{"id":135372,"date":"2022-06-03T19:26:21","date_gmt":"2022-06-03T09:26:21","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=135372"},"modified":"2025-09-18T13:42:33","modified_gmt":"2025-09-18T03:42:33","slug":"best-easy-lemon-recipes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/best-easy-lemon-recipes\/","title":{"rendered":"Best Easy Lemon Recipes"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-easy-lemon-recipes\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/PBq83a2bVqY?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-550x413.jpg\" alt=\"lemon curd lemon butter recipe ann reardon how to cook that\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-135374\" data-wp-pid=\"135374\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-1200x900.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244412-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon Curd or Lemon Butter Recipe<\/h1>\n<p>zest of 2 lemons<br \/>\n240mL (8.12 fluid ounces) or 1 cup of lemon juice<br \/>\n165g (5.82 ounces) or 3\/4cup caster sugar<br \/>\n2 eggs plus 2 extra egg yolks<br \/>\n90g (3.17 ounces) or 1\/3 cup butter or margarine<\/p>\n<p>Whisk together the lemon zest, lemon juice, sugar, eggs and egg yolks.  Microwave in one minute intervals, whisking each time until it thickens.  Whisk in the butter then pour through a sieve into jars.  Store in the refrigerator. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-550x405.jpg\" alt=\"lemon and poppyseed muffin recipe ann reardon\" width=\"550\" height=\"405\" class=\"aligncenter size-large wp-image-135381\" data-wp-pid=\"135381\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-550x405.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-300x221.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-768x566.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-1536x1131.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-2048x1508.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/lemon-and-poppyseed-muffin-recipe-ann-reardon-how-toc-ook-that-400x295.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon and Poppyseed Muffin Recipe<\/h1>\n<p>Makes 8 muffins<\/p>\n<p>1 egg<br \/>\n90g (3.17 ounces) or 1\/2 cup vegetable oil<br \/>\n80g (2.82 ounces) or 1\/3 cup milk<br \/>\n1\/4 cup lemon zest<br \/>\n120g (4.23 ounces) or 1\/2 cup sour cream or yoghurt<\/p>\n<p>140g (4.94 ounces) or 2\/3 cup sugar<br \/>\n1 Tablespoon poppyseed<br \/>\n200g (7.05 ounces) or 1 1\/4 cup plain flour<br \/>\n1 teaspoon baking powder<\/p>\n<p>For the glaze<br \/>\n60g (2.12 ounces) or 1\/2 cup icing sugar<br \/>\n1 tablespoon of lemon juice <\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).  Line a muffin tin with cupcake cases.<br \/>\nPlace all the wet ingredients in one bowl and the dry in another.  Whisk the dry ingredients to aerate them and get rid of any lumps.  In the other bowl whisk the wet ingredients until well combined.  Pour the wet into the dry and stir together until just combined.  Place the mixture into the cupcake liners and bake for 20-25 minutes or until golden brown.<\/p>\n<p>For the glaze, mix together the lemon juice and icing sugar.  Dip the top of the muffins into the glaze.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-550x324.jpg\" alt=\"lemon cheesecake recipe from scratch\" width=\"550\" height=\"324\" class=\"aligncenter size-large wp-image-135378\" data-wp-pid=\"135378\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-550x324.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-300x177.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-768x453.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-1536x905.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-2048x1207.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244434-scaled-e1653615880123-400x236.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon Cheesecake Recipe<\/h1>\n<p>For the base:<br \/>\n100g (3.53 ounces) or 1 cup biscuit crumbs (use any cookies you think will taste good with lemon)<br \/>\n50g (1.76 ounces) margarine or butter, melted<\/p>\n<p>28g (0.99 ounces) or 2 Tablespoons powdered gelatine<br \/>\n80g (2.82 ounces) or 1\/3 cup water<br \/>\n750g (26.46 ounces) cream cheese<br \/>\n216g (7.62 ounces) or 1 1\/3 cup sugar<br \/>\n60mL (2.03 fluid ounces) or 1\/4 cup milk<br \/>\n125mL (4.23 fluid ounces) or 1\/2 cup lemon juice (2-3 lemons)<br \/>\n180mL (6.09 fluid ounces) or 3\/4 cup cream, whipped to soft peaks<\/p>\n<p>Bring your cream cheese, milk and cream to room temperature (cold ingredients will set the gelatine immediately making it difficult to tip into the pan before it sets).