Lemon Archives - The Slow Roasted Italian

Lemon Crinkle Cookie Recipe

Donna Elick — Wed, 04 Mar 2026 10:00:00 +0000

This Lemon Crinkle Cookie Recipe makes dozens of bright, buttery, and unapologetically citrusy cookies. Soft centers. Lightly crisp edges. A powdered sugar crackle that looks fancy without trying. The lemon zest perfumes the dough, the almond extract adds that “what is that?” depth, and the whole thing tastes like sunshine with a backbone. Sweet. Tangy. Tender. The kind of cookie that disappears fast.

WHY YOU’LL LOVE LEMON COOKIES WITH POWDERED SUGAR

Big lemon flavor without being sour
Soft, pillowy centers with classic crinkle tops
Dough comes together fast, no chilling drama
Make-ahead friendly (freezer win)
Each batch makes a lot… which you’ll need when they start disappearing…

I may be a little obsessed with citrus desserts. Between my lemon frozen yogurt and raspberry lemonade pound cake, I could easily eat a lemony treat every day.

And lemon crinkles… Well, that’s one recipe I’ve been making forever. Not because it’s trendy. Because it works.

The lemon sugar step? That matters. It’s where the flavor shows up. These bake up soft, not cakey.
Bright, but not sharp. And that powdered sugar crackle… people think you worked harder than you did.

I make a big batch. Freeze half. Bake the rest when I need something cheerful.

Lemon crinkle cookies are reliable. They don’t spread into pancakes. They don’t dry out the next day. Just a good, classic cookie that behaves.

Honestly? That’s my favorite kind.

INGREDIENT NOTES

Lemon Zest: Fresh citrus only for this lemon crinkle cookie recipe. Bottled lemon flavor (juice or extract) won’t give you that floral, clean punch.
Granulated Sugar: Rubbing it with the zest releases the oils, intensifying the flavor. Don’t skip that step!
Unsalted Butter: Softened for easy creaming. And that means soft, not melty. It should hold a fingerprint.
Almond Extract: Subtle, not almond-y. It rounds out the lemon beautifully.
Powdered Sugar: Be generous when coating lemon cookies with powdered sugar. Thin coverage won’t crinkle properly.
Yellow Gel Coloring: Totally optional. It’s just for looks, not flavor.

VARIATIONS

Lemon-Lime: Use half lemon zest, half lime zest. Extra bright and slightly sharper.

Orange Crinkle: Swap lemon zest with orange zest for warmer, softer citrus.

No Food Coloring: Leave it out. They’ll still be gorgeous.

Extra Tangy: Add one more tablespoon of lemon zest if you love bold citrus.

Less Sweet: Skip the powdered sugar and enjoy simple lemon almond cookies.

Holiday Style: Add a drop of pink or green gel coloring for themed trays.

SERVING SUGGESTIONS

Add to a cookie tray with our Gooey Chocolate Chip Cookies.
Serve crinkle lemon cookies with coffee or hot tea… the perfect balance.
Tuck a few into lunchboxes. They hold up really well!
Stack on a platter for showers or brunch.
Pair with our raspberry or blueberry ice cream for dessert.

LEMON CRINKLES FAQ

Can I skip the almond extract?

Sure, but replace it with something else. Vanilla extract is great in a lemon crinkle cookie recipe, though the flavor won’t be as layered.

Why didn’t my cookies crinkle?

Usually, it means there wasn’t enough powdered sugar, but it can also happen if the dough is too warm.

Do these spread a lot?

No. They hold their shape nicely when measured correctly. And lining baking pans with parchment helps 😉

Can I bake them from frozen?

Yes. Portion the dough before freezing, then roll lemon cookies in powdered sugar just before baking. Add 1-2 minutes to the bake time.

I learned a long time ago that citrus cookies live or die by how you treat the zest.

Rubbing it into the sugar isn’t fussy… it’s smart. That friction releases the oils, and that’s where real lemon flavor lives. (It makes your hands smell incredible too.)

I’ve tested this dough warm, cold, frozen, rushed, and distracted. It’s forgiving. But the creaming step? That’s non-negotiable.

When the butter and sugar are properly whipped, these crinkle lemon cookies bake up soft instead of dense.

That’s the difference between a cookie you forget and one people ask about. And they always ask about these!

DONNA’S PRO TIPS

Scoop evenly. Inconsistent size = uneven baking.
Don’t undercoat with powdered sugar. Thick coverage matters for that crackle effect.
If your kitchen is hot, chill the dough 15 minutes before rolling.
Bake until matte on top, not shiny.
Let lemon crinkles rest on the pan before moving. They’re delicate when hot.
Baking one sheet at a time gives the best crinkle. Prep the next one so you can keep them rotating.

TOOLS NEEDED

Stand Mixer or Hand Mixer: Creaming matters for the right texture.
Microplane or Fine Grater: To zest the lemons.
Baking Sheets: Standard size is perfect.
Parchment Paper: Keeps bottoms perfect and prevents spreading.
Cookie Scoop: Even portioning means even baking.
Wire Rack: Cooling helps these lemon almond cookies set.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Desserts

Easy Lemon Bars

Luscious Lemon Icebox Cake

Blueberry Lemon Cake

Bursting Lemon Pound Cake Recipe

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Bright lemon flavor with soft centers
Almond extract adds depth, not almond taste
No chill required, but dough freezes beautifully
Powdered sugar coating = crinkle success
Bakes fast and evenly
Great for trays, gifts, and make-ahead baking

Lemon Crinkle Cookies

This Lemon Crinkle Cookie Recipe makes bright, buttery citrus cookies with a crisp outside and chewy center… and plenty enough to share!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 11

Total Time 21

Servings cookies

Calories 84cal

Author Donna Elick

Equipment

Ingredients

2 cups granulated sugar
2 tablespoons lemon zest
1 cup softened unsalted butter
2 large eggs, room temperature
1 tablespoon almond extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 drops yellow gel food coloring optional

Instructions

PREP OVEN AND PANS: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
INFUSE SUGAR: In the bowl of a stand mixer or a large mixing bowl, add 2 cups granulated sugar and 2 tablespoons lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels slightly moist and smells strongly of lemon.
CREAM BUTTER: Add 1 cup softened unsalted butter to the lemon sugar. Beat on medium speed for 3 to 5 minutes, until light, fluffy, and pale in color.
ADD EGGS: Add 2 large eggs, room temperature and 1 tablespoon almond extract. Mix until fully combined, scraping down the sides of the bowl as needed.
MIX DRY INGREDIENTS: Add1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 3 1/4 cups all-purpose flour. Mix on low speed just until combined. Do not overmix. Add 2 drops yellow gel food coloring if using and mix briefly until evenly colored.
COAT DOUGH: Pour 1/2 cup powdered sugar onto a shallow plate. Scoop the dough into 1-tablespoon portions and roll each into a ball. Roll generously in powdered sugar until fully coated.
BAKE: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, until the bottoms are lightly golden and the tops look matte and crinkled.
COOL: Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: You can prepare the dough up to 2 months in advance. Scoop the dough into 1-tablespoon portions and roll into balls, but do not coat in powdered sugar yet. Freeze dough balls on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag.

When ready to bake, roll frozen dough balls in powdered sugar and bake directly from frozen, adding 1 to 2 minutes to the bake time.

Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezing: Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutrition

Originally published August 2012, updated and republished March 2026

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Lemon Meringue Pie

Donna Elick — Sat, 24 Jan 2026 10:00:00 +0000

This is classic Lemon Meringue Pie done the right way… bright, silky lemon filling tucked into a crisp crust and topped with a cloud of toasted meringue. It’s sweet, tangy, creamy, and airy all at once. Nothing fussy here, either! Each step needs just a little bit of patience, and before you know it, the dessert is done. Perfect for any springtime occasion or holiday.

WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE

Classic lemon meringue flavor and texture
Smooth, sliceable filling that sets properly
Light, fluffy meringue with golden peaks
Straightforward process with reliable results
A true bakery-style pie at home

Lemon Meringue Pie

This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.

Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.

You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.

The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue.

Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.

If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert.

Fair warning… once you start browsing, it’s hard to stop!

INGREDIENT NOTES

Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
Egg Yolks: Add richness and structure to the lemon filling.
Egg Whites: Whip into a stable foam for that classic meringue topping.
Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.

VARIATIONS

Extra Tangy: Increase the amount of lemon zest (just slightly!).

Torched Top: Use a kitchen torch instead of the oven for browning.

Mini Pies: Create individual portions using tart pans.

Graham Crust: Swap the traditional crust for a graham cracker base.

Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.

SERVING SUGGESTIONS

Perfect for spring gatherings and holidays like Easter or Mother’s Day.
Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
Lemon meringue pie is best enjoyed the day it’s made.
A slice is just lovely with coffee, tea, or a sparkling wine.

