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Interesting Citrus Recipes: French Lemon Gravy and Orange Pie

Updated on January 8, 2014

Flavors and Textures

The recipe I share below began as a marinade and became a gravy, even though it it contains citrus fruit in the lemon added. You can still use the recipe results as either a gravy or a marinade, heated and cold, respectively.

The hot sauce, lemon, and species create an interesting, tingling taste experience with poultry and beef, but you might like to try it with other meats, particularly with game meats, if you hunt or your local grocers carry such products. In fact, bison is becoming more popular at groceries and supermarkets and would make a good high-protein choice.

If you choose to use it as a marinade, throw it out after the first day's use with a single meat. This will completely prevent cross contamination with other meats that can result in bacteria growth and illness when Ingested. In other words, don't marinate chicken and beef in succession with the same marinade. If you are preparing two types of meats, separate the marinade into two pans for dipping and marinating.


Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Two cups of gravy (hot) or marinade (cold)
5 stars from 1 rating of French Lemon Gravy/Marinade

French Lemon Gravy

Makes make 2 cups of gravy


  • 1 Cup softened butter
  • 2-3 Cloves garlic, peeled and crushed with the back of a wide knife
  • ¼ Cup all-purpose flour
  • ¾ Cup water (I like spring water)
  • ½ Cup fresh-squeezed lemon juice
  • 1.5 Tbsp honey or granulated sugar
  • 2 tsp salt and 2 tsp pepper
  • 1/2 tsp poultry seasoning
  • 1/4 tsp hot sauce or to taste


  • Into a saucepan over low heat, place the butter and garlic.
  • Sweat the garlic slowly, stirring constantly, until the butter is melted and the garlic is fragrant.
  • Add in the flour slowly, by portions, and stir well to blend completely.
  • Continue to cook and stir the gravy constantly, until gravy bubbles and remove from heat.
  • Add in all the remaining ingredients, stir well, and return to heat.
  • Raise temperature to medium-high and bring the gravy to the boil while stirring constantly.
  • Remove from heat and serve.


Lemon-Basted Chicken (or Duck or Turkey)


  • Roasting pan
  • Basting brush
  • Small mixing bowl
  • 1 whole roasting bird
  • 3 lemons
  • Salt and pepper, to taste
  • Rosemary (or Sage for turkey)
  • ¼ cup white wine (sweet or dry, your choice)


  • Preheat oven to 350 degrees F.
  • Clean the bird thoroughly inside and out and pat the outside dry with a paper towel or clean kitchen towel.
  • Rub seasonings into the outside of the bird, including salt, pepper, and rosemary or sage (fresh, if you can obtain it).
  • Puncture 2 of the lemons 4 times apiece with a fork.
  • Place the 2 lemons inside the body cavity of the bird.
  • Squeeze the juice from the third lemon and add it to ¼ cup of white wine of your choice and use it for a baste.
  • Roast the bird to the internal temperature of 185 degrees F, basting occasionally.


Orange Pudding


  • 4 large oranges
  • 1 Cup granulated sugar
  • 1 Quart whole milk
  • 3 Whole eggs, separated into yolks and whites between two bowls; beat the yolks.
  • ½ Cup granulation sugar
  • 2 Tbsp cornstarch
  • ½ Cup granulated sugar


  • Preheat oven to 350 degrees F.
  • Peel all 4 oranges, remove any pith, and cut into ¼” slices.
  • Remove orange seeds and places slices over the bottom of a baking dish.
  • Sprinkle one cup of sugar over the orange slices.
    Bring one quart of milk to the boil.
  • Add in the beaten egg yolks, the other one-half cup sugar, and the cornstarch.
  • Let the pudding base boil and thicken, then remove from heat. Let cool somewhat pouring the base over the orange slices.
  • Beat the egg whites with one-half cup of sugar until stiff peaks form.
  • Spread the egg whites over the pudding and place the dish into oven until lightly browned.
  • Serve either hot or cold.


Orange Pie


  • 1.25 Cup orange juice
  • 1 Cup skim milk
  • 2 large egg yolks, beaten – retain whites for another recipe - or breakfast.
  • 1/2 Cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 Packet unflavored gelatin
  • 1 Prepared graham cracker pie crust (or make your own from graham crackers and melted better, pressed into a pie pan)
  • 2 Oranges, peeled and separated into natural sections
  • Confectioners' sugar for dusting


  • In a heavy saucepan over medium heat, pour the orange juice, milk, beaten yolks, sugar, cornstarch, and gelatin. Stir.
  • Continue to stir over medium heat until the pie filling is smooth and just begins to bubble. Remove from heat immediately and set aside to cool somewhat.
  • Pour the filling into the pie crust and chill the pie for at least 1 hour.
  • Arrange orange segments around the top of the pie.
  • Dust lightly with confectioner’s sugar and serve.

