with one tablespoon water to make the slurry. Add the slurry to the sauce and continue to heat and stir until sauce is thickened.
  5. Place the fried chicken on a plate and cut into strips. Pour the sauce over the top and serve warm.

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Extended--Thursday. Lemon Pancake Syrup and Sauce Mix (with a lemon chicken recipe)
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