LEMON AND MERINGUE PIE RECIPE FAQ

Why does the filling need to be hot?

The heat helps set the meringue from the bottom up, prevents weeping, and keeps it from sliding off when sliced.

Can I make this ahead of time?

The texture of this pie is best the day it’s made, though it will keep for up to 2 days in the refrigerator.

How do you keep meringue from shrinking?

After topping lemon meringue pie with meringue, spread it all the way to the edges so it meets the crust. This seals it and prevents it from pulling back when baked.

Can I use bottled lemon juice?

I don’t recommend it. Freshly squeezed juice gives better flavor and acidity balance.

This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions.

Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled.

Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.

Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.

Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively.

Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.

Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact.

When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.

DONNA’S PRO TIPS

Bake the pie crust ahead of time. It’ll be cool by the time the filling and meringue are done.
Separate eggs while cold. It’s easier this way!
Then, let them warm on the counter. Room temp egg whites = maximum volume.
Whisk constantly while cooking the lemon filling. No shortcuts.
Bring the filling to a full, gentle boil to activate the cornstarch.
Add sugar slowly when whipping the meringue.
Cool lemon meringue pie completely before slicing for the best texture.

TOOLS NEEDED

Medium Saucepan: For cooking the lemon filling evenly.
Whisk: Constant movement keeps the filling smooth.
Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
9-inch Pie Dish: With a pre-baked crust ready to go!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Lemon Cake Mix Cookies

Lemon Cream Cheese Dump Cake

Easy Bursting Lemon Pound Cake

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic lemon meringue pie
Smooth, tangy lemon filling
Fluffy, toasted meringue topping
Cornstarch ensures clean slices
Fresh lemon makes the difference
Best served fully cooled
Timeless dessert that always works

Lemon Meringue Pie

Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 20

Total Time 40

Servings (1 slice)

Calories 301cal

Author Donna Elick

Ingredients

Pie Filling

1 9-inch pre-baked pie crust
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 large egg yolks
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon salted butter

Meringue

4 large egg whites, room temperature
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions

PREPARE OVEN: Preheat the oven to 350°F.
MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
ADD YOLKS: Whisk 3 large egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
PREP LEMON: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest and set aside.
START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat 4 large egg whites, room temperature until foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed.
ADD SUGAR TO MERINGUE: With the mixer running, gradually add the 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and 1 tablespoon salted butteruntil smooth.
ASSEMBLE PIE: Immediately pour the hot filling into 1 9-inch pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.

Notes

Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.

Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.

Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.

Cooling: Allow the pie to cool completely before slicing so the filling sets properly.

Storage: Cover loosely with foil and refrigerate for up to 2 days.

Nutrition

Originally published January 2026

The post Lemon Meringue Pie appeared first on The Slow Roasted Italian.

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Donna Elick — Fri, 09 Jan 2026 10:00:00 +0000

This Italian Lemon Cream Cake is a true Olive Garden copycat. Light sponge cake, creamy lemon mascarpone filling, and that signature crumb-coated finish everyone remembers. It’s bright, soft, and perfectly balanced, just like the restaurant version… but made right at home! Elegant, nostalgic, and surprisingly doable, this Italian lemon cake is the kind of dessert people recognize after one bite.

WHY YOU’LL LOVE ITALIAN LEMON CAKE

Light sponge with real structure and tenderness
Creamy lemon filling that’s smooth and balanced
Perfect make-ahead dessert for entertaining
Not overly sweet… just right
A true restaurant-style treat at home

Italian Lemon Cream Cake

It’s no secret that I love Olive Garden appetizers and entrees, but the desserts are truly something special.

There’s the classic tiramisu and the newer chocolate lasagna (you should give my pudding version a try!), but sometimes I need something a bit more refreshing after a heavy meal.

Italian lemon cake feels like an occasion, even when it’s not. It’s soft and airy, with that creamy lemon layer that makes people pause after the first bite.

It’s one of my all-time favorite lemon desserts, right next to my Lemon Meringue Pie!

My daughter loves baking, so this is the kind of recipe we make together when we want something a little extra.

She handles the mixing, I handle the hovering, and we both handle the taste-testing. It’s a good system.

Italian cake recipes aren’t the kind you rush. You let the sponge cool. You let the cream chill. You give it time to settle into itself. And when you slice into it later, it’s worth every minute.

Quietly impressive. Classic. And always gone faster than you think.

INGREDIENT NOTES

Eggs: Room temperature matters here. It’s what helps the sponge whip properly.
Mascarpone Cheese: Soft, mild, and creamy. Don’t substitute cream cheese… it changes the whole texture.
Lemons: Fresh zest and juice are where the flavor lives. This is not the place to cut corners.
Heavy Cream: Whip to stiff peaks so the filling holds its shape.
Vanilla Cookie Crumbs: Adds that signature Olive Garden-style finish and gentle sweetness.

VARIATIONS

Extra Lemon: Add a little more zest to the filling for brighter citrus flavor.

Berry Burst: Scatter a handful of fresh raspberries over the lemon cream (between cake layers).

Mini Cakes: Bake the sponge in smaller pans and assemble individual cakes.

Vanilla Swap: Use Golden Oreo cookie crumbs instead of vanilla wafers.

Holiday Style: Garnish with candied lemon peel for a more dressed-up look.

SERVING SUGGESTIONS

Enjoy chilled lemon cream cake with coffee or espresso.
Add fresh strawberries, raspberries, or blueberries to each plate for color and contrast.
Perfect sweet treat after a big Italian-style dinner.
Lovely on dessert tables or for family celebrations.

LEMON CREAM CAKE FAQ

Can I make this ahead of time?

You can! In fact, it slices better after chilling overnight.

Do I have to slice the cake in half?

Yes, for layering. Otherwise, there’s nowhere for the cream filling to go! Use a cake leveler if you need some confidence.

Is Italian lemon cream cake very sweet?

No, it’s balanced and light. Most Italian cake recipes are! Lemon does most of the work here.

Can I freeze the finished cake?

Freeze just the baked (and cooled) sponge, then thaw and assemble with freshly-made mascarpone filling.

Sponge cakes rely on air, not fat, for structure. Beating the eggs and sugar for the full time builds a stable foam that holds everything together once baked. Folding gently keeps that air intact.

The mascarpone filling works because it’s high in fat but low in acidity, which keeps it smooth when combined with whipped cream and lemon juice.

Chilling isn’t just about firmness… it allows the filling to set and the sponge to absorb just enough moisture. That’s what gives this Italian lemon cream cake its signature soft-but-defined slices.

DONNA’S PRO TIPS

Preheat the oven first. You’ll want to get the batter baking as soon as it’s ready.
Beat the eggs until they truly hold ribbons. This cake won’t work otherwise!
Fold slowly and gently to protect the batter’s structure.
Chill the cake before dusting with powdered sugar. Otherwise, it’ll just absorb it.
Use a cake leveler for clean layers if slicing feels intimidating.
Apply cookie crumbs right after frosting. They’ll stick better this way.
Wipe the knife between slices for bakery-style presentation.

TOOLS NEEDED

Deep 8-inch Round Cake Pan: Gives the sponge room to rise evenly.
Electric Mixer: The eggs and sugar need time and power.
Mixing Bowls: Two for the batter, plus two more for the lemon mascarpone cream filling.
Wire Cooling Rack: Cooling Olive Garden lemon cake completely matters before slicing.
Long Serrated Knife or Wilton Cake Leveler: Use the leveler if slicing makes you nervous. It keeps things even and stress-free.
Offset Spatula: Makes spreading the cream easier and cleaner.

Enjoy!

With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

Olive Garden Italian Donuts (Zeppoli Recipe)

Olive Garden Cheesecake (with Strawberry Topping)

Olive Garden Minestrone Soup

Olive Garden Toasted Ravioli

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Light sponge cake with lemon mascarpone filling
Balanced, not overly sweet
Chill time is important
Great make-ahead dessert
Fresh lemon makes the difference
Leveling the cake is easier with the right tool
Elegant but approachable dessert

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Italian Lemon Cream Cake combines an airy sponge cake with lemon mascarpone filling and an outer layer of crushed vanilla creme cookies.