<br \/>\nCrush the biscuits using either a bag and rolling pin or a food processor.  Mix the crumbs with the melted butter.  Press into the base of a lined container.<br \/>\nPlace the gelatine in a small bowl, pour in the water all at once and mix immediately, making sure that all the gelatine is wet.  Set aside.<br \/>\nIn a large bowl whip the cream cheese and sugar until smooth.  Add the milk and mix to combine.  Add the lemon juice and mix well. Melt the gelatine in the microwave, watch that it doesn&#8217;t bubble over, and mix into the cheesecake mixture. Fold in the cream and immediately pour into the mixture over the base.  Refrigerate until set or freeze for later use.<\/p>\n<p>Optional &#8211; top with lemon curd, see recipes on this page.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-550x321.jpg\" alt=\"easy lemon pudding recipe ann reardon how to cook that\" width=\"550\" height=\"321\" class=\"aligncenter size-large wp-image-135376\" data-wp-pid=\"135376\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-550x321.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-300x175.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-768x448.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-1536x897.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-2048x1196.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244502-scaled-e1653616462628-400x234.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Easy Self-Saucing Lemon Pudding Recipe<\/h1>\n<p>90g (3.17 ounces) or 1\/3 cup plus 1 tablespoon margarine or butter<br \/>\n330g (11.64 ounces) or 1 1\/2 cups sugar<br \/>\n3 eggs<br \/>\n125mL (4.23 fluid ounces) or 1\/2 cup lemon juice (2-3 lemons)<br \/>\nzest of 1 lemon<br \/>\n80g (2.82 ounces) or 1\/2 cup plain flour<br \/>\n1 teaspoon baking powder<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<br \/>\nPlace all of the ingredients into a blender or food processor and blitz to combine.  If you do not have a blender you can melt the butter and then mix all the ingredients together in a bowl.<br \/>\nPour into ramekins or one large baking dish and bake in the oven until golden.  It will settle into a cakey top and a lemon sauce at the base.<br \/>\nServe warm with ice-cream <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-550x413.jpg\" alt=\"best lemon slice recipe\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-135377\" data-wp-pid=\"135377\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-1200x900.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244402-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon Slice or Lemon Bars Recipe<\/h1>\n<p>For the base<br \/>\n140g (4.94 ounces) or 2\/3 cup butter<br \/>\n225g (7.94 ounces) or 1 1\/4 cups plain flour<br \/>\n50g (1.76 ounces) or 1\/4 cup sugar<br \/>\n45g (1.59 ounces) or 3 tablespoons icing sugar<br \/>\n1 teaspoon of lemon zest (zest of 1 lemon)<\/p>\n<p>Base:<br \/>\nPreheat oven to 160C (320 degrees Fahrenheit) and line a 9in (22.86 centimetres) x 9in (22.86 centimetres) baking pan with baking paper not he base and coming up the sides.<br \/>\nPlace all the ingredients into a bowl and rub together the butter and flour until you get a crumbly consistency (see video for demonstration).  Pour into he lined tin and press down using your hands or the back of a fork to make an even base.<br \/>\nbake for 35 minutes or until golden all over.<\/p>\n<p>Top:<br \/>\n3 eggs plus 3 yolks<br \/>\n20g (0.71 ounces) or 2 tablespoons plain flour<br \/>\n1\/2 tsp cream of tartar<br \/>\n1\/4 tsp salt<br \/>\n2 tsp grated lemon zest<br \/>\n170mL (5.75 fluid ounces) or 2\/3 cup lemon juice (~3 lemons)<br \/>\n50g (1.76 ounces) or 4 tablespoons butter or margarine<br \/>\n220g (7.76 ounces) or 1 cup sugar<\/p>\n<p>Whisk the eggs and yolks until smooth.  Add the flour, cream of tartar, salt, lemon zest and lemon juice and whisk to combine.  Heat in the microwave for 1 minute, whisk then microwave for another minute and whisk again.  Add the butter and stir through until melted and well combined.  Add the sugar to taste, you can use more if you like it really sweet and less if you prefer really tart.  To me 1 cup is the perfect amount, but everyone has their own preference when it comes to lemon slice.<\/p>\n<p>Push the mixture through a sieve to remove the rind.  Then pour over the base and return to the oven for 8-12 minutes or until it is set.  