Walnut Picking

If you gather walnuts yourself, be sure to wear gloves while doing so. During my first time gathering these delicious nuts from a friends tree, my hands, and those of my friend, turned green.

You can use either English walnuts or black walnuts with the recipe for Lemon Walnut Bars below, but my favorite in the Black Walnut for an earthier, more satisfying flavor. That flavor is complimented by the bright lemon taste.

Zesty Lemon Walnut Bars


  • 1/2 Cup softened butter
  • 1/2 Cup granulated sugar
  • Grated zest of 1 whole lemon
  • 1.5 Cups all-purpose flour
  • 1 Cup packed light brown sugar
  • 1 Cup chopped walnuts
  • 2 whole eggs, slightly beaten in a mixing bowl
  • 1/4 tsp baking powder
  • 1 recipe “Lemon Glaze” (recipe below)


  • Preheat oven to 350 degrees F.
  • Crust: cream butter, granulated sugar, and 1/2 of the lemon zest together in a mixing bowl. Stir in 1.25 Cups flour for a soft crumbly dough and press it evenly over the bottom of a rectangular baking dish - 13 x 9 x 2. Bake crust for just 15 minutes and remove from oven to cool.
  • Filling: In a large bowl, mix brown sugar, walnuts, eggs, baking powder, abd the rest of tht flour (1/4) and the rest of the lemon zest..Stir. Spread the filling over the crust.
  • Bake again for 20 minutes.
  • Remove from oven; thinly spread with Lemon Glaze (below) while hot.
  • Cool the desert and cut into 36 servings, making 3 evenly spaced cuts lengthwise and 8 cuts crosswise. .

Lemon Glaze


  • 1 Cup confectioner's (powdered) sugar
  • 1 Tbsp butter
  • 2 Tbsp fresh lemon juice


  • In a mixing bow bowl, place the butter and let soften at room temperature.
  • Gradually add in sugar by portions to the butter, blending smoothly with a spatula.
  • Pour lemon juice into the sugar mixture and blend.

A bowl of tangy lemon custard.
A bowl of tangy lemon custard. | Source

Lemon Custard


  • 2 Tbsp butter
  • ¼ Cup confectioner’s sugar
  • 3 Tbsp self-rising flour
  • The zest and juice from 2 lemons
  • 2 Whole eggs – yolks separated from whites
  • 1 Cup whole milk


  • Preheat oven to 375 degrees F.
  • In a mixing bowl, cream together the sugar and butter until the consistency is a fluffy light yellow.
  • Add in flour a bit at a time and blend well.
  • Add in lemon juice and zest and stir.
  • Beat egg yolks and milk together in a bowl and stir into the other mixture.
  • Beat the egg whites until soft peaks form and then fold them into the first mixture with a spatula.
  • Pour the dessert mixture into a buttered or cooking sprayed baking dish.
  • Sit the filled dish into a water bath in larger pan in the oven.
  • Bake 45 minutes and serve with whipped cream.

Comments and Ideas

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    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      Will do! :)

    • gamergirl profile image

      Kiz Robinson 

      11 years ago from New Orleans, Louisiana

      Mmmmmmm... lemon!

      Patty, keep giving Kitchen_Witch ideas! She's coming to visit soon and I'm almost salivating right now just thinking about all the fun things she and I could cook. :)

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      BT, I am honored that my recipes are bunker worthy, but will leave world domination to you. I am too busy with the gravy cannon.

      Zsuzsy Bee! - I love lemons and walnuts and could not resist including th recipe. Do you have Sugar Twin (white and brown varieties) on the market in your town? That would cut down calories and is very good. :)

      Camping Dan - I wondered about this, too, until the first time I tried it! You might even like more hot sauce in yours. Everything can be adjusted to taste, except the butter and flour that thicken it.

    • Camping Dan profile image

      Camping Dan 

      11 years ago

      Lemon and gravy are two words I never thought I would see combined. But it sounds really interesting.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 

      11 years ago from Ontario/Canada

      Lemon Zesty Walnut Bars!!!! Good lord Patty, yuuuam. And here I wanted to be a good girl and cut down on sweets. This recipe sure blew that idea out of the waters real quick. Oh well, there is always next month, next year...I gotta go try these. Thanks for sharing :)

      Hope you're well, talk to you soon


    • B.T. Evilpants profile image

      B.T. Evilpants 

      11 years ago from Hell, MI

      Ok, now you're just baiting me, right? My head is spinning with the gravy recipes! This one will have to go into to the growing pile of recipes (most of which are yours, by the way) that I have to try!

      Or are you just trying to keep me busy while you usurp my world domination plans? Hmmm...

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      11 years ago from USA and Asgardia, the First Space Nation

      I like lemon especially and hope you enjoy these!

    • Kitchen_Witch profile image


      11 years ago from The Green Studio of Musings

      Wonderful recipes

      Thank you for sharing.


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