Course Dessert

Cuisine Italian

Method Oven

Prep Time 40

Cook Time 30

chill time 2

Total Time 3 10

Servings (1 slice)

Calories 462cal

Author Donna Elick

Ingredients

Sponge Cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
4 large eggs, room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted and cooled
1/4 cup whole milk, room temperature

Lemon Cream Filling

1 cup heavy whipping cream
8 ounces mascarpone cheese, room temperature
1 cup powdered sugar, sifted
Zest from 1 lemon (about 2 tablespoons)
Fresh lemon juice from 1 lemon (about 3 ½ tablespoons)
1 teaspoon pure vanilla extract

Assembly

3/4 cup vanilla cookie crumbs
Powdered sugar for dusting

Instructions

PREPARE OVEN: Preheat the oven to 350°F. Grease and flour a deep 8-inch round cake pan.
MIX DRY INGREDIENTS: In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt. Set aside.
WHIP EGGS: In a large mixing bowl, add 4 large eggs, room temperature. Beat on medium speed for 1 minute. Gradually add 1 cup granulated sugar and 1/2 teaspoon pure vanilla extract. Continue beating for 7 to 8 minutes, until the mixture is thick, pale, and holds ribbons.
FOLD BATTER: Gently fold the dry ingredients into the egg mixture in three additions, alternating with 1/4 cup unsalted butter, melted and cooled and 1/4 cup whole milk, room temperature, starting and ending with the dry ingredients. Fold carefully to avoid deflating the batter.
BAKE: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
COOL CAKE: Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
WHIP CREAM: In a clean mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Set aside.
MAKE FILLING: In another bowl, add 8 ounces mascarpone cheese, room temperature, 1 cup powdered sugar, sifted, Zest from 1 lemon, Fresh lemon juice from 1 lemon, and 1 teaspoon pure vanilla extract. Beat until smooth and creamy.
COMBINE: Gently fold the whipped cream into the mascarpone mixture until fully combined. Reserve ½ cup of the lemon cream for the exterior of the cake.
SLICE CAKE: Once completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.
ASSEMBLE: Place the bottom layer on a serving plate. Spread the lemon cream filling evenly over the top, leaving the reserved portion aside. Place the second layer on top.
COAT SIDES: Spread the reserved ½ cup lemon cream around the sides of the cake. Gently press 3/4 cup vanilla cookie crumbs into the sides to coat.
CHILL: Refrigerate the cake for at least 2 hours to set.
FINISH: Just before serving, dust the top lightly with Powdered sugar.

Notes

Make-Ahead: This cake can be assembled up to 24 hours ahead. Keep refrigerated until ready to serve.

Storage: Store covered in the refrigerator for up to 3 days.

Freezing: Freeze the unfrosted sponge cake tightly wrapped for up to 2 months. Thaw completely before filling and assembling.

Technique Tip: Be sure to beat the eggs and sugar for the full 7 to 8 minutes. This step builds the structure of the sponge cake. If the batter sits too long before baking, gently re-whip for 30 seconds to restore volume.

Nutrition

Originally published January 2024, updated and republished January 2026

The post Italian Lemon Cream Cake (Olive Garden Copycat Recipe) appeared first on The Slow Roasted Italian.

Lemon Roasted Chicken

Donna Elick — Mon, 24 Nov 2025 10:00:00 +0000

This Lemon Roasted Chicken is Sunday dinner perfection: golden, crispy skin, juicy meat, and a silky gravy that begs for mashed potatoes. Fresh lemon, garlic, and herbs infuse the chicken as it roasts, filling your kitchen with the most irresistible aroma. The skin crackles with each bite, while the meat stays tender and flavorful. And that gravy? Pure liquid gold, made from pan drippings and whisked to velvety perfection. It’s a recipe that feels elegant but is simple enough for weeknight cooking. Gather around the table, carve up roasted lemon chicken, and watch it disappear!

WHY YOU’LL LOVE ROAST CHICKEN AND LEMON

Crispy golden skin that tastes like rotisserie chicken.
Juicy, tender meat with bright lemon and garlic flavor.
Simple enough for weeknights, special enough for guests.
Homemade pan gravy takes it over the top.
Perfect base for meal prepping sandwiches, soups, and salads.

Lemon Roasted Chicken

Oh, honey… this roasted lemon chicken is a showstopper. She’s got that crispy, golden skin that shatters when you cut in, and the lemon-garlic-herb magic going on underneath is just chef’s kiss.

It’s the kind of dinner that makes your kitchen smell like a five-star restaurant, but it’s as easy as tossing a bird in a pan.

The pan drippings alone? Worth their weight in gold. And yes, we’re turning them into silky, rich gravy because we don’t waste flavor around here.

Serve this beauty at Sunday dinner and watch everyone fight over the last drumstick.

INGREDIENT NOTES

Chicken: A 4-5 pound bird cooks in about 70-80 minutes. Smaller or larger chickens will need adjusted times.
Butter: Use unsalted butter to control the salt yourself. If using salted, reduce added salt slightly. Olive oil can be swapped for a lighter flavor.
Lemon: Fresh lemon adds brightness and balances richness. Meyer lemons bring extra sweetness if available.
Garlic: Two cloves minced = about 1 teaspoon. Fresh cloves give the best flavor, but garlic paste or jarred garlic can be used.
Herbs: Rosemary and thyme are classic for a lemon chicken roast. Sage or parsley can be swapped depending on what you have.
Salt & Pepper: Season liberally, both inside and out. Kosher salt clings better to skin than table salt.
Stock: Use low-sodium chicken stock for the gravy so you can season to taste at the end.

VARIATIONS

Herb Lovers: Add fresh sage and parsley along with rosemary and thyme.

Citrus Twist: Swap lemon for orange or mix both for brightness.

Garlic Lovers: Double the garlic and add roasted garlic cloves to the pan.

Spicy Kick: Rub chicken with smoked paprika and cayenne before roasting.

Mediterranean: Stuff cavity with lemon, oregano, and olives.

Olive Oil Swap: Use extra virgin olive oil instead of butter for a lighter, dairy-free option.

SERVING SUGGESTIONS

Classic: Serve with creamy mashed potatoes and roasted green beans.
Simple: Add some garlic bread and a tossed green salad to the table.
Comfort Feast: Pair with cheesy potatoes au gratin or homemade mac and cheese.
Elegant Dinner: Slice and serve lemon roasted chicken with rice pilaf and sautéed asparagus.
Meal Prep: Shred leftovers for sandwiches, wraps, or soups.

LEMON ROAST CHICKEN FAQ

How long does it take to roast a whole chicken?

It generally takes about 15-18 minutes per pound at 425°F. So a 4-pound bird should be done in 60-75 minutes, plus resting time.

Always check the temperature before carving and don’t rely just on your timer! Insert the thermometer into the thickest part of both the thigh and breast. Poultry is safe to eat at 165°F.

Can I spatchcock the chicken?

Absolutely! It cooks faster this way, so reduce the cooking time to about 12 minutes per pound.

Use strong kitchen shears to cut along each side of the backbone, then remove it… along with any small bones sticking out.

Flip the chicken over so it’s breast-side up, then press down with the palms of your hands so it lies flat. Season all over, but tuck the lemon, garlic, and herbs under the chicken before roasting.

How do you get crispy skin on lemon roasted chicken?

First, pat the entire bird dry with paper towels to remove excess moisture.

Then, season it generously inside and out with salt and pepper. Not only does it help with flavor, but the salt draws even more moisture from the skin to help it crisp.

Finally, roast chicken and lemon at a high temperature and rotate the pan halfway through for even browning.

The secret to perfect lemon roast chicken is dry skin, even heat, and rest time.

Patting the chicken dry ensures the skin crisps in the oven. Rubbing butter under and over the skin locks in flavor, while basting helps color and moisture.

Lemon and herbs in the cavity steam from within, infusing the meat. Resting the bird after roasting is essential: juices redistribute, so every slice is moist and flavorful.

Pan drippings are pure umami, and whisking them with flour and stock transforms every last drop into silky, rich gravy. This is roast chicken done right.

DONNA’S PRO TIPS

Pat the chicken very dry before seasoning. Moisture prevents crispy skin.
Spread butter under the skin, not just on top, for maximum flavor.
Tuck and tie wings and legs for even roasting.
Roast on high heat (425°F), which crisps the skin while keeping the meat juicy.
Baste every 20–30 minutes for deeper flavor and golden skin.
Rest for 15 minutes before carving to keep juices in the meat.
Make the gravy in the same pan. Those browned bits are liquid gold!
Skim fat from drippings before making gravy so it’s rich, not greasy.
Use bones for stock after carving for another round of flavor.

TOOLS NEEDED

Cast Iron Skillet or Roasting Pan: Oven-safe and deep enough for drippings.
Kitchen Twine: Ties legs together for even roasting.
Meat Thermometer: Ensures the chicken is safely cooked to 165°F.
Whisk: For lump-free gravy.
Cutting Board and Sharp Knife: For carving.
Foil: To tent the lemon chicken roast while resting.
Paper Towels: Essential for drying skin before seasoning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Recipes

Simple Rosemary Lemon Marinade and Grilled Chicken

Instant Pot Chicken and Dumplings

Instant Pot Cream of Mushroom Chicken

Crockpot Chicken and Rice

Lemon Roasted Chicken

Crispy Lemon Roasted Chicken is golden on the outside with tender, juicy meat. The aroma is incredible, and the gravy? Even better!!

