Today I am sharing some really fun lemon decor ideas for your table. I love the look of lemon and this table is so perfect for spring dining.
It wasn’t hard to pick the location for this dinner. And the lemon decor on this table is just perfect for a fun gathering with friends and family.
A gathering of family and friends is always fun in the backyard and I couldn’t resist setting up a table poolside. Even if it is cold where you are living, this evening can easily take place later in the year.
Especially on one of those warm sunny summer evenings.
We are spoiled because we live in Southern California and we love being able to enjoy outdoor dining most months of the year.
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The Lemon Decor Themed Table
The centerpiece on the table was made with fresh flowers from Trader Joe’s. The daffodils are such a deal as they are under $1 per bunch. I used five bunches of flowers and this is the most perfect centerpiece for Easter!
I pulled out one of our teak tables and moved it poolside.
About twenty-five years ago we took a client trip to Bali and ended up buying an entire container of teak furniture. Just to clarify, a group of twenty filled the container, not just Dave and me. We ended up buying this table and chairs plus lounge chairs, eight benches, another table and chairs, side tables, and more.
Don’t you think my 25-year-old table and chairs still look pretty good? Teak is the best wood for outdoor furniture!
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I also used thin white wood flowers for the scatter. I linked them below but I love how they just add some fun to the table.
I created a dinner menu that has lots of lemon-inspired flavors. There are a lot of choices here to serve a wonderful dinner, indoors or out.
You also could have fun serving some of the lemon cocktails I shared earlier in the week. These Lemon Vodka Drinks really are fun to make and even more fun to drink.
These two appetizers are wonderful and can stand alone or side by side. The crab cakes and artichokes can be made in advance and they both have lots of wonderful sweet lemon flavor.
- Crab Cakes
- 3 TBL butter
- 1 scallion, chopped fine
- 1 glove garlic, minced
- 2 TBL red bell pepper, chopped fine
- Ground red pepper (cayenne) to taste
- 3 TBL heavy cream
- 1 TBL dijon mustard
- 1 egg, beaten
- 1 tsp minced fresh basil
- 1 tsp minced fresh parsley
- 1 cup fine dry bread crumbs
- 1 pound fresh lump crabmeat
- 1/4 cup parmesan cheese
- 2 TBL vegetable oil
- Lemon Dill Sauce
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 2 TBL fresh dill chopped
- 1 TBL minced fresh parsley
- 2 tsp fresh lemon juice
- 1 TBL grated lemon peel
- 1 clove garlic, minced
- Lightly chop the crab meat in the food processor and set aside.
- Melt one TBL of the butter in a large skillet and saute the scallion, garlic and red bell pepper until wilted, about 2 minutes.
- Add the ground red pepper, cream and mustard.
- Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.
- Mix lightly. Mold into 25 one-inch wide patties.
- Combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish.
- Roll the patties in the crumb and cheese mixture.
- Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)
- Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.
- Saute the crab cakes 3 minutes on each side.
Lemon Dill Sauce
- Combine all ingredients in a medium bowl.
- Chill until the mixture thickens.
The Lemon Dill Sauce in this recipe is also really great with salmon (baked or smoked).
- 6 large artichokes
- 1/2 cup of Sir Kensington's Avocado Oil Mayonnaise
- 2 TBL lemon juice
- 1 clove of garlic
- Cut the artichokes vertically and down the middle. Take a strong spoon to scoop out the fir. Scoop out as much of the hair like filaments as you can, then remove the inner red-tipped leaves. (This took a lot of practice to figure out!)
- Steam over high heat in a covered pan for 40 minutes.
- Brush the cut side of the artichoke lightly with olive oil and place on the grill cut side down. Cook until just browned, about ten minutes.
- Mix the mayo, lemon, and garlic.
- Serve artichokes with lemon sauce and enjoy!
Amount Per Serving: Calories: 302Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 1mgSodium: 66mgCarbohydrates: 11gFiber: 5gSugar: 1gProtein: 3g
Thhis information was calculated by Nutritonix but is not guaranteed to be accurate.
I picked these two sides because they are two of my favorite salads. The Couscous salad is one you really need to try. It’s different and so good! And a classic Caesar Salad is always a home run.