Cool completely before removing from the tin and cutting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-550x310.png\" alt=\"\" width=\"550\" height=\"310\" class=\"aligncenter size-large wp-image-135375\" data-wp-pid=\"135375\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-550x310.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-768x432.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-1536x865.png 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/Screen-Shot-2022-05-27-at-10.55.03-am-2048x1153.png 2048w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon Posset Recipe<\/h1>\n<p>400mL (13.53 fluid ounces) or 1 1\/2 cups cream (35% fat or higher)<br \/>\n70g (2.47 ounces) or 1\/3 cup sugar<br \/>\nzest of 2 lemons<br \/>\n90mL (3.04 fluid ounces) or 1\/3 cup plus 1 tablespoon of lemon juice (~2 lemons)<\/p>\n<p>Place the sugar, cream and lemon zest in a pan and heat until it just starts to boil (watch that it does not boil over).  Strain through a sieve to remove the rind.  Add the lemon juice and stir well.  Pour into serving glasses and leave overnight to set.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-550x333.jpg\" alt=\"lemon cookies recipe ann reardon how to cook that\" width=\"550\" height=\"333\" class=\"aligncenter size-large wp-image-135373\" data-wp-pid=\"135373\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-550x333.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-300x182.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-768x465.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-1536x929.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-2048x1239.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/P1244366-scaled-e1653615602495-400x242.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h1>Lemon Cookies Recipe<\/h1>\n<p>100g (3.53 ounces) or 1\/2 cup butter or margarine, melted<br \/>\n210g (7.41 ounces) or 1 cup sugar<br \/>\nzest of 1 lemon<br \/>\n70g (2.47 ounces) or 1\/4 cup lemon juice<br \/>\n300g (10.58 ounces) or 2 cups plain flour<br \/>\n1\/2 teaspoon baking powder<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<br \/>\nPlace all the ingredients in a bowl and mix well.  Take spoonfuls of mixture and roll into a ball.  Place onto a lined baking tray and flatten slightly using the palm of your hand.  Press of fork onto each biscuit.  Bake for 20 minutes or until golden and crisp.  If you want a sweeter option you can sandwhich two if these together with <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\" rel=\"noopener\" target=\"_blank\">lemon buttercream<\/a> or dip them in a lemon glaze (recipe above).  <\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-easy-lemon-recipes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/best-lemon-dessert-recipes-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"best lemon recipes what to do with lemons\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/best-lemon-dessert-recipes-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/best-lemon-dessert-recipes-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/best-lemon-dessert-recipes-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/05\/best-lemon-dessert-recipes-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"135380\" \/><\/a><p>&nbsp; Lemon Curd or Lemon Butter Recipe zest of 2 lemons 240mL (8.12 fluid ounces) or 1 cup of lemon juice 165g (5.82 ounces) or 3\/4cup caster sugar 2 eggs plus 2 extra egg yolks 90g (3.17 ounces) or 1\/3 cup butter or margarine Whisk together the lemon zest, lemon juice, sugar, eggs and egg yolks. Microwave in one minute intervals, whisking each time until it thickens. Whisk in the butter then pour through a<\/p>\n","protected":false},"author":1,"featured_media":135380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[31,802,3606,952,1925,163,3610,3613,3609,3605,3608,3611,3612,3607],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/135372"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=135372"}],"version-history":[{"count":11,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/135372\/revisions"}],"predecessor-version":[{"id":177768,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/135372\/revisions\/177768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/135380"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=135372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=135372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=135372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}