Course Main

Cuisine American

Method Oven

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 396cal

Author Donna Elick

Ingredients

For the Chicken:

1 whole chicken (4–5 pounds), giblets removed
2 tablespoons unsalted butter softened
1 lemon cut in half
5 garlic cloves 2 minced and 3 whole, peeled and smashed
3 –4 sprigs fresh rosemary or thyme
1 teaspoon kosher salt plus more to taste
1/2 teaspoon fresh ground black pepper plus more to taste

For the Gravy:

Pan drippings from roasted chicken
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup chicken stock
Kosher salt and pepper to taste
2 tablespoons unsalted butter

Instructions

Preheat the Oven: Preheat to 425°F. Pat 1 whole chicken dry with paper towels — dry skin = crispy skin.
Season Under the Skin: Gently loosen the skin over the breasts. Spread 2 tablespoons unsalted butter and the minced garlic underneath. Massage the skin to distribute evenly.
Butter the Outside: Rub 2 tablespoons unsalted butter over the chicken. Season the cavity and outside liberally with Kosher salt and pepper.
Stuff the Cavity: Squeeze half of 1 lemon over the chicken. Place both lemon halves, 5 garlic cloves, and 3 –4 sprigs fresh rosemary or thyme inside the cavity. Tuck wings under and tie drumsticks with kitchen twine.
Roast the Chicken: Place chicken in a cast iron skillet or roasting pan. Roast for 70–80 minutes, rotating the pan halfway through. Baste every 20–30 minutes for golden, flavorful skin. If skin browns too quickly, tent loosely with foil. Chicken is done when juices run clear and the thickest part of the thigh reaches 165°F (about 15–18 minutes per pound).
Rest Before Carving: Transfer chicken to a cutting board, tent with foil, and rest 15 minutes. This keeps juices locked in. Carve and serve.
Make the Gravy: Skim fat from pan drippings. Melt 2 tablespoons unsalted butter in skillet over medium heat, whisk in 3 tablespoons all-purpose flour, and cook 1–2 minutes until golden and nutty. Slowly whisk in drippings and 1/2 cup chicken stock. Simmer 4–5 minutes until thickened and bubbly. Season to taste and pour over carved chicken.

Notes

Make-Ahead: Roast chicken up to a day ahead, carve, and refrigerate. Reheat covered at 325°F until warmed through.

Storage: Store carved chicken in an airtight container in the fridge for up to 5 days.

Freezing: Freeze carved portions in airtight bags or containers for up to 3 months. Use the bones for homemade stock.

Reheating: Warm slices in a covered dish at 300°F or microwave gently with a splash of stock to prevent drying.

Essential Tip: Always rest your chicken. Cutting too soon causes juices to run out and dry meat.

Nutrition

Originally Posted November 2011, updated and republished November 2025

The post Lemon Roasted Chicken appeared first on The Slow Roasted Italian.

Easy Lemon Garlic Air Fryer Chicken Bites Recipe

Donna Elick — Tue, 21 Oct 2025 22:05:00 +0000

Air Fryer Chicken Bites are so easy to make, and there are so many flavors to choose from. Make this lemon chicken air fryer recipe with fresh lemon juice, a handful of seasonings, and a little bit of oil. Marinate for an hour and air fry in just 10 minutes!

My whole family is pretty much obsessed with this air fryer chicken bites recipe.

The quick cooking time, paired with those crispy chicken bites, has everyone grabbing their favorite dipping sauce and digging in.

This is also one of my go-to healthy meals, which is such a simple recipe to make.

Air frying makes my family think that they’re getting “fried” chicken, but these crispy air fryer chicken bites use hardly any oil and no deep frying at all!

Call them homemade chicken nuggets, boneless chicken bites, or anything that you want – just be sure to scroll to the printable recipe card below to get all the details and the full recipe.

These make a simple dinner or a perfect appetizer!

Air Fryer Chicken Bites

A few fresh ingredients and a handful of spices are all you need to make juicy, tender chicken bites in the air fryer.

Serve them for a simple weeknight dinner or cook a larger amount in batches as a party appetizer!

And speaking of parties, you know I have a lemon chicken air fryer recipe for crispy wings. Try all 4 of my famous wing flavors and see which is your favorite.

Looking for more complete meal options? You’ll love this skillet with summer veggies or my sheet pan recipe with potatoes and asparagus!

Ingredient Notes and Substitutions

Chicken Breasts – Slice into strips, then chop those into bite-sized pieces. Or, skip a step and start with tenderloins!

Prefer darker meat? Feel free to use boneless, skinless thighs instead. You will need 6 to 8 pieces for this recipe, depending on their size.
Oil – I like olive oil when making chicken bites in the air fryer, but vegetable, canola, or avocado oils work just as well. Anything that’s great for high-heat cooking, really.
Lemon Juice – You’ll want to use fresh-squeezed for this air fryer lemon chicken recipe. Bottled juice may be easier, but it doesn’t have that same great flavor you get from fresh fruit.
Garlic – Mince fresh cloves or use jarred minced garlic in a pinch. Most of it stays in the marinade anyway!
Seasonings – All my favorites are here: onion powder, fresh parsley, and Italian seasoning, plus salt and black pepper to taste.

You could also use garlic powder, Cajun seasoning, lemon pepper, cayenne pepper, or anything else that you want for this air fryer chicken bite recipe.

Tips and Tricks to Make Chicken Bites in Air Fryer

Get the most juice out of your lemons.

Roll the citrus fruit back and forth on a solid surface while pressing down with the palm of your hand.

Or, toss them in the microwave whole and heat for 10 to 15 seconds.

Chop chicken into pieces that are similar in size.

This ensures that everything cooks evenly and is done at the same time. Air fry lemon chicken until it reaches an internal temperature of 165°F to be safe.

Preheat the air fryer and cook in batches.

While preheating is technically optional, you’ll get a really nice sear on the chicken if the basket is already hot.

Keep everything in a single layer with a little space between each piece for the best (and most consistent) cook.

Discard leftover marinade.

Since it will be mixed with raw poultry, the marinade cannot be reused for food safety reasons.

If you want some extra sauce to drizzle over the top of your air fryer chicken bites, you’ll need to boil it in a saucepan first.

Prep Ahead

Chop and marinate chicken

Kitchen Tools You Will Need

Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
Mixing Bowl or Gallon Ziploc Bag for marinating the meat
Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions

Pair air fryer lemon chicken with any number of simple sides. Rice, rosemary potatoes, or crispy cauliflower would all be delicious!

If you’re more in a snacking mood, try these homemade sweet potato chips with a chipotle lime dipping sauce. Pair with green beans for a quick dinner.

Or, toss your air fryer chicken bites into a pasta salad or over a bed of greens with your favorite dressing.

Keep it simple with these bite-sized chicken pieces and dip in BBQ sauce, honey mustard, ranch dressing, marinara sauce, buffalo sauce, sriracha sauce, soy sauce, or any other favorite sauce.

This option means that a picky eater literally has no excuse not to dip and eat these juicy air fryer chicken bites!

Love quick air fryer dinners? Our Air Fryer Chicken Recipes collection has all our best chicken recipes in one place — perfect for busy weeknights.

Lemon Chicken Air Fryer FAQ

Can I cook chicken bites in the oven instead?

Yes! Dump the whole bag — meat and marinade — into a greased 9×13 baking dish and pop it into a preheated oven.

I recommend baking lemon chicken at 425°F for 16 to 18 minutes or until cooked through. Give everything a good stir about halfway through so it browns on all sides.

How many lemons will I need to get ¼ cup of juice?

You will need 2 to 3, depending on how large they are. Be sure to follow the tips above to get the most liquid out of each one!

Can I make this recipe without lemon juice?

Yes, but you will need to replace it with another type of acid like lime or orange juice.

Vinegar is another common citrus substitute, but you will lose a lot of the flavor in these air fryer chicken bites.

Opt for apple cider vinegar if you must, or grab a bottle of your favorite white wine instead.

Storing and Reheating Air Fryer Lemon Chicken

Keep any leftovers in an airtight container and refrigerate for up to 4 days.

You can also freeze air fried chicken bites for 2 to 3 months, then thaw them in the fridge before reheating.

Snack on these bites cold or warm them back up in the microwave. But for the best texture, air fry lemon chicken for 3-5 minutes at 375°F or until warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Chicken Recipes

Air Fryer Chicken Thighs (Crispy & Juicy Recipe)

Air Fryer Chicken Wings Recipe 4 Ways + Video

Chicken Tenders in the Air Fryer (From Scratch!)

Garlic Parmesan Air Fryer Chicken Skewers

Easy Lemon Garlic Air Fryer Chicken Bites Recipe

Air Fryer Chicken Bites are so easy to make, and there are many flavors to choose from. Marinate for an hour and air fry in just 10 minutes!

Course Main

Cuisine American

Method Air Fryer

Prep Time 10

Cook Time 10

Total Time 1 20

Servings

Calories 333cal

Author Donna Elick

Ingredients

3 chicken breasts cut into bite-size pieces
1/4 cup oil
1/4 cup lemon juice
2 tablespoons garlic minced
1 tablespoon fresh parsley minced
2 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper

Instructions

Place all the ingredients into a gallon-size zip-top bag. Shake the bag until the chicken is well coated, place in the fridge for 1 hour.
Place the chicken into the basket of your air fryer. Turn it on to 400 degrees for 10 minutes; halfway through, stir the chicken. Depending on your air fryer, you might need to a minute or two until the chicken reaches an internal temperature of 165°F.

Nutrition

Originally published July 2021,updated and republished October 2025

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The post Easy Lemon Garlic Air Fryer Chicken Bites Recipe appeared first on The Slow Roasted Italian.

Lemon Pasta

Donna Elick — Sat, 04 Oct 2025 10:00:00 +0000

This luscious Lemon Pasta, also known as Spaghetti al Limone, is simplicity at its finest. It’s buttery, tangy, garlicky, and full of flavor… all made with pantry staples and fresh lemons. It’s perfect for Meatless Monday, a quick weeknight dinner, or a refreshing twist on comfort food. And if you want something more? Pair this lemon pasta recipe with chicken, shrimp, veggies… or toss them right into the pan!

WHY YOU’LL LOVE THIS LEMON PASTA RECIPE

Simple, fresh ingredients
Low-cost meal
Impressive enough for guests
Family-approved

Lemon Pasta

Let’s get one thing straight… my love for lemon knows no bounds. If there’s a way to sneak it into dinner, dessert, or heck, even a cocktail, you bet I’m doing it.

And this creamy lemon pasta is sunshine in a skillet. It’s my go-to when I want something fast and fabulous, but also feel like I should be twirling pasta in an Italian lemon grove while someone named Luca serenades me.

It’s one of those “can’t believe it’s that easy” recipes. Just boil the noodles, melt the butter, and before you can say presto, you’ve got a dinner that tastes like you planned it days in advance (spoiler: you didn’t).

Budget-friendly, pantry-based, and totally twirl-worthy. What more could you want??

INGREDIENT NOTES

Pasta: Regular spaghetti is perfect here, but linguine, bucatini, or angel hair are all great swaps.
Lemons: Use fresh lemons for the brightest flavor. You’ll need about ¼ cup of juice and 1 tablespoon of zest total.
Garlic: 3 cloves = about 1 tablespoon minced. Jarred works fine too.
Parmesan Cheese: Freshly grated is best, but store-bought grated will still deliver on flavor.

VARIATIONS

Add Protein: Grilled chicken, shrimp, or pan-seared scallops (if you like that sort of thing) are fabulous protein boosts.

Veggie Version: Mix in sautéed zucchini, yellow squash, or cherry tomatoes. Or, add a handful of spinach and let it wilt before serving.

Spice It Up: A sprinkle of red pepper flakes adds a fabulous kick to creamy lemon pasta.

Make It Extra Creamy: Add a splash of half & half or a dollop of mascarpone cheese at the end for a richer version.

SERVING SUGGESTIONS

Add herbs for color and flavor: Fresh basil or a sprig of mint makes a fantastic garnish.
Keep it simple: Nothing says summer like a burrata caprese and a fresh loaf of focaccia.
Hosting a dinner party? Serve lemon garlic pasta with roasted asparagus, grilled chicken, or a big Caesar salad, and your guests will think you moonlight in Rome.
Don’t forget the drinks: A glass of crisp white wine or summer berry sangria would complement the citrusy flavors perfectly.

LEMON GARLIC PASTA FAQ

What if my lemons are too sour?

Add a little extra fat (oil or butter) or salt. Honestly, I’d opt for more Parmesan since it will tackle both.

Even when you have ripe, vibrant-yellow lemons, sometimes the flavor just isn’t quite there… especially when plucking them off the tree in the backyard!

How can I make lemon pasta less lemony?

Leave out the zest to tone down the citrus flavor, or add extra cheese to balance it out a bit more.

But give it a quick taste first before making adjustments. It may not be as intense as you imagine!

Can I save leftovers?

Spaghetti al limone is best when it’s prepared fresh, but you can absolutely stash extras in the fridge for a few days.

I always save some of the starchy pasta water in a separate container, then use it to refresh leftovers when reheating. Because this dish isn’t drowning in sauce, the extra liquid keeps the pasta from being too dry.

If there’s a place for lemon, we Italians will use it, so I’ve made lemon pasta every which way: tossed with shrimp, drizzled with cream, served cold as a pasta salad, even reheated with roasted veggies.

But this version? It’s the blueprint. The golden standard.

I developed this lemon pasta recipe to be beginner-proof but dinner-party worthy, and it’s been a favorite in our kitchen ever since.

The secret? It’s all about cooking the pasta in stages… first in salted water to soften, then directly in the lemony butter sauce so it absorbs all that citrusy magic.

That starchy pasta water? Liquid gold. It pulls everything together like a silky, lemony hug for your noodles.

DONNA’S PRO TIPS

Zest first, then juice! It’s way easier than trying to zest a squishy lemon.
Use tongs to toss the pasta directly in the pan. It coats better and gives you more control.
Don’t overcook your garlic. Keep it low and slow to avoid bitterness.
Need it extra saucy? Add ¼ cup of pasta water at a time until it’s right where you want it.
Cut down on ingredients. Using just oil (without the butter) won’t cause you to lose too much flavor.

TOOLS NEEDED

Large Pot: For boiling the pasta.
Sauté Pan: Large enough to toss lemon garlic pasta together.
Spaghetti Server or Tongs: For tossing and serving.
Microplane or Citrus Zester: Use the microplane for the Parmesan too!
Garlic Press: Optional but super handy.
Measuring Cups and Spoons: This recipe is all about balance, so it helps to be precise.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Easy Cacio e Pepe Recipe (Only 4 Ingredients)

Easy Crock Pot Spaghetti Recipe (15 Minute Prep)

Spaghetti Carbonara

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Lemon Pasta

Lemon Pasta (Spaghetti al Limone) is an herb-kissed Italian dish that delivers bright lemony goodness and plenty of Parmesan in 20 minutes!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings -8

Calories 139cal

Author Donna Elick

Equipment

Ingredients

1 16-ounce package spaghetti
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 medium lemons zested and juiced (about 1/4 cup juice and 1 tablespoon zest)
3 cloves garlic minced (about 1 tablespoon)
1/2 cup parmesan cheese grated
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 to 8 tablespoons fresh flat-leaf Italian parsley chopped

Optional Garnishes

Additional parmesan cheese
Extra virgin olive oil
Extra sea salt
Extra pepper
Additional lemon zest

Instructions

Boil the Pasta Water: Cook spaghetti according to package directions. Be sure to salt the water.
Melt the Butter and Oil: While the water is heating, melt the butter and olive oil together in a large sauté pan over low heat.
Cook the Pasta: Once the water reaches a full boil, add the spaghetti and boil for 5 minutes — only halfway through the package directions. You’ll finish cooking it in the sauce.
Add Flavor to the Sauce: While the pasta cooks, add the minced garlic and half the lemon zest (about 1/2 tablespoon) to the melted butter mixture in the sauté pan. Stir frequently and keep it over low heat so the garlic doesn’t burn.
Transfer Pasta: After 5 minutes, use tongs or a spaghetti server to carefully lift the pasta straight from the boiling water into the sauté pan. Reserve the pasta water.
Add Lemon Juice and Pasta Water: Pour in the lemon juice and 1 cup of the reserved pasta water. Toss the pasta to coat it in the sauce.
Simmer and Toss: Cook for another 5 to 7 minutes, tossing frequently, until the spaghetti is fully cooked and silky. Add up to 1/2 cup more pasta water as needed to keep it saucy.
Add Cheese and Seasonings: Turn off the heat. Stir in the grated parmesan cheese, salt, and pepper until melted and fully incorporated.
Serve and Garnish: Plate the pasta and sprinkle with chopped parsley and the remaining lemon zest. Garnish with extra cheese, a drizzle of olive oil, salt, pepper, and a squeeze of fresh lemon, if desired.

Notes

Make-Ahead Tips: Lemon Pasta is best enjoyed fresh, but you can prep ahead by zesting and juicing the lemons and chopping the parsley in advance. Store each in airtight containers in the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store without garnishes and add them fresh when reheating.

Freezing: Let the pasta cool completely, then store in a freezer-safe container for up to 2 months. The texture may soften slightly after thawing, but the flavor will still shine.

Reheating: To reheat, add a splash of water to loosen the sauce and warm gently in a sauté pan over low heat, stirring frequently. Microwave in 30-second bursts, stirring between, until heated through.

Simplification Tips: You can skip zesting and just use lemon juice in a pinch, but zest adds depth. Pre-minced garlic saves time, and using just olive oil (instead of both oil and butter) cuts down on one ingredient without losing too much flavor.