- 1 box couscous
- 6 cups stock
- Saffron, a pinch
- 3 ears of Sweet corn kernels, sliced from the cob
- 2 Tbls butter
- 2 Tbs extra virgin olive oil
- 1 garlic clove
- 1 lemon, juice and zest
- 2 cups Sugar snap peas, flash blanched (15-30 seconds in boiling water then rinsed in cold water and drained) and sliced thin
- 1 bunch, parsley, chopped
Cook the large-grain couscous in stock or water and a pinch of saffron, per the package instructions.
Cook the corn in butter and 1 tablespoon of olive oil for a few minutes, until it is just beginning to brown. Season to taste with salt and pepper.
Transfer the couscous to a bowl and season with the 3 tablespoons of olive oil, garlic, lemon juice and zest, and additional salt and pepper. Stir in the cooked corn, blanched sugar snap peas, and parsley.
Taste for seasoning and add more lemon juice if needed, because there is no such thing as too much lemon. Serve hot or at room temperature.
- Caesar Dressing
- 1/2 - 1 tsp anchovy paste (based on taste)
- 1 garlic clove, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 TBL fresh lemon juice
- 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 1/2 cups of Sir Kensington's Classic Vegan Mayonnaise
- 4 TBL grated vegan parmesan cheese (such as Follow Your Heart Cheese Alternative, dairy free, shredded parmesan)
- 2 heads of romaine lettuce, torn or cut into small pieces
- To make the dressing, either by hand or with an electric mixer, whisk together the anchovy paste, garlic, salt, pepper, lemon juice, mustard, and Worcestershire sauce.
- Add the mayonnaise and parmesan cheese.
- Chill until ready to use.
- Pour over lettuce, add additional parmesan cheese if desired.
I love beef and fish options for the main course. Marinated flank steak is one of the easiest and most delicious steaks to serve. It cooks really fast (under ten minutes) and is always so tender. Salmon is always my go-to fish. You can serve it with my Avocado Salsa or the Lemon dill sauce which is in the Crab Cake recipe.
- one large flank steak
- 2 TBL garlic, minced
- 1/3 cup soy sauce
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
Combine the marinade ingredients. Place the flank steak in a ziplock bag and add the marinade. Chill and marinate for at least 4 hours, or best it marinate overnight.
- 1 Tbsp. olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 4 salmon fillets
- Avocado Salsa:
- 2 avocados
- 1/4 red onion
- 1 lime, juiced
- 1 Tbsp. olive oil
- 1 1/2 tsp salt
- 1 TBL chopped fresh cilantro
Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.
Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.
In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!
If you are only going to make one dessert then make the Meyer Lemon Cream Pie. It really is that good. The Citrus Stained Lemon tart is also tasty and a bit lighter. Either way, you can’t lose.
- 2 Cups of Graham Cracker Crumbs
- 1/2 Cup Brown Sugar
- 6 TBL Melted Butter
- 1 Cup Meyer Lemon Juice
- 2 14 oz cans Sweetened Condensed Milk
- 3 Egg Yolks
- 1/4 Tsp salt
- Whipped Topping (for decoration)
- 1/2 Cup Heavy Whipping Cream
- 4 TBL Whipped Cream Cheese
- 2-1/2 TBL Powdered Sugar
- 1 Tsp Meyer Lemon Juice
- Candied Meyer Lemon Peels
- 1 Meyer Lemon
- 1 Cup Water
- 1/4 Cup Sugar
- Another 1/2 Cup of Sugar to spinkle on peels for crystalization
Once the pie is made and baked, it needs to refrigerate overnight, so make sure you allow the proper amount of time.
Preheat oven to 350 degrees.
1. Combine graham cracker crumbs, brown sugar and melted butter together. Mix well until completed combined.
2. Spray pie pan with nonstick cooking spray.
3. Add crust mixture to the pie pan, pressing into the pan and up the sides of the pan.
4. Bake crust for 8 minutes.
While the crust is baking, make your filling:
1. Add lemon juice, both cans of sweetened condensed milk, egg yolks and salt to bowl, mix together until well combined.
2. Once the crust is out of the oven, fill the crust with the filling mixture. Fill all the way to the top, the filling will not expand or overflow while cooking.
3. Bake filled crust for 17 minutes, until small bubbles begin to form in the filling. When there are about 20 bubbles on the top of the pie, it is done.