Nutrition

Originally published July 2011, updated and republished October 2025

The post Lemon Pasta appeared first on The Slow Roasted Italian.

Lemon Cake Mix Cookies

Donna Elick — Fri, 03 Oct 2025 10:00:00 +0000

These easy Lemon Cake Mix Cookies are sunshine in dessert form. Soft, chewy, sweet, and bursting with citrusy brightness… and they only take 17 minutes from start to finish! With a lemon glaze that drips like a dream and optional zest for extra zing, making lemon cookies from cake mix is your new favorite lazy baker’s miracle.

WHY YOU’LL LOVE LEMON COOKIES FROM CAKE MIX

Make a dozen in just 17 minutes
Bright, chewy, and citrusy sweet
Total crowd-pleaser
Use a handful of ingredients

Lemon Cake Mix Cookies

I love love LOVE lemon. These cookies? They’re basically lemon drop candies that grew up, got soft, and went to pastry school.

I’ve made dozens of lemon treats over the years, but this is the one I grab when I want the flavor of a bakery cookie without the time, effort, or cleanup.

Literally… all you need to make this lemon cookies recipe is cake mix, oil, eggs, and vanilla. Want a glaze?

Powdered sugar and lemon juice. I mean, if you’re not licking the glaze off your fingers, are you even living?

And when you’re done making melt-in-your-mouth lemon cookies with cake mix, try my chocolate and strawberry versions too!

Pro tip: These lemon cake cookies disappear so fast at parties, I’ve learned to set a stash aside in the pantry just for me. Because Mama deserves citrusy joy too. 💁‍♀️

INGREDIENT NOTES

Lemon Cake Mix: Any 15.25-ounce box will work. Betty Crocker, Duncan Hines, or store-brand are all fair game for making this lemon cookies recipe with cake mix.
Oil & Eggs: Use the amounts listed here, not what’s on the box. Canola or vegetable oil both keep the texture light and tender.
Lemon Juice: Fresh lemon juice gives the glaze that real pucker factor. Bottled works in a pinch.
Lemon Zest: Totally optional, but it adds a gorgeous pop of color and amplifies the lemon flavor.
Extract: Want a stronger lemon punch? Swap the vanilla extract for lemon extract in the dough.

VARIATIONS

Add White Chocolate Chips for a sweet surprise inside each bite.

Use Strawberry Cake Mix for a strawberry lemonade vibe.

Roll in Powdered Sugar before baking for a crinkle cookie version.

Top with Candied Lemon Peel for a bakery-style presentation.

SERVING SUGGESTIONS

Make It a Sandwich Cookie: Spread lemon buttercream between two cookies for a bakery-worthy dessert.
Citrus Overload: Make a full spread with orange brownies and key lime pie cookies.
Drink Pairing: Sip on a homemade Pink Drink or White Mocha Frappuccino for an afternoon pick-me-up!

LEMON CAKE COOKIES FAQ

Can I leave off the glaze?

You sure can! The overall citrus flavor won’t be as strong, but you’ll still end up with buttery soft sunshine cookies.

As an alternative, dust a little powdered sugar over the tops for extra sweetness. It also helps accentuate all of those lovely crinkles.

Do lemon cake mix cookies need to be refrigerated?

Nope! Because the glaze is made with sugar and lemon juice (or water), these are just fine at room temperature. In fact, they stay more tender that way.

Keep the treats in an airtight container, and add parchment or wax paper between layers so the icing doesn’t transfer.

Can I freeze cake mix cookies?

Yes, and you can freeze them glazed too. Arrange lemon cake cookies on a cooled sheet pan and freeze until firm, then stack in a freezer-safe bag or container. Thaw on the counter when you’re ready to eat.

Avoid freezing the dough, though. Because of the cake mix, these should be mixed and baked right away.

I’ve tested every shortcut and cake mix cookie under the sun, and as far back as I can remember, this lemon version has stood the test of time.

The balance of tangy lemon and soft vanilla is a magic trick every busy baker needs up her sleeve.

Whether I’m baking for my daughter’s cookie party or squeezing in a last-minute treat for Chad, this lemon cookie recipe with cake mix comes together in minutes and always disappears.

DONNA’S PRO TIPS

Use Fresh Lemons for both zest and juice. The flavor is so much brighter than bottled!
Don’t Overbake: The cookies will look slightly underdone when you pull them out, but they set up perfectly while cooling.
Double Batch It: These freeze beautifully and are perfect for keeping on hand for last-minute guests.
Want More Texture? Add ½ cup shredded coconut or chopped pecans to the dough.
Easy Cleanup: Place an additional sheet of parchment or foil under the cooling racks to catch any drips when you glaze the cookies.

TOOLS NEEDED

Large Mixing Bowl: For mixing the cookie dough.
Whisk or Fork: Breaks up any lumps in the cake mix.
Baking Sheet: Grab two if you plan to double the recipe.
Parchment Paper: Line the pans to prevent too much spreading.
2-Tablespoon Cookie Scoop: So all your lemon cake cookies are the same size (and bake evenly).
Cooling Rack: Guarantees chewy results and makes icing the cookies easier.
Small Bowl: To make the lemon glaze.

Enjoy!

With love, from our simple kitchen to yours.

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Best Gooey Chocolate Chip Cookies (Soft & Chewy Recipe)

Air Fryer Oatmeal Cookies

3 Ingredient Peanut Butter Cookies

Triple Chocolate Cookies

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies are perfect for cookie swaps, baby showers, or a zingy afternoon snack. Glazed perfection in less than 20 minutes!

Course Dessert

Cuisine American

Method Oven

Prep Time 7

Cook Time 10

Total Time 17

Servings cookies

Calories 209cal

Author Donna Elick

Ingredients

1 15.25 ounce box lemon cake mix (I used Betty Crocker)
2 large eggs
1/3 cup canola oil or vegetable oil
1 teaspoon pure vanilla extract or substitute lemon extract for more citrus punch
2 cups powdered sugar
2 tablespoons lemon juice divided
1 teaspoon vanilla extract
1 teaspoon lemon zest optional, for garnish
1 tablespoon lemon juice

Instructions

Preheat the Oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix the Cookie Dough: In a large mixing bowl, combine 1 15.25 ounce box lemon cake mix , 2 large eggs, 1/3 cup canola oil or vegetable oil, and 1 teaspoon pure vanilla extract. Stir until fully combined and a soft dough forms. You can use a fork, spoon, or hand mixer — whatever makes you feel like the baking queen you are.
Scoop the Dough: Use a 2-tablespoon cookie scoop (or heaping tablespoon) to form dough balls. Place them about 2 inches apart on the prepared baking sheet to give them space to spread.
Bake the Cookies: Bake for 9 to 10 minutes or until the edges are lightly golden and the centers are just set. The cookies will continue to cook slightly on the sheet after baking.
Cool on the Pan: Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring.
Make the Lemon Glaze: While cookies cool, whisk together the 2 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a medium bowl. If needed, add the remaining 1 tablespoon lemon juice a little at a time to reach desired drizzling consistency. The glaze should be thick but pourable.
Glaze the Cookies: Transfer cookies to a wire rack set over a sheet of parchment for easy cleanup. Spoon or drizzle glaze over each cookie, letting it drip slightly over the sides for that bakery-style finish.
Add the Zest: Sprinkle with 1 teaspoon lemon zest while glaze is still wet, if using. Allow cookies to cool completely for the glaze to set before serving or storing.

Notes

Make-Ahead Tips: You can make the dough up to 24 hours in advance and refrigerate it. Let it sit at room temperature for 15 minutes before scooping.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing Instructions: Freeze baked and glazed cookies in a single layer until solid, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw at room temperature and enjoy!

Reheating Tips: These cookies don’t need reheating, but if you want to bring back the just-baked softness, microwave one for 8–10 seconds.

Flavor Note: If you’re a serious lemon lover (like me), go with lemon extract instead of vanilla in the dough, and use lemon juice (not water) in the glaze. Don’t skip the zest!

Nutrition

Originally published August 2021, updated and republished October 2025

The post Lemon Cake Mix Cookies appeared first on The Slow Roasted Italian.

Lemon Pepper Wings (Air Fryer or Oven) + Video

Donna Elick — Thu, 28 Aug 2025 22:00:00 +0000

Lemon Pepper Wings turn out juicy and crispy like deep-fried, but are lower in fat when made in the air fryer or oven! Make this lemon pepper wings recipe for an appetizer or dinner! You’ll love the flavor of these crispy lemon pepper wings! The recipe card has all the details below!

I love how golden brown these cook up! The trick to perfection is making them in the air fryer basket and topping them with homemade lemon pepper seasoning or seasoning from the grocery store.

These homemade lemon pepper wings make the perfect appetizer with a quick cooking time and they’re a great way to get juicy chicken wings every time.

If you want to make better wings without a ton of hot oil, these are the best lemon pepper wings to cook!

Lemon Pepper Wings

With the perfect balance of zingy, sweet heat, this lemon pepper wings recipe is sure to be a new favorite!

The secret to a flavor bomb of sauce is dried lemon zest — be sure to prep it beforehand for maximum results.

And when you use your air fryer, you’ll have an easy meal or appetizer ready to go in mere minutes without sacrificing the crispy skin you love!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

To see us make air fryer lemon pepper wings from start to finish, watch the video in this post!

There are so many different chicken wing recipes that you can try besides the standard buffalo wings. In fact, you can make air fryer chicken wings 4 ways with my easy recipes!

Or, make sriracha honey or sweet and spicy bbq wings in the crockpot — perfect for large crowds or busy holiday appetizers.

Ingredient Notes and Substitutions

Chicken Wings – I like to use a blend of drumettes and flats, often labeled as a party mixture. Feel free to choose one over the other if you prefer.
Baking Powder – Our secret ingredient for extra crispy skin!
Seasonings – There’s loads of flavor in the sauce, so all you need for the meat itself is kosher salt, black pepper, and some garlic powder.
Lemon Pepper Sauce – Bursting with buttery, zesty flavor! Whisk this together while the chicken is cooking, then toss together just before serving.

How to Make Lemon Pepper Sauce for Wings

NOTE: It’s important that you zest the lemons at least 5 hours before you make the sauce. You can even zest them the night before like I do.

Then, leave the zest on a plate and let it sit out on the kitchen counter until it dries.

Combine sauce ingredients: Add melted butter, lemon zest, and seasonings to a small bowl, then whisk to combine.
Coat the wings: When the chicken wings come out of the air fryer, place them into a stainless steel mixing bowl.

Pour the sauce over the wings and use tongs to move the pieces around in the sauce to coat them completely.

Serving Suggestions

For an easy meal, keep things casual with grilled sweet potato fries and a Chipotle Lime Mayo for dipping.

This Cucumber Tomato Salad Recipe makes a delicious healthy side dish — and it’s perfectly refreshing in hotter weather!

Hosting game day? Pair air fryer lemon pepper wings with more of your favorite party appetizers like spicy queso blanco and plenty of crispy onion rings.

Lemon Pepper Wings Recipe FAQ

How many wings will fit in an air fryer?

That will depend on both the model and size of your air fryer.

While it’s tempting to stack them to maximize space, keep the wings in a single layer with enough space around them to allow air to circulate.

This recipe makes enough for 4 pounds of lemon pepper chicken wings, drumettes, and flats.

Can I make air fryer lemon pepper wings with skinless chicken?

Yes, you can make this lemon pepper wings recipe with skinless chicken.

If you’d prefer to make them boneless and skinless, you can serve them as popcorn chicken rather than wings.

How do you keep chicken wings crispy for a party?

If you are making a large batch, you can place them on a rack over a cookie sheet in a warm oven (250 to 300°F) while the rest of your lemon pepper wings finish cooking.

You need them to start out crispy too! Don’t stack lemon pepper wings in the air fryer — the air needs to be able to circulate around each piece.

How to Make Lemon Pepper Wings in the Oven

I just love the convenience of my air fryer, but the oven is definitely helpful when you need to make a large batch!

Prepare the lemon pepper wings as directed, but place them on a wire rack set inside a rimmed baking sheet.

Spray each wing with olive oil to help them get nice and crispy. Then, bake them for 45 minutes at 400°F.

Storing and Reheating Lemon Pepper Chicken Wings

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days.

You can also freeze cooked lemon pepper chicken wings for up to 6 months, but they’ll lose flavor and texture the longer they are stored.

Return lemon pepper wing to the air fryer and heat for 4 minutes at 360°F, then 5 minutes at 400°F. This will make them crispy once again!

Enjoy!

With love, from our simple kitchen to yours.

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Other Wing Recipes

Smoked Chicken Wings

Garlic Parmesan Wings (Air Fryer or Oven)

Honey Sriracha Wings (Crockpot)

Crock Pot Buffalo Wings

Lemon Pepper Wings (Air Fryer or Oven) + Video

Air Fryer Lemon Pepper Wings are just as juicy and crispy as deep-fried, but lower in fat! Make this easy recipe for appetizers or dinner!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5

Cook Time 24

Total Time 29

Servings – 8

Calories 489cal

Author Donna Elick

Ingredients

Wings

4 pounds chicken wings drumettes and flats
1 tablespoon baking powder aluminum-free
3/4 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper

Lemon Pepper Sauce

6 tablespoons unsalted butter melted
1 tablespoon dried lemon zest*
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch kosher salt

Instructions

Preheat the air fryer to 360°F. Place the wings in a large bowl, add the baking powder, salt, garlic powder, and pepper. Toss to combine.
Spray the air fryer basket with cooking spray and place the wings in the basket in a single layer, not touching. Air fry for 12 minutes, flip, and air fry an additional 12 minutes. Continue until all the wings are done.
Meanwhile; place all of the sauce ingredients in a small bowl, whisk to combine. Toss wings in sauce.

Video

Notes

KEEP WINGS CRISPY: To keep these crispy, it’s important that you don’t stack the wings in the air fryer. Make sure that there is enough air circulation between each piece. If you are making a large batch, you can place them on a rack over a cookie sheet in a warm oven while the rest of them finish cooking. Just set the oven to 250 to 300°F to keep things warm.

LEFTOVERS: You can store your cooked chicken in the refrigerator for up to 4 days. Make sure that they are in a container with a tightly fitting lid. To reheat your leftovers, just toss them back in the air fryer for 4 minutes at 360°F and then 5 minutes at 400°F. This will make them crispy once again.

Nutrition

Originally published September 2020, updated and republished August 2025

The post Lemon Pepper Wings (Air Fryer or Oven) + Video appeared first on The Slow Roasted Italian.

Lemon Cream Cheese Dump Cake

Donna Elick — Thu, 14 Aug 2025 10:00:00 +0000

Lemon Cream Cheese Dump Cake is like sunshine in a pan. Perfectly sweet, infused with lavish, velvety cream cheese, and positively bursting with bright lemony freshness. And that texture!! So ooey, so gooey, with just the right amount of crunch from the golden crust. It’s an easy, crowd-pleasing treat that comes together in minutes with just 4 simple ingredients!

Lemon Cream Cheese Dump Cake

In 2020, I went on a dump cake spree. Like, full obsession. I tested every combo you could think of… and this lemon version? It stuck.

It’s the bright, gooey, golden-topped bite of sunshine that always gets people asking for seconds and the recipe. I mean… pie filling, cake mix, cream cheese, butter? That’s not dessert. That’s a public service!

The best part? No mixer. No bowls. Just dump, layer, bake, and bask in your brilliance.

When my sweet tooth starts talking, I know I can whip up this lemon cream cheese dump cake recipe and enjoy tangy lemon flavor within the hour. Perfect for last-minute dinner parties or surprise guests!

Love cream cheese desserts? Make the perfect brunch breakfast cake with my Cream Cheese Coffee Cake!

For more fruity dump cakes that comes together in minutes, try our Cherry Pineapple Dump Cake & Chocolate Cherry Dump Cake!

Need a dump cake with fall flavors? Our Crockpot Caramel Apple Dump Cake gets you sweet caramel apple flavor, and the best part? It does all the work itself!

INGREDIENT NOTES

Lemon Pie Filling – Canned lemon pie filling is the easiest and most convenient option, but if you’re feeling ambitious, replace the pie filling with my homemade curd. You’ll need about 4 cups total.
Boxed Cake Mix – Use what you have! Yellow cake mix is my top pick, but white cake mix, lemon, vanilla, or French vanilla would all work perfectly.
Cream Cheese – Making lemon dump cake with cream cheese adds a scrumptious, satiny smoothness that also mellows out the sourness of the lemon.

Use full-fat block cream cheese for the creamiest texture, and don’t worry about bringing it to room temperature. It is perfectly okay to slice and use it cold for this lemon dump cake recipe.
Unsalted Butter – A lot of recipes call for ¾ cup of butter, but I accidentally used a full 1 cup one time… and the results were even more delectably decadent!! Now, it’s the only way I make it.

VARIATIONS

Citrus Boost: Add 1 tablespoon lemon zest to the filling for extra zingy flavor.

Lemon Berry Dump Cake: Include 1 cup fresh blueberries or raspberries before the cake mix layer.

Glazed Lemon Cake: Drizzle with a powdered sugar glaze after baking for a bakery-style finish.

Coconut Lemon Dump Cake: Sprinkle shredded sweetened coconut over the top before baking.

White Chocolate Lemon: Add ½ cup white chocolate chips before the cake layer for a sweet twist.

LEMON DUMP CAKE FAQ

Do I have to make lemon dump cake with cream cheese?

It does add a tangy, creamy contrast to all the sweetness in the dessert, but the recipe will still work without it!

How do you know when dump cake is done baking?

Once the pie filling becomes hot and bubbly and the crust on top turns a toasty golden brown, it’s done!

What’s the best way to serve lemon dump cake?

The texture is a bit loose, so it’s best to grab a large serving spoon and scoop each serving into a bowl.

Enjoy warm with a scoop of ice cream or a dollop of whipped cream on top!

Does dump cake need to be refrigerated?

Most dump cakes are fine at room temperature for a few days, but because of the cream cheese, this one should go in the fridge after the first day.

Keep it well covered, and lemon cream cheese dump cake should stay fresh for up to 4 days.

Dump cakes became my signature obsession during recipe testing marathons in 2020. I learned that how you layer matters… especially with butter and cake mix.

Pouring melted butter slowly and evenly over the top makes all the difference. Uneven butter = dry patches.

A light shake of the pan after sprinkling the cake mix helps it settle into the filling just enough for that perfect gooey center and golden crust.

And if you’re wondering whether cream cheese belongs in a dump cake… oh, it does.

DONNA’S PRO TIPS

Cut the cream cheese into small pieces so it melts and swirls beautifully into the filling.
Use a spoon or measuring cup to sprinkle cake mix evenly. No clumps, no mess.
Shake the pan gently after layering cake mix to help it settle before adding butter.
Don’t skimp on butter. It’s what brings the dry mix to life and creates that golden top.
Serve warm for maximum gooey goodness.
Refrigerate leftovers for up to 4 days, covered tightly with plastic wrap or a lid.

TOOLS NEEDED

9 x 13-inch baking dish
Cooking spray
Small microwave-safe cup (for melting butter)
Measuring cup (to help sprinkle cake mix)
Spatula or serving spoon

Enjoy!

With love, from our simple kitchen to yours.

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Other Dump Cake Recipes

Oreo Dump Cake

Cherry Dump Cake

Blueberry Dump Cake

Banana Dessert Dump Cake

Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake is an easy to make dessert that's sweet, tart, gooey, and indulgent. It's sunshine on a plate!

Course Dessert

Cuisine American

Method Oven

Prep Time 5

Cook Time 55

cooling time 10

Total Time 1 10

Servings

Calories 295cal

Author Donna Elick

Equipment

Ingredients

2 (21-ounce) cans lemon pie filling
1 (15.25-ounce) box yellow cake mix
1 (8-ounce) block cream cheese cut into small cubes
1 cup melted unsalted butter melted

Instructions

Preheat the Oven: Preheat oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Layer the Filling: Spread 2 (21-ounce) cans lemon pie filling evenly in the bottom of the prepared dish.
Add Cake Mix & Cream Cheese: Sprinkle half of the 1 (15.25-ounce) box yellow cake mix evenly over the lemon filling. Distribute cubed 1 (8-ounce) block cream cheese evenly over the top. Sprinkle the remaining cake mix over the cream cheese in an even layer.
Add Butter: Pour 1 cup melted unsalted butter evenly over the top of the cake mix, making sure to cover as much of the surface as possible.
Shake: Give the pan a little shake to help any excess fall into open areas and prevent dry heaps from forming.
Bake: Bake for 50 to 55 minutes, or until the top is golden brown and bubbly.
Cool and Serve: Remove from the oven and let cool for 10 minutes before serving. Best served warm!

Notes

Make-Ahead Tips: You can layer everything in the baking dish, cover, and refrigerate for a few hours before baking.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Microwave individual portions for 20 to 30 seconds, or warm in the oven at 300°F for 10 to 15 minutes.

Freezing: Not recommended. The texture is best fresh or within a few days of baking.

Customization Ideas: Swap yellow cake mix for lemon, white, vanilla, or French vanilla. You can also add fresh raspberries, blueberries, or a sprinkle of coconut before baking.

Nutrition

Originally published June 2023, updated an republished August 2025

The post Lemon Cream Cheese Dump Cake appeared first on The Slow Roasted Italian.

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

Donna Elick — Sun, 20 Jul 2025 22:05:00 +0000

Lemon Garlic Shrimp is bursting with flavor, truly better than any restaurant. Featuring an irresistible butter sauce, skillet garlic lemon shrimp is ready in just 20 minutes! Simple ingredients perfectly come together to create this lemon garlic butter shrimp recipe!

You’re going to love the fresh flavor of this shrimp dish. People tend to think that cooking shrimp is difficult, but it’s really quite an easy weeknight meal.

Your taste buds will love the tangy lemon flavoring of new recipes like this!

I love using fresh ingredients to make a delicious dinner, and then lemony garlic butter shrimp never disappoints.

It’s amazing what a little bit of fresh lemon juice and lemon zest paired with raw shrimp can do! (and yes, save yourself some time and buy the deveined shrimp – no one has time to spend hours on fresh shrimp cleaning it and getting it ready!)

You can cook the large shrimp and enjoy them just like they are, or turn this into an amazing lemon garlic shrimp pasta.

The succulent shrimp give you options – and options are always good! Follow the simple steps on the recipe card below to get this on the dinner table tonight!

Lemon Garlic Shrimp

Summer is the perfect time for cooking with seafood — and juicy shrimp is one of our favorite types!

Beneath tender lemon butter garlic shrimp is a silky sauce that makes this dish perfect over a bed of steamed vegetables, rice, or pasta.

There are so many ways to prepare shrimp, from Cajun pasta and tacos to skewers on the smoker!

You can even make a hot party dip with this versatile shellfish, perfect for a holiday or game day appetizer.

Tips for Making Lemon Butter Garlic Shrimp

Cut down on prep time.

If you buy your shrimp already cleaned and deveined, you will save yourself quite a bit of time.

Otherwise, you will need to clean, peel, and devein shrimp yourself before making this lemon garlic shrimp recipe.

Use the freshest ingredients.

You won’t believe how much better the flavor is when you use freshly squeezed lemon juice and chop whole garlic cloves yourself!

Garnish with fresh parsley and a lemon wedge for a restaurant-quality presentation.

Swap in other seafood!

For a slightly different flavor, you can substitute half of the shrimp with bay scallops instead.

Prepare the recipe for lemon butter garlic shrimp the same as directed — no adjustments needed.

Flavor and Recipe Variations to Try

It’s so easy to customize garlic lemon shrimp recipes depending on what you’re in the mood for or any ingredients you have on hand.

Plus, you can keep garlic lemon shrimp in rotation without getting tired of it!

Add a bit of honey to the pan while you cook the shrimp.
Include chopped fresh basil or sage in the butter sauce.
Create a spicier dish with a dash of red pepper flakes.
Saute onions and mushrooms in the pan before adding the shrimp.
Brighten lemon garlic shrimp with herbaceous cilantro as a garnish.

Lemon Garlic Shrimp Recipe FAQ

What goes well with shrimp?

Honestly, just about everything! Pasta and rice are popular sides for garlic lemon shrimp recipes, but a fresh garden salad is lovely too.

We love a side of grilled asparagus or broccoli salad, though grilled fruit and vegetable kabobs are just as tasty — and kid-friendly!

How long does it take to cook shrimp in a pan?

Shrimp only needs about a few minutes on the stovetop. Aim for 1-2 minutes per side for searing, or about 3-4 minutes total if you’ll be stirring in a sauce.

Cooked shrimp should have just curled into a C shape. Looser than that, they are not done yet. If they form a tight O, they are overcooked.

Can I use frozen shrimp instead of fresh?

Absolutely! Just be sure to thaw it overnight in the refrigerator, then rinse and pat fry before making lemon garlic shrimp.

Storing and Reheating Garlic Lemon Shrimp

Transfer cooled leftovers (including sauce) to an airtight container. Store in the refrigerator for up to 3 days or freeze for 2 to 3 months.

Reheat lemon garlic shrimp back on the stovetop until warmed through. Avoid microwaving, as this will make the shrimps rubbery.

And if frozen, be sure to let it thaw in the refrigerator before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Shrimp Recipes

Shrimp Macaroni Salad with Bacon

Spicy Shrimp Tacos

Creamy Garlic Shrimp Pasta

Hot Shrimp Dip

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

Lemon garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 219cal

Author Donna Elick

Ingredients

2 pounds large shrimp peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter divided
4 cloves garlic minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley divided

Instructions

Prep ingredients before you begin cooking. Do not skip this step.
In a large skillet over medium-high heat, melt 2 tablespoons butter.
Add garlic to the skillet and cook about 1 minute.
Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).
Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.
Top with remaining parsley and serve with a lemon wedge if desired.
Serve over pasta or steamed vegetables and enjoy!

Video

Nutrition

Originally published May 2015, updated and republished July 2025

The post Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video appeared first on The Slow Roasted Italian.