4. Once the pie is baked, let cool for at least 30 minutes before refrigerating.
5. Refrigerate the pie for at least one hour, overnight if possible.
Combine heavy whipping cream, whipped cream cheese, powdered sugar and lemon juice. I like to use an immersion blender to make whipped topping, you can use an hand mixer also. Beat until the topping is thick enough to pipe into a design.
Candied Meyer Lemon Peels:
1. Wash the lemon.
2. Cut off the ends of the lemon
3. Cut lemon in half and remove seeds
4. Slice the rind of the lemon half and cut away the pulp so that you are left with a long piece of lemon rind.
5. Roll the rind into a tight pinweel and cut thin slices of the rind (about a 1/4" wide). Hold the pinwheel tightly while slicing.
5. Combine the water and 1/4 cup of sugar in a small saucepan. Heat until sugar is dissolved and has created a simple syrup (don't boil to avoid scorching).
6. Add the thin slices of lemon rind to the simple syrup and cook over low heat for about 30-40 minutes until peels have absorbed most of the syrup.
7. Carefully remove the peels from the syrup with a slotted spoon and place on parchment paper to drain. They will be goopy from the syrup.
8. Once the peels have cooled enough to handle, twist them around a dowel or straw to create the twists. (I used the dowels from my pasta drying rack)
9. Spinkle with the additional sugar to coat the peels.
10. These will keep in airtight container for about a week.
Once the pie has been refrigerated for at least an hour, ideally, overnight, pipe the whipped cream onto the top of the pie in any design you like. You can also serve the whipped cream topping on the side if you prefer. If you serve the whipped cream on the side, I recommend doubling the recipe, it's that good!
Add the candied lemon peels on top of the whipped cream or if you are serving the whipped cream on the side, simply pop the peels onto the top of the pie as a garnish.
Keep pie refrigerated when not serving.
- Gluten-Free Shortbread Crust
- 1-½ cups King Arthur 1 for 1 Gluten-Free Flour (or white flour if desired)
- ½ tsp vanilla extract
- ⅓ cup confectioner sugar
- 1-½ sticks butter, cold and cut into ½ pieces
- ½ tsp fine sea salt
- Meyer Lemon Tart Filling
- 1-¼ cup sugar
- 3 large eggs (room temperature)
- ¼ cup lemon juice
- 2 TBL grated Meyer lemon zest
- ¼ cup butter (melted)
Gluten-Free Shortbread Crust
Lightly spray removable bottom tart pan(s) with non-stick spray.
Blend flour, confectioner’s sugar, salt in a food processor. Pulse to combine. Add vanilla and butter pieces and pulse until the dough just starts to come together and form clumps. This dough will be very crumbly. It is ready when you can scoop some into your hand, squeeze and it holds its shape when you open your hand.
Press the dough into the prepared pan evenly on the bottom and up the sides of the pan. Prick the bottom of the dough with a fork so that it doesn’t puff too much while baking. Place the crust(s) in the freezer for at least 15 minutes.
While the dough is in the freezer, turn the oven on to 350 degrees and make the tart filling below.
Meyer Lemon Tart Filling
Whisk together eggs, sugar, lemon juice, and lemon zest. Once melted butter has cooled, add to the egg mixture and whisk until blended.
Once the dough has been in the freezer for at least 15 minutes, remove it from the freezer and place it in the oven for 15 minutes or until the edges are starting to brown. Remove from the oven and fill with the tart filling. Return to the oven and continue to bake 15-20 minutes until the top is firm and bubbly looking (like lemon bars look) and the crust is browned.
While the tarts are in the oven, slice blood oranges, oranges, grapefruit, and Meyer lemons in ¼ inch rings. Cutaway most of the pith, leaving just enough to help the fruit keep shape. Cover a cookie sheet with foil and place all of the citrus onto the foil. Sprinkle each of the citrus liberally with sugar. Place the cookie sheet under the broiler to brulee the citrus. Do not walk away! Keep an eye on this so that the sugar/juice does not flame.
Remove from the broiler after 6-8 minutes or when the juices start running from the citrus fruit. Remove the citrus to a cooling rack. Once the sugar is cooled so that you don’t burn yourself, place the citrus. sugar side down to the top of the tart and allow the citrus juices to bleed and stain the tart. Let cool completely. Remove the citrus when ready to